Park Place Lodge Pub
742 Hwy 3 Fernie BC V0B 1M0 · Restaurant - Food Service
13 inspections
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0 infractions
- Monitoring
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- Monitoring
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- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for sanitizers not readily available for employees to use. Employees believed the test strips were on site but could not locate them. Please ensure test strips are available for employees to use. Further to this, a dishwasher log must be utilized on a daily basis. This is to ensure the dishwasher is being checked for sanitizer concentration on a regular basis.
- 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): Dishwasher was not achieving 50 ppm chlorine residual as required.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): Ice scoop sitting in ice with handle touching ice. Ensure ice scoops are stored in a manner that prevents contamination of food product.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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): Staff were using soap and water rather than sanitizer for food contact surfaces such as tables and counters. Upon discussion employee went to kitchen and acquired 200 ppm QUATs for use as a sanitizer.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions