Revelation Lodge
5620 Mountain Rd Revelstoke BC V0E 2S1 · Restaurant - Food Service
14 inspections
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0 infractions
- Monitoring
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- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was found in the front sliding door cooler. All coolers must be equipped with an accurate thermometer to ensure they are being maintained at 4°C or below.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature chlorine dishwasher was not providing a chlorine residual at the plate level. Mechanical low temperature chlorine dishwashers must provide a minimum of 50 ppm at the plate level to ensure adequate removal of contamination. Repair the dishwasher so that it provides at least 50 ppm of chlorine.
- F2.3A Mechanical dishwasher/glasswasher 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): The handles of scoops were found touching the food product they were stored in. Scoops must be stored in a way such that the handles do not touch the food product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Bags of cheese curd were found to be kept at room temperature. It was unknown as to how long these items had been kept at room temperature. These were discarded at the time of inspection. CDI - Corrected During Inspection. Note: Grab & Go display cooler was not maintaining at 4C or colder (~5C was measured). No food was stored in this unit at the time of inspection. Reminded that prior to storing any potentially hazardous foods, please ensure the unit is capable of maintaining at 4C or colder.
- 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): Thermometer in the display case located at the cafeteria service area appears to be inaccurate. Please replace it with an accurate thermometer. NSF-certified thermometers are recommended. Note: Iodine test strips are noted to be expired. Please ensure non-expired test strips are used to verify the sanitizer concentration.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen: 1. It was observed that probe thermometer was not properly cleaned and sanitized after use. Before and after each use, probe thermometer must be properly cleaned and sanitized to prevent contamination of food. CDI - Corrected During Inspection. Note: - Low temperature dishwasher in the kitchen provided adequate amount of chlorine. 50ppm of chlorine was measured. - Chemical glass washer at the bar area provided adequate amount of iodine. 12.5ppm of iodine was measured.
- 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): Cafeteria Service Area: 1. Wiping cloths in continuous use were not stored in a bucket of sanitizing solution. Cloths in continuous use must be kept in sanitizing solution at adequate concentration. CDI - Corrected During Inspection. Please ensure the sanitizer concentration is verified with test strips. Note: - Concentration of sanitizer was tested at the dispenser. Adequate amount of Quats (200ppm) was provided.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): It was discussed with chef that existing food safety plan must include procedures for transporting food from Revelation Lodge to Mackenzie Outpost. A specific food safety plan that reflects the menu items served at this facility should be developed in addition to the corporate generic food safety plan.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Observed separation of mercury in some thermometers, which could result in inaccurate temperature readings. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometer is recommended. 2. It was noted that warmer temperatures (i.e. >4C) were recorded on temperature log sheet without indication of corrective actions. Reminded that corrective actions should be documented on the log sheet. Note: - Observed melted ice in ice bath storing containers of food at room temperature. Please change ice bath on a regular basis (when ice melts). Probe thermometer was used to verify the food temperature at the time of inspection and temperature was satisfactory. Discussed that if temperature is not maintained at 4C or colder, after 2 hours, items must be discarded. Also recommended storing less items out and refill as needed or items should be stored refrigerated at 4C or colder during slow time. Room temperature holding procedures should be included in the food safety plan.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Observed an accumulation of food debris on the meat slicer's blade protector. Sanitation plan should include proper step-by-step sanitation procedures for meat slicer. CDI - Corrected During Inspection. Note: - Please ensure that staff understand how to properly verify the sanitizer concentration for glass washer. Concentration should be tested prior to use to ensure adequate amount is available for sanitizing glasses.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed exposed wood blocks under the prep table by the entrance. Please ensure any exposed woods are sealed and painted to allow for easy cleaning and sanitizing.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator indicated that a comprehensive food safety plan is available to staff. Please provide a copy of completed plan for review.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator indicated that a completed sanitation plan is available to staff. Please provide a copy of completed plan for review.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Please ensure cooling wands are cleaned and sanitized immediately prior to use as storage conditions do not preclude the possibility of contamination. This was discussed at the time of inspection and is being indicated as CDI (corrected during inspection). 2. Wiping cloths were not immersed in sanitizer at the bar. CDI. 3. Ensure pop guns and holsters are cleaned and sanitized on a daily basis- residue observed in holster. CDI
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Select cutting boards, especially line cutting boards are worn and require replacement/resurfacing. Please review condition of all boards and schedule for servicing/replacement. 2. Ceiling panel is missing over Steamcan bulk prep mixer. Replace immediately to prevent debris or unwanted material from contaminating food prep space. Ensure mixer is cleaned and sanitized prior to use. 3. Baseboard is missing behind Steamcan bulk prep mixer leading to accumulation of debris. Please ensure baseboard is continuous along the length of the wall and all surfaces in food prep areas are smooth and easy to clean. Remove all collected debris prior to installing baseboard. 4. Moderate water accumulation observed at floor drain in front of ice machine. Ensure drainage condition is addressed immediately to prevent water accumulation, which are excellent harbourage sites for microorganisms and a source of water for pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please complete a comprehensive food safety plan that reflects the foods and practices at your facility. Include considerations such as banquets and buffets. Guidance documents are being supplied by email. You may wish to apply the food safety requirements to your recipe (menu-based plan) and supplement with a procedural based plan for anything that is not covered.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please complete a comprehensive sanitation plan that reflects the practices at your facility. Include considerations such as banquets and buffets. Guidance documents are being supplied by email.
- 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
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1. Chicken products are being checked for 160°F as a measure of being appropriately cooked. Please note that 165°F for 15sec is the minimum requirement. Please ensure this is reviewed and enforced with all foodhandlers. Please post safe animal protein cooking temperatures at or in vicinity of prep line. 2. As soups and chilli stocks are reheated for service (not usually made the day of), the cooling of leftover soup and chilli for service again is considered a second reheat. It is best practice to reheat foods only once both for food safety and quality reasons. I recommend reworking your process such that the second reheat can be eliminated (eg. bring out smaller amounts and replenish from stock as needed). Please ensure all leftovers are cooled rapidly and reheated to a minimum of 74°C for 15sec.
- 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher was not dispensing any chlorine sanitizer. Records indicate no reading this morning but issue was not addressed. Lines were primed and issue was resolved at the time of inspection. 50-100ppm chlorine measured. Ecolab has been called in to ensure there are no additional concerns. 2. Glasswasher at bar was not dispensing measurable amounts of iodine. Detergent and sanitizer lines were switched. No records are noted for this unit. Ecolab has been called in to fix issue and ensure that are no additional concerns. Note: Message was left from Ecolab tech that no additional concerns have been noted on either system and that glasswasher is now dispensing 12.5ppm iodine. Please ensure staff are checking cleaning and sanitizing requirements of warewashing equipment and taking corrective action as needed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Plastic commercial water bottles continue to be used as ice wands. These type of material may not be suitable for the temperature extremes of this purpose as well as the ongoing cleaning and sanitizing methods that they are subjected to. Deterioration and inappropriate use may result in harmful substances leaching into food from the plastics. Please obtain proper equipment suited for this purpose or written confirmation from supplier of bottles that they are suitable for this purpose.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): A selection of potentially hazardous foods were hotholding at less than 60°C. This included scrambled eggs, sausage, bacon, and hashbrowns (potato) in the chaffer dishes on the self-serve line as well as the mini quiches in the oven. Corrective action taken -temperature of holding oven was raised, additional butane units added to chaffer dishes. It was also noted that the in-unit temperature gauge for the oven does not reflect the true product/holding temperature. Please ensure actual product temperature is tested. Furthermore, temperature records show some hotholding temperatures that are too low. It was reviewed that hotheld foods must be kept at 60°C/140°F or hotter. It is best practice to write down any corrective actions on your log to address temperatures that do not meet critical limits.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A drip/leak is present in the walk-in unit. Operator indicated that this has been noted and is scheduled to be serviced. In the meantime, please ensure foods are not stored below this leak. Continue to ensure that all foods on the trolley are covered to protect from contamination.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): As discussed, staff on the line must use proper handwashing methods after touching raw animal protein. Rinsing in a sanitizer bucket is not sufficient, especially if they will move on to other tasks involving ready to eat foods. A suitable method is to have designated tongs rather than to use hands when handling raw meat.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Cutting boards on the line are worn and scarred. Chef indicated that new boards have been ordered and will be replacing the older boards.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths in continuous use for food contact surfaces (eg. knives, cutting boards, milk wands) were not observed to be stored in sanitizer solution. There was also insufficient amounts of spray sanitizer bottles for use around the various stations. These deficiencies have been corrected.
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): Door to the patio with direct entry into kitchen area was open. Please note that doors to the outside are to be kept closed unless screen doors are installed. This was corrected at the time of visit.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
3 infractions
- Is the contact information the same?
- Observation(s): New management info has been updated from Chris Van Der Linden to Jenn Morrison.
- Updated contact information must be provided to the Environmental Health Officer.
- Is the premises construction and layout unchanged?
- Observation(s): The bar area has been moved and renovated. All changes/alterations to food premises must first be approved by Interior Health. Please ensure this requirement is met for any future changes.
- 1 Observation, Low Severity of Consequences : Changes to the premises must not be made without approval of plans and specifications.
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): 1. High temperature dishwasher rinse cycle was cool (less than 50°C). Instructions were provided by the operators to ensure staff manually sanitize wares and utensils in 200ppm bleach solution as a temporary solution. The unit must be serviced to achieve a minimum of 71°C as measured at the plate. The in-unit gauge is not functioning and manifold temperature cannot be assessed. The unit is to be serviced immediately. As multiple instances of malfunction have been noted with this unit and is suspected to be due to calcification of elements due to hard water, it is recommended that the unit be replaced with a chemical dishwasher. 2. Knives were observed to be stored between table cracks. This is unsanitary. This was corrected at the time of inspection. Please ensure this practice is discontinued.
- 2 Observations, High Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 2 Observations, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- Is the contact information the same?