Peter Skene Ogden Secondary - Eagles Nest Bistro
200 7 St 100 Mile House BC V0K 2E0 · Restaurant - Food Service
6 inspections
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No bleach or other sanitizer available onsite at this time. Ensure spray bottle or bucket with sanitizer and clean wiping cloths are available. Dishwasher final rinse achieved 73 C+ at dish level (minimum of 71 C is required). Ensure dishwasher is allowed to properly warm up to manufacturer specified temperatures before using (see data plate on front of machine).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Adjust dishwasher detergent feed rate to prevent over-foaming/leakage during wash cycle. Finish drywall surfaces around front counter pass-thru. Replace missing filter in exhaust canopy over cooking equipment.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser needs to be re-installed at hand wash station.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plan not available in kitchen. Please ensure a copy of the plan is complete and kept in kitchen for staff to use.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan not available in kitchen. Please ensure a copy of the plan is complete and kept in kitchen for staff to use.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator requires current food safety training certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operators informed me that when washing dishes they use the 3-compartment sink method - This would mean they are using the dedicated hand washing sink to wash dishes. As there is no food preparation happening in the kitchen, and dishes are done after lunch when food is no longer being served, this is lower severity. However, either another sink will need to be installed or switch to two-compartment sink method. Sinks are relatively shallow and not capable of submerging largest piece of equipment. Planning for the future, please look into upgrading this area.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator unable to produce FSP. This document must be available and ideally kept somewhere in the kitchen. Will send resources / template for creating this.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator unable to produce SP. This document must be available and ideally kept somewhere in the kitchen. Will send resources / template for creating this.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions