Predator Ridge Golf Resort Outlook Cabin
301 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Cream stored in black domestic fridge measured at 6°C, stored overnight with no power to the facility (see infraction F1.4E). Corrective Action: Discard cream. F1.2B(2): Food stored in coolers measured above 4°C: • Beer/water cooler (8°C) • Juice/pop cooler (11°C) • Black domestic fridge (6°C) Corrective Action: Adjust, repair, or replace coolers so food is maintained at 4°C or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Premises is not supplied with potable hot and cold running water under pressure. Water jug with hand-pump is not a suitable alternative. Corrective Action: Close the premises. Supply the premises with potable hot and cold running water of sufficient quantity and pressure. EHO must inspect and grant approval before the facility can reopen. F1.4B: Observed rock and sediment inside the potable water tank outside the premises. The tank access lid is not properly secured to prevent vandalism or contamination. Corrective Action: Remove foreign material and wash and sanitize interior of the water tank: • Wash interior surfaces with detergent and hot water • Rinse thoroughly with hot water to remove detergent, drain tank • Fill tank with potable water and add household bleach (5.25%) to achieve 50 ppm; 1/2 cup (125 mL) bleach per 100 L water • Open all taps until chlorine smell is detected • Close taps and allow chlorinated water to remain in tank for 12 hours • Drain water to sewer or to the ground away from plants (avoid draining to septic system) • Fill tank with potable water and open all taps until chlorine smell disappears • Wash, spray, and sanitize potable water fill hose Keep water tank access lid latched and locked during operation. F1.4E: Generators not operational upon arrival. Premises has no power. Potentially hazardous food is stored onsite. Corrective Action: Generators are the sole power source and must be functioning at all times during operation and when potentially hazardous foods are stored at the premises.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.4B Water supplied to the facility must be potable.
- F1.4E Loss of power: Operator must provide an adequate or alternate power source to ensure the safe and sanitary handling/storage of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain QT-40 Quat test strips for use onsite. F2.1B(1): Probe thermometer is not provided. Corrective Action: Obtain NSF certified probe thermometer and keep onsite. F2.1B(2): Observed inaccurate thermometers in the beer/water and juice/pop coolers. Corrective Action: Remove broken thermometers. Obtain new NSF certified refrigerator thermometer for each unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Front service window is ajar. Corrective Action: Keep service window closed when not in use to prevent pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Observed odour and food debris in juice/pop cooler. Corrective Action: Empty cooler. Clean and sanitize interior surfaces. F2.5B(2): Wooden drawer piece stored underneath counter, obstructs cleaning. Corrective Action: Re-install or remove drawer section from the premises. Store items so they do not impede sanitation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: Inadequate lighting in back storage area. Small lamp does not provide sufficient light. Corrective Action: Install artificial lighting in back storage area to support cleaning and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Liquid soap is not available at the hand sink. Corrective Action: Provide liquid soap in a dispenser at the hand sink (re-fill, repair, or replace existing dispenser).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Reheating and hot holding temperature logs are not maintained for hot dog roller. Corrective Action: Record reheat and hot holding temperatures in log sheets. EHO to provide temperature logs. Keep Food Safety Plan onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Please obtain an NSF certified thermometer to place internally into the cooler that stores sandwiches and dairy(milk/cream). Sandwiches are made at the main kitchen.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Power: solar and gas is used, concession is looking into connecting to electrical power for next year Hot running water was not available at time of inspection - will come back to ensure there is hot and cold running water in the afternoon later this week.
- 6.1 - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap is stored in a plastic container at the moment - liquid soap must be supplied in a dispener(ex. liquid soap bottle with pump, refilling the soap dispenser on the wall, etc) to prevent hands from contaminating the container whenever hands are to be washed.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Food service worker did not have any food safety training(BC FOODSAFE Level 1 or equivalent). As discussed with Trevor, for next year(as the food service is only opened until max. Oct 15, 2015), at least one person on shift should have BC FOODSAFE Level 1 or an equivalent. To find a BC FOODSAFE Level 1 course nearby or instructors, please visit: http://www.foodsafe.ca/main/course_search
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions