Port 701 Marinaside Dining (Restaurant)
701 Lakeside Dr Nelson BC V1L 6G3 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 2 handwash stations require refilling of soap dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Sushi rice acidity is not verified when prepared.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispense is empty at one handwashing station.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The vents in the vegetable walk-in cooler are dusty and require cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler temperature is measured to be 7.5 C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available to measure sanitizer concentration for the dishwasher and for food contact surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): Chemical dishwasher and bar glass washer were not dispensing sanitizer. Glass washer was adjusted to dispense 50ppm chlorine sanitizer during final rinse at the time of inspection (CDI).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Sous chef offered to, and did, shake hands with the district Environmental Health Officer and then proceeded to handle food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Chemical dishwasher was found to have 0 ppm chlorine during final rinse. After operator primed the sanitizer on the dishwasher, the final rinse was measured at 50 ppm. 2. No surface sanitizer was available at the back prep area as staff were preparing food.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Bread crumbs were cross contaminated with mushroom shavings.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not functional at the time of inspection. Operator had called technician to repair it.
- 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): Staff washroom was filthy.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cookline handwash station lacked liquid soap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Deli slicer was found with encrusted food on it. Deli slicer cleaning and sanitizing information sheet given to the operator. 2. Side counter can opener was found with encrusted filth on it. 3. Rolling plate holders were found to be heavily soiled and unclean. 4. Chemical dishwasher was found to have 0 ppm chlorine sanitizer during final rinse. Operator was instructed to sanitize in a 3rd sink. 3 compartment sink method information sheet given.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Overall sanitation of the facility along all walls and behind equipment was poor.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel missing from dispenser at front bar.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher was found to have 0 ppm chlorine sanitizer during final rinse 2. Glass washer was found to have 0 ppm chlorine sanitizer during final rinse 3. Surface sanitizer was not accessible to prep line cook staff
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ice scoop/jug was found inside the ice machine with the handle in the ice, potentially contaminating the ice (ready-to-eat food)
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Potentially hazardous foods in cooler wells were > 4°C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Because both hand wash stations were not fully stocked it was unlikely that staff were washing hands often. No staff were observed to be washing hands during inspection as well.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Both hand wash stations in the kitchen were not fully stocked. 2. Liquid soap and paper towel were not available at the bar hand sink.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 1) Eggs on line >4C. Operator corrected issue immediately by adding more ice. 2) Walk in cooler at 15C. Cooler malfunction had occurred two days ago. Pasteurized egg product and anchovies were discarded. Other products were moved to a cooler that works. The operator took immediate action to correct the issue and was very cooperative. The operator phoned the repair person to have the issue corrected.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- Is the contact information the same?