Naramata Pub & Grill
985 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walls have been repainted. New flooring has been installed in the walk-in cooler. Flooring material is smooth, durable, and easily cleanable. In the long term work on replacing the flooring in the dry storage area as well. Please clean calcium deposit build-up around ice machine. Please check with the local fire department regarding the next cleaning service for the commercial range hood. Clean the food debris in the unused prep cooler. Some utensils fell on the floor in the storage area. Please clean them and place them back on shelves. If storage is tight consider removing equipment not in use or installing additional shelving. If the broken prep cooler will not be repaired consider removing it and replacing it with a storage area/shelf/table. Some knives are stored in the crevice between two prep coolers. Food debris was left on the sides of the prep coolers. Store knives in a sanitary manner (e.g. a commercial knife rack/holder that can be cleaned easily). If these knives are not regularly used do not keep them stored on the cookline. There is a knife rack close to the walk-in cooler. If this is too far for staff install a knife rack/holder closer to the cookline. Reminder to keep personal items such as lighters off away from the cookline/food prep area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Staff washroom cannot be used due to blockage. Operator noted plumber was hired to repair the staff washroom soon. Public washrooms are still available for use.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Food debris noted under equipment throughout cookline and dishpit area. Food debris may attract pests. Clean food debris from under these areas. Clutter (e.g. broken glass in bar area, unused equipment, etc.) noted in some areas. Excess clutter leaves more places for pests to hide. Remove excess clutter to reduce potential pest harborage. Two outer doorways are left open which may lead to pest entry (e.g. flies). Install screen doors to prevent potential pest entry. Seal gap where pipe meets the floor under the dishwasher to prevent potential pest entry. Please provide most recent pest control invoice.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): Kitchen dishwasher and bar glasswasher are both able to dispense at least 50 ppm of chlorine during their rinse cycles. Some items discussed with operator: -Tongs must be washed, rinsed, and sanitized at least every 4 hours once used, not just left in a sanitizer bucket (if you want to leave them in a bucket of soapy water to soak before you run them through the dishwasher that is fine). Please have a system in place to ensure this regularly occurs. -Prep tables also need to be washed, rinsed, and sanitized at least every 4 hours not just the sanitizer step.
- F2.3C Clean in place warewashing procedures 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): Some leaves are blowing into the kitchen from the open side doors. Install screen doors to prevent this from happening. Ice machine lid appears dirty and needs to be cleaned. Ice machine scoop also needs to be cleaned and sanitized. Remember that the ice scoop/ice scoop container need to be cleaned and sanitized every 4 hours just like the tongs. Cover for mechanical portion of ice machine is not attached - there appears to be mould and calcium deposit visible on the inside of the machine. Thoroughly clean the ice machine both the inside and the outside. Ensure to follow the manufacturer instructions. Do not store crates containing food contact surfaces directly on the floor (e.g. milk crate with metal insert lids on floor next to ice machine). Do not let baking trays touch floor (e.g. trays leaned up against shelf). If you need more space consider installing more shelving in certain areas. Ensure wiping cloths are always placed back in sanitizer buckets once finished use. Not left out at room temperature. The sanitizer buckets should be changed out every 2 hours or sooner if water looks cloudy/dirty. Some of the sealed wood tiles are missing in the walk-in cooler floor exposing bare unsealed wood underneath. There is also unsealed wood flooring in the dry storage area. If work will be done to replace the flooring in the walk-in cooler do the same for the dry storage area. Unsealed wood is rough, may flake off, absorbs moisture and is not easy to clean. Ensure floors are smooth, durable, non-slip, and easy to clean (impervious to moisture). If redoing flooring pay attention to where the wall meets floor joints. If there is a gap/crevice between the floor and wall ensure it is sealed (e.g. caulking) to prevent food debris and water from getting stuck in these areas. Food debris in prep cooler. Clean the bottom of prep coolers and any debris on the racks inside. Food debris/grease on the wall next to the dish pit and the wall behind the dishwasher. Clean these areas. The Canadian Food Retail and Food Services Code provides guidance on what to look for wall and flooring material (p.15-16).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station closest to the cookline is not being used at this time (access is blocked by container on floor) and is in unclean condition. Handwashing sinks must be maintained to ensure easy access by employees. Ensure soap in a dispenser is available at this sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was updated during last visit but could not be located during this inspection. If a copy of the plan cannot be found please make a new one and keep the most recent copy available on site. Template will be provided. Please review the plan regularly and update it accordingly.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Note: One prep cooler during busy period measured ~10°C. Operator was asked to adjust temperature settings of the cooler during busy periods accordingly. Cooler will be reassessed during follow up inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Thermometer missing in small white fridge. Corrective Action: Ensure a thermometer is available in each fridge.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Food debris noted under equipment throughout cookline. Food debris may attract pests. Corrective Action: Clean food debris from under these areas. Observation: Clutter (e.g. broken glass, unused equipment, etc.) noted in some areas. Excess clutter leaves more places for pests to hide. Corrective Action: Remove excess clutter to reduce potential pest harborage. Observation: Outer doorways are left open which may lead to pest entry. Corrective Action: Install a screen door to prevent potential pest entry.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Cutting boards have multiple deep cuts in them. Cutting boards with deep cuts are difficult to clean and sanitize properly and may lead to cross-contamination. Corrective Action: Replace or resurface cuttings boards so that they are smooth and easily cleanable. Observation: Wet wiping cloths observed left out at room temperature. Wet cloths left at room temperature for long periods may support pathogen growth on their surface and may subsequently spread pathogens onto other surfaces. Corrective Action: Store used wiping cloths in a sanitizer solution when not in use. Replace the sanitizer solution every 2 hours or sooner when the solution appears dirty/cloudy. Use test strips to measure the concentration of the sanitizer solution. For a bleach/chlorine solution use a concentration between 100-200 ppm. Observation: Some containers were stored on the floor. Corrective Action: Ensure food containers and food contact surfaces are stored at least 6 inches off the floor (e.g. items can be placed on top of cleanable surfaces such as milkcrates). Observation: Build up of food debris in the cookline area on shelving and floors in general around/under equipment and along walls. Corrective Action: Clean food debris from these areas. Observation: Food debris on area behind dishwasher and near window. Corrective Action: Area behind dishwasher needs to be cleaned. If there are surfaces that are not resistant to moisture they should cleaned and coated with a material that makes them, smooth, durable, impervious to moisture, and easily cleanable. Note: Used tongs are left on cookline hanging off handles. Ensure food contact surfaces (e.g. tongs) in constant use are cleaned and sanitized at least every 4 hours.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Note: FOLLOW UP DATE: pertains to cleaning directives. A few items to address: 1. The cutting boards have deep grooves. Pathogens can harbour in these deep grooves and create potential for cross contamination. - Ensure to discard these cutting boards and replace in the near future. For the time being place smaller cutting boards in good condition on top when using for preparation of food items. 2. Staff must ensure to have hair covered to prevent the potential of food items becoming contaminated with hair. 3. The ice box has grime and scale build up. Grime and scale build up can create potential for cross contamination. - Ensure to remove grime and scale build up, clean, sanitize and monitor regularly. 4. There is dust and food debris build up throughout the kitchen area ( black fan, duct vents, silver metal storage rack in back room, grill area, outside and inside of coolers/fridges). Dust and food debris accumulation can create potential for cross contamination. - Ensure to remove dust and food debris from these items, clean, sanitize and monitor on a regular basis.
- F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Previous Inspection Notes: Have general food safety information for the common areas of food handling. Corrected. In addition pick 2 or 3 higher hazard foods and outline the food safety steps from receiving to service. Still required.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Small chest freezer lid is damaged and needs to be replaced or taken out of service. Operator states a new freezer is being delivered today. The compressor for the Walk-in cooler is frozen up. Operator states a technician is due tomorrow for maintenance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One handwash station does not have liquid handsoap.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Have general food safety information for the common areas of food handling. In addition pick 2 or 3 higher hazard foods and outline the food safety steps from receiving to service. Keep a copy in the kitchen and send this office a copy as well.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The main chef has current FoodSafe. Operator and two cooks will be taking FoodSafe this week. Once completed forward a copy to this office.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Both the main dishwasher and the glass washer did not have adequate sanitizer. The main dishwasher is getting an injection pump part tomorrow. Meanwhile, only deep fried foods with single use utensils may be processed until the dishwasher is repaired. If main dishwasher is not repaired tomorrow then close the kitchen until it is corrected. The glasswasher has a new sanitizer bottle and is now has adequate sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chest freezer lid is damaged and needs to be repaired so it is intact.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward a copy of the updated Food Safety Plan to this office, and keep a copy in your kitchen.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Forward a copy of the Sanitation Plan to this office and keep a copy in the kitchen.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Some chefs have FoodSafe and 2 more are certifying this weekend. Please forward a copy to this office once complete.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizer is too low. While waiting for the technician use the 4 Step Dishwashing method. The dishwasher can be used for the wash, then set up a chlorine rinse in one of the large sinks and air dry the dishes after that. Send this office an email once the technician has corrected the problem. Glasswasher is low on sanitizer, operator is adding chlorine. Keep a daily written Log of the chlorine level in the dishwasher and glasswasher and email a copy weekly to this office.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One handsink in the kitchen is working and the other is not. Both handsinks are needed, one is handy for the waitress staff and the other for the chef.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan is in the kitchen, however it needs to be improved by adding the type of chemical and the concentration (if it needs to be mixed).
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Chefs FoodSafe has expired. Please renew ASAP and notify this office.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridges are all 4C or colder. The upright freezers in the back room need defrosting. One of those freezers was at minus 11C and needs to be -18C or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure all foods not in their original container are labelled as to the contents. And dated.
- 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): Every cooler must have a thermometer.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is working well. Glasswasher was reading low on sanitizer. Staff increased the chlorine level during this inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Keep a copy of the Food Safety plan on-site for kitchen staff to refer to.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A copy of the Sanitation Plan must be readily available to the kitchen staff.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk-in cooler is at proper temperature now (4C). Upright fridge next to deep fryer is too warm. Mostly vegetables and sauces are in this cooler, however heat protection from the deep fryer is needed. Condiment cooler is too warm, reducing the temperature of the air around this cooler will help. In the meantime ensure perishable foods are kept a maximum of 4 hours and then discarded, until 4C is consistently reached.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Both the dishwasher and glasswasher have inadequate sanitizer. DAILY Testing of Sanitizer Levels MUST be done. Keep the written records available for inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar portion of the cooler was above 4C, likely because boxes are blocking the airflow from the Walk-in cooler. This was corrected during the inspection. The upright freezer in the outside storage had the door partially open. It seems staff are too busy to properly run the kitchen. Hot holding temperatures are good.
- 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): Gas can is Not allowed to be stored in the dry food storage room.
- F1.7 Are foods protected from contamination?
- Observation(s): Big tray with bacon is placed on an unsanitary surface.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher has no Sanitizer. Dishwasher is actively leaking on the floor. Oil was spilled from the deep fryer days ago and not cleaned up.
- 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): Walk-in cooler needs the 2nd light repaired/replaced. ASAP Dishwasher is leaking onto the floor during the wash cycle
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen handwash sink has no paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Couple of thermometers are needed. Staff say they are on order.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Small fridge on countertop with the sauces needs to be 4C or colder
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer low on sanitizer. Zep contacted to do a site visit. Kitchen dishwasher: Sanitizer tube was not fully into the sanitizer bucket. Corrected during inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Bar sink requires handsoap, in addition to the dishsoap being used.
- F1.3 - Are proper cooling procedures followed?