Oasis Hotel Pub
1064 Trans-Canada Hwy S Cache Creek BC V0K 1H0 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available onsite. Provide probe-type thermometer to confirm cooking temps.
- 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): Glasswasher is not working. This needs to be repaired/replaced. Bleach sanitizer is available in spray bottle at 200+ppm chlorine. Some quats products also available onsite, but containers are near empty.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): For routine utensil washing, ensure proper sink set up is provided. Alternately, ensure adjacent restaurant sinks or dishwasher are properly operating and available for use at all times.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available onsite
- 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.
- F3.3D 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): No sanitation plan available onsite
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No chlorine testing strips available onsite, please purchase the chlorine sanitizer testing strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Glassware washer was measured at 0ppm. Operator was instructed to use the restaurant dishwasher (also needs to be repaired - manual injecting sanitizer as temporary solution, but instructed to use 3 compartment sink to clean and sanitize) and 3 compartment sink for cleaning and sanitizing the glassware . This is located within the same facility. This is however a temporary measure. If higher volumes of glassware used than you will be required to use disposable cups instead. Corrective Actions. • Please repair or replace the glassware washer to have a chlorine sanitizer concentration of 50-100ppm during the sanitizer stage.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel observed but not in dispenser or single service product, not having a single service item can cause the bulk product to be contaminated. Corrective Action • Please install a single service product dispenser for hand drying.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass drinkware mechanical dishwasher not sanitizing, measured chlorine sanitizer level at 0 ppm during sanitizer cycle. Ran cycle multiple times (x4) and still no sanitizer measured. Corrective Action: - Instructed staff to immediately stop using utensils and glassware until glassware dishwasher has working sanitizer cycle with measured chlorine sanitizer at 50 ppm. - Instructed staff to use single use cups instead until glassware washer is in working order/condition.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of the inspection, there was no detectable sanitizer concentration in the sanitizing cycle of the glass washer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?