Pynelogs Cultural Centre
1720 4 Ave Invermere BC V0A 1K0 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide an accurate thermometer to monitor temperature of fridges and freezers. Recommend having a method to monitor the temperature of the mechanical dishwasher.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not working properly during time of inspection and rinse cycle did not reach high enough temperature to sanitize dishware. Until mechanical dishwasher can be repaired use three step method: wash, rinse, sanitize, and then air dry.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide paper towel from a dispenser to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide an accurate thermometer to monitor temperature of fridges and freezers. Recommend having a method to monitor the temperature of the mechanical dishwasher
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide an accurate thermometer to monitor temperature of fridges and freezers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the walls in the kitchen require finishing to be smooth, impervious, durable and easy to clean.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Upon inspection, it was noted that the refrigeration units did not have thermometers to monitor temperature. Also missing was a probe thermometer for checking held food/cooking temperatures. *Repeat infraction*
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers were missing in a few refrigerators or were not visible to employees. All refrigerators must have a visible thermometer present to monitor temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Observed an exposed fluorescent light bulb in the kitchen. The cover on the light bulb had recently been damaged and required replacing. Please replace the cover or install a sleeve on the bulb to prevent bulb breakage. *Repeat Infraction from 2018* 2. A new door sweep must be installed on the screen door entering into the kitchen. This will help protect against the entry of pests. 3. A build-up of dust and food debris was noted in the hard-to-reach areas in the kitchen and refrigerator fans. These areas should be cleaned periodically. A deep clean should be conducted at the end of Cafe Allium's operating season.
- 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): Edges of some shelving units are peeling and require re-finishing. Chipped paint/sealant can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be re-sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed an exposed fluorescent light bulb in the kitchen. The cover on the light bulb had recently been damaged and required replacing. Please replace the cover or install a sleeve on the bulb to prevent bulb breakage. 2. The floor of the main cooler in the basement is bare wood with the paint chipping on the floors and shelving units. Please refinish these surfaces to create a smooth, impervious, easily-cleanable surface.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed a reusable towel being used for drying hands at the bar handsink. Please install a single-service paper towel dispenser or holder in this area.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The back screen door does not close tightly. This can allow for the entry of pests. Ensure this door closes with no gaps.
- 14.12 - The premises must be protected against entry of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No sanitizer made up and available for use in the facility. Bleach 100-200 ppm or QUATS 200 ppm are both approved sanitizers for food premises. A spray bottle can be used with single use cloths or a bucket of sanitizer solution can be used with the wiping cloth left in the sanitizer when not in use. Ensure that no wiping cloths are left out on the counters. Test strips for chlorine (bleach) &/or Quats sanitizers should be on site. High temperature dishwasher reaching appropriate sanitizing temperature.
- 12 - Is the contact information the same?
- Observation(s): Application for Food Premises attached, please complete it and return to this office.
- 12.1 - Updated contact information must be provided to the health officer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The back screen door does not close tightly and has gaps at the bottom, allowing for the possible entry of pests. Ensure this door closes tightly.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan in premises. Please complete a Food Safety Plan and return to this office.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan on site. Please complete a sanitation plan and submit to this office.
- 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.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?