Oliver Street Bar & Grill
23 Oliver St Williams Lake BC V2G 1N4 · Restaurant - Food Service
12 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler not able to maintain appropriate temperatures - measured at 10°C. Operator discarded all potentially hazardous food from this cooler. • Discard all temperature abused food. Service prep cooler and do not use until it has been repaired. • Consider removing the small shelf so that the prep cooler lids can be permanently reinstalled and closed when the line is not in use to maintain temperatures and prolong the life of your refrigeration unit compressors. Squeeze bottles observed stored near the line without temperature control containing some sauces that require refrigeration • Check the original packaging of the sauces and if they require refrigeration after opening, ensure they are temperature controlled, stored in the prep cooler for example.
- F1.7 Are foods protected from contamination?
- Observation(s): During inspection, some discoloration was observed on the inside surfaces of the ice machine. It is important to protect ice from contamination, it is considered a ready-to-eat food, as it is immediately consumed by customers. • Schedule a deep-cleaning of the ice machine. During inspection, employee observed using a glass to scoop ice from the well. Ice scoop stored in the well. • Ensure the ice scoop is used to protect the ice well from biological and physical contamination. • Ensure the ice scoop is stored outside the ice well to protect ice from contamination. Portioned cheesecake observed int he walk-in cooler, uncovered. • Ensure all foods are protected from contamination during storage with covers, lids, saran wrap, etc... Punch can opener attached to counter in back prep area noticed to be visibly dirty • Clean and sanitize the punch can opener, especially the small blade that enters the can and could contaminate food. Add this cleaning procedure to your sanitation plan and regularly scheduled cleaning procedures.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection temperatures of cold storage units were not being regularly recorded. Regularly measuring the temperature of cold storage units and then recording the temperature supports food safety by ensuring potentially hazardous foods are constantly stored at appropriate temperatures. Test strips present in the facility for all sanitizer chemicals used. • Measure and record the temperatures of all cold storage units at least once every day.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): One bottle of sanitizer solution measured below required concentration. Dispenser only dispenses appropriate concentration from the right hand button. • Continue using the QUATS sanitizer dispenser to create sanitizer solution for spray bottles. Ensure these bottles are tested with test strips regularly and replaced when the sanitizer solution becomes too weak (below 200 ppm). If cloths are used to wipe food contact surfaces, they should be discarded into laundry right way, or, alternatively, use single-use paper towel to ensure food contact surfaces are effectively sanitized after being washed with soap and water.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): During inspection, a box of pre-buttered garlic bread marked with KEEP FROZEN was observed sitting at room temperature. It had been left out of the freezer since the previous day. Operator voluntarily discarded the 7 (approx) loaves of bread. • Ensure all frozen food is thawed according to an approved method, preferably in a walk-in cooler or fridge, at or below 4°C (40°F)
- 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): REPEAT INFRACTION: During inspection, knife observed to stored in the gap between counters. This is not an appropriate storage location because it cannot be cleaned and sanitized, and there is a high risk of contaminating the knife with pathogenic microorganisms that can contaminate food and cause foodborne illness. • Seal up the gap between counters so it cannot be used for storage. • Create a new storage solution for knives on the prep line such as a magnetic knife block on the wall or a tray that can be regularly washed and sanitized. During inspection, dirt and debris accumulation observed on the condenser unit fan covers in the walk-in coolers and freezer. • Remove the condenser fan covers, clean, sanitize and dry before replacing them. Add this cleaning procedure to your sanitation plan and regularly scheduled cleaning procedures. During inspection, water was observed on the floor near the grill and in the room with the ice machine. Pooling water can be an attractant for pests and can be a safety concern, contributing to slips and falls. • Investigate and address the source of this pooling water on the floors. During inspection, debris buildup noted on the top of the dishwasher. • At a time when the dishwasher is not in use, clean and sanitize the top and sides of the dishwasher to remove debris and sanitize the surfaces. Add this cleaning procedure to your sanitation plan and regularly scheduled cleaning procedures.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station on the cook line, next to the grill, not supplied with hot water, or single-use paper towel in a holder. • Ensure this handwashing station is supplied with hot water. • Install a dispenser to ensure paper towel product is always available at this handwashing station.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): -Cooked chicken was being left out at room temperature in the rear section of the kitchen. Staff indicated they had left it there for greater than 2 hours. Food was voluntarily discarded by staff. -The grill line prep cooler had a internal temperature of approximately 14°C and appeared to be unable to maintain temperature below 4°C. Food inside was voluntarily discarded by operator. Operator stated they would address the cooler and ensure it can properly maintain temperature.
- 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): Ensure quat test strips are available for the sanitizer solution
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen food was being thawed in the rear of the kitchen at room temperature. Operator moved these to the cooler during inspection and was reminded to thaw using appropriate methods.
- 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): F2.5A: The walk in freezer had a significant build up of ice on the shelving. Operator stated they are working on a solution for the freezer. F2.5K: Knives were being stored in the gaps between equipment. Ensure knives are properly stored to prevent contamination.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The finish on the counter in the grill line area and the rear kitchen area was in disrepair and needed to be refinished to render the surface smooth, durable, and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs need to be maintained for the refrigeration equipment at least daily.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: Significant amounts of ice covering food items located near the door in the walk-in freezer. Operator noted that one of the freezer fans is broken. Corrective Action: Throw away all food items that are freezer burnt and fix the fan in the freezer.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: A large amount of grease was pooling underneath the deep fryer and frying area. Corrective Action: Clean the grease and service the unit if needed. F2.5B: Cleaning is required in the following areas: • clean the fan in the walk-in cooler • clean the floor under cooler racks • Under grease trap Corrective Action: Clean the following areas listed above. F2.5C: Wiping cloths located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200 ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5D: Unlabeled bottles containing sanitizer located throughout the facility. Corrective Action: Label all bottles containing sanitizer. F2.5G: Food stored in the cooler was not covered. Corrective Action: Cover all food items in the cooler.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Handwashing sink located in the bar didn't have a single-service product for drying hands. Corrective Action: Acquire a single-service hand drying product. Ensure that re-usable towels are not being used to dry hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Observed some of the shelving in the walk in cooler that was worn out, these will need to be repainted again to ensure material is waterproof, smooth, easy to clean, and durable. • • During inspection some storage of dishes and other items was observed in the room what also contains the hot water tanks. This room is not fully finished in material. I had instructed the operator to move these items to another area of shelving in the kitchen. Operator agreed and was moving items. Corrective Actions: • Repaint the shelving surfaces so that they are easy to clean, durable, smooth, and waterproof. Ensure that the color is light. • Move dishes inside storage room on shelves to other shelves located inside the kitchen area. notably the shelves nearby the bar and bar walk in cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): • Restaurant does not have a probe thermometer to monitor temperature of cooked items - for example burgers patties. Probe thermometers are required - operator purchased during inspection. RESOLVED/CDI.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • 2 sandwich prep coolers currently not working - food is being iced, however it is 8-10c. Take all food items out from bottom of coolers and do not use. Top garnish and finishing items can be used in small amounts that will be fully used up in 2 hours.
- 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): • test strips required for sanitizer (quats, chlorine and iodine test srips) • No probe thermometer to measure temperature of cooked and hot held items. Corrected During Inspection - CDI.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Current food contact sanitizer requires a potable rinse - not suitable for full service, high volume restaurant. Quats or bleach sanitizer need to be short action time and no rinse. Operator purchased new sanitizer at the time of inspection. • Dishwasher adequately sanitizing with 50-100ppm bleach sanitizer.
- 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): Health Officer will attend in person on dated noted above to confirm the following: • Full clean of kitchen in all hard to reach areas to remove food/debris that has built up. This includes storage areas, dry good areas, main kitchen etc. Ensure staff pull out equipment and clean under shelving/walls. • Walk in cooler shelving requires repainting in light coloured smooth surface that is food safe and impervious to moisture. • Note: operator advised new grill equipment and cooking equipment to be installed - must ensure that this does not impact the handwash sink - it must remain in the grill area and easy to access. • Fluorescent light bulbs in the kitchen require shatterproof sleeves/shatterguards or the original cover must be reinstated. 1 Week: Ensure knife racks (free hand or magnetic) supplied for knives. Corrected During Inspection: Wiping cloths must be maintained in sanitizer solution when not in use-CDI.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Updated food safety plan required for facility. Health Officer to email template and supplemental information for facility to update plan. In the interim, please use the information supplied by the Health Officer at the time of inspection. • Temperature logs required for: all coolers, all freezers, all hot holding of soups/gravy at least 1x daily • Cooling logs will be supplied in the event that the facility cools items like gravy - logs need to be kept.
- 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): • Updated sanitation plan required for facility. Health Officer to email template and supplemental info.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Staff do not have valid FOODSAFE - expired at the time of inspection.
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Bar shelving must be cleaned and resurfaced.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions