Paradise Camp Restaurant
123 Shortt St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A. Cutting boards showing discoloration and large grooves. Corrective Action: Inspect all cutting boards throughout facility. Replace or resurface cutting boards which have discoloration and large grooves which may harbor food debris and pathogens to prevent contamination. F2.5C. Insufficient wiping cloth storage. Corrective Action: Fill buckets with surface sanitizer. Store and submerge cloths for at lease 30 seconds between tasks. Change or test sanitizer every 2 hours to ensure proper concentration of sanitizer (ex. 200 ppm QUATs solution). F2.5K. Ice scoops in ice machine and bar ice storage found stored in ice. Corrective Action: Store scoops outside of ice storage areas. Handles of ice scoops may contaminate ice. Ensure all staff are aware of scoop storage. Ensure scoops are on regular cleaning schedule.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all hot food holding temps are monitored and documented in daily operations log. Presently all cooler temps are monitored and documented daily. Ensure that quats sanitizer dispenser is monitored with test strips and documented in daily operations log. Ensure that the high temp dishwasher rinse temp is monitored and documented in daily operations log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse temp was verified with a max recording thermometer to achieve only 66C which does not meet the required min 71C temperature. Repair dishwasher immediately to ensure a min 71C at the dish level. Wiping cloths used for the espresso unit steam wand must be stored in a sanitizing solution and changed frequently. Quats sanitizer dispenser was verified with test strips to be dispensing 400ppm quats solution.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Do not store the ice scoop in the ice machine. Refill or replace the wall mounted liquid soap dispersers as currently they are not in use and the current practice of liquid soap in a squeeze bottle is not satisfactory. Note that other then the above noted concerns the facility is very well operated.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Refill or replace the wall mounted liquid soap dispersers as currently they are not in use and the current practice of liquid soap in a squeeze bottle is not satisfactory.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Freezer temp was -7C and was above zero at some point for a short time as pepperoni slices had thawed. Pepperoni must be used immediately or discarded. Repair freezer to ensure a temp below -18C is maintained. All other items in freezer were still frozen. All coolers were below 4C. All cooler temps are generally monitored and documented in daily log however the past several days were not not up to date. Ensure monitoring is consistent.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basins in the front food prep area and rear kitchen area do not have paper towels present. Ensure that handwash basins have soap and paper towels at all times .
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store food storage inserts directly on top of other food items in the prep cooler whereas the bottom of the insert is in direct contact with the food item beneath it. Do not store ice scoop in the ice machine as well all ice scoops need a handle to avoid hand contact when scooping ice.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The floor in the kitchen addition which is unfinished concrete needs to be finished smooth and washable. Overall sanitation and maintenance of the facility is very good.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): One sanitizer spray bottle had zero sanitizer present : ensure all sanitizer spray bottles have sanitizer present. The other sanitizing spray bottles had 200ppm QUATS solution present as verified by test strips. Sanitizer dispensing unit was dispensing 200ppm QUATS solution as verified by test strips. Dishwasher had 100ppm Cl solution present as verified by Cl test strips. NOTE : sanitizer levels in dishwasher and QUATS dispensing unit is monitored and documented daily = excellent.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Do not store container to distribute ice in the ice machine. Use an ice scoop and store scoop outside of unit in a washable container. The floor surface in the new extension requires a washable surface. Overall a clean and well operated facility.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Soap and water was being used only for wiping down tables. Ensure a sanitizer solution(ex. Quaternary Ammonia that is onsite) is used to follow up wiping down the surface to prevent any possible bacterial growth. A Quaternary Ammonia sanitizer solution was made at the time of the inspection.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Monitoring
0 infractions