Powder Hounds
3190 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
14 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher 50 ppm sanitizer Glass washer 50 ppm sanitizer Quat dispensing/spray bottles 0 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Sanitation can use improving especially in the front bar area (under glass washer and ice machine and front service areas) 2. Improve sanitation in the kitchen dishwash area/back area 3. Repair coving and clean debris in various areas of the kitchen 4. Faucet at back sink has a leak but kitchen manager says it will be replaced 5. Remove items not needed in day to day operation-space is small and this will improve access to cleaning
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit to operate was in a drawer. Required to be posted for public viewing
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Monitor and record sanitizer concentrations. Label all bottles of chemicals with contents
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Staff using ice bath to cool products made in advance but no actual temperature monitoring is occurring to ensure that food code cooling standards are being met. Cooling chart provided so staff can develop procedures that are verifiable.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips required for both dishwashers ie. glasswasher and main kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher sanitizer 0 ppm at time of inspection Glass washer 50 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Maintenance/ Sanitation issues: • Replace all ceiling tiles-most have grease, some no coating only exposed insulation, some damaged and falling down • Look into LED or ceiling light replacement. One fixture in particular looks to be falling off the ceiling as well as the cover. Covers stained with grease • Clean and paint walls throughout. Add cleanable surface under added sink by dishwasher • All shelving ie. wood shelf under microwave to be smooth, non absorbent and easily cleanable • Complete coving at floor /wall joints in kitchen • Clean vent hood and burners and under equipment • Bar area need thorough cleaning-rotting lemons, empty cans, straws etc
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit fees outstanding which makes permit non valid Pay your permit fees as soon as possible
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Staff has made changes to the kitchen without submission of floor plans or plan approval. • sandwich cooler removed • sink location in back changed and upright freezer removed • Oven at front moved under vent hood
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Use record sheet provided to document chlorine residuals in glass washer and dishwasher to ensure they are functioning correctly prior to using
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): 1. cover exposed light bulbs in food prep area 2. Defrost and clean out domestic upright cooler in the back 3. Install coving at floor /wall junction under new hand sink in back
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At time of inspection, sanitizer was not being dispensed in required concentration. Staff changed chemicals, primed dishwasher and it then met what was expected. Glasswasher 50 ppm
- 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): Maintenance /sanitation to be improved.. Cleaning of burners and cooking and equipment, floors in hard to reach areas, ceiling tiles damaged and falling down in some area, light fixtures broken/not working, coving on walls falling off behind prep sink and food debris accumulating in the cracks. Keep hand sink area free of items not related to hand washing so it is accessible ie. chemical bottles, backpack on floor in front of sink etc
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The lighting in the cooking line needs to be improved. Some fixtures not working, some bulbs need replacement.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records missing
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No indication that low temperature dishwasher sanitizer levels were being tested? No records available. Bar glass washer 50 ppm but again no records of it being tested. Add sanitizer checks to your log sheets. At time of inspection 0 ppm sanitizer was noted, after staff primed the sani lines sanitizer was in compliance Train staff on testing chemicals in dishwasher as well as action to be taken if no sanitizer detected
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member on duty did not have valid Foodsafe or equivalent www.foodsafe.ca to enroll in an online course
- 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
6 infractions
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- 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)?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records not being maintained. Staff member working did not know about the cooling log and testing products to ensure they were meeting Food Code requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member on duty did not have valid Foodsafe or equivalent www.foodsafe.ca to enroll in an online course
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No indication that low temperature dishwasher sanitizer levels were being tested? No records available. Bar glass washer 50 ppm but again no records of it being tested. Add sanitizer checks to your log sheets. At time of inspection 0 ppm sanitizer was noted, after staff primed the sani lines sanitizer was in compliance
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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): Both glass washer and dishwasher were not on during inspection. Operator to run both machines, use test strip to read sanitizer level, take photo and send in Bottle labelled sanitizer had 0 ppm sanitizer in it. Rusty shelves still in place
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food should not be stored in tin cans once the can has been opened. Transfer foods into covered food grade containers.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1 Broken containers being used to store flour, panko. Replace these with food grade containers as they represent a safety hazard 2. Replace missing floor tile behind cold table 3. Repair coving behind cold table that has fallen off and is collecting debris
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): As per March 8/16 inspection this is outstanding. Operator has ice wands but still doesn't know if methods use meet food code requirements. Did not complete the template as discussed last time. Probe thermometer required
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher found to have no sanitizer. Bottle was empty, no extra bottles of sanitizer on site. 2. No test strips onsite 3. Bar Glass washer had 0 ppm sanitizer. Staff not testing dishwashing equipment. Do not use until repaired 4. Rusty shelving still not rectified
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bottles of unknown liquids in kitchen. All bottles must be labelled with contents
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1 Broken containers being used to store flour, panko. Replace these with food grade containers as they represent a safety hazard 2. Replace missing floor tile behind cold table 3. Repair coving behind cold table that has fallen off and is collecting debris
- F1.3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Operator described a cooling procedure of hot food that did not likely meet the Food Code cooling curves. Operator to revise cooling procedures and chart cooling temperatures to ensure this is done according to regulations and food codes. Discussed the use of cooling wand, ice bath and shallow pans for liquid products cooked in advanced. Improper cooling is the leading cause of food borne illness.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Previous non compliant shelving. Operator tried to paint existing rusty shelving and this attempt has failed as the racks are again rusted and chipping paint. REPLACE shelves. These shelves cannot be adequately cleaned or sanitized in their present condition.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Sink in dishwasher area appears to be leaking. Repair and remove stagnant bucket of greasy water 2. Replace rusted cooler shelving 3. Additional freezer space may be needed to accommodate extra equipment such as an ice wand. Very little freezer space onsite. 4. Dirty dishes and garbage left in premise from previous business day. Foul odor in back area.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Bar hand wash sink had no cold water. Either repair this sink to supply hot and cold running water or move hand wash supplies to the small sink at the other end of the bar and use the faulty sink for dumping drinks etc.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Areas of the kitchen show accumulation of food, grime and other debris. For example behind and underneath the salad cooler and between grill and wall in kitchen. Revise the sanitation plan to check sheet style so staff and supervisor have to check and initial when cleaning completed. Sanitizer logs for the dishwasher and glass washer to be maintained. Test strips to be available to staff.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Racks in the cooler at the back of the kitchen are extremely rusty and falling paint/rust chips could potentially fall into food while in storage. Replace these as trying to re paint them has proved unsuccessful. Dishwasher and glasswasher 50 ppm sanitizer
- 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): See above regarding rusty shelving in cooler
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Vice grips being used as taps at the back sink. Replace with proper taps as vice grips cannot be adequately sanitized when required. Operator will finish remaining of the upgrading of kitchen in the next couple months ie. FRP board, repair holes in walls, clean grease off ceiling etc Back area which was not previously done will be completed Glass washer in bar area leaking and service to be contacted
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Unable to locate evidence that food and cooler temperatures are being monitored.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Unable to locate evidence that sanitizer levels are being monitored or logged for chemical dishwasher and glass washer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No sanitizer present in rinse cycle in dishwasher. Was corrected by Leif that day and IHA notified of its correction.. Unclear if anyone is actually measuring sanitizer levels on a daily basis. Bar glasswasher reaching minimum required.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?