Rattlesnake Canyon Concession Stand
5502 Main St Osoyoos BC V0H 1V6 · Restaurant - Food Service
13 inspections
- Monitoring
5 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. No thermometer available inside small black fridge. White fridge has an digital temperature display on the outside of the unit but no physical thermometer available inside. Ensure there is an accurate (e.g. NSF approved) thermometer available for each cooling unit where potentially hazardous foods are stored. Repeat infraction.
- 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): Flies noted inside concession space. Install fly traps. Doors and windows are left open. One window is used as a service window. Operator noted that windows and doors are also left open for ventilation. If fly issue remains door may need to remain closed and screen installed on windows.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff were skipping sanitizing step for dishware. Ensure staff are trained on how to do this.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure foods that are taken out of original packaging are date labeled so that proper "first in, first out" principles can be followed.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): During previous visits smoke accumulated inside the premises from frying donuts. Not an excessive amount of grease seen on surfaces at this time. Doors and windows are left open to provide natural ventilation. In the long term consider installing a ventilation system above where food is fried. Some modern mini donut machines might have built-in ventilation system options. Send written confirmation that the current setup meets local fire department requirements. Two compartment sink is present and no separate designated handwashing sink is available. Considering the amount of employees in the concession and limited amount of dishware, one of the sink compartments is usually accessible for handwashing. This is not an ideal setup, handwashing and dishwashing sinks must be kept separate in accordance with the Canadian Food Retail and Food Services Code. Water from soiled hands should not be falling onto food contact surfaces and handwashing sinks should not be obstructed by dishware in the compartment. Long Term Corrective Action: Install a dedicated sink for handwashing.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No quat sanitizer test strips noted on site. Order test strips to measure the concentration of sanitizer in use. Some quat strips were left to the operator. No thermometer available inside small black fridge. White fridge has an digital temperature display on the outside of the unit but no physical thermometer available inside. Ensure there is an accurate (e.g. NSF approved) thermometer available for each cooling unit where potentially hazardous foods are stored.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Small amount of pest droppings noted in corner along wall. Safely disinfect the areas where droppings were found. Assess for entry ways and seal them. Ideally doors should be screened to prevent pest entry, however check with city/fire dept before installing a screen door, in case it is considered an obstruction during a fire situation.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration in spray bottle measured 0 ppm. A fresh quat solution was made on site at 200 ppm. Equipment is being washed and sanitized using a two-compartment method (wash and rinse in one compartment and then sanitize in other). If there is not reusable dishware/utensils provided to the public that need to be washed a two compartment method may work. The compartments still need to be able to immerse the largest piece of equipment that needs to cleaned and sanitized.
- 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): Some smoke accumulates inside the premises from frying donuts. Not an excessive amount of grease seen on surfaces at this time. Doors and windows are left open to provide natural ventilation. In the long term consider installing a ventilation system above where food is fried. Some modern mini donut machines might have built-in ventilation system options. Ensure the local fire department is okay with the current setup and any intended changes in the future. Previous comment: Two compartment sink is present and no separate designated handwashing sink is available. Considering the amount of employees in the concession and limited amount of dishware, one of the sink compartments is usually accessible for handwashing. This is not an ideal setup, handwashing and dishwashing sinks must be kept separate in accordance with the Canadian Food Retail and Food Services Code. Water from soiled hands should not be falling onto food contact surfaces and handwashing sinks should not be obstructed by dishware in the compartment. Long Term Corrective Action: Install a dedicated sink for handwashing.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No sanitizer test strips noted on site. If chlorine based sanitizer (e.g. bleach solution) is used chlorine test strips should be available. Corrective Action: Ensure appropriate sanitizer test strips are available on site. Observation: No thermometer available for black fridge. Corrective Action: Ensure there is a thermometer available for each cooling unit where potentially hazardous foods are stored.
- 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): Observation: Pest droppings and food debris (grease) noted in one corner and in one cupboard area. Corrective Action: Safely clean and sanitize the areas where droppings were found.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Orange scented product in spray bottle being used for sanitizer. Staff at time were unsure what product was. Corrected During Inspection: 100-200 ppm bleach/chlorine (unscented) solution made during inspection. Equipment is being washed and sanitized using a two-compartment method (wash and rinse in one compartment and then sanitize in other). If there is not reusable dishware/utensils provided to the public that need to be washed a two compartment method may work. The compartments still need to be able to immerse the largest piece of equipment that needs to cleaned and sanitized. Note: Tongs or other equipment in constant use should be cleaned and sanitized at least every 4 hours.
- 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): Observation: Two compartment sink is present and no separate designated handwashing sink is available. Considering the amount of employees in the concession and limited amount of dishware, one of the sink compartments is usually accessible for handwashing. This is not an ideal setup, handwashing and dishwashing sinks must be kept separate in accordance with the Canadian Food Retail and Food Services Code. Water from soiled hands should not be falling onto food contact surfaces and handwashing sinks should not be obstructed by dishware in the compartment. Long Term Corrective Action: Install a dedicated sink for handwashing in accordance with the Canadian Food Retail and Food Services Code.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): - see previous inspections notes.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - only 2 compartment sink is present, no designated handwashing sink - a 3 compartment sink is required to rinse, wash, and sanitize effectively
- 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): - 2 compartment sink is present, no designated handwashing sink - a 3 compartment sink is required to effectively wash, rinse, and sanitize dishes
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F1.1 Are proper cooking procedures followed?
- Monitoring
6 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Staff are not temperature monitoring hot dogs, are using color as a method to monitor. Chicken must also be monitored to ensure it has been reheated to required temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.7 Are foods protected from contamination?
- Observation(s): Staff are no aware of sanitizing procedures or products. There are 3 spray bottles of chemicals all marked disinfectant. There are no sanitizing products on site.
- 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 what product to use to sanitize dishes. Staff must be trained in the manual washing procedures. A sanitation plan must be developed which outlines step by step sanitizing plan for entire concession booth and staff must be trained and monitored by a food safety coordinator. A food safety coordinator must be assigned.
- 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): All surfaces need a thorough cleaning. Pails of uncovered oil sitting outside door are a pest attractant. Find a better place and method of storing used oil. Store wiping cloths in a sanitizer, label chemicals and train staff on proper procedures.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff need to be educated and trained on food safety procedures. Assign a food safety coordinator with food safety training to train and oversee food safety.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Staff person did not know what the internal temperature should be.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.7 Are foods protected from contamination?
- Observation(s): Donut flour is transferred from original packaging into ice cream pails. The pails have not been sanitized beforehand. One option is to line pails with food grade sanitized bags prior to transferring product, another is to install a 3 compartment sink large enough for washing and sanitizing the pails.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff person on site is not aware of the correct procedures for washing and sanitizing the utensils in the kitchen although the procedures are posted on the wall above the sink. Ice cream pails used to store donut flour not sanitized properly beforehand.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dough mix transfer from bags to pails should be done on a sanitary surface rather than on the floor of the shelter beside the booth. Provide a food grade counter top/table for this purpose.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): None of the food handling staff working today on site had food safety 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Provide a thermometer and train staff to monitor internal cooked temperature of wieners.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Due to a 4 hour power failure refrigeration units are too warm to store potentially hazardous foods. Discard potentially hazardous foods stored above 4 degrees C for more than 2 hours and verify refrigerator temp is below 4 degrees before restocking it.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- 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?
- 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)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dough mix transfer from bags to pails should be done on a sanitary surface rather than on the floor of the shelter beside the booth. Provide a food grade counter top/table for this purpose.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure hand sink is stocked with liquid soap and disposable towels.
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Chlorine Test Strips were available on site to verify the concentration of Chlorine sanitizer
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator did not know the type of sanitizer available at the facility
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Styrofoam containers in open plastic bags were stored directly on the floor in the storage room beside the concession stand
- 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): Fume and strong grease smell were identified when entering the facility
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- 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
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): 1. Sole food handler onsite did not have their FoodSafe certification. Ensure that in the absence of the operator, at least one employee present in the facility handling food has their FoodSafe certification.
- F3.6A - Operator must have valid FOODSAFE certificate 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.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
7 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): System 8 is on a Boil Water Advisory. Facilities on a Boil Water Advisory document will be forwarded to you for the reference.
- 7 - Is the premises free from a pest infestation?
- Observation(s): At the time of the inspection rodent droppings were noticed in some of the cupboards. Ants were present underneath the mini-doughnut bags.
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Inside of the deep fryer needs to be cleaned. Mini doughnut equipment needs to be cleaned and oil replaced. Counters, refrigeration units, floors need to be cleaned. Walls, ceiling, and the air-conditioning unit need to be dusted. Discussed with the operator to have a deep cleaning done at the end of the season so to be able to re-open the facility in summer with less effort. Wall touch-up painting needs to be completed by the end of the calendar year.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Concession screen door has no screens. The food service windows are open and are not screened. Concession requires screens to minimize insect entry.
- 7.1 - The premises must be maintained free of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please make sure the food safety plan for this concession is located in the concession. Ensure it identifies cold hold temperatures, and chicken cook temperature. A probe thermometer should be available to check chicken cook temperature, not for every cook but regularly to ensure equipment is operating properly to ensure fully cooked. A daily temperature log needs to be kept.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please make sure the written sanitation plan is present in the concession and information on sanitizers is posted.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions