Ramada Merritt
3571 Voght St Merritt BC V1K 1C5 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): NEW INFRACTION: Do not thaw the liquid eggs at room temperature. All high risk foods must be thawed in the cooler/fridge, or under cold running water, Change the procedure right away.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NEW INFRACTION: Install a paper towel dispenser in the kitchen for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: A written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): INFRACTION NOT RESOLVED: There is only a single-compartment sink available for ware washing. There must be a second compartment available for submerging wares into a sanitizer solution as per the instructions left at the time of inspection.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. INFRACTION NOT RESOLVED: The facility has a domestic dishwasher (NSF certified) and a single compartment sink. The existing dish washing and ware washing equipment does not meet the requirements for a food service establishment. The requirements for a food service establishment include: 1. A three-compartment sink and a separate hand wash sink OR 2. A two-compartment sink with a dishwasher and a separate hand wash sink. 2. NOTE: This facility is a regulated food service establishment due to the types of foods being handled which include the preparation of potentially hazardous foods such as sausages, scrambled eggs etc., and the use of re-usable guest dishes and cutlery. The handling and preparation of potentially hazardous foods, and the use of re-usable dishes/cutlery, will require that the provincial sink requirements outlined above are met. 3. NOTE: To continue serving the potentially hazardous foods (sausages, scrambled eggs, etc.) and the use of re-usable dishes/cutlery in this facility, the kitchen must be upgraded to comply with the requirements of a food service establishment.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: See item 2.6 above.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: A written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NEW INFRACTION: There is only a single-compartment sink available for ware washing. There must be a second compartment available for submerging wares into a sanitizer solution as per the instructions left at the time of inspection.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): NEW INFRACTION: The facility has a domestic dishwasher (NSF certified) and a single compartment sink. The existing dish washing and ware washing equipment does not meet the requirements for a food service establishment. The requirements for a food service establishment include: 1. A three-compartment sink and a separate hand wash sink OR 2. A two-compartment sink with a commercial dishwasher and a separate hand wash sink. NOTE: This facility became a regulated food service establishment when the types of foods being handled included the preparation of potentially hazardous foods such as sausages, scrambled eggs etc., and the use of re-usable guest dishes and cutlery The handling and preparation of potentially hazardous foods, and the use of re-usable dishes/cutlery, will require the sink requirements outlined above. NOTE: To continue serving the potentially hazardous foods (sausages, scrambled eggs, etc.) and the use of re-usable dishes/cutlery in this facility, the kitchen must be upgraded to comply with the requirements of a food service establishment. Contact Interior Health to discuss.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: See item 2.6 above.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): NEW INFRACTION: A written food safety plan must be developed for this facility. A guide for writing a food safety plan is attached.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NEW INFRACTION: A written sanitation plan must be developed for this facility. A guide for writing a sanitation plan is attached.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?