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Radium Resort Springs Restaurant

7565 Columbia Ave Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service

11 inspections

  1. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Packs of ice were observed to be stored directly on the ground in the downstairs freezer. This ice is used to serve drinks to customers. Placing these packs directly on the floor can increase the risk of contaminating the ice, which increases the risk of foodborne illness to customers.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips were available for the food contact surface sanitizer (QUATS) and for the low temperature dishwasher sanitizer (Chlorine).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. A build-up of ice on the floor of the downstairs freezer was observed. This can present a tripping or slipping hazard to employees. 2. A heavy build-up of grease and food debris was observed along, underneath and behind the cook lines.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): 1) Upon inspection, it was noted that raw, cut salad product was laying open in the upright cooler.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Upon inspection, it was noted that operator did not have bleach or QUAT test strips (sani is QUAT, dishwasher is bleach).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Upon inspection, it was noted that chemical dishwasher was not distributing bleach sani on to plates during final rinse cycle.
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were not available to test chlorine for the dishwasher.
      • 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): Low temperature dishwasher was not able to dispense chlorine sanitizer after 5 cycles. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine during times of operation.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  9. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Several plastic cutting boards were in poor working condition - damaged, stained, and heavily worn. Replace the cutting boards so that they are smooth, impervious to moisture, and easily cleanable.
      • 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): Floors and walls underneath the deep fryers and stoves were observed with heavy oil and food debris. Floors and walls must be cleaned and sanitized as discussed with the cook at the time of the inspection.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  10. Monitoring

    2 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): One set of ceiling light bulbs in the dry storage area were exposed due to a missing shatterproof light cover. Shatterproof light covers serve to protect food, equipment, utensils and workers from broken light bulbs. Install shatterproof light covers.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Ice scoop was stored on top of the ice machine. All food and equipment must be protected against contamination. Ensure the ice scoops are stored in a manner protected from contamination. For example, in a container or affixed to the wall.
  11. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): There is a metal knife rack on the wall and a wooden knife block that can not be cleaned and sanitized. Please discontinue storing clean knives in these and store them in a more sanitary fashion. Metal knife rack removed during inspection. Chemical dishwasher has 50 ppm chlorine Sanitizer concentrations good
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The screen door at the back of the kitchen is closed which is good, however there is a large hole in the screen which can allow for the entry of pests.
      • 14.12 - The premises must be protected against entry of pests.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. There is a hand sink by the prep cooler, which is a good location however, this sink is not being used as there is no hand soap or paper towel. Please ensure liquid hand soap and paper towel are mounted by the sink. 2. The hand sink in the bar area has no soap or paper towel, please ensure there is liquid hand soap and paper towel there at all times. There are other hand sinks in the kitchen that are used for washing hands.