Pedal and Tap
215 Spokane St Kimberley BC V1A 2E6 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer dispenser not consistently producing QUATs sanitizer at a 200 ppm concentration. Employee will be discussing this with service person in the coming days. A contingency 100 ppm chlorine sanitizer solution was made up for use in the kitchen at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meatloaf was observed thawing at room temperature. Thawing must occur at or below 4 C, as part of the cooking process or under cold running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing concentrations were measured at 0 ppm for the glasswasher. Iodide sanitizer concentrations should be a minimum 12.5 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel found at handwashing sink in the bar area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer spray bottle in the kitchen and in the bar area measured at 100ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station in the bar area did not have soap or paper towels at the time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - Left and Right produce coolers and small cheese cooler (as named in temperature logs) are lacking accurate thermometers. - Temperature log for produce cooler left has been reading consistently above 40'F since mid-December and no corrective actions are noted.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - Quats sanitizer in spray bottles and directly from dispenser measured at 100ppm. - Knives stored between wall and back of handsink which can not easily be cleaned and sanitized.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions