Rattlesnake Canyon
5502 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator and staff could not find sanitizer test strips during inspection. Ensure test strips are available on site.
- 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): Staff are skipping sanitizing step for dishware. Ensure staff are properly trained. Two compartment sink is being used for a three compartment dishwashing method. Wash and rinse occurs in one compartment and sanitize step occurs in second compartment. Some equipment cannot be fully submerged, however operator flips the equipment in the sink so that all surfaces still get submerged in sanitizer at some point. This setup is not ideal as noted by previous EHOs. If dishware is not used by the public (e.g. no reusable utensils/dishware for the public) a two compartment sink may be considered acceptable. The Canadian Food Retail and Food Services Code notes sink compartments must be able to completely immerse the largest piece of equipment. Corrective Action: In the long term please install deeper sink compartments so that equipment can be fully submerged and if reusable dishware/utensils will be provided to the public ensure three sink compartments are available for dishwashing.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No quat sanitizer test strips available. Ensure quat sanitizer test strips are available to measure the concentration of sanitizer in use. Some strips were left to the operator.
- 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): Previous comment: Two compartment sink is being used for a three compartment dishwashing method. Wash and rinse occurs in one compartment and sanitize step occurs in second compartment. Some equipment cannot be fully submerged, however operator flips the equipment in the sink so that all surfaces still get submerged in sanitizer at some point. This setup is not ideal as noted by previous EHOs. If dishware is not used by the public (e.g. no reusable utensils/dishware for the public) a two compartment sink may be considered acceptable. The Canadian Food Retail and Food Services Code notes sink compartments must be able to completely immerse the largest piece of equipment. Corrective Action: In the long term please install deeper sink compartments so that equipment can be fully submerged and if dishware/utensils will be used by the public ensure three sink compartments are available for dishwashing.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): In the absence of the operator at least one employee on site must have FOODSAFE or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No quat sanitizer test strips available. Corrective Action: Ensure quat sanitizer test strips are available to measure the concentration of sanitizer in use.
- 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): Observation: Two compartment sink is being used for a three compartment dishwashing method. Wash and rinse occurs in one compartment and sanitize step occurs in second compartment. Some equipment cannot be fully submerged, however operator flips the equipment in the sink so that all surfaces still get submerged in sanitizer at some point. This setup is not ideal as noted by previous EHOs. If dishware is not used by the public (e.g. no reusable utensils/dishware for the public) a two compartment sink may be considered acceptable. The Canadian Food Retail and Food Services Code notes sink compartments must be able to completely immerse the largest piece of equipment. Corrective Action: In the long term please install deeper sink compartments so that equipment can be fully submerged and if dishware/utensils are used by the public ensure three sink compartments are available.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure QUAT solution is used to sanitize food contact surfaces - 3 compartment sink is required to effectively wash, rinse, sanitize dishes
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): as per previous inspection; "A triple compartment sink should be installed for the purposes of cleaning and sanitizing milk shake jugs and drink dispensers. The existing double sink is too shallow and not designed for the triple sink method. The janitorial sink is not sanitary and must not be used for cleaning food contact surfaces."
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Staff do not know dishwashing procedures, are using janitorial sink to wash food contact surfaces and are not trained on procedures.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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)?
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A triple compartment sink should be installed for the purposes of cleaning and sanitizing milk shake jugs and drink dispensers. The existing double sink is too shallow and not designed for the triple sink method. The janitorial sink is not sanitary and must not be used for cleaning food contact surfaces.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice Cream Cones were stored directly on Styrofoam inside containers
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available on site
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Waffle machine stored on the shelf inside the storage room was not effectively cleaned and sanitized
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator stated that there are no written food safety plan available on site
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator stated that there are no written sanitation plan available on site
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1. Rodent droppings were present behind freezers in the main ice cream storage area. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer was too concentrated at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces without wasting product or leaving residues.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Sanitizer bottle was unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
4 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Document "Food facilities and boil water notice" will be forwarded to you.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Keep chemicals away from food items and food containers.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): No staff had a valid Food Safe Certificate, at the time of the inspection.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): need to use 3 step method - wash in warm soapy water, rinse in clean warm water, sanitize in bleach solution for 2 minutes then air dry
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.3 - Food safety management procedures must identify all critical control points.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions