Peaks Restaurant
1072 Pine Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During inspection, the standing fridge in the dishwashing area was measured at temperatures above 4°C. All potentially hazardous foods must be stored at 4°C or lower to prevent the growth of pathogenic bacteria. • Continue to adjust and monitor the fridge temperature. Arrange for repair or replacement if necessary.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The refrigerator near the dishwashing area measured at 7 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Repair, replace, or adjust the temperature of the refrigerator to ensure that food is maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - The refrigerator in the kitchen was leaking. All equipment must be maintained in good repair for the sanitary handling of food. Repair or replace the refrigerator. F2.5E - Excess items were observed throughout the facility and the overall organization requires improvement. The storage of excess items creates conditions that may harbour pests and impede cleaning. Remove any items that are not necessary for the operations of the facility. F2.5J - The lighting in the dishwashing area does not have shatterproof covers. If a light were to shatter, fragments of glass could contaminate food and food contact surfaces. Install shatterproof covers on all lights. F2.5K - Small containers with no handles were being used as scoops and stored in food products. Utensils used to scoop food product should be equipped with a handle and stored outside of the product to prevent microbial contamination. Replace the small containers with scoops that have handles and store them in containers outside of the food product.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Operator was advised in August that monthly bacteriological samples are required, but only one in November 2022 received. Please declare months of operation and submit monthly samples during this entire period(s).
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They need QUATS test paper for spray sanitizer and chlorine test paper for dishwasher.
- 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): They are using fly strips, please replace these with a fly trap that does not risk food contamination. They had mouse bait but they did not have a policy or practice in place for prevention. There is also a lot of clutter in electrical room and in dry storage that create harborage areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): The kitchen and dry storage areas need a deep cleaning of floors and walls throughout. The dry storage area needs better organization to facilitate cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The manager needs to renew and staff needs to take.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Prep fridge was accidentally left unplugged overnight, at the time of inspection refrigerator measured 15-19°C Corrective action: All potentially hazardous foods stored in the refrigerator were discarded, maintain all foods at ≤4°C Note: Temperatures are monitored at the start of every food service, no food service had occurred that day
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G - Flour and other dry goods stored in open bags. Corrective action: Store foods in pest proof containers to prevent contamination F2.5G - Scoops for dry goods stored in product. Corrective action: Utilize scoops with handles or store scoops outside of product to prevent contamination
- 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): No current Food Safety Plan available
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan. Please complete sanitation plan and forward to me for review. Template provided.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher has 0ppm chlorine. Must be dispensing 50-100ppm prior to opening for the season. When the facility is open, ensure you use test strips to test the chlorine concentration daily.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen requires a thorough cleaning prior to opening.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Front desk staff informed that there was some plumbing issue, therefore the dishwasher was not in use at the time of inspection. Plumber was contacted. Staff informed that the restaurant will be closed if the dishwasher cannot be used. Aug 15, 2017 - Staff informed that plumbing was fixed the day of inspection and the issue was that there was a build-up of grease in the line. Line has been cleaned out. Dishwasher is now in use. Please ensure dishwasher provides adequate amount of sanitizer i.e. 50ppm of chlorine. Chlorine test strip should be used to verify the concentration. 2. Bucket for wiping cloths stored in the handwashing sink did not provide adequate amount of sanitizing solution. Please ensure 200ppm of chlorine or 200ppm of Quats (Quaternary Ammonium) is available for clean-in-place sanitizing. Test strips should be used to verify the concentration.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was obstructed at the time of inspection. A bucket with wiping cloths was stored in the handwashing sink. Handwashing sink must be designated for handwashing only and must be free of obstruction at all times.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature of Habco beverage cooler located in the dishwashing area storing creamers, salad dressing and juice was measured at ~8C. Temperature dial was adjusted and temperature dropped to <4C. CDI - Corrected During Inspection. 2. Temperature of sliding door cooler in kitchen was measured at ~11C and 12C. Cooler temperature was not being monitored and recorded. No up-to-date temperature records were available. Also staff was unsure how long the cooler has been at this temperature. Directed to discard all potentially hazardous foods stored in this cooler. All potentially hazardous foods were discarded and currently no food is stored in this cooler. Instructed that no potentially hazardous foods can be stored in this cooler until it has been serviced and is capable of maintaining at 4C or colder. Please provide a service report once the cooler has been looked at. Note: Observed thawing steaks at room temperature. Steaks were frozen still at the time of inspection. Please ensure staff are following proper thawing procedure to prevent the rapid growth of pathogens. Proper thawing methods include under refrigeration at 4°C (40°F) or colder; under cold running potable water or as part of the cooking process (but only when thawing is taken into consideration in determining cooking time).
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed open bags of pancake mix and oats on the storage shelving. All open dry foods must be stored in air-tight, pest-proof containers.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed an accumulation of dirt and food debris on potato slicer located in the kitchen. Frequency of cleaning and sanitizing should be part of the sanitation plan. CDI - Corrected During Inspection. 2. Light bulb in beverage cooler is missing a cover or protective sleeve. Please provide a cover or protective sleeve on the light bulb.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station located in the kitchen was obstructed at the time of inspection. Staff indicated that there is a leak, therefore the sink is not being used. Please repair the leak as there must be a designated handwashing sink in the kitchen.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility requires a detailed food safety plan. Please provide a completed food safety plan for review.
- 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): Facility requires a detailed sanitation plan. Please provide a completed sanitation plan for review.
- 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Accurate thermometers needed in new sliding door cooler and cooler located in dishwasher area. NSF-certified thermometers are recommended.
- 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): Sanitizer not available at the time of inspection. Please ensure sanitizers for food contact surfaces are available at adequate concentration i.e. 200ppm of chlorine or 200ppm of Quaternary Ammonium (Quats). Low temperature dishwasher provided adequate amount of chlorine (50ppm). Chlorine test strips available to verify the concentration.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Light fixtures in the kitchen and dishwashing area are missing covers or protective sleeves. Please ensure covers or protective sleeves are installed.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not available upon request.
- 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.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is not available upon request.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): A box of eggs was on the floor of the walk-in cooler and this was moved 6 inches off the floor as I requested.
- 15.3 - Are foods protected from contamination and/or cross contamination?