Northern Bar & Stage
561 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing station in the kitchen had the hot water turned off to it as it required repair. Please inform EHO of timeline for repair. Staff are able to utilize hot water from the adjacent prep sink to wash their hands as a contingency.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Containers of black beans and shredded cheeses were observed at room temperature. Staff indicated that items are sometimes left out at room temperature during busy periods, otherwise are returned to the refrigerator. No orders came in during the time of inspection. Staff moved items back to refrigerated temperatures.
- 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): 1. No QUATs test strips were available in the kitchen for staff to use. As noted in this report, a proper ratio of the QUATs sanitizer to water should be available for staff to follow when refilling spray bottles and buckets so that the sanitizer concentration is 200 ppm. This concentration can be verified by test strips. 2. No thermometers were able to be located by staff for the sandwich coolers. All refrigeration units must be equipped with thermometers.
- 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): 1. The sanitizer container for the kitchen dishwasher was empty at the time of inspection. EHO worked with staff to change sanitizer and then trouble shoot air bubbles in the line to ensure 50 - 100 ppm chlorine residual at the dishes. The dishwasher should be checked daily to ensure there is sanitizer and that the sanitizer is at 50 - 100 ppm chlorine. 2. Multiple QUATs sanitizer spray bottles in the kitchen were measuring at approximately 1500 ppm. This concentration is excessive and could cause harm to staff and patrons. EHO worked with staff to dilute the sanitizer to an acceptable range of 200 - 250 ppm. A proper ratio of the QUATs sanitizer to water should be available for staff to follow when refilling spray bottles and buckets so that the sanitizer concentration is 200 ppm. This concentration can be verified by test strips.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff were unable to locate the test strips for the glasswasher in the bar area. Please let Interior Health know that the test strips for this unit have been located and staff are trained to use them.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available for any of the sanitizers on site. Please locate or purchase sanitizer test strips and train staff to use them on a regular basis.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Probe thermometer broken and requires replacement. 2. Sanitizer test strips could not be located at time of inspection, locate or replace test strips.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Raw wood/particle board divider utilized on line, surface should be painted or replaced with a material that is smooth, easily cleanable and impervious to moisture. 2. Raw wood exposed near fry cutter. Area should be painted or replaced with a material that is smooth, easily cleanable and impervious to moisture. 3. Flooring outside walk in cooler in disrepair and area is hard to clean. Deep clean area and replace/repair surface coverings as required.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No probe thermometer was available.
- 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): 1. There is an accumulation of grease and dried food debris under the deep fryers and grill. 2. Cleaning is needed in hard to reach areas such as behind the freezers, under prep tables as well as freezer and fridge handles. 3. Light covers are missing throughout the kitchen. 4. Ceiling paint is peeling near the freezer and hot holding unit. 5. Wall near hot holding unit is dented/chipped; drywall is exposed. 6. A shelf holding a crock pot near the 2 compartment sink is made of raw wood. 7. Tiles are missing around the 2 compartment sink.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous sauces observed stored room temperature. Ensure sauces are stored in ice bath when on counter during busy periods otherwise the sauces should be in the refrigerator. Items at 6 - 8 C and were put on ice at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Kitchen door open at time of inspection. New door installed and no screen present. A screen must be installed if door is to remain open to prevent the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Cheese curds observed thawing at room temperature. Employee on shift did not take item out to thaw therefore it is believed the item has been thawing since yesterday. Item discarded by employee for food safety reasons.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Floor in and around walk in cooler is in disrepair. Ensure area is repaired and maintained in a safe and sanitary manner. 2. Tiles missing around double sink. Ensure tiles are repaired in a manner that makes the area smooth, easily cleanable and impervious to moisture.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template will be provided with this report for use.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template will be provided with this report for use.
- 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
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Doors fully open at the time of inspection. Screens must be used when door is open to prevent the entry of pests. 2. Flooring throughout the kitchen area is in disrepair. Flooring must be repaired or replaced to ensure the areas can be easily cleaned and sanitized and do not pose a physical hazard.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): No thermometer was on site to verify internal cooking and reheating temperatures of potentially hazardous foods as required.
- 1.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Accurate thermometers are missing from all refrigeration units with the exception of the walk in cooler. Ensure all units are equipped with accurate thermometers and temperatures are being monitored.
- 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): The mechanical glass washer was not achieving a sufficient concentration at the time of inspection. Upon investigation it was determined the sanitizer bottle was empty therefore the operator replaced it to achieve a sufficient concentration. of sanitizer.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Items used for food preparation must be cleaned and sanitized to ensure foods are protected from contamination. The fry cutter and meat slicer had visible debris on them. These items must be thoroughly cleaned and sanitized between use.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): This is an outstanding violation. No screen door is present on the back door. If the door is to be kept open it must be equipped with a screen to prevent the entry of pests. At the time of inspection the door was open.
- 14.12 - The premises must be protected against entry of pests.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): The meat slicer was observed to be visibly soiled. The kitchen manager informed me that a new employee performed this task last. The new employee will be retrained how to properly clean and sanitize the meat slicer.
- 1 Observation, Low Severity of Consequences : The premises, equipment and utensils must be maintained in sanitary condition.
- 14.2 - Are the premises maintained in sanitary conditions?
- Monitoring
1 infraction
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): 1. Tarter sauce was observed at room temperature at the time of inspection. It was indicated that the server left the potentially hazardous food on the counter. Discussed ensuring that all potentially hazardous foods are place back under refrigeration in a timely manner. 2. Fish was observed defrosting in standing water at room temperature. It was indicated that the fish was defrosting under running water before the inspection. Discussed that defrosting fish at room temperature in standing water is not an acceptable practice but under cold running water, under 4 C and as part of the cooling process were.
- 2 Observations, High Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
- 15.4 - Are potentially hazardous foods adequately processed?