Range Restaurant Bar & Patio
301 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The corner(s) of the newer sweep of the receiving door are starting to curl with evidence of sunlight showing. The rear outside door beside the receiving area requires a new sweep to prevent potential pest entry. No evidence of pests during inspection. Good.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All dish washing areas require new silicone seals along the splash guards, and dish pit tables. This will help prevent mold build-up and water splash leakage down walls to floors behind the equipment. • Downstairs processing/ kitchen storage area: As discussed, the flooring requires cleaning. During renovations in 2024, new flooring may have been missed in this area. Schedule to replace in the future. *Meanwhile, schedule more frequent cleaning under your Sanitation Plan. Also discussed and identified, the large air return vent screen in the corner is due for cleaning (missed) and perhaps ducting should be checked.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear receiving door sweep is curling on both ends potentially allowing pest entry. To be repaired/replaced.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): BAR - The glasswasher iodine sanitizer is available, but the Ecolab dishwasher chlorine sanitizer container is out. Replaced from a supply of jugs in chemical storage. *Begin dishwasher and sanitizer monitoring logs for all dishwashers and pails and/or bottles of sanitizing solutions, to ensure chemicals don't run-out, and wash/sanitizing temperatures are correct. High turn-over rate of sanitizers must be monitored. *High temperature dishwasher temporarily converted from high temperature hot water sanitizing to chemical sanitizing with chlorine. Checked and confirmed correct level of sanitizer. WALK-IN COOLER *Raw meats stored correctly on bottom shelving, however a small leak has spilled onto the floor and will be cleaned & sanitized. *Monitor the walk-in cooler door sweep for further wear, as it is becoming quite worn comparatively to the walk-in freezer door which most likely has less use.
- 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): Minor items to address: *Pastry kitchen storage area flooring requires cleaning. During renovations in 2024, new flooring may have been missed in this area. Schedule to replace in the future. As discussed with Sous Chef, the True Condiment line cooler (with microwave oven), has condensate leaking. The preparation cutting board is due for replacement. Assess other line cooler preparation boards for scheduling replacement.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Pastry Kitchen - spent paper towel will be replaced into the dispenser. Bar - add portable napkin type paper towel dispenser and soap dispenser to be located in a convenient area near the middle bar sink. All other hand wash station throughout the facility, including washrooms, are properly stocked.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Observed three food cans (canned apricot) with dents near the upper seam. External contamination hazard. Corrective Action: Discard or return damaged cans to the supplier. F1.7B: Bar: Storage bin for large ice cubes is worn and has visible staining. Corrective Action: Obtain alternative storage bin that is in good condition and free of residue. Kitchen ice machine should be cleaned and sanitized regularly to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Wooden planks used for food service are splintering. Corrective Action: Discard or remove damaged planks from the premises. Inspect wooden surfaces used for food prep or display and discard any that are damaged or splintering. F2.5B: Inadequate sanitation observed. • Grease and food debris under and behind cooking equipment • Black debris on fan covers and ceiling in the walk-in cooler Corrective Action: Clean the areas identified. F2.5C(1): Wiping cloths stored on prep tables. Sanitizer is not provided for cloth storage. Corrective Action: Launder used cloths. Prepare sanitizer solution at 200-400 ppm Quat in an open container. Keep cloths immersed in solution during operation. Soak for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5C(2): Bar: Sanitizer not available for espresso machine steam wand. Corrective Action: Prepare sanitizer solution in a separate wiping cloth container for use on the steam wand. Wipe wand with sanitizer cloth after each use. Follow procedures noted in F2.5C(1). F2.5G: Packaged food stored on the floor of the walk-in freezer. Corrective Action: Store food at least 15 cm (6 in) above the floor. F2.5K(1): Plunger stored adjacent to clean dishware. Corrective Action: Remove plunger. Store away from clean items. F2.5K(2): Bowls are used to scoop flour and other bulk food. Corrective Action: Obtain scoops with handles. Store so scoop handles do not contact bulk product. F2.5K(3): Dry food debris observed in multiple utensil storage trays on lower shelf of prep table. Corrective Action: Clean and sanitize storage trays and stored utensils. F2.5K(4): Bar: Steel drinking water pitchers stored in close proximity to the bar hand sink. Corrective Action: Keep pitchers physically separate from the hand sink to reduce contamination risk.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Paint brush stored with clean utensils. This item is not intended for use in food preparation. Corrective Action: Discard or remove paint brush from the premises. Replacement items must be designed for food contact and made of smooth, non-absorbent, easy to clean materials. F2.6F: Bar: Anti-skid mesh liner material present. This material collects food debris and is prone to fragmenting. Corrective Action: Remove anti-skid liner from the areas identified. Black anti-skid liner with wider weave is acceptable in the bar area if removed as needed to permit regular cleaning and sanitizing of surfaces.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate is not posted onsite. Corrective Action: Obtain permit to operate and post in a conspicuous location onsite. EHO to provide contact information for replacement permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.7 Are foods protected from contamination?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in top section of dessert cooler measured at 8°C. Corrective Action: Adjust or service cooler so food is maintained at 4°C or colder. In the meantime, loosen or remove plastic wrap over dessert trays and/or transfer food to an alternate cooler at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3: Cooling, reheating, and hot holding of leftover potentially hazardous food occurs more than once for the same product. Unsafe practice. Corrective Action: Potentially hazardous food that is cooked, cooled to 4°C, and reheated for hot holding must be served or discarded. Do not cool and reheat a second time. F1.3A: Time-temperature condition of potentially hazardous food is not monitored and recorded during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. EHO to provide a cooling log. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Black residue visible on interior surface of kitchen ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize all interior surfaces to remove residue and contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: IR thermometer onsite is not designed for use with food, found to be inaccurate. Corrective Action: Remove IR thermometer from the premises. Replacement must be intended for use in food premises (i.e. NSF certified). Note: Observed broken refrigerator thermometer in under-counter section of prep table cooler. Operator discarded damaged thermometer. IR thermometer used to monitor cooler temperatures.
- 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: Pest entry points identified: • Gap visible along right side of the back door • Gap at bottom left (possible slight gap at bottom right) of rear loading bay garage door Corrective Action: Install weather stripping, door sweep, or suitable material to seal all gaps and eliminate daylight.
- 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): Floor covering in walk-in cooler is in disrepair and unstable. Seams, crevices, and lower panels are exposed. Corrective Action: Repair or replace walk-in cooler flooring so it is stable, continuous, non-absorbent, and easy to clean. Advise EHO by the noted follow-up date of the plan and timeline for repair/replacement. F2.5B(2): Inadequate sanitation observed. • Grease, food debris, and items under and behind cooking equipment • Heavy dust build-up on light fixture above the line • Debris in hard-to-reach spaces in the dishwashing area • Black debris on evaporator fan covers in walk-in cooler • Excess oil accumulation visible behind deep fryers Corrective Action: Clean the areas and equipment identified. Inspect deep fryers. If signs of damage/leaking are observed, drain and repair immediately. If not, ensure staff prevent oil accumulation on floors and equipment. Clean up spills promptly. F2.5C: Used wiping cloths stored loose on prep tables. No sanitizer solution provided. Corrective Action: Launder used wiping cloths. Prepare sanitizer solution at 200 ppm Quat in an open container for sanitary cloth storage. Keep cloths immersed in solution. Soak cloths for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution and cloths every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5D: Sanitizer spray bottles are not labelled. Corrective Action: Label all spray bottles to indicate their contents. F2.5J: Light fixture in dry storage room does not have a protective cover. Corrective Action: Install shatterproof cover or shatterproof bulbs for the noted fixture. F2.5K(1): Observed tongs and utensils for continual use stored immersed in sanitizer solution. Unsanitary practice. • Food debris in solution quickly depletes sanitizer • Residue on utensils harbours bacteria, obstructs sanitizer • Utensils can contaminate food with residual sanitizer, causing allergic reaction or chemical exposure Corrective Action: Discard sanitizer solution from utensil bins and wash and sanitize used utensils. Store utensils intended for continual food contact at room temperature in clean, dry containers. Clean and sanitize utensils and their storage containers at least every 4 hours. Separate utensils used for incompatible foods (e.g. raw and ready-to-eat). F2.5K(2): Stains and food debris visible in utensil storage container on lower shelf of prep table. Corrective Action: Wash and sanitize container and stored utensils. Inspect utensil/equipment storage bins for contamination, clean and sanitize as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6(1): Shellfish (oyster) tags are not retained at the premises. Corrective Action: Keep shellfish (oyster) tags and corresponding invoices onsite for a minimum of 90 days for traceability purposes. F2.6(2): Public health warning for raw oyster consumption is not provided. Corrective Action: Display a public health warning in the menu or on a display card at the dining table that reflects the following: "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.”
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan not available. Corrective Action: Develop a Food Safety Plan and retain a copy onsite. EHO to provide guidance on plan format.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan not available. Corrective Action: Develop a Sanitation Plan and retain a copy onsite. EHO to provide guidance on plan format.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thawing: discussed procedures, currently there is a rack of frozen meats out at room temperature as it is on a shelf with bread(on top). The meats were put back into the walk in at time of inspection. Please ensure foods are not kept out for more than 2 hours at room temperature. All coolers were at less than 4C, please install NSF certified thermometers in all of the coolers in the kitchen Begin taking cooler temperature records again
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -some fluorescent light tubes in the kitchen do not have shatterproof covers - ensure there is shatterproof covers on every fluorescent light. -some cutting boards very very deeply scarred and stained and must be either sanded down or replaced
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions