Prospector Pub
1620 Hwy 33 Rock Creek BC V0H 1Y0 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water System (Rock Creek Hotel Water System - 13-105-00076) that supplies facility is on a Boil Water Notice. Document for Food Premises on Public Notification is already available to operator. Operator noted produce (e.g. lettuce for salads) is not rinsed using the tap water but purchased in a ready to eat state. Customers need to be aware that premises is on BWN. Have BWN signage up at sinks at all times (including the bathroom sinks). Example signage will be provided. Provide bottled water to customers. Bottled water needs to be available in adequate supply. Operator has hooked up ice machine to a commercially supplied water jug, however there is a connection between the line going to the ice machine and the Rock Creek Hotel Water System. Install a backflow prevention device to prevent water from the Rock Creek Hotel Water System from potentially entering the ice machine line. Notes: -Connecting commercial water jugs to the ice machine was meant to be a temporary fix to operating on a boil water notice. -Regular sampling is not occurring at this time
- F1.4B Water supplied to the facility must be potable.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Both glass washer in bar and low temperature dishwasher in kitchen were not able to provide at least 50 ppm of chlorine during their cycles for sufficient sanitizing action. Three compartment sink is available for manual dishwashing. Operator was asked to conduct sanitization step manually either in sink compartments or in a clean bus bin as a temporary measure.
- 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): Keep food packages/containers off of the floor in storage areas (e.g. walk-in cooler). Shelf next to the walk-in freezer is made of bare unsealed wood. Replace this with a material that is smooth, durable (no pieces flaking off), and easily cleanable (non-absorbent). Store ice scoop in a clean sanitized container not just on top of the machine.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water System (Rock Creek Hotel Water System - 13-105-00076) that supplies facility is on a Boil Water Notice. Guidelines for Food Premises on Public Notification are available to operator. Operator noted bottled water is supplied to customers. Operator has hooked up ice machine to a commercially supplied water jug, however there is a connection between the line going to the ice machine and the Rock Creek Hotel Water System distribution. Install a backflow prevention device to prevent water from the Rock Creek Hotel Water System from potentially entering the ice machine line. Note: Connecting commercial water jugs to the ice machine was meant to be a temporary fix to operating on a boil water notice.
- F1.4B Water supplied to the facility must be potable.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Previous infraction: Guidelines for Food Premises on Boil Water Advisory have been provided to operator and must be adhered to until Permit for Drinking Water System has been issued by Interior Health. Note: Bottled water is supplied to customers. -Ice provided to customers must be made from potable water. Options have been discussed with operator. Please use commercial bagged ice or use potable water from an approved commercial source to hook up to the ice machine if possible.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Operator noted that they had sanitizer test strips available but were not able to find them during the inspection. Corrective Action: Please have quat strips for your food contact sanitizer and chlorine test strips for the glasswasher and dishwasher available. Thermometers available in cooling units. Some chlorine and quat test strips were provided during the inspection.
- 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): Bar glasswasher and kitchen dishwasher dispensed the appropriate chlorine concentration (at least 50 ppm) for sanitization purposes. Observation: Quat sanitizer solution concentration in spray bottle was above manufacturer recommendations. If the concentration is too high it can leave a chemical residue behind on surfaces and require a potable water rinse after application. Corrected During Inspection: Sanitizer concentration in spray bottle was adjusted to match manufacturer specifications for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator confirmed bulbs installed in kitchen are shatterproof. Observation: Personal item stored on top of some utensils in kitchen. Corrected During Inspection: Personal item moved from area. Notes: -Please ensure staff refrain from using their phone in between kitchen processes, for example if you need a timer use a physical timer rather than the timer on your phone. Phones may harbour bacteria and should not be used during food preparation/handling. -Ensure any used wet cloths are fully submerged in sanitizer solution when not in use rather than left out at room temperature. The sanitizer solution should be changed out every 2 hours or sooner if the solution appears dirty or cloudy. -Ice left in sinks used to keep drink containers cool should not also be scooped and placed inside of drinks, if you need ice to put inside of a drink, scoop it directly from the ice machine or have a dedicated ice bucket for drinks
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions