Mugshots
592 3rd Ave Fernie BC V0B 1M0 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop was observed being stored in the ice machine with the handle touching the ice. There was a small container to store the scoop on the right hand side of the machine but it was not in use. Scoop was placed in container. Ice scoop is to be stored in the container when not in use so that the handle cannot be a possible source of contamination to the ice.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): OUTSTANDING INFRACTION - Handwashing sink is not available on site near cookline. Discussed the addition of another faucet on the existing large sink to facilitate handwashing and dish rinsing at the same time.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Front counter display cooler was observed at 22 C. Within the unit, potentially hazardous foods were stored including various deli meat sandwiches (internal temperature 19 C), english muffins with cheese (internal temperature 20 C) and juice (in disposable packaging and Stoke cold pressed juice). Upon discussion with staff it was learned that the unit has been not working properly since at least the afternoon of May 26th, however employees still stored potentially hazardous foods in it. All potentially hazardous foods were removed from sale to the public/discarded at time of inspection. Employees noted that they will work on communicating with owner and repair personnel. 2. Hashbrowns were observed at room temperature (internal temperature 17 C). Employees indicated that they are left out at room temperature when busy. Potentially hazardous foods must be stored at or above 60 C or at or below 4 C. 3. An open bottle of orange juice was observed in the beverage area being stored at room temperature. Once this product is open, it must No monitoring logs were available for temperatures throughout the facility. Monitoring logs should be utilized on a daily basis.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): On site it was noted that "Muisca Cold Brew" was on site, upon investigation it has been determined that this food processor does not have approval to prepare and sell this product and it must not be sold at this facility as under the Food Premises Regulation, food service establishments must be from approved sources (government inspected). Additionally, verification of the source of the chicken bones used to make the bone broth must be provided to the EHO as origin was not able to be determined.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop was observed being stored in the ice machine with the handle touching the ice. Employee located a bucket to store the ice scoop in for when it is not in use so that the handle cannot be a possible source of contamination to the ice.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATs test strips were able to be located on site by staff.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back door was open at time of inspection. As there is no screen, this could be an entry point for pests. Ensure the door is closed or a screen is installed if it is to remain open.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was observed at 0 ppm at time of inspection. EHO guided employee to prime sanitizer and confirm concentration was 50 - 100 ppm using chlorine test strips to verify. Monitoring logs should be utilized by staff daily to verify the sanitizer is at a satisfactory concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): OUTSTANDING INFRACTION - Handwashing sink is not available on site near cookline. Discussed the addition of another faucet on the existing large sink to facilitate handwashing and dish rinsing at the same time.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff could not locate test strips for monitoring sanitizer solutions. Please locate the QUATs and chlorine test strips and ensure all employees are aware of monitoring tools.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer bottle was empty at the dishwasher and staff were unaware and washi/sanitizing dishes with the machine. EHO asked employee to change sanitizer. Employees were unable to get chlorine residual so the EHO showed a staff member how to prime the chemical. EHO verified chlorine concentration at dishes as no test strips could be located by employees.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Extensive cleaning is required of the kitchen area of the facility is required as grime and debris is present in multiple areas. Cleaning and sanitation of the kitchen area is required to promote sanitation and not attract pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The installation of a handwashing station is required closer to the kitchen area. This was previously discussed with the operator, however, no plans have been made. At the time of inspection, the EHO attempted to wash their hands but an employee was utilizing the handsink for dishwashing. EHO was unable to wash their hands and had to wait for employee to finish dishwashing. A plan to install a handwashing sink must be provided to the EHO and a time frame for installation must be given.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap under back door. Please look into weather striping or an alternate repair to ensure there is no gap as pests may enter.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?