Nineteen05 Kitchen & Raw Bar
251 Harbourfront Dr Salmon Arm BC V1E 2W7 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - single door True cooler on back cooking line at 8C, reduce to below 4C - grill drawer cooler at 8C, reduce to below 4C - sushi cooler has products on ice and smaller quantities (good)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - handsink near dishpit lacked papertowels
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - sous chef did not know where these were kept, please have these available for next inspection
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sous chef did not know where these were kept, please have these available for next inspection
- 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 was below 4C (good) - front/open kitchen area's prep coolers were 7C (bottom cabinet) and 10C (top cabinet, and it was very quiet in restaurant - front/open kitchen under grill cooler was at 10C (6C on their digital readout) REPEAT INFRACTION Please ensure that all prep cooler cabinets are set at 1C (maximum of 4C) to ensure top inserts are kept colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler fan covers appear to have been cleaned - walk-in cooler shelving due for cleaning - ice machine bin appeared clean, but the lid and opening were unclean and seal was deteriorated-
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2 Temperatures in the under counter fish prep cooler measured between 5-8°C. Maintaining fish within the correct temperature range prevents bacterial growth and the formation of toxins, thus minimizing the risk of foodborne illnesses. Corrective Action F1.2 Service coolers, and regularly monitor temperatures to ensure that temperatures remain below 4°C.
- 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): F2.1 Thermometer in the under counter refrigeration unit in front serving area was not working. Some cooler units, had no thermometers in them. Corrective Action F2.1 Ensure each refrigerator has a working thermometer. Regularly check for accuracy.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Compressor fans in walk-in-cooler had observable dirt and build up, some blown onto the ceiling. Accumulated dirt and dust can potentially contaminate food in the walk in coolers. Corrective Action F2.5 Ensure that compressor fans are cleaned periodically.
- 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): Sauces were measured at 45°C. Hazardous foods must be hot held at 60°C or above to prevent the growth of pathogens. Adjust the temperature of the sauces so that they are held at 60°C or above.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Used wiping cloths were observed sitting on food contact surfaces. When in continuous use, wiping cloths must be stored in a sanitizer solution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A - Hot holding unit was holding food at 35-50°C. Hot held food must be maintained at 60°C or above to prevent the growth of pathogens. Always heat food to 74°C before hot holding, and ensure food is stored at 60°C or above. F1.2B - The sushi prep cooler was holding food at 7°C, and the sushi fish countertop cooler was holding fish at 14°C. Hazardous foods must be stored at 4C or below to prevent the growth of pathogens. Repair/replace these coolers so that they hold food at 4°C or below, and if in use, discard all food after 4 hours.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The sushi chef was unaware of where the location of the nearest hand sink was, and was not following proper handwashing techniques. Hands must be washed as often as necessary, including before and after putting on gloves.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sushi chef was cleaning the raw fish knife under just running water, then wiping it on a cloth. All food contact surfaces must be washed, then sanitized to adequately remove contamination. Do not wipe knives on cloths that are sitting out, and sanitize all food contact surfaces at least every 2 hours.
- 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): The sushi chef was using a cloth to wipe off a raw fish knife. If this cloth is to be continually used, it must be stored in a sanitizing solution to prevent the growth of pathogens. Always store wiping cloths in a sanitizing solution, and change the solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): Wiping cloths at the bar were in a Quats sanitizer solution of around 0ppm. If using Quats to store wiping cloths, the sanitizing solution must be 200ppm.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No one in the Nineteen05 side of the restaurant had a valid FOODSAFE or equivalent certificate. The operator, or in their absence at least one staff member, must have a valid FOODSAFE or equivalent certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Multiple prep coolers had potentially hazardous foods at temperatures between 5-8°C. If coolers are opened and closed frequently or near heating implements then the temperature settings of coolers should be adjusted to be colder than the current settings, so that the foods can be maintained at 4°C or colder. Please adjust cooler temperature settings, have accurate thermometers available for all cooling units, and monitor cooler temperatures with logs. Two prep coolers located nearest to the entrance of the facility tended to have issues remaining at or below 4°C. Please let staff know to monitor the temperatures of these prep coolers more frequently (2-3 times a day).
- 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): Chlorine test strips were not available for the main mechanical dishwasher. Staff noted that chlorine test strips were not used daily for the glass dishwasher. Test strips for the "Viper" (accelerated hydrogen peroxide) sanitizer were not available and staff did not know the required concentration of the "Viper" sanitizer. Please ensure sanitizer test strips are in daily use, available for each chemical sanitizer used and staff know the required concentrations for sanitizers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Meat slicer appeared to be left uncleaned from the start of the shift. Please clean and sanitize the meat slicer daily if in use. Wiping cloths were observed to be placed outside sanitizing solution. Please ensure wiping cloths are stored in a sanitary manner by placing them inside the sanitizing solution buckets when not in use at the appropriate concentration. Large utensils (big spoons) were observed stored in still water which may promote the growth of pathogens on utensils if left to sit for long periods. Utensils must be stored in a manner to prevent contamination. Please ensure after utensils have been washed, sanitized, and air dried that they are placed in clean dry containers to prevent potential contamination.
- 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): Some handwashing stations were not equipped with paper towel and soap. Please ensure all handwash stations are equipped with liquid soap and paper towels for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit displayed in a visible space but with an expired decal from the last fiscal year. Please attach a valid decal sticker to the permit.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The prep table cooler by the wall at the grill line was observed with an air temperature of 9C. The tarter sauce container was measured to be 11C with a probe thermometer. Operator discarded all potentially hazardous foods stored in the cooler and was told not to store any foods until the cooler is able to maintain 4C or colder. • The prep table cooler by the handwash sink at the grill line was observed with an air temperature of 8C. The classic tarter sauce was measured to be 10C with a probe thermometer. Operator discarded all potentially hazardous foods stored in the cooler and was told not to store any foods until the cooler is able to maintain 4C or colder. • Note: Previous inspections have indicated high temperatures in coolers and cold-holding units at facility. Operator is to increase the frequency of temperature monitoring and ensure all thermometers are accurate within 1C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Walk-in cooler is a safety hazard as the door does not open from the inside. Operator was notified and staff will be instructed to not fully close the door until repairs have been conducted. This repair must be conducted as soon as possible. • Wiping cloths were observed stored on the food counters. Wiping cloths must be stored in a sanitizer solution when not in use. • Foods stored in walk-in cooler and walk-in freezer were not covered. Ensure all food is covered with container lids or plastic wrap to prevent potential contamination.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwashing stations were not equipped with paper towel. All handwash stations must be equipped with paper towels for drying hands
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operating permit displayed an expired decal from the last fiscal year.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cooler was observed at 9C. All potentially hazardous food must be stored at 4C or colder. Staff discarded milk and coffee creamers that had been stored in the cooler. Operator is not to use the cooler until repairs have been made and it is able to maintain temperatures at 4C or colder.
- 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): • Rotten avocado was observed stored in the line cooler unit in the main kitchen. Staff discarded the avocado. Ensure all food on the premises is maintained at temperature and safe for consumption.
- F1.6B All food on the premises must be fit for human consumption.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff were unable to locate Food Safety Plan. It must be available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff were unable to locate Sanitation Plan. It must be available on-site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?