Peacock's Perch Neighbourhood Pub
14218 Rosedale Ave Summerland BC V0H 1Z0 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must patch & paint the walls in the preparation area where the Rational stove is located. Ideally the walls should be covered with the PVC or stainless steel type panels. Compliance date: May 1, 2026
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): CHLORINE test strips must be provided to measure the concentration of sanitizing solution during the dishwasher's sanitizing cycle. Test strips can be purchased on amazon or at a ZEP store in Penticton. QUAT test strips available
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must prepare QUAT sanitizing solution by following manufacturer's concentration. Operator was advised to change it's sanitizer as the chemical used around the kitchen was hospital grade with a dilution factor of approximately 1ml to 26 liters. Operator must label all spray bottles containing chemicals. Dishwasher's sanitizing cycle was at 100 ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must have test strips: (1) chlorine test strips for the dishwasher and (2) QUAT test strips for measuring sanitizing solution concentration. Test strips can be purchased at ZEP store. All spray bottles must be labeled.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must: 1) Organize the food dry storage area to ensure that all food items are stored off floor; 2) Repair / repaint walls in the food preparation areas, including staff washroom.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): RTU sanitizer expired. Obtain new sanitizer
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thawing occurring at room temperature. Appropriate thawing methods include one or a combination of the following: • Thaw in the cooler at or below 4°C • Under cold running water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to cooking equipment for cooking
- 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): Buckets stored on the ground in walk in cooler Muffin tins and glass bowls used in oven had built up oil and food residue Store all food up and off the ground Discard muffin tins and glass bowls or clean. Maintain equipment in a sanitary manner
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 Are proper freezing and thawing procedures followed?
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff do not wash hands properly prior to handling food after other activities
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff are not using sanitizer to clean and sanitize food contact surfaces
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Preparation cooler at 11°C during time of inspection. Operator is unaware that the cooler temperature needs to be maintained at 4°C and below. Stated that coolers should be maintained at 6°C to 10°C. Food discarded during time of inspection
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff are not washing their hands properly as they are drying their hands on their clothes or dirty towels afterwards.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw meat thawed in room temperature during time of inspection
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): About 2 Kg. of ready to eat back bacon out at room temperature for about 3 hours at 17 Celsius when measured at core. Use small quantities, keep refrigerated or completely immerse food containers in ice up to the food level. Please review page 10-11 of Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way http://www.bccdc.ca/NR/rdonlyres/1A068D5D-3350-4D1C-A356-D8C6D62B7DB9/0/EnsuringFoodSafetyHACCPWay.pdf for more information about proper cooling.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 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): Bar glass washer has 0 ppm chlorine when at least 50 ppm required. No test papers available to monitor chlorine concentration.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No written plan available on site
- 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): No written plan available on site
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions