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Nakusp Hot Springs Food Counter

8500 Hot Springs Rd Nakusp BC V0G 1R0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3G Ready to use spray bottles of Quats sanitizer measured to be greater than 200 ppm (measured to be 400 ppm), which is above the no rinse level for sanitizer. Quats chemical test strips available onsite.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 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 main front door and back door (exits onto pool deck from lobby) to the facility. Please install door sweeps and weather stripping to prevent entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
  6. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Milk cooler for the coffee service was measured to be 7 °C at the time of inspection. 4.1 Coke cooler storing chocolates and peanut butter bars was at 18 °C. Please move extra peanut butter bars to the upstairs front display cooler just in case they are potentially hazardous and should be kept at proper temperature control of 4 °C or less. 4.2 Accurate NSF certified thermometer was broken in the chest freezer used to store frozen foods in the service area.
      • 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): 8.7 Probe thermometer must be washed with soapy water, rinsed with clean water, sanitized and air dried following use. Re-sanitize and air dry prior to inserting into a food item when verifying reheating temperature to prevent contamination of the food. 8.7 Ensure countertops, microwave, etc. (even include common touch surfaces such as cash machine, light switches, door handles, etc. to cut down on flu transmission) are washed, rinsed, sanitized and air dried to prevent contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 9.3 Probe thermometer used to verify internal reheating temperature prior to service to customer is not always being cleaned and sanitized prior to insertion into the food items creating a risk of cross contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 11.1 Permit to Operate is not posted and facility has not received the valid fiscal decal for this year yet from the Village.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Daylight is visible under/around the main front door.
      • 14.12 - The premises must be protected against entry of pests.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18.1 Sanitation plan to be updated to include procedures for cleaning and sanitizing probe thermometer, countertops, microwave, etc.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): 19.1 Veggie pizza made locally is missing information for the pizza dough in order to determine trans fat compliance (need ingredient lists and nutrition facts table). 19.1 Missing documentation onsite from supplier of steak & bacon pie, cornish pasties, beef or chicken pot pies. Provided trans fat information card at the time of inspection.
      • 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  7. Monitoring

    8 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.1 Foods served hot are reheated in the microwave oven. There is a sign posted with cooking times posted on the fridge. No internal cooking temperature verification is done. Ensure internal cooking temperatures are taken to ensure foods are reheated to ≥74 °C. Potentially hazardous foods, cooked or reheated in microwave, should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. 1.3 Accurate NSF certified probe thermometer required for internal cooking/reheating temperature verification.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Mini fridge containing milk and creamer was at ~7 °C. Turned cooler colder at the time of inspection. 4.2 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: 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.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 5.1 Staff are using gloves prior to handling food items. Gloves are NOT a substitute for washing hands. Ensure staff are washing hands prior to and after removing gloves and handling gloves properly (by the wrist and not handling the business ends (fingers and palms). Please discuss this with staff.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 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 continuous use (e.g. the steam wand) are not being kept in sanitizer. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats, change every 2 hours) to prevent cross-contamination. Test with Quats chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine. 8.7 No sanitizer is available onsite to wash, rinse and sanitize equipment, utensils and food contact surfaces. Food is served on single service items so no dishes to wash normally. There are some utensils (cutlery, knife, flipper, tongs, etc.) that are used and are currently only being washed with hot soapy water and rinsed. Provided three step dishwashing and food contact surfaces require cleaning and sanitizing signage. Please post signage. 8.7 Please obtain the appropriate chemical test strips for your sanitizer and have available for use onsite.
      • 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): 14.12 Two outside doors were open during the inspection which could easily allow the entry of pests. If you wish to have the doors open, then screen doors must be installed. If screen doors are not able to be installed then all doors must remain closed.
      • 14.12 - The premises must be protected against entry of pests.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): 16.2 Staff on shift at the time of inspection did not have BC FOODSAFE or an equivalent training. BC Food Premises Regulation section 10: Every operator (includes owner and manager) must hold a FOODSAFE or equivalent certificate. When the operator is not present, there must be at least one person present who also holds a FOODSAFE (or equivalent - according to current BCCDC list) certificate.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 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): 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