River Ridge Golf Club
1361 Hwy 6 Cherryville BC V0E 2G3 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Rinse thoroughly. Use paper towel to shut off the tap. Avoid wiping hands on aprons or clothing. Sanitizing hands with bleach solution is less effective than proper handwashing.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in one spray bottle was measured at 0 ppm Quat residual. Corrective Action: Prepare new sanitizer solution at 200 ppm Quat. Verify with test strips. Replace spray bottle solution daily or when tested below 200 ppm. Keep sanitizer easily accessible in the kitchen area. Test the dishwasher daily using chlorine test strips to ensure the sanitize cycle is reaching a minimum of 50 ppm chlorine residual at the interior.
- 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): F2.5B(1): Inadequate sanitation in some areas: • Walk-in cooler (wall section, under shelves) • Around cooking equipment, behind ice machine • Upright 2-door glass cooler (interior and door tracks) • Hard to reach spaces Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5B(2): Some tables in the kitchen are in poor condition. Corrective Action: Refinish or replace any worn tables so all surfaces are smooth, non-absorbent, and washable. Other equipment and surfaces should also be assessed for age/damage and replaced or repaired as needed. F2.5G: Observed uncovered food containers stored on the floor in the walk-in cooler. Corrective Action: Store food on a clean surface at least 15 cm (6 in) above the floor. Remove the fly ribbon from above the ice machine. Position fly traps away from food prep areas and clean item storage. If water regularly leaks from the opened door of the dishwasher, take measures to stop the leak to prevent a slip hazard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the prep table cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder in all sections.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A(1): Fly ribbon is suspended above the ice scoop container. Corrective Action: Remove the ribbon. Hang fly ribbons away from clean equipment and food prep areas. F1.7A(2): Some products are stored on the floor in the back walk-in cooler. Corrective Action: Store food on clean surfaces 15 cm (6 in) above the floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A(1): The paper towel dispenser at the primary hand sink is broken. The current repair is a potential safety issue. Corrective Action: Install a new enclosed, wall-mounted paper towel dispenser at the hand sink. F2.5A(2): The metal racks in the walk-in cooler are heavily rusted. Corrective Action: Obtain new racks or have the existing ones recoated by a qualified company so the finish is smooth, cleanable, and safe for food storage. F2.5B: Inadequate sanitation. • Hard to reach areas • Front walk-in cooler, including beverage organizer tracks • Kitchen upright cooler interior • Under and around cooking equipment • Cooler door gaskets • Microwave interior Corrective Action: Deep clean throughout the premises. Include the areas identified. Implement regular cleaning schedules to prevent accumulation. F2.5D: One spray bottle is not labeled. Corrective Action: Label all spray bottles to identify their contents.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6H: One filter panel is missing from the vent hood. The service sticker is incomplete. There is grease buildup on the filter panels. Corrective Action: Reinstall the panel. Clean to remove grease. The ventilation system must be cleaned and serviced at least annually by a qualified professional to prevent a fire hazard.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Inadequate soap dispenser at the front hand sink (unlabeled squeeze bottle). Corrective Action: Supply soap in an identifiable pump bottle or mounted dispenser at the hand sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Observed partially covered lettuce and other food stored on the floor in the front walk-in cooler. Corrective Action: Store food on clean racks elevated at least 15 cm (6 in) above the floor to prevent contamination. F1.7B: Residue is visible on interior surfaces of the ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize the interior surfaces. Do so monthly or as needed. Clean any internal components in accordance with the manufacturer instructions.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quaternary ammonia (Quat) test strips are not available. Corrective Action: Obtain Quat test strips to monitor the concentration of the surface sanitizer. F2.1B: An interior thermometer cannot be located in the front walk-in cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. Corrective Action: Service or repair the dishwasher so the sanitizing rinse achieves a minimum concentration of 50 ppm chlorine. In the meantime, wash and sanitize dishware and equipment in the three-compartment sink. F2.3D: Sanitizer for the mechanical dishwasher is manually diluted using household bleach. Corrective Action: To ensure proper sanitizing, provide ready-to-use hypochlorite sanitizer designed for use with commercial dishwashers and compatible with the machine at the premises.
- F2.3A Mechanical dishwasher/glasswasher 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)?
- Observation(s): F2.5B: Inadequate sanitation in some areas. • Under and around cook line equipment • Interior and door tracks of the bread freezer and glass-door upright cooler and freezer • Under the 2-door freezer in the back area around the pallets • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Do not use newspaper or cardboard to absorb oil at the deep fryer. This is a fire hazard and pest attractant. F2.5C: Observed used wiping cloths stored loose on work surfaces. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm chlorine or Quat. Soak for 30 seconds between uses. Replace the solution every 2 hours or as needed. As an alternative, single-use paper towel can be used to spot clean. Cloths used to handle hot items must be kept clean and dry, and replaced often. The coffee can repurposed as a light cover in the walk-in cooler should be removed, as it may shed rust particles and debris. Install a proper cover if necessary (the existing bulb is shatterproof).
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Taped corrugated plastic board is placed over covered food inserts in the line cooler to help maintain the temperature overnight. Adhesive material is not suitable. Corrective Action: If the cooler seals or structure are inadequate, a service provider should assess and repair the unit as needed. A new corrugated plastic board is acceptable provided it is smooth, cleanable, and free of tape, coatings, and other materials that may obstruct sanitizing, collect debris, or pose a contamination hazard. Do not store the steel lid for the line cooler in contact with the floor. F2.6H: One filter panel for the vent hood is not in place. Professional cleaning of the hood has not occurred at the standard frequency. Corrective Action: Reinstall the filter panel. Clean the filters when cooking equipment is not in use and ensure all panels are replaced before operation resumes. Have the vent hood and exhaust system cleaned by a qualified professional at least once per year.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.5A: The operator advised that their FoodSafe certificate has expired. Corrective Action: Operator to complete the FoodSafe Level 1 course and obtain a valid certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in prep table cooler measured at 10°C. Products were held above 4°C for an extended period. Temperature logs not available. Corrective Action: Discard meat, dairy products, and other potentially hazardous foods stored in the prep cooler. Transfer lower risk food items to an alternate cooler at 4°C or colder. Adjust or repair the cooler so it maintains food at 4°C or colder.
- 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): F1.3A: The time-temperature condition of potentially hazardous food is not being monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Inadequate handwashing technique observed. Employee did not properly lather hands with soap. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with paper towel • Turn off taps using paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometer not present inside walk-in cooler. Corrective Action: Obtain and place independent thermometer in walk-in cooler to monitor temperature.
- 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): F2.3A: Sanitizing rinse cycle of low temperature mechanical dishwasher measured at 0 ppm chlorine residual at the plate surface. Items are not being sanitized. Corrective Action: Repair dishwasher so the sanitizing rinse cycle achieves a minimum of 50 ppm chlorine. Verify using chlorine test papers. In the meantime, use an alternate means of dishwashing to ensure proper cleaning and sanitizing; Wash dishes manually in the three-compartment sink or wash and rinse items using the mechanical dishwasher and manually sanitize afterwards - Prepare sanitizer solution at 200 ppm chlorine in sink basin (1 teaspoon bleach per litre of water). Immerse items for 2 minutes, then air dry in a clean place. Note: Do not combine bleach and soap/detergent. These chemicals are incompatible and can release harmful by-products when mixed. An effective chlorine sanitizer solution only requires bleach and water.
- 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): F2.5B(1): Grease and food debris visible under and behind cooking equipment. Corrective Action: Clean the area identified to remove grease, stains, and debris. F2.5B(2): Inadequate flooring. Sections of the kitchen floor are missing tiles, exposing bare wood floorboards. Moisture intrusion has occurred; some floorboards are damp/soft. Duct tape used for spot repairs. Corrective Action: Repair and/or install suitable flooring. Determine extent of damage to existing floorboards and address any moisture/mould or structural concerns first. Flooring material must be smooth, durable, non-absorbent, easy to clean and have a seamless transition at the floor-wall junction (i.e. baseboards/coving). Correct by November 21, 2021. Operator to advise EHO on plans for repair and progress. F2.5C: Damp wiping cloths stored on prep tables. Cloths support and spread bacteria if not properly stored. Corrective Action: Prepare sanitizer solution in an open container at 200 ppm chlorine for sanitary cloth storage (1 teaspoon bleach per litre water). Store container on a clean surface away from food and sources of contamination. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5K: Clean utensils in pails being stored on the floor in dry storage room. Corrective Action: Move stored utensils to a clean shelf at least 15 cm (6 inches) above the floor.
- 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.
- F2.5K 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): F2.6F: Observed materials unsuitable for food premises. • Sheet of particle board used as floor mat in front of the kitchen hand sink • Flattened cardboard on the floor under garbage bin. Cardboard and particle board readily absorb moisture and contaminants • Rubber and plastic shelf-liners under clean dishware. Food debris observed in shelf liner material • Tinfoil used to line surfaces Corrective Action: Remove these materials from the premises. Regularly clean surfaces and flooring.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: No soap available at hand sink in the front area. Corrective Action: Provide liquid soap in a dispenser at the front hand sink. F2.7C: Stack of paper towel for kitchen hand sink stored loose in a steel tray. Corrective Action: Install an enclosed wall-mounted paper towel dispenser at the kitchen hand sink. Note: Recommend using the wall-mounted soap dispenser at the kitchen hand sink instead of the squeeze bottle for soap. A pump bottle is acceptable.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan not available on the premises. Corrective Action: Locate Food Safety Plan and keep a copy onsite. EHO to provide guidance if new plan is required. Temperature logs not provided at the time of inspection. Maintain temperature logs for all coolers onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan not available on the premises. Corrective Action: Locate Sanitation Plan and keep a copy onsite. EHO to provide guidance if new plan is required.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometer required for all cold holding equipment including freezers.
- 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): F2.3E Wiping cloths being stored in buckets of sanitizer was measured to have 10 ppm chlorine at time of inspection. Reported to have been made 2 hours prior, so bucket of sanitizer was remade at the time of inspection and verified to have 200 ppm meeting the 200 ppm chlorine requirement. F2.3G Chlorine chemical test strips required to verify the concentration of sanitizer used. Require 50 ppm chlorine in mechanical dishwasher and 200 ppm in wiping cloth buckets and spray bottles. Spray bottle of bleach was measured to have 200 ppm at the time of inspection. Low temperature mechanical dishwasher was verified to have 50 ppm chlorine at the time of inspection.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4A Bare light bulbs require shatterproof light bulbs (e.g. plastic LED bulbs are fine) on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4L Daylight is visible around and under the back door to the facility. F3.4L Ventilation fan creates a direct opening to the outdoors and entry point for pests. Reported that in the winter months the "hole" is covered up, but when the cover is removed operator to ensure a screen is placed on the outside to prevent entry of pests.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4L - The premises must be protected against entry of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5B Front handwashing station was missing liquid soap in a dispenser.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7 Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- 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): F3.8 Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- 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
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Vinegar was being used to sanitize dining tables and counters. As discussed, please use an approved sanitizer - 200ppm bleach or 200ppm quaternary ammonia solution. At time of inspection, operator made up a bleach solution that was tested to be 200ppm.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw hamburgers were stored above vegetables in the refrigerator. The hamburgers were moved to the bottom shelf at time of inspection.
- 1 Observation, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
2 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): Server hand sink is missing liquid pump soap, paper towel, signage. Corrected at the time of inspection.
- 2 Observations, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Dessert cooler at 6 °C at the time of inspection. Cooler was adjusted during the inspection. Upright cooler in kitchen was at 6 °C at the time of inspection. Turned down at the time of inspection. Prep cooler in kitchen was at 6 °C at the time of inspection. Please turn down and monitor temperature. Please adjust and monitor coolers regularly.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 8.2 - Are there handwashing stations available?