Rock Creek Centre
4140 Hwy 3 Rock Creek BC V0H 1Y0 · Restaurant - Food Service
12 inspections
- 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 facility is on Boil Water Notice (BWN). Under section 4(1) of the Food Premises Regulation, food premises must be connected to a supply of potable water. Document for Food Premises operating on BWN provided to the operator. Tap water cannot be used as an ingredient (e.g. for slushies) unless it is boiled for 1 minute. Commercial bottled water can also be used in the slushie machines instead. Operator was asked to empty out slushie machine during inspection. Operator must work with small water system team to move towards lifting the BWN for the system.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hole in the wall in the laundry area where loose insulation is exposed. Please repair this area. Excess frost build-up for one freezer. Freezer could not be opened. Please assess whether the frost issue is due to an improperly sealed lid. Reminder to ensure staff wash and sanitize the tongs for the samosas at least every 4 hours. Note: Operator noted there was previously leaks from the ceiling in a few areas which were thought to have been caused by blocked gutters on the roof. Gutters have been cleared and affected areas were repainted. If leaks appear again they will need to be addressed in a timely manner.
- 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): Ensure there is adequate lighting available in the dry storage area (e.g. the old walk-in cooler). There should be adequate lighting to see if the area is dirty.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator noted staff member onsite was working on their FOODSAFE or equivalent certificate and that it would be completed soon. List of equivalent training certificates will be provided.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- 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 facility is on Boil Water Notice (BWN). Under section 4(1) of the Food Premises Regulation, food premises must be connected to a supply of potable water. Document for Food Premises operating on BWN provided to the operator. Tap water cannot be used as an ingredient (e.g. for slushies) unless it is boiled for 1 minute. Commercial bottled water can also be used in the slushie machines instead. Operator was asked to empty out slushie machine during inspection. Operator must work with small water system team to move towards lifting the BWN for the system.
- F1.4B Water supplied to the facility must be potable.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hole in the wall in the laundry area where loose insulation is exposed. Please repair this area. Excess frost build-up for one freezer. Freezer could not be opened. Please assess whether the frost issue is due to an improperly sealed lid. Reminder to ensure staff wash and sanitize the tongs for the samosas at least every 4 hours. Note: Operator noted there was previously leaks from the ceiling in a few areas which were thought to have been caused by blocked gutters on the roof. Gutters have been cleared and affected areas were repainted. If leaks appear again they will need to be addressed in a timely manner.
- 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): Ensure there is adequate lighting available in the dry storage area (e.g. the old walk-in cooler). There should be adequate lighting to see if the area is dirty.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator noted staff member onsite was working on their FOODSAFE or equivalent certificate and that it would be completed soon. List of equivalent training certificates will be provided.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Samosas must be cooked to an internal temperature of 74°C before being placed in the hot holding unit. Ensure that this temperature is monitored.
- 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.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system supplying the facility is on Boil Water Notice (BWN). Under section 4(1) of the Food Premises Regulation, food premises must be connected to a supply of potable water. Document for Food Premises operating on BWN will be provided to the operator. Tap water cannot be used as an ingredient (e.g. for slushies) unless it is boiled for 1 minute. Commercial bottled water can also be used in the slushie machines instead. Operator must work with small water system team to move towards lifting the BWN for the system.
- F1.4B Water supplied to the facility must be potable.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Large gap under outer doorway next to walk-in cooler where sunlight is visible under the door. It appears there was previously weather stripping on this door that has fallen off. Install durable weather stripping in this area to prevent potential pest entry.
- 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): Staff were not conducting sanitization step. Staff were shown how to manually wash dishware during the inspection. New poster will be provided. Food contact surfaces were not being washed and sanitized often enough. Food contact surfaces (e.g. plate(s), tongs, tong holder, etc.) in constant use must be cleaned and sanitized at least every 4 hours not daily. Sanitizer solution in spray bottles/container was not assessed during the inspection. A 100-200 ppm chlorine solution can be used to sanitize food contact surfaces. Above 200 ppm requires a potable water rinse. Use your test strips to measure the concentration.
- F2.3B Manual dishwashing procedure 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): Frozen samosas were observed stored in a cardboard box in the freezer partially covered with aluminum foil. Unclear what box was used for. Operator noted that the original aluminum container for the samosas broke and he had to find another container. Cardboard is not a cleanable material and may absorb moisture. Store food in appropriate containers and covered to avoid potential contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observation: Staff noted that samosas were not being reheated before being placed inside the hot holding unit. No probe thermometer was available to monitor the internal temperature of the samosas. Corrective Action: Ensure samosas are reheated (e.g. in microwave) to at least 74°C before being placed in the hot holding unit.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Cardboard/clutter in room next to walk-in cooler. Excess clutter gives areas for pests to hide and cardboard/paper/loose insulation material may be used as nesting material by pests. Corrective Action: Remove excess clutter from the premises. Observation: Gap under outer doorway next to walk-in cooler where sunlight is visible under the door. Corrective Action: Install weather stripping in this area to prevent potential pest entry.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Previous Infraction: A Food Safety Plan is required for the transportation, preparation and serving of samosas. A template will be sent with the inspection report. - Ensure to review template and create a FSP applicable to establishment.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Previous Infraction: A Sanitation Plan is required and could not be found on site. A template will be sent with the inspection report. - Ensure to review template and create a SP applicable to establishment.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Staff on site did not have valid FOODSAFE certificate. Corrective Action: Ensure the operator and in their absence at least one employee on site has valid FOODSAFE or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Due to Samosas being prepared and served on site a Food Service Permit. An application will be sent with inspection report. PREVIOUS INSPECTION REPORT: 2019- Operator has approval to operate a Food Store, not a Food Service Establishment. In order to prepare and provide heated ready to eat potentially hazardous foods such as samosas, an operating permit is required.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan is required for the transportation, preparation and serving of samosas. A template will be sent with the inspection report. - Ensure to review template and create a FSP applicable to establishment.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cleaning schedule verbally discussed with staff at time of inspection. A Sanitation Plan is required and could not be found on site. A template will be sent with the inspection report. - Ensure to review template and create a SP applicable to establishment.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Internal temperature of cooked and hot held Samosas must be monitored. Staff person present was no able to describe cooking/reheating process.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.1 Does the facility have proper monitoring supplies?
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): REPEATED INFRACTION 1. Dairy creamers were left out at ambient temperature in excess of 2 hours. Measured items at 21C. Creamer stated to keep product refrigerated - CDI Ensure that the creamers are stored below 4C. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Regular coffee creamers require refrigeration. A refrigerator or the use of ice packs is needed.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Monthly bacteriological water samples of the building water supply must be submitted for analyses.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water samples must be submitted on a monthly basis.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): In the storage room bleach bottles are stored above packaged foods. Bleach and any other non food item needs to be stored below or separate from food stuffs.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Samosas need to be heated before putting into preheated cabinet. Product to be microwaved, deep fried or baked to reheat. Source information required.
- 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions