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Paddy Shack

502 Hwy 6 Nakusp BC V0G 1R0 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator indicated that the business serves foods that were not originally a part of the approval. Please update your food safety plan to include Chinese food items by Dec 09 2019 Please submit to [email protected]
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator indicated that the business serves foods that were not originally a part of the approval. Please update your sanitation plan to include Chinese food items by Dec 09 2019 Please submit to [email protected]
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    10 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process. Operator cooks donair meat (outside burnt/inside middle can still be raw sometimes) then cuts into smaller portions on meat slicer prior to cooling in the cooler. Meat is then reheated/cooked again on the grill prior to service.
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Operator hot holds gravy - leftovers are discarded at end of day.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”. Operator no longer has leftover gravy - discarded at the end of the day. Operator cooks donair meat (outside burnt/inside middle can still be raw sometimes) then cuts into smaller portions on meat slicer prior to cooling in the cooler. Meat is then reheated/cooked again on the grill prior to service.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for bank of 4 freezer drawers (missing), pop cooler (broken), and walk-in freezer (missing).
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5B Handwashing station in the front service area and staff washroom requires paper towel on a dispenser/holder. The use of a common towel is not permitted. Some staff were observed using the common towel to dry their hands rather than using paper towel, which is not hygienic.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3E Some wiping cloths in continuous use were being kept at room temperature which can allow bacteria to grow and re-contaminate surfaces and hands. Place wiping cloths in buckets of 200 ppm sanitizer (e.g. chlorine bleach). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with chemical test strips. Some wiping cloths were observed in 200 ppm chlorine bucket, but not all wiping cloths in continuous use were being stored in sanitizer. F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain chlorine chemical test strips. Regular food grade chlorine bleach available onsite.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Operator is still working on obtaining a fly light with pheromone glue attractant boards to assist in the control of flies. Ensure light is installed in an area that is away from any food preparation to prevent contamination by the flies being attracted to the light. Ventilation hood has been cleaned and serviced - next service due November 2017.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): F3.5C Handwashing station in the front service area and staff washroom requires paper towel on a dispenser/holder. The use of a common towel is not permitted. Some staff were observed using the common towel to dry their hands rather than using paper towel, which is not hygienic.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Staff were not aware of the location of the food safety plan at the time of inspection. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Staff were not aware of the location of the sanitation plan at the time of inspection.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    7 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Please verify your cooling methods by monitoring temperatures and recording them in a cooling log. All foods must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours (for a total of 6 hours). Verify your cooling methods of large food items such as roasts and gravy and ensure they follow the cooling curve.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All refrigeration units were at 4°C with an accurate NSF certified thermometer. Please monitor and record cooler temperatures on a log daily.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): (1) Observed proper procedure used for manual ware washing, staff are using the 3 compartment method. 100ppm chlorine is used as a last sanitizing step. (2) Chlorine test strips have NOT been obtained to verify sanitizer concentration. Please obtain.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): (1) Operator is working on installing the fly light for controlling flies. (2) Door sweep under the side door has been installed.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): All handwashing sinks must be equipped with liquid soap in a pump dispenser. Staff are currently using a squeeze bottle that must be picked up every time and is not hygienic.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available at time of inspection. Please complete a food safety plan and ensure it is on site for staff to review. Template provided.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan was not available at time of inspection. Please complete a sanitation plan and ensure it is on site for staff to review. Template provided.
  8. Monitoring

    12 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.3 Accurate NSF certified probe thermometer required to verify internal cooking temperatures and reheating temperatures. Donair meat is currently thawed in the fridge, cooked on spit for 3 hrs, cut into smaller portions to cool and placed in the fridge. Donair meat is pre-sliced using a meat slicer and cooked again on the grill prior to serving.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding equipment. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): 3.1 Please ensure all foods are cooled from 60 °C to 20 °C within 2 hours and from 20 °C to 4 °C or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, etc. and large containers of gravy, etc., take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. 3.2 Ensure foods are cooled in the time frame listed above according to approved cooling methods: • Cut large food items into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.2 Accurate NSF certified thermometers are required for all cold holding equipment (including freezers). Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 5.1 Employees must wash their hands using the proper handwashing procedure prior to and after handling foods to prevent contamination/cross-contamination. Spoke with staff at the time of inspection.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 7 - Is the premises free from a pest infestation?
      • Observation(s): 7.1 Lots of flies observed in the facility, which pose a potential food and food contact surface contamination risk. Owner to contact a pest control company to install a fly light with pheromone glue attractant boards to assist in the control of flies. Ensure light is installed in an area that is away from any food preparation to prevent contamination by the flies being attracted to the light.
      • 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): 8.3 Manual dishwashing procedure must provide proper washing, rinsing, sanitizing and air drying. Observed improper procedure for warewashing. Informed staff they need to wash with hot soapy water, rinse with clean potable water, sanitize (fully immerse for 2 minutes) and then air dry. If using chlorine as your sanitizer it must be at least 100 ppm chlorine. Verify concentration with a chlorine test strip. Note: Do not mix detergent and chlorine bleach together. Provided 3-step dishwashing signage at the time of inspection. Please post. 8.3 Chlorine chemical test strips must be obtained to verify sanitizer concentration. These can be obtained from chemical supply companies. 8.5 Wiping cloths in continuous use must be stored in buckets of sanitizer to prevent cross-contamination of surfaces. This sanitizer solution must be changed every 2 hours or earlier if lots of debris. Wiping cloths were placed in a 200 ppm chlorine bleach solution at the time of inspection as required. Issue resolved. Another method for sanitizing is to have your sanitizer in a spray bottle (e.g. 200 ppm chlorine bleach) and spray the surface and allow the sanitizer to sit for 2 minutes prior to wiping with a single use paper towel. Provided food contact surfaces require cleaning and sanitizing signage. Please post.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Service windows are being kept wide open and are allowing lots of flies into the facility. Window screens are in place on the double window but are not being used. Smaller side window does not have a screen. Owner to install a fly light to assist with this issue by May 31, 2016. 14.12 Daylight is visible under and around the exterior side door. Please install a door sweep/weather stripping to prevent the entry of pests.
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2 All handwashing sinks must be equipped with liquid soap in a pump dispenser. 15.3 All handwashing sinks must be equipped with paper towel for drying hands. The use of a common towel is not permitted - please discontinue this practice as it can re-contaminate hands. Provided handwashing signage. Signs were posted at the time of inspection.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): 16.2 BC Food Premises Regulation section 10: Every operator (includes owner and manager) must hold a FOODSAFE or equivalent certificate. When the operator is not present, there must be at least one person present who also holds a FOODSAFE (or equivalent - according to current BCCDC list) certificate. Since there may be times when owner/operator is not on site, ensure someone else has FOODSAFE or equivalent training. Go to www.foodsafe.ca at the left under FOODSAFE heading click on "Find a FOODSAFE course" and search by "Interior Health Authority" click on "Level 1" to find a list of courses coming up soon in your area. Effective July 29, 2013, all FOODSAFE Level 1 certificates issued in British Columbia are valid for 5 years. Certificates issued prior to July 29, 2013, will expire July 29, 2018. To recertify, simply retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher online course. Visit www.foodsafe.ca for more information.
      • 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?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 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.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 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.
  9. Monitoring

    0 infractions