Owl Pub
7603 Spartan Dr Osoyoos BC V0H 1V0 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: Ceiling tiles have dust accumulation. *Ensure to remove dust and monitor on a regular basis. Ceiling tile missing above deep fryer area. *Ensure to replace ceiling tile to prevent the potential of cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Large gap under back room receiving door. -Door sweep required to ensure unwanted pests do not enter the facility.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall thorough cleaning of kitchen required (floors, walls & equipment). This has been noted in the past 3 inspections. -Ensure thorough cleaning is conducted and maintained on a regular basis.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. The ceiling vent cover above the back prep cooler is missing its cover, allowing the entry of excess dust particles. 2. Ceiling tiles throughout the kitchen are not adequately secured or missing, allowing exposed wires & piping. These items have also been noted in the past few inspections. Please ensure action is taken. Ensure: 1. A vent cover is placed on the ceiling vent located above the prep cooler. 2. Ceiling tiles are properly secured and replaced where required. Equipment repairs: *Door on the prep cooler in the kitchen not secure. -Ensure repaired, so that adequate temperature is maintained. *Door on ice machine in back room not secure. -Ensure repaired, to avoid the potential of cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - back storage deep freezers, standing refrigerator and freezers had grime accumulation present on the surface (handles etc.) - please clean and sanitize common touch surfaces regularly to prevent cross-contamination - dust accumulation is present on one fan directly above the main food prep area, please clean all fans on a regular basis to prevent cross- contamination - please ensure to regularly clean external ventilation hood from grease accumulation
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - general deep clean of the kitchen is needed, grime accumulation is present in corners of the kitchen floor, especially the walk in freezer, this can increase the risk for pest harborage and unsanitary conditions to be present - walk in freezer flooring is showing signs of wear- rust is present
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): all foods need to be kept covered in the walk in fridge and prep fridges ice scoop is stored inside the ice machine, this needs to be stored in a separate container or in a way where the handle does not come in contact with the ice
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Orkin has been hired, there are many possible entrance ways for rodents to enter the facility. These have been outlined in the Orkin reports and need to be addressed. fly traps are in place in the kitchen, but these cannot be hung above food prep and storage areas.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): dishwasher is checked in the morning for sanitizer level. dishwasher was not showing any signs of sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): walk in fridge needs a deep clean of the shelving and flooring as they are covered in food and debris storage closet needs a deep clean of the shelving. Flooring in this area needs to be replaced as the flooring is worn and all flooring needs to be smooth and easily cleanable surfaces as well as ceilings deep cleaning of the whole kitchen is needed. equipment needs to be moved so cleaning can occur behind as well, large accumulation of dirt and debris deep freezers in back area are broken, lids are falling off, duct tape holding them together and insulation showing. these all need to be replaced as all equipment need to be of smooth and easily cleanable surfaces
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): lots of empty bottles and recycling is stored in the back area where food storage is. this needs to be emptied frequently especially as this may be attracting rodents and providing nesting areas.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): head chef's FOODSAFE has expired and needs to retake. At least one person on staff needs to have FOODSAFE at all times. please provide me copies of employees and work schedule to ensure one staff at all times has FOODSAFE
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Large amount of damage to tiling infront of line, all damaged and missing tiles need to be replaced to ensure facility is kept in good repair. Onsite operator stated that owner had plans to repair flooring in this area -- please update EHO upon completion and ensure its immediate attention as the floor in this state is unacceptable --- Operator to clean dust off evaporator in walk in cooler, and glass on stand up fridge as these areas could be improved. Rest of facility is kept in excellent condition at time of inspection
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Stand mixer is located on a wooden box which elevates it above the ground. Wooden box is unable to be cleaned properly due to its absorbent nature and appears to be unclean. Please remove this box and ensure any material used in the kitchen meets food contact surface requirements.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): cooked chicken breast held in hot water beside grill must be stored above 60 degrees C.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): one of the cold line coolers is too warm - adjust and if not corrected move food out into adjacent unit until repaired.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer could not be detected in dishwasher initially - corrected after priming. Sanitizer could not be detected in glass washer in bar but eventually after a few cycles it was present.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is not reaching minimum concentration for sanitizing dishware
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
11 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): large pot of soup is found sitting in the sink. Ensure soup is cooled quickly with an ice wand or poured into shallow containers
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): containers of soups are found sitting next to the sink to thaw boxes of burgers left sitting next to ice machine
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): hand washing needs to occur after handling raw food
- 7 - Is the premises free from a pest infestation?
- Observation(s): mice droppings still found in the back room there is a large amount of flies in the kitchen fly strip was hung up over prep areas, find an area where it is not hanging right over food prep door sweep is needed at the double doors in the back room
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): deep thorough cleaning is needed in this facility sanitizer solutions needed wiping cloths need to be Stored in solution
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): foods need to be kept covered
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): food prep and packaging is now occurring in the back room on top of the deep freezers, this room was meant only for food storage cardboard and recycling is being stored in the back room. liquor store is storing beer and empty bottles in here as well old equipment is being stored here as well, ensure equipment not needed is removed from the premises these conditions may be harbourage areas for pests
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): food handling and prep is occurring in the back room
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): hand sink is needed in the back room if food prep and handling is to occur
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 3 - Are proper cooling procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Repeat violation - small reach in pizza was at 13 °C. All potentially hazardous foods must be removed immediately and do not use cooler until it is holding below 4°C. Improper thawing observed - steaks observed being thawed at room temperature. This is not safe, you need to thaw in the cooler, or under cold running water to minimize any disease causing pathogen growth.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of a rodent infestation was found in the back storage room. Droppings were observed. Please clean up, pest proof all your food and use a pest control company to mitigate any future hazards.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Floors, shelving, and on top of equipment need a thorough cleaning.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pizza Line cooler was running between 7-10 °C. Staff removed potentially hazardous foods. Do not use unit until you can ensure it is holding below 4 °C. - Temperature records are not being maintained. To ensure your equipment is running, keeping temperature records will help ensure you are meeting health requirements.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Staff need to find out who has foodsafe and ensure the requirements are being met.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
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