Penticton Golf & Country Club
600 Comox St Penticton BC V2A 2C1 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, white wash cloth observed covering various food products (mainly vegetables). Wash cloths were observed clean, however, the cloths are replaced once a week and is of porous material. Ensure that single use materials (such as saran wrap) or lids are used to protect food from possible contamination. **CORRECTED DURING INSPECTION
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, a chef did not wash their hands after using their personal phone, immediately participating in food handling.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Meat products stored on the floor inside the walk-in cooler. Ensure food products are stored at least 6 inches from the floor. [2] Potato wedges not covered inside walk-in cooler. [3] Single-use plastic containers submerged inside food products. [4] Ice scoop, in bar area, stored on top of ice machine without a clean container.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, sanitizing test strips were not available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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, sani-sprays were not properly labelled. Ensure that a sani-spray/bucket is present in the main cook line.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): At the time of inspection, large icicles/ice formation observed attached to piping in walk-in freezer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate not on site.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - grease hood filters (both banks) need cleaning
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in freezer showing signs of ice build-up that may be coming from exposed refrigerant lines to evaporator; please re-insulate this line-set
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update food safety plan and ensure it is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update sanitation plan and ensure it is readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - FoodSafe certification for main food handlers has expired; please update food handler training
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - please ensure lids are on all containers to prevent contamination from falling into foods
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - walk-in cooler and freezer needs cleaning including fan/evaporator unit - recommend installing switch for fan unit to allow for easier cleaning
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - prep cooler at hotline reading 6C - ice build-up at back of unit
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - bar glass washer not reaching 50 ppm chlorine on final rinse; please use test strips from kitchen to monitor concentration
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please cover all foods in your walk-in cooler to help protect from contamination esp. under fan unit
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - upright freezer by kitchen door needs defrosting
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan so that it is current to your menu
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - hot line cold holding trays (on the right hand side) reading 12-18C; please have a plan for ensuring the safety of these foods
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - hamburger insert in cold drawer right next to inserts with ready-to-eat foods - moved to drawer with items that are also fried prior to serving
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed use of latex gloves in premises. Use only non-latex gloves. Trace amounts of latex from gloves may be introduced into food which could cause an allergic reaction to consumers who are allergic/sensitive to latex.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): - wall-in cooler thermometer is not accurate - please replace
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - raw hamburger container found right next to ready-to-eat foods in walk-in cooler; please ensure you are deliberately storing raw foods separately from ready-to-eat foods
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Monitoring
2 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): - foods on ice below heat lamps showing to be warmer than 4°C/40°F. During inspection, cardboard cover replaced with stainless steel cover and Thai sauce moved to cooler (Thai sauce may be put directly on ice during busy periods).
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - bare cardboard being used to cover inserts on ice located below heat lamps. Removed during inspection; all surfaces involved with food production must be smooth, impervious, and non-toxic.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?