Oasis Pub
6559 Cariboo Hwy Mcleese Lake BC V0L 1P0 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): During inspection, some small pies were placed on a shelf to cool, under other products without a protective covering. The pies were vulnerable to contamination from other food stored nearby and above. • Ensure all foods in the walk-in cooler are protected from contamination with lids or covers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips could not be located in the facility at the time of inspection. • Ensure chlorine test strips are always available in the facility to monitor sanitizer concentrations in sanitizer spray bottles and mechanical low-temperature dishwashing (mechanical glasswasher).
- 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): During inspection, the mechanical low-temperature glasswasher was measuring a chlorine concentration of 0 ppm using the EHOs test strips. • Ensure all glassware soaks in a 200 ppm chlorine bleach solution after going through the glasswasher to ensure adequate sanitization. During inspection, Information provided to operators on how to mix sanitizer solution. Continue this process until the glasswasher is repaired. • Arrange for a technician to service the mechanical low-temperature glasswasher to ensure it is providing appropriate sanitization of glassware.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In the walk-in cooler, the metal grates covering the condenser fans have accumulated dust and dirt. The fans can blow these contaminants around and onto food products, especially if left uncovered. • Remove, wash and sanitize the metal grates before replacing them on the condenser fans. Ensure all food is protected from contamination during this process.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): During inspection, it was observed that the sanitizer solution spray bottle containing chlorine bleach was unlabeled. To prevent contamination of food and support effective food contact surface sanitizing, ensure all bottles of chemical mixtures are clearly labelled. Staff corrected this immediately.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in front bar area not equipped with liquid soap or single-use paper towel, and handwashing station in the kitchen was not equipped with paper towel. These items are crucial to ensuring effective handwashing and preventing cross-contamination. • Ensure all handwashing stations are equipped with liquid soap and single-use paper towel at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips were not available on-site at the time of the inspection. Corrective Action: Acquire chlorine test strips in order to ensure the sanitizer solution is not exceeding 200ppm concentration.
- 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): F2.3D: Sanitizer solution greatly exceeded 200ppm. Corrective Action: Ensure chlorine sanitizer solution does not exceed 200ppm. Acquire sanitizer solution that is not lemon scented.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Unsealed wood surfaces located throughout the kitchen. Corrective Action: Re-seal and paint all wood surfaces in order to ensure all food contact surfaces are smooth, non-absorbent, and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?