Mt. Cartier Court Cottage D
1200 Newlands Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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.
- 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
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was noted that corrective action for critical limits not met during reheating process is not being documented (eg. temperature of reheating entree documented at 160°F, but no corrective action documented to indicate how it was brought up to temp). This leaves uncertainty as to whether the deviation was attended to.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): It was noted that corrective action for critical limits not met during is not being documented (eg. temperature of fridge at 5-6°C indicated on select times, but no additional action to check again or take corrective action was indicated). This leaves uncertainty as to whether the deviation was attended to.
- 10 - Are foods from approved sources?
- Observation(s): Three canned products from unapproved food sources were noted in the fridge. All products appear to be home canned jam/jelly products. All personal foods of residents must be properly labelled with their name and the date at minimum. Follow internal policy for consumption of these products.
- 10.1 - All foods on the premises must be from an approved source.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 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.
- 10 - Are foods from approved sources?
- Observation(s): Two canned products from unapproved food sources were noted in the fridge. One product appeared to be a home canned product labelled as "pear jam with ginger". The other is a "toe jelly" (a jam) from an unknown source. It was discussed with the care aid on site that all home and resident prepared foods must be properly labelled with the resident it is for and the date at minimum. This was corrected at the time of inspection. Please ensure the home and resident prepared foods policy in your food safety manual is being followed.
- 10.1 - All foods on the premises must be from an approved source.
- 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