Redstone Golf Resort
1 Golf Course Rd Rossland BC V0G 1Y0 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Scoops must have a handle, and should either be stored outside of product, or be sticking up where hands will not accidentally contaminate ingredient.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizing cycle does not appear to be functioning as intended. Temp measured as 60C by max/min thermometer. Chlorine measured as 25 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff FOODSAFE training not available at time of inspection
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler temperature temperature was observed to be above 4C at the time of inspection. The operator must have the cooler repaired to ensure a refrigeration temperature of 4C or less. If cooler temperature does not maintain refrigeration temperature, all items from fridge must be removed and transferred to an alternate cooler.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUAT test strips were not available at the time of inspection. Operator will be obtaining a supply of test strips.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was observed to be left open at the time of inspection. This was corrected during the inspection.
- 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 was not strong enough for sanitizing food contact surfaces, equipment, and utensils. The operator states that a pre-mixed sanitizer solution is stored and re-filled. The solution on-site had been mixed a month ago. The efficacy of the sanitizer decreases over time, therefore, is not effective for adequate sanitizing.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dishwasher top was observed to be very dirty with lots of filth build up.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The sink and cabinet unit in the kitchen are old and require replacing. 2. The floors and walls of the kitchen are in poor shape and require replacing/painting. 2. The lighting in the kitchen is poor and requires updating. 3. The dish pit area next to the dishwasher requires a backsplash, ideally 24 inches up the wall form the top of the counter.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): no paper towel at any hand washing station.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There are flies present in the kitchen due to easy access from the dining area and the side door. More attention needs to be paid to keeping flies out of the kitchen.
- 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): The walls in the kitchen are in poor shape. There are areas of paint peeling and disrepair.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): There is no FSP available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): There is no SP at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Light bulb covers are still missing in the kitchen area.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The operators do not have a method of testing the chlorine concentration of the rinse cycle in the dishwasher.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure all light bulbs are protected from shattering or that are shatter proof.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions