Mt. Cartier Court Cottage B
1200 Newlands Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in the fridge was measured at 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace the fridge so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in the fridge was measured at 8-10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace the fridge so that it can hold food at 4°C or below.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): It appears that most of the food contact surfaces at the cottage kitchens are sanitized by kitchen staff after each meal using Quats sanitizer. However according to cottage staff, Cavicide is also used. Discussed that Cavicide should not be used on food contact surfaces. Food contact surfaces must be sanitized using an approved sanitizer e.g. chlorine at 200ppm or Quats at 200ppm. Also discussed with operator that there should be a food contact surface sanitizer available at each cottage for sanitizing food contact surfaces throughout the day. Note: High temperature dishwasher reached an adequate final rinse temperature of 72C, measured at the dish, in the second run.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): There must be at least one staff (including care aide who handles and serves food to residents) with valid (i.e. up-to-date) FOODSAFE at all times at each cottage. At the time of inspection, I cannot confirm whether at least one staff on-site has up-to-date FOODSAFE.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Temperature check of cooked entree (chicken strip) was missed during this meal service. Please ensure all critical limits are monitored as this is a highly vulnerable population.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer is placed in back of fridge and indicating subzero temperatures. This was approx. a 2-3°C difference from my temperature measurements of the fridge at the time of inspection, however it was noted that fridge temperature records indicate reasonable fridge temperatures (eg. 0-4°C). Placement of the thermometer should be a center and typically warmer zone in the fridge (eg. front middle shelf). Please replace thermometer if it is inaccurate (consider crosschecking with a second new thermometer).
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): In reviewing temperature records, it was noted that some reheated food items are marked as reaching less than the required temperature of 74°C (165°F) without any corrective action taken (eg. 150°F). Upon discussing this observation with care aid on site, it appears that there is the misconception that reheated foods must be heated to a minimum temperature of 60°C (140°F), specifically described as "out of the red zone" of the provided probe thermometer. Please ensure staff involved with serving foods are clear about the difference between reheating vs hotholding. Kitchen manager has clarified that only hot oatmeal is a hotheld product while all other products are either served chilled or reheated using the Dinex carts. Staff must ensure that the temperature of reheated foods reach 74°C/165°F. Please provide notice to all staff to clarify this process.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. Please ensure a current copy is available on site for easy access to staff at all times.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions