Rivermount Motel Restaurant
4462 Yellowhead Hwy Little Fort BC V0E 2C0 · Restaurant - Food Service
2 inspections
- Monitoring
12 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): pre cooked chow mein ( noodle dish)in a bowl was observed being stored at ambient temperatures on the kitchen countertop
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): cooling logs are not being maintained by Operator; Tall plastic bin ( not food grade plastic) was being used to store cooked chow mein that hasn't been completely cooled yet ( only done with the first stage of cooling) Operator must track and record ( on a cooling temp logs) the Critical Limits ( times and internal temperatures of food being cooled down) for the CCP of cooling down hot cooked PHFs
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): personal consumption meat ( eg moose meat gifted to operator by Hunter friends) must be stored in their living quarters fridge/freezer and not in the establishment
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Food contact surfaces are not routinely washed and sanitized as per Sanitation Plan ( no prepared ready-to-use sanitizing solution in the warewashing sink ( 3rd basin) or contained in a pail or in a sprayer bottle); plastic disposable glove was found hanging by the handle of the cooler where pre-cooked battered meats are stored-Operator must ensure single-use/disposable gloves are discarded after 1 use and not re-used. Scoops for the dry food ings ( APflour, Cornstarch, potato starch) must be changed to food grade scoops with handles ( and scoops must be stored outside the bin) the opened bags for the flours/starches are not re-sealed or not kept inside the bins with tightfitting, pest proof lids
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer for the freezers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): additional freezer room in the rear of the facility is not sealed off to exclude pest ( flimsy screen may allow rodents through the gaps near the bottom of the doorway) See comment under F1.7 ( opened bags of flour in dry storage room)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure food contact surfaces (bowls) are kept away from the hand wash station to prevent splashing contamination. Operator must ensure sliced veg in plastic containers are not kept beside the hand wash station to prevent splashing contamination for hand washing activity.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Woods upright freezer was at -9°C and not at required freezer temp big cuts of pork (removed from orig plastic packaging) were being defrosted on the drain board beside the warewashing sink ( the wash basin and blood being drained into the wash basin drain)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- 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): dry storage room needs to be cleaned Improper construction of the back room where the additional freezers are kept ( cardboard walls and raw wood for floors
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Meats and seafood must be defrosted inside the coolers OR operator must add a sink dedicated for food processing activity Inadequate lighting in the back room ( where freezers have been added)
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No dispenser for liquid soap in kitchen hand wash station
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): changes made to the back room of the kitchen- additional freezers added
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): water system supplying the food premises is on Boil Water Notification Discussed HP-FS-9011 Nov 2016 drinking water public notifications with operator and implications to food handling ( including bev. service) at the establishment
- F1.4B Water supplied to the facility must be potable.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Frozen fish stored in the Woods freezer must be removed from the premises ( or move the Woods freezer in the owner's living quarters or private room in the motel) operator states fish was caught from the fishing lake ( on fishing hwy, Hwy24) and was for private consumption by "Tony".
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No probe thermometer onsite
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): used bar of soap observed beside the dedicated hand wash station in kitchen no paper towel kept beside the dedicated hand wash station in the kitchen
- 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.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?