Regent Inn The River City Pub
112 1 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service
14 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - bar sauce cooler (middle one) was at 12C, reduce to below 4C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - chlorine and QUATS test paper could not be located Please ensure that you have accurate thermometers for monitoring coolers and freezers and test paper to test glasswasher and food contact sanitizer on a DAILY basis, and record on a log sheet/book/tablet.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen salad prep cooler seal needs replacement - several bar cooler doors are not closing properly Please ensure that all cooler doors and seals are in good repair and closing properly.
- 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): F2.5.1 Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Corrective action: F2.5.1 Store wiping cloth in sanitizer solution when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridge 5 was measured at 10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): Mini fridge with sauces was measured at 7°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): Sanitizer bottles were not labelled. To prevent chemical contamination, all sanitizers and chemical bottles must be properly 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
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Far right cooler near the window was measured at 10-15°C. 2. Cheese and bacon bits in the far left cooler were measured at 10°C. 3. Bar cooler near the glasswasher at the bar was measured at 10°. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that food is stored 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): A bucket of soup was measured at 22°C in the walk in cooler. This was prepared in the morning. Foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours. Use a method such as an ice bath or ice wand to achieve this.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were not available for the chlorine sanitizer. Sanitizer test strips must be available for all sanitizers used on site to ensure they are being used at the correct concentrations. Obtain chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Meat skewers were observed thawing at room temperature. Food must be defrosted using an appropriate method such as in a cooler or under running cold water.
- F2.4B Potentially hazardous food must be thawed 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): Dirty wiping cloths were observed sitting on cutting boards and other locations throughout the restaurant. If in continuous use, wiping cloths must be stored in a sanitizing solution, or be single use only.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Stand up Danby Mini-fridge near dishwasher was holding food at 8°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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Stand up Danby Mini Fridge did not have a thermometer. A thermometer is needed to ensure the fridge temperature is holding 4°C or below. Obtain an NSF certified thermometer for this fridge.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Neither chef in the kitchen had a valid FOODSAFE certificate. At least one person in the ktitchen must obtain a valid FOODSAFE or equivalent certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 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): Fridge 2 was holding food at 7-10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this fridge so that it maintains food at 4°C or below.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher at the bar did not provide chlorine for sanitation. Repair the glasswasher so that it has a detectable chlorine residual of at least 50 ppm. Do not use the glasswasher until it is fixed, and use the dishwashers in the kitchen in the meantime to clean the glasses.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Unable to obtain a reading on chlorine test strip after testing glasswasher (both myself and worker who tests unit routinely). Worker was informed to contact maintenance to have unit fixed. Glasses are to be washed in kitchen dishwasher until a chlorine residual can be detected on test strips operator has available for testing unit. Operator must ensure sanitizer bottles are available for food contact surfaces with an approved food grade sanitizer (QUATs/Chlorine Solution - use test strip to verify).
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Corrected at time of inspection - Repeat infraction - bar sink did not have paper towel available immediately at the sink. Operator must ensure workers are aware to keep all handwashing sinks fully stocked at all times. Worker had cutting board with limes placed ontop of bar handsink. Worker moved this at time of inspection and was told not to use this area for food processing.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for domestic mini fridge located beside the dishwashing area was measured at ~10C. As it appears that it is unable to maintain at an appropriate temperature, main chef removed all food items in this fridge and unplugged it so it cannot be used. Please ensure all staff is aware that the fridge is not in use. 2. Temperature for mini line cooler located along the wall was measured at ~10C to 12C. According to cook, most items were recently placed into the cooler. Main chef removed all food items from this cooler and informed that he will be monitoring the temperature for this cooler. Please ensure that it is capable of maintaining at 4C or colder prior to storing any potentially hazardous foods. Temperatures should be monitored and recorded. Reminded that all potentially hazardous food items that have been in the danger zone (i.e. between 4C and 60C) for more than 2 hours must be discarded. 3. Temperature for cooler located at the bar storing condiments e.g. sour cream, dipping sauces was measured at ~6C. It appears that the cooler may not be able to maintain at 4C or colder consistently. Discussed about switching bottled beer to this cooler and condiments to the beer cooler, which is capable of maintaining at 4C or colder. 4. Observed garnishes stored at room temperature at the bar. Discussed that any cut-up fruits or vegetables are considered potentially hazardous foods and must not be kept in the danger zone for more than 2 hours. Either items are to be kept at 4C or colder or a time tracking system should be in place. According to bartender, garnishes were only out for 15 minutes at the time of inspection. Temperature logs are not kept up-to-date. Please ensure temperatures are monitored and recorded on a daily basis. Also corrective actions should be indicated on the temperature logs. All cold-holding units must have accurate thermometers. NSF-certified thermometers are recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Glasswasher by the bar did not provide adequate amount of sanitizer. Sanitizer bottle was found to be empty. Sanitizer was replaced at the time of inspection. CDI - Corrected During Inspection. Please ensure to verify the sanitizer concentration with test strips on a regular basis. 50ppm of chlorine should be provided. 2. Sanitizer bottle provided <200ppm of Quats. Sanitizer must be changed regularly and concentration should be verified with test strips.
- 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.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. No paper towel by one of the handwashing sinks located at the bar area. Please ensure all handwashing sinks are equipped with liquid hand soap and single use paper towel. 2. Paper towel located in kitchen is not stored in a dispenser or a holder. Please ensure paper towel is stored in a dispenser or a holder.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): At the time of inspection, the only staff in the kitchen is not FOODSAFE trained. According to main chef, staff with FOODSAFE will arrive in 30 minutes. Reminded that at least one employee present in the kitchen must have valid FOODSAFE certificate or equivalent training at all times. Please note that as of July 2013, all FOODSAFE Level 1 certificates issued in BC will have a five-year expiry date. Existing FOODSAFE certificates will be valid until July 29, 2018. There is a three hour long on-line FOODSAFE refresher course covering all the essentials of the FOODSAFE Level 1 training program. A grade of 80% must be achieved in the exam to be recertified. For more information on the FoodSafe refresher course visit: www.foodsafe.ca.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - 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, up-to-date food safety plan is in place and in use. Please provide a copy 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 in place and in use. Please provide a copy 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Cooked onion and mushroom toppings (from the fridge) were being held at the grill. Internal temperature of product was 30°C. Operator discarded at the time of inspection. 2. Pre-cooked bacon, minced garlic butter, and unsalted butter are being kept out in large portions. These products were returned to the fridge at the time of inspection. Please keep minimal volumes of these products out as required during rush periods. Do not keep bulk portions out. 3. Container of gravy and soup (left from what has been reheated for hotholding) was sitting at room temperature. Operator was requested to discard at the time of inspection. It was indicated that these were already going to be discarded. 4. Two cold storage units in the kitchen were missing thermometers --these were replaced at the time of inspection. 5. One fridge in the bar was measured at 10°C. Staff indicated the setting had been mistakenly knocked the night before and temperature has just been adjusted to normal setting. All dairy products from this cooler were voluntarily discarded. Please ensure cold storage temperatures are being monitored and recorded so that corrective action can be taken as required.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Please ensure staff are conscientious about hand hygiene practices even with gloves on. Gloves are not a replacement for proper handwashing. Staff was reminded to wash gloved hand prior to foodhandling after touching the floor. Corrected during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Please ensure wiping cloths in use are being stored in a sanitizer solution. Please ensure all spray bottles are marked.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plan was not available on site at the time of inspection.
- 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): Plan was not available on site at the time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Garlic butter should be kept refrigerated. Please keep minimal volumes out (to be used within 2 hours) and bulk supply in refrigeration. This was corrected during the inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Staining and slimy residue is noted in the ice machine. A cleaning and sanitizing guidance document for ice machines is being provided. At the time of visit, ice scoop is stored on top of the ice machine, which is not a sanitary surface. Please place scoop on a clean tray or in a clean bucket. Wash/sanitize both scoop and receptacle on a daily basis. Scoop was put through the dishwasher at the time of inspection. 2. A splashguard (minimum 30cm high) is to be installed by the handwashing station to prevent the splash of water onto wares for customers. Please ensure splashguard is impervious to moisture and easy to clean.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Low temperature glass washer did not register any chlorine concentration at first reading. However, it was noticed that the bleach sanitizer bottle was almost empty and the suction tube was not properly placed in the bottle. After the tube was adjusted, 50 ppm chlorine residual was registered. Please ensure chlorine test strips are used daily to ensure chlorine level is at a minimum concentration of 50 ppm. Since the bleach bottle is opaque, it is difficult to determine the volume of the bleach solution, therefore, staff should be checking regularly to ensure sanitizer is available and the bottle is not empty. High temperature dishwasher reached 82.2°C surface temperature-good.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Do processes match the written food safety plan
- Observation(s): Observed thawing raw chicken in a bucket of cold water. Directed staff to thaw meats using cold running water. Also suggested thawing chicken overnight in the walk-in cooler located in the restaurant across.
- 1 Observation, High Severity of Consequences : Other Food Handling processes must match the food safety plan.
- 1 Observation, High Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
- Do processes match the written food safety plan