P Bass Fish & Chips
1-220 Hwy 97 S 100 Mile House BC V0K 2E0 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): TCL refrigerator (#9): 12 C; GE refrigerator (#5): 5.3 C. Do not use these coolers for long term storage (> 2 hours) of perishable foods. Other coolers and freezers were all satisfactory.
- 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): Quat test strips are available, but facility is not using quat sanitizer. Thermometers were noted in all cooler units. Sample of chlorine test strips were provided to the operator.
- 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): Sanitizer was not being used to store kitchen wiping cloths. Dining room tables are sanitized with lactic acid based product (DIN02523469). Dishwasher achieved 76 C at dish level for sanitizing cycle.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Dishwasher needs descaling and spray arms need cleaning. Leaking from vacuum breaker at top of machine - needs repair/replacement. Wash tank thermometer needs to be repaired/replaced. - General cleaning needed throughout kitchen and prep area to remove spilled foods, grease build-up. Old and unused equipment needs to be removed from premises. - Hot water tap in public washroom is not working. This tap needs to be repaired or replaced.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- 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): Observed packages of cheese and a flat of eggs stored at room temperature. These foods were found to be ~19°C. Operator stated they had been sitting out for an hour - instructed operator to immediately place these items back into the fridge. Proper temperature control prevents the growth of harmful bacteria that could cause foodborne illnesses. These items must be stored <4°C.
- 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): Please send photo of quaternary ammonium test strips to resolve. Missing thermometer in some fridges. All cold holding units must have a thermometer, and should be monitored and checked using a temperature log.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed holes around plumbing fixtures and missing ceiling tiles throughout food premise. Please ensure these are fixed within a reasonable timeframe. Holes need to be closed to prevent entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Wiping cloths must be stored in sanitizing solution. Soiled/dried wiping cloths are not sanitizing the tables/ food prep surfaces that were being "cleaned"/wiped. F2.5D: Please label all containers or spray bottles containing a chemical to prevent accidental misuse and contamination.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At time of inspection, I was directed to the janitorial sink to wash my hands. This sink was also not stocked with a single-service product for drying hands. The premise must have a dedicated handwashing sink that is not obstructed and fully stocked with hot water, liquid soap in a dispenser, paper towels, and a nearby garbage can as required by section 21(4) of the Regulation. This is an important and primary way to prevent contamination and disease transmission. At time of inspection, staff were using the handwashing sink in the kitchen to prep food.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Kitchen staff plating food with bare hands. Please ensure use of tongs or some other equipment to handle ready-to-eat food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips available on site. However, quaternary ammonium sanitizing solution being used. Please purchase correct test strips. Missing thermometer in some fridges. Unable / not properly monitoring temperatures.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed holes around plumbing fixtures and missing ceiling tiles throughout food premise. Please ensure these are fixed within 6 months.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed bacon being thawed at room temperature. Operator stated bacon had been taken out of the freezer 30 minutes prior. Instructed operator to move bacon into refrigerator to thaw. Foods must be thawed in the refrigerator or under cool running water.
- 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): Dishwasher pipe leaking and water spilling out. Potato peeler needs to be cleaned and sanitized. Kitchen floor needs cleaning in some areas. Items stored on the ground need to be moved at least 6 inches up off the floor to allow for regular cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator unable to produce food safety plan. This must be stored on site at all times. Please email photos when these are found.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator unable to produce sanitation plan. This must be stored on site at all times. Please email photos when these are found.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer in spray bottle was not strong enough. Ensure that 1oz/gallon is used in spray bottles and buckets with bleach sanitizer and/or follow the instructions provided on the wiping cloth/spray bottle sanitizer poster that you have. Made up and corrected during inspection. As discussed, keep using the smaller soap and bleach containers until the larger ones arrive for the dishwasher.
- 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): 1) Do not thaw the fish at room temperature - Ensure that once fish is taken from the freezer it is thawed in a cooler or under cold running water. Operator advised he was moving to kitchen/moved. CDI.
- 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): Kitchen requires thorough cleaning. Overall sanitation of facility requires attention. This is a repeat code from April 13, 2021. Infraction must be addressed within time frame supplied by Health Officer to ensure permit remains in good standing. 1) Preparation room: Clean in all hard to reach areas - under equipment and shelves, inside and outside of coolers (glass sliders/doors) and food that has built up in the coolers. Anywhere food/debris and grease has built up in restaurant. 2) Potato peeling machine requires thorough cleaning and sanitizing. Provide a picture of thoroughly cleaned slicer on or before May 4, 2022. 3) Main kitchen: As above thorough cleaning required in all hard to reach areas, in particular under the grill/deep fryer area, significant food and grease has built up. Remove cardboard from floor. 4) Remove old/landlord items that are not used in the operator of the restaurant. I will schedule a follow up walk through in a month to ensure sanitation has improved.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- 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): 1) Temperature logs are required for all coolers and freezers. Please write down 1x daily and send me a picture of the logs being kept on the date noted above.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning required.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potatoes and other food items in storage room must be stored up off the floor.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?