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Nipika Mountain Resort

9200 Settler's Rd Radium BC V0A 1M0 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers missing in two fridges holding potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth. Probe thermometer missing. Ensure a probe thermometer is available to monitor that the dishwasher is reaching 71 degrees C for effective sanitization. Additionally it must be used to verify internal cooking temperatures.
      • 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): Temperature dishwasher reads 66.2 degrees C at the plate. Sanitizing temperatures must read 71 degrees C at the plate or 82 degrees C at the manifold. Required temperatures must be reached to destroy organisms of public health importance that may be present on food contact surfaces. They were out of sanitizer during the inspection. Ensure that sanitizer is at effective sanitizing strength (Bleach: min 50 ppm, Quat: 200-250 ppm). Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan (FSP) has not been developed. A Food Safety Plan must be developed and available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to. Once completed please forward to district EHO for review. Note: Templates were provided at the time of inspection.
      • 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.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan has been not developed. A Sanitation Plan must be developed and available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently. Once completed please forward to district EHO for review. Note: Templates were provided at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    3 infractions

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Please have the caterer submit FOODSAFE certification to the district EHO to verify that adequate training has been completed.
      • F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The facility employs a full-time caterer for weddings and special events. Please have the caterer develop a food safety plan outlining most common food items prepared and served. Supporting resources can be supplied to the caterer if needed.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility employs a full-time caterer for wedding and special events. Please have the caterer develop a sanitation plan outlining cleaning and sanitizing procedures. Supporting resources can be supplied to the caterer if needed.
      • 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.
  7. Monitoring

    7 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers were absent from the refrigeration and freezer unit. Ensure that these units are equipped with accurate thermometers displaying 4°C or less for refrigeration units and -18°C or less for freezer units at all times.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The facility has undergone a source water assessment and received approval by a DWO. The DWO has outlined two final steps in obtaining a permit to operate: 1) Submission of as-built drawings of water system components. 2) Submission of a completed application.
      • 6.2 - Water supplied to the facility must be potable.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Mice droppings were found in the kitchen. Mice are known carriers of diseases that could be transferred to the public. Complete the following corrective actions in the kitchen as discussed with the owner: 1. Ensure all pest entry points are adequately sealed. - Door sweep installed to the door to the day lodge area. - Existing entry points in the gas and propane lines into the kitchen. 2. Place all plates into containers with tight-fitting lids. 3. Add more mechanical traps placed flush against the kitchen's perimeter. 4. Daily monitoring of the traps to ensure pests are excluded from the kitchen. These steps will help ensure an environment free of pests in addition to preventing the entry, harbourage and breeding of pests.
      • 7.1 - The premises must be maintained free of pests.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The kitchen is equipped with a 3-compartment sink and a high temperature dishwasher. The high temperature dishwasher was not operating at the time of the inspection. Ensure the temperature of the dishwasher reaches at a minimum 72°C internally (i.e. at the dish) or 82°C at the manifold. In addition, a record log of dishwashing temperatures should be completed on a daily basis to ensure sanitizing temperatures are met. Sanitizer for food contact surfaces was absent from the facility. Provide an approved sanitizer that is readily available to staff to ensure adequate destruction of pathogens. (Ex. bleach at 100ppm (1/2tsp per 1L water) or QUATS at 250ppm).
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The facility is looking to hire a full-time caterer to work in the kitchen up on approval to operate. Upon doing so, please have them develop and write a food safety plan. Supporting resources can be supplied to the caterer if required.
      • 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): The facility is looking to hire a full-time caterer to work in the kitchen up on approval to operate. Upon doing so, please have them develop and write a sanitation plan. Supporting resources can be supplied to the caterer if required.
      • 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.