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Nakusp Clubhouse Cafe

649 Hwy 6 Nakusp BC V0G 1R0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  5. Monitoring

    6 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4A Opened juices, etc. (refrigerate after opening) in glass faced reach in measured to be 5-8 °C at the time of inspection. F1.4B Accurate NSF certified thermometer(s) required for Coke cooler, glass faced reach in (if continue to store potentially hazardous foods in it). Operator to restart taking temperature logs.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): F2.4A Opened canned beverages being stored in the staff washroom have the potential to become contaminated with aerosolized contamination from the washroom facilities, which could cause someone to become ill from drinking from the contaminated beverage container. F2.4B-1 Operator using a garbage bag to help keep the temperature level in the top of the prep table. Garbage bags are not considered a food contact surface - not food grade plastic. F2.4B-2 Ice scoop stored outside of ice machine, which is good, but it is stored directly on top of the ice machine in an unsanitary manner.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.2 - Is the contact information the same?
      • Observation(s): Updates required for primary operator. Obtained at the time of inspection.
      • F3.2A - Updated contact information must be provided to the health officer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around and under the exterior screen door in kitchen. Please install door sweeps and weather stripping/replace door to prevent entry of pests. Ventilation hood due for service May 2018 - good.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Please start monitoring and recording the refrigerator temperatures daily in the log provided. 2 stand-up refrigerators found at 4°C or colder, good. Stand up freezer and chest freezer (in storage) both at -18°C or colder, good. Cooler under the prep table was at 4°C. Inserts above prep table with vegetables and cheese found at 6°C - operator will ensure all foods stored in the inserts are stored in the cooler under the prep table during quiet hours of operation.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Please ensure hand washing sink basin is clear of dirty dishes to facilitate proper hand washing. Use 3 compartment sink for dishes instead.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Please use the 3 compartment sinks for the wash and rinse steps of dishwashing instead of the hand sink. Sanitizing step is done in the mechanical dishwasher; mechanical dishwasher is dispensing 50ppm chlorine - good.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing sink basin had dirty dishes inside - please ensure that the handwashing station is for hand washing only.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Reviewed how to write a food safety plan with the operator and provided a template. Please complete the plan and email a copy to the EHO as well as keep a copy posted in the facility.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Reviewed how to write a sanitation plan with the operator and provided a template. Please complete the plan and email a copy to the EHO as well as keep a copy posted in the facility.
  7. Monitoring

    8 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.3 Accurate NSF certified probe thermometer required to monitor internal cooking temperature and reheating process. Kitchen was not staffed or in operation at the time of inspection. No food being processed.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Ensure your hot holding unit is pre-warmed prior to putting reheated food (74 °C or hotter) in the equipment. Hot dog roller grill, warmers and crock pots onsite. Kitchen was not staffed or in operation at the time of inspection. No food being processed.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”. Kitchen was not staffed or in operation at the time of inspection. No food being processed. Ensure foods cooled from 60 °C to 20 °C within 2 hours and from 20 °C to 4 °C or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Cooler with desserts, creamers, opened juices, etc. was measured to be 5-8 °C. Please adjust cooler to be colder and monitor cooler to ensure a temperature of 4 °C or colder is maintained. 4.1 Prep cooler measured to be 5- 10 °C (10 °C on the top clam shell part). Please adjust cooler to be colder and monitor cooler to ensure a temperature of 4 °C or colder is maintained. 4.2 Accurate NSF thermometer missing from upright True cooler. Accurate NSF certified thermometer required for all cold holding equipment including freezers. 4.2 Accurate NSF certified thermometer required in cooler with desserts, creamers, opened juices, etc. Thermometer inside at the time of inspection was showing -3 °C and appears to be not accurate anymore. Accurate NSF certified thermometer required for all cold holding equipment including freezers. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: Thermometers are best placed towards the front of the cooler as that will be the warmest part of the cooler. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.5 Wiping cloths (in the bar sink) in continuous use being kept at room temperature can allow bacteria to grow and re-contaminate surfaces. Place wiping cloths in buckets of 200 ppm sanitizer (e.g. chlorine bleach). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Test with chemical test strips. 8.7 Spray bottle measured to have greater than 200 ppm chlorine. Ensure spray bottles have a maximum of 200 ppm chlorine in them as having too much would actually require a rinse step afterwards. Verify concentration of chlorine sanitizer using a chlorine chemical test strip. Obtain chlorine chemical test strips to verify sanitizer concentration for equipment, utensils and food contact surfaces. Chlorine test strips can be purchased from a chemical supply company. Low temperature chemical sanitizing dishwasher measured to have 50 ppm chlorine at the time of inspection meeting the requirement of 50 ppm chlorine. Bottles of regular food grade chlorine bleach are available onsite. Provided 3-step dishwashing and food contact surfaces require cleaning and sanitizing signage at the time of inspection. Please post. Provided information regarding the cleaning and sanitizing of food slicers at the time of inspection. Please ensure deli meat slicer is broken down and cleaned and sanitized after every use. Refer to manufacturer instructions for procedure and areas of concern (some other common areas of concern are shown on the handout).
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. 14.7 Staff washroom door opens directly into the kitchen area requires a self-closing hinge installed to prevent aerosolized contamination from entering the kitchen. Please keep door closed - new sign was placed on door stating "keep closed when not in use" instead of the sign that was posted stating door was to remain open when not in use. Ventilation hood has been cleaned and serviced in April 2015. Next service April 2016.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions