Old Caboose Restaurant
260 Park Dr Clearwater BC V0E 1N0 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Updated temperature logs to be kept: all coolers, freezers and hot holding (including the soup urn in the dining area), some fridges/freezers and soup are not currently included. Ensure to write down the observed temperature not the critical limit. • Health Officer to supply cooling logs, please keep logs for batch cooled items like soup and gravy to ensure they are going from 60C to 20C in 2 hours and 20C to 4C or less in 4 hours or less • Please write down the final rinse for the dishwasher at least 1x daily (Must be 82C)
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Garlic butter was stored at room temperature. This product must be kept refrigerated due to botulism risk. Walk in cooler: 5 C; prep table cooler: 6 C; Danby cooler: 11 C. Promptly adjust cooler temperatures to ensure they can maintain food at proper temperatures. Remove any potentially hazardous foods from Danby cooler until temperature is confirmed to meet requirements.
- 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): Provide accurate thermometers for all refrigerated storage equipment and ensure they are checked routinely. Chlorine test strips are available onsite.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice machine interior bin needs cleaning/sanitizing.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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?
- Observation(s): Operators certificates have expired.
- 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.
- 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): • 1x fridge not maintaining foods < 4C. Staff moved steak and seafood at the time of inspection - Corrected during inspection. Do not use this lower fridge unless it can maintain food <4C.
- 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 sanitizer test strips required - staff could not locate at the time of inspection.
- 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): • Please clean the laundry alcove - a bit of dirt/debris around the dump "sink"/WC. • A few uncovered items stored in walk in cooler/coolers and walk in freezer. Corrected during inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Updated logs required - facility had sporadic logs noted from April. • Logs to be kept for coolers, freezers, hot holding and dishwasher final rinse temperature/sanitizer. • Copies to be emailed to Health Officer on date noted above, or Health Officer will stop by after June 13th to review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Fridge (part of fridge/freezer combo) to the left of the grill area was maintaining food temps 7-10C. Salsa and bread moved to another fridge during the inspection and fridge was empty when Health Officer left. Do not use this fridge unless it can maintain foods at 4C or less at all times. Note: freezer portion of the fridge was maintaining frozen foods at acceptable temps.
- 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): • REPEAT - incorrect sanitizer test strips supplied. As bleach is used as the main sanitizer, please purchase bleach sanitizer test strips. Health Officer will email a few examples that can be purchased online or through your chemical company/food supplier.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Door to kitchen to remain closed unless a full length insect screen can be provided. Door was closed during inspection. RESOLVED.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Liquid soap in bottle is supplied, please transfer soap from bottle to a counter pump dispenser or replenish wall mounted dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Updated logs required - facility had sporadic logs noted from April. • Logs to be kept for coolers, freezers, hot holding and dishwasher final rinse temperature/sanitizer. • Copies to be emailed to Health Officer on date noted above, or Health Officer will stop by after June 15th to review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer test strips must be available for all sanitizer used at the premises. Operator indicated bleach (chlorine) is used as a surface sanitizer, chlorine test strips must be obtained to monitor for 200ppm.
- 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): • Potato slicer was observed with dried potato remains. Ensure the slicer is cleaned and sanitized in place if it cannot be removed for the dishwasher. • Ice machine requires cleaning on the inside.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs must be maintained for all cooler and freezer units.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Bleach test strips required for bleach sanitizer in buckets. If quats are used for sanitizing food contact surfaces, then test strips should be supplied for the sanitizer in bottles as well. Provide photo showing sanitizer test strips have been purchased.
- 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
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Bleach sanitizer too strong - front service area. Staff diluted and checked with test strips. RESOLVED at the time of inspection. Note: Discussed dishwasher final rinse temp - gauge was showing low temperatures (health officer measured at dish surface and it was >71C) - service as needed.
- 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): 1) Please ensure that temperature logs are started again for: coolers, freezers, cooling, hot holding and cooking. Please begin today and email me a copy on date noted above.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Line cook did not have a probe thermometer for the line area of the kitchen to check cooked items such as burgers. Probe thermometer was provided at the time of inspection. RESOLVED. 2) Chlorine test strips required for sanitizer in buckets. Provided at the time of inspection RESOLVED.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff member to keep audit logs for 1-2 cooked items per day. Staff member to use probe thermometer to check internal temperature and record the internal temperature. For example probe inside a burger, deep fried fish, chicken breast and record on the sheets that I email to you. Ensure staff keep up on temperature logs for all: coolers, freezers, hot holding soups/gravies and cooling logs. Please send copies of all of these logs on the date noted above.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) 1x cooler at 17 deg C, rice and sauce were in the cooler and the operator voluntarily threw out the food items/items discarded by operator. As items were removed during inspection, this is noted as resolved. Note: temperature logs are currently not being maintained, operator to start temperature logs (Health Officer to email copies). Daily logging is important as it helps keep track of temperature variances and can help you determine if there may be a problem with units, such as the one today.
- F1.7 Are foods protected from contamination?
- Observation(s): Raw uncovered chicken stored in walk in above vegetables. Operator moved the items, resolved during inspection. Please ensure raw food items are covered and stored on the lowest shelf/below ready to eat foods or on separate shelving.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Please ensure that the fridge is repaired on or before the date noted above, in the interim, do not use this unit for food.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs to be kept for: coolers and freezers, hot holding of soups/gravy, audit of cooking and cooling logs for batches. Health Officer will email logs - please begin keeping the logs when they are received and I will follow
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1) FOODSAFE - Please ensure that at least one owner/operator has updated FOODSAFE. In the absence of owner/operator, ensure at least one member of kitchen staff on shift have food safe.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher adequately heat sanitizing (wash and rinse gauges appear to be functioning) EHO test strip > 71 deg C at dishsurface, internal thermometer at 73.4 deg C. Sanitizer in buckets (bleach at 200ppm) quats: 1 bottle at 200-300ppm, second bottle too strong and was diluted at the time of inspection. Recommend service provided supply you with Hydrion Test Strips (QT-10, etc.) to monitor sanitizer in the month between service to ensure that the sanitizers are at appropriate concentrations. Also, can be useful to determine if the sanitizer in bottles has lost strength over time.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs are kept for coolers/freezers etc. but please add hot holding logs for the gravy and soups (1x daily as a minimum). Please start today and I will follow up next week.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Cleaners and sanitizer in unlabelled bottles. Ensure that items are labelled to identify contents as staff member thought orange cleaner was sanitizer. It also appears that sanitizer is being kept in larger, orange cleaner bottle. Enusre that cleaners and sanitizers are in correctly labelled containers/bottles. EHO to follow up next week. 2) Do not store food items on the floor in the walk in cooler - thawing meat kept on floor in walk in cooler (inside a bin). Move items to at least 6 inches off floor in the walk in cooler. 3) Ensure that all items in the walk/coolers etc are stored covered to help prevent possible cross contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO was not able to view temperature logs as the operator was away during the inspection and EHO was advised that the operator keeps them. EHO to view temperature logs Nov 30th, or email me a copy of the logs to review before this.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff member unaware of sanitation plan location. Please ensure that a copy of the sanitation plan is left onsite for staff review when you are away. I will check on the date noted above. If you no longer have the sanitation plan let me know and I will provide a template.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1) Gravy found to be at less than 60 deg C (140 deg F). Reheated and corrected at the time of inspection. RESOLVED. Ensure that the temperature of the gravy is checked and logged at a minimum 1 x day. Add gravy and hot holding to your temperature logs - I will check the temperature logs next week when I attend.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Ensure that wipe cloths are kept in sanitizer solution when not in use. Do not mix soap and bleach for the sanitizer solution. Discussed and resolved at the time of inspection. RESOLVED. Dishwasher adequately sanitizing. Temperature at dish surface > 71 deg C as determined by thermal strip. Dishwasher gauges showing wash and sanitizing temperatures functioning. Cleaning agents provided for washer.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Please label all the cleaner and sanitizer bottles to identify their contents. 2) Ensure all uncovered items in the walk in cooler and coolers are kept covered when not in use. This will help to minimize potential for any contamination. I will follow up next week (Wednesday).
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs must be kept for all: cooler units, freezer units and any hot holding (soups and gravy) at a minimum of 1x daily. EHO will check next week (Wednesday).
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 2 - Are proper hot holding procedures followed?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Gravy hot held at <60degC. Advised by operator that the gravy was brought to boiling, then placed in warmer. Ensure that the warmer is at adequate temperature to keep food items >60degC. Warmer was adjusted during inspection and gravy found to be greater than 60degC. EHO will check next week to ensure gravy temperatures are being maintained. I will email temperature logs. Please check the temperature of the gravy at least 1x daily, temperature must be a minimum of 60degC. I will review the logs at next inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) All coolers require thermometers. Provide thermometer for the cooler beside the ice machine. 3) Provide thermometers for freezers. 4) Keep temperature logs at least 1x daily for all coolers/freezers. I will email logs. I will review the logs at next inspection. 2) Do not thaw meat on counter - thaw foods in the cooler or under running water (not sitting out at room temperature). Meat was moved during inspection. Resolved. EHO provided signage regarding proper thawing. Please post and follow.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Each food preparation area requires sanitizer (one bottle currently shared between kitchen/front of house and all other areas). Provide either spray bottle of sanitizer for each food preparation area, or provide a bucket of sanitizer with a wiping cloth stored in the sanitizer for each food preparation area. Sanitizer (quats) to be kept at 200ppm. EHO left test strips and instruction on proper sanitizer concentration. Please check concentration to ensure that it is always at 200ppm. I will check the concentration when I return next week to verify that the facility is using quats at 200ppm.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Food items uncovered in walk in cooler. Store all items covered. Items taken out of original packaging should be labelled/dated to ensure food quality/safety. 2) Raw seafood stored above ready to eat (lettuce). Moved during inspection. 3) Onions stored on the floor in the kitchen. Do not store food items directly on the floor. Moved to a food container during inspection. Resolved. Advised by operator that the dry bread crumbs stored in the corner of the kitchen are not for human consumption (chickens/pets). Ensure that these crumbs are removed frequently (Not allowed to build up in the corner).
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1)Spring/summer clean to be done - 2 weeka. Ensure all surfaces, coolers, freezers and walls are cleaned. Remove any items not needed for food preparation. Clean and remove mold from surfaces in the walk in cooler. 2) Longer term - shelving in the walk in cooler requires refinishing/repainting - Wire racks have rust flakes. Repaint or refinish surfaces in walk in cooler. Flaking surfaces have the potential to contaminate food. Alternately, new shelves can be provided (such as wire racks or plastic shelving). I will check on this in 6 months.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO to email sanitation plan for completion, Please complete by date provided. I will review onsite next week.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions