Regent Inn 112 Restaurant
112 1 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The chef was off and pub chef was acting, and did not know location of chlorine and QUATS test paper. Please ensure that you have it and test and record dishwashers' sanitizer levels and sanitizer dispenser/bottles on a DAILY basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen was in good shape except meat slicer was not properly cleaned after last usage, and walk-in cooler needs new seal. The liquor bar including glasswasher was also in good shape. The wet bar area needed renovations: - shelves, cabinets and counters are worn out and chipped - cutlery drawer unclean inside
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Double sliding drawer cooler across from grills was measured at 20°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below.
- 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): Food is observed being cooled down in large tubs. This will not allow the food to cool from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours. A new method of cooling food must be developed.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitizer bottle at the bar was not labeled. To ensure no chemical contamination, all sanitizers and chemicals must be labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The walk in cooler was holding food at 9°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it holds 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were observed sitting out on cutting boards. If in continuous use, wiping cloths must be stored in an approved sanitizer
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Scoops with no handles were found stored in the food products. Scoops must handles, and they must be stored in a manner to prevent the handle from touching the food product. This will prevent cross contamination of the food. Obtain scoops with handles. 2. Wiping cloths and food bins were observed sitting on cutting boards. These must be stored in a way that prevents cross contamination, and should not be sitting on cutting boards.
- 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
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Middle cooler near the stoves was holding food at 10-13°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below. 2.Walk in cooler was holding food at 10°C. This must be fixed so that the food is being stored at 4°C or below. 3. Front mini fridge was holding food at 7.5°C. This fridge was turned down so that it was holding at below 4°C. CDI
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The handle of the scoop in the flour container was touching the flour. All handles must be stored out of the food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap was in the front soap dispenser at the hand sink. All hand sinks must be supplied with soap and paper towel to ensure adequate handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher did not reach an adequate final rinse temperature. Temperature dial was adjusted at the time of inspection. Dishwasher took a few runs to reach an appropriate final rinse temperature of 71C (measured at the dish). CDI - Corrected During Inspection. Discussed that staff should be informed to run the dishwasher a few times prior to use to ensure adequate final rinse temperature is reached. Also discussed about boosting the heater so that temperature reaches the proper final rinse temperature sooner. 2. Low temperature glasswasher at the lounge did not provide an adequate amount of sanitizer concentration. Sanitizer dial was adjusted at the time of inspection and 50ppm of chlorine was measured. CDI - Corrected During Inspection. Discussed that dishwasher sanitizer concentration must be checked with test strips on a regular basis. 3. Spray bottles of sanitizers by the server station did not provide adequate amount of sanitizer. Discussed that if using bleach, 200ppm of chlorine must be available to sanitize food contact surfaces. If using Quats, 200ppm of Quats must be available to sanitize food contact surfaces. Concentrations should be verified with test strips. Also all spray bottles must be properly labelled.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available upon request. This is a recurring infraction. Please ensure a completed food safety plan is available on site and it must be up-to-date to reflect current menu. Please provide a copy of completed plan for review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available upon request. This is a recurring infraction. Please ensure a completed sanitation plan is available on site. Please provide a copy of completed plan for review.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was determined that raw eggs are being used once again in making select homemade ready to eat dressings and desserts. As discussed, raw eggs are at risk of containing salmonella and may not be used as an ingredient in ready to eat products without further processing. The switch to using pasteurized egg product as an ingredient for ready to eat products that do not see further heat processing must be complied with. In review of the concern with the chef, it was indicated that they will comply.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Peppercorn sauce was hotholding at 47°C as it was sitting elevated above other hotholding inserts via a secondary insert. As dinner service had just commenced and sauce has not been out of temperature for a prolonged period, product was reheated to >74°C at the time of inspection and returned to proper hotholding conditions.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher was not dispensing any chlorine sanitizer--bottle had run dry. This was corrected at the time of inspection. Please ensure staff are checking chemical levels and sanitizer concentrations at an appropriate frequency (eg. beginning of each day/shift) to ensure that sanitation requirements are being met. Records should be kept.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Washing cycle temperature gauge for the high temperature dishwasher was is not working. Please fix so that staff are able to monitor whether adequate wash (150°F) and rinse (180°F) temperatures are being met. Alternatively, a waterproof maximum temperature registering thermometer can be used to check plate temperature for a minimum of 71°C. 2. Light shield is missing over fluorescent lights over salad station. 3. A floor drain cover is missing in the dry storage room. Please clean out drain and install drain cover.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan has not been completed. This is a long-term outstanding condition. Please complete a comprehensive food safety plan that covers the nature of your services and submit to me for review by the indicated date. Include a copy of your current menu.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Food safety plan has not been completed. This is a long-term outstanding condition. Please complete a comprehensive food safety plan that covers the nature of your services and submit to me for review by the indicated date. Include a copy of your current menu.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was determined that raw eggs are being used to make select homemade ready to eat dressings and desserts. As discussed, raw eggs are at risk of containing salmonella and may not be used as an ingredient in ready to eat products without further processing. Please switch to using a pasteurized egg product as an ingredient for ready to eat products that do not see further heat processing. Please provide me the specifics of the egg products that will be used for this purpose through your supplier. Info on salmonella and eggs have been provided in separate correspondence.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cloths are used to wrap select raw meats in refrigerated storage (during thawing?). This practice is unsanitary. Please discontinue this practice.
- 10 - Are foods from approved sources?
- Observation(s): A selection of in-house canned items (pickled asparagus, carrots, eggs, etc.) were noted in dry storage. Chef indicated that these were canned by staff as a fun event last night for a trial purpose. The risks of improper canning were discussed, especially in relation to acidified products. In-house canned products may not be served to the public or used on the premises. Please have them taken home by the individuals who canned them. As discussed, if in-house canning is being proposed, all acidified products must be tested by an accredited laboratory to ensure that proper acidification has been achieved to prevent botulism risk. Please discuss with me if you want to further this option.
- 10.1 - All foods on the premises must be from an approved source.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection. Plan on file is outdated. Please complete a food safety plan reflecting current menu and practices.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection. Plan on file is outdated. Please complete a sanitation plan reflecting current equipment and practices. Cleaning and sanitizing procedures as well as frequency for ice machine and meat slicer must be indicated. A general guidance document for cleaning meat slicers and ice machines is being provided.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 17.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): A thermometer was missing from line cooler 2. This was replaced at the time of inspection.
- 1 Observation, Low Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the prep area.
- 17.1 - Are accurate thermometers available to monitor temperatures?