Penticton Elks #51
343 Ellis St Penticton BC V2A 4L8 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the "Servery fridge" temp observed between 6.0°C - 9.0°C. Advised operator to ensure that a temp log is kept for the refrigerator unit. All other cooler temps observed at 4.0°C or less. Food products inside freezer observed frozen to the touch.
- 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): At the time of inspection, two fluorescent lights in the upstairs kitchen did not have shatterproof covers.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): - upstairs upright double-door reach-in cooler has warm and cold spots due to storage practices in the type of cooler it is. Please reconfigure the storage in this unit to allow for complete air circulation within the cabinet until a replacement unit can be installed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - cover for steam table in downstairs service area replacing as the painted plywood is de-laminating.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - upright double-door cooler in upstairs kitchen is an older unit and reading 8C with frost build-up on the bottom of the centre-mounted evaporator; cooler must reliably keep foods at 4C or colder
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - upstairs double-sink needs an impervious surround for splash-guard - recommend switching to a double-sink with a built-in drainboard and deleting the outlet located just above this sink - cover for downstairs steam-table has bare plywood exposed underneath and is mouldering from water absorption; cover needs to be replaced with an impervious easy-to-clean/sanitize unit
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - new food prep area beside bar needs approval: notably, the protection of this space from the women's washroom is needed - follow-up Dec 2/22
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan to include all the items in your expanded offerings - be sure to include deliberate and monitored/logged cooling of foods within safe time-temp limits
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update sanitation plan to include small prep area downstairs
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe (or equiv.) certification of main food handlers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need chlorine test strips for checking your sanitizer level
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - bar walk-in cooler has bare wood used to hang the evaporator/fan unit that now has significant mould growth; please replace wood with a cleanable non-absorbent surface - please ensure ice machine is being cleaned and sanitized thoroughly (i.e., including the ice making portion of the unit)
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - high-temp dishwasher in kitchen not reaching 180F on final rinse - for your information, bar high-temp dishwasher appears to have a cycle issue; it is certainly cleaning and sanitizing but may be wasting water/energy
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - beer walk-in cooler needs cleaning and sanitizing - esp. of fan unit
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed soap at hand sink
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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): Dishwasher did not get up to temperature during inspection, please e-mail or call EHO when you observe it getting above 180 F during the rinse cycle.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - In discussions with operator of when this will be completed by.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?