Painted Turtle Restaurant
361 Ridge Dr Clearwater BC V0E 1N2 · Restaurant - Food Service
12 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • On order, extension granted.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • REPEAT/UNRESOLVED INFRACTION: Do not store food items on the floor in the walk in cooler (6 inches or higher off the floor). Trays of beef/meat stored directly on floor. This has the potential for contamination should the trays be placed directly on a food contact surface after being on the floor and is unsanitary. Further,keeping items on the floor hinders proper cleaning. All food items to be moved and stored off the floor. Ensure all trays stored directly on the floor are run through the dishwasher before reusing. Further,keeping items on the floor hinders proper cleaning. Items must be moved (2nd occurrence in 2 inspections) to ensure compliance with the BC Food Premises Regulation/Canadian Food Retail and Food Services Code: Storage areas: i) should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Not completed - extension granted.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • 1x display fridge (dessert) not maintaining 4C at the time of inspection. Move potentially hazardous food items until it can maintain food 4C or less. Advised that refrigeration tech called. Staff moving items at the time of inspection. Do not use fridge until it can maintain 4C or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Pot of soup (covered) cooling (full pot) in the walk in cooler at the time of inspection. This will not cool appropriately from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Staff to take out and cool using appropriate measures --> shallow pans with ice and monitor. Staff took soup out and started chilling with shallow pan and ice. Resolved at time of inspection. Staff instructed on monitoring. • Cooling logs not being maintained for cooling of items ( no recent dates recorded on the supplied logs).
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility using thermal gun to check temperatures. Fridges and freezers to have accurate thermometers inside each unit. (These are good for a quick reading, however each fridge should have a designated internal thermometer for accuracy.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No sanitizer solution in the kitchen at the time of inspection - wipe cloths sitting out on the cutting board. Wiping cloths must be kept in sanitizer solution when not in use as sitting out at room temperature can allow for the growth of bacteria. Resolved at the time of inspection.
- 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): • Do not store food items on the floor in the walk in cooler (6 inches or higher off the floor). • Have staff move today, will check during follow up inspection.
- 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): • Could not locate cooling logs and staff had large pot of soup that was not cooling using approved methods. Staff instructed on cooling logs and started today. Health Officer to email reminder logs. Please ensure staff keep up with the cooling logs, and provide copy on date noted during follow up inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff could not locate the sanitation plan. Health Officer to email new template. Poster are posted in kitchen however.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher was not dispensing sanitizer at the time of inspection - 0ppm bleach sanitizer. Try priming the dishwasher to see if air bubble or if able, check the tubing and replace/repair. If unable to fix today - you can use the dishwasher to wash/rinse items, but sanitizing must occur in the 2 compartment sink - have staff make up 200ppm bleach sanitizer in the sink with warm water and submerse for 2 minutes and allow to air dry. There are test strips onsite to ensure concentration is 200ppm. This can be done for the last few days of the season, however, dishwasher must be functional for the start of 2025 season. Advise Health Officer of status on or before last day of the 2024 Season. • Sanitizer was not dispensing any sanitizer - dispenser was hooked up incorrectly - staff connected sanitizer and it began dispensing again, however, concentration may be quite strong - Health Officer directed kitchen staff to check with test strips to ensure proper (200ppm) quats concentration - RESOLVED at the time of inspection. Staff to dump out bottle and replenish with sanitizer.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No recent logs for dishwasher sanitizer and sanitizer noted to be 0ppm at the time of inspection - staff to ensure these are kept up to date for start of 2025. Discussed with operator at the time of inspection. Resolved, and will be confirmed during next year's inspection(s).
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility has quats test strips for measuring sanitizer, however, the sanitizer that is in the buckets and in the dishwasher is chlorine. Please order chlorine sanitizing test strips to test the bleach buckets and the dishwasher. • Stand up fridge in kitchen requires internal thermometer as the outside thermometer is not accurate. All fridges require an internal thermometer. • 2x non accurate probe thermometers were discarded at the time of inspection. There is one functioning probe thermometer -Health Officer recommends another probe thermometer (digital).
- 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): • Do not keep the kitchen and deep freezer storage room doors open during operations as this can allow entry of pests. If you would like to keep the doors open, you will need to supply a screen, there are many types that can be purchased at hardware stores. Door closed - Corrected during inspection.
- 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): • Do not store bins of meat and items directly on the floor. Items must be stored at least 6 inches up off the floor.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel at bar requires a dispenser or counter top roll holder (instead of being kept loose). • Designated hand wash sinks require liquid soap in a dispenser. If the wall dispenser is not ideal to use, please provide a small hand pump soap for the single sink (Health Officer advised that this sink is not really used for handwashing, however, it is considered the designated sink and should still remain equipped).
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff member was logging the incorrect sanitizer for the dishwasher (once test strips have arrived, ensure staff member is using them to check the chlorine levels, and that chlorine is maintained at 50ppm or greater (200ppm max). Please email copy of logs on date noted above. • Health Officer to email new sanitizer poster and resources.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) 1x probe thermometer was not accurate at the time of inspection. Please do not use this thermometer unless calibrated. Provide a new probe thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Bottle of sanitizer was unlabelled in bakery area - resolved at time of inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips to be provided for the pink (quats) sanitizer. Health Officer to provide info on where to purchase. Test strips available for the bleach onsite.
- 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): 1) Staff had the back kitchen door open during the inspection which has allowed flies to enter. Flies noted on food contact surface (cutting board) at the time of inspection. Discussed the concerns with staff - flies can carry disease, and if walking across contaminated surfaces, they have the ability to contaminate food contact surfaces such as cutting boards. Door to be kept close during operations and if facility wishes, they can provide a screen door to allow air flow. Discussed and staff closed the door at the time of inspection - RESOLVED.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer bottle was empty in the kitchen at the time of inspection. RESOLVED.
- 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): 1) Wiping cloths not to be stored dry on food contact surfaces when not in use. Health officer instructed staff to make up sanitizer at a capful of bleach to 3/4 full pail to get 200ppm bleach sanitizer and the wiping cloths were placed in the sanitizer. RESOLVED. 2) Do not use cloth to blot moisture from food items. Cover with parchement paper or other suitable single use disposable paper. 3) Do not store the knives between the counter and the cooler. Keep in a drawer or use a magnet or free hand knife rack (both of which are supplied in the kitchen) RESOLVED during inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Logs for audit cooking to be kept again (last entry was July) - RESOLVED at the time of inspection.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Please ensure doors are kept closed to the kitchen unless screening is provided - flies noted in the kitchen. Door closed at the time of inspection.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer too strong in bottles. Staff advised on how to dilute and use test strips. RESOLVED during inspection.
- 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): 1) Wiping cloths stored on food contact surfaces when not in use. When wiping cloths are not in use, please store in buckets of sanitizer (bleach) at 100-200ppm. Discussed with staff and staff made up sanitizer for the wiping cloths. RESOLVED.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Logs to be amended to include: a) cooking logs - facility to log, at least 1x daily temperature of cooked potentially hazardous food item. For example, if a batch of hamburger patties is being cooked, use the probe thermometer to probe, record and verify that cooking CCPs are being met. b) hot holding logs - for soups/gravies etc. Please log hot holding temperatures at least 1x daily. c) cooling logs - log the cooling procedures for batches of soup, gravies etc to ensure that items are cooling from 60 deg C to 20 deg C in 2 hours or less and then from 20 deg C to 4 deg C in 4 hours or less. Begin keeping logs this week, and forward scanned copies via email on the date noted above.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Please complete sanitation plan. Health Officer to scan and email copy for completion. Please have staff complete and scan/email a copy of the plan to me on the date noted above.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): 1) Ensure a probe thermometer that measures both hot and cold temperatures is provided to monitor the cooling of items. For example, items such as turkeys, left over soups, gravies etc should be monitored to ensure temperatures go from 60 deg C to 20 deg C in 2 hours and 20 deg C to 4 deg C in 4 hours or less. Please provide a probe thermometer before the date noted above.
- F1.3C - Accurate thermometer must be available to monitor process.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please keep logs for all: coolers, freezers, hot holding (soups/gravy) and cooling of items if applicable. Please provide me a copy (email or fax) of logs on date noted above.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Please keep 1x daily log of the dishwasher - note on the log that the dishwasher is maintaining 50ppm chlorine bleach (use test strips). Please scan and email me a copy of the logs on date noted above.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
6 infractions
- Are proper hot holding procedures followed?
- Observation(s): 1) Starting 2017 season, temperature logs must be kept for all hot holding - soups, gravies etc. 1x daily minimum will be required. Soup > 60 deg C at time of inspection.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher not maintaining adequate sanitizer residual. As there are only 2 days left in operation this season, dishwasher can be used for washing/rinsing, however, all dishes must be sanitized in a sink large enough to submerse the biggest utensil. Use bleach as sanitizer and follow the instructions posted on the wall beside the dishwasher. Functioning dishwasher must be provided for operational season 2017. Facility to keep logs in 2017, 1x daily showing that the dishwasher is functioning (either heat sanitizing or chemical sanitizing). This can be part of the sanitation plan to be completed for opening 2017.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1)Raw ground beef stored above ready to eat items at time of inspection. Discussed with kitchen staff - resolved. 2)Eggs stored out at room temperature > 2 hours. Discussed with kitchen staff to keep out only limited time or only take out enough eggs to use at a time. Resolved. 3) Ensure all sanitizers/cleaners are kept in labelled containers/bottles to identify the contents.
- 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.
- Are there handwashing stations available and properly supplied?
- Observation(s): 1) Ensure the paper towel dispenser in the bakery area is functional for 2017. Keep a roll of paper towel in the bakery for the next two days of operation.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) A new food safety plan must be completed prior to opening for the 2017 season. EHO to review and approve the plan once completed.
- 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.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) A new sanitation plan must be completed prior to opening for the 2017 season. EHO to review and approve the plan once completed.
- Are proper hot holding procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers found to be at acceptable temperatures. Refrigeration unit in the bakery area requires a new thermometer. Thermometer showing temp greater than 4degC when in actuality, it was less than 4degC. Provide by date noted above.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher was not sanitizing at time of inspection - Air bubble trapped in the line. Primed and repaired at time of inspection. EHO provided sanitizer log. Staff to keep 1x daily log of dishwasher sanitizer. If dishwasher is not maintaining 50ppm chlorine, check the bottle to ensure sanitizer is being provided and prime the machine as bubbles often get trapped. If this does not fix the problem, call for repairs and switch to manual three compartment sink method of wash/rinse/sanitize. EHO provided poster for manual washing. 2) Baking kitchen did not have sanitizer at time of inspection. Advised that dishes are washed in this kitchen. Ensure sanitizer is provided and that staff are using it to not only spray surfaces, but for the final sanitizing step in the wash rinse sanitize procedure. EHO will follow up on the date noted above. Alternately, dishes can be brought to main kitchen for washing/sanitizing in the commercial dish washer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): House keeping items - Ensure these are completed prior to next season opening. 1) All lights in the food preparation area that do not have covers need to have the covers provided, alternately, fluorescent light sleeves can be purchased at local hardware stores and slid over the bulbs to prevent glass contamination in the event a light bulb shatters. 2) Painting of shelves in the grill area (across from the grill). Shelves have chipped worn. Repaint in a light coloured, paint that is moisture resistant and safe for use in a food preparation operation. 3) Some of the wire wracks in the refrigeration units have started to rust. The rust has the potential to flake off and fall into/onto food items. Ensure all rusted shelves are repainted/refinished in a light coloured water resistant surface that is safe for use in a food preparation operation.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Partial food safety plan provided on the wall. EHO provided food safety templates. Please complete (fill in the menu items under the correct cooking style) and keep in a binder for staff to reference. I will follow up in one week.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO will fax the sanitation plan for completion. Please complete and keep in a binder for staff to reference. I will follow up in one week.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions