Rock Creek General Store
4105 Hwy 3 Rock Creek BC V0H 1Y0 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Discussion around machine (scale?) next to meat slicer which has a deteriorated plastic covering on buttons where food debris is stuck. It is difficult to clean the high touch surfaces on this machine. Operator noted they are working on replacing it.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is operating on BWN due to compromised chlorine treatment. Operator was asked to keep BWN up until free chlorine levels went back to normal range. Document for food premises operating on BWN available to operator. See water system report for more info.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three compartment sink in use (wash, rinse, sanitize, & air dry). Chlorine solution is used to sanitize all dishware and utensils. Ensure there is adequate drying space. Do not dry items directly on top of aprons on the counter. Buy an additional drying rack that meets the needs of the premises. Some commercial models are easily moveable.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large cuts of brisket were left at room temperature to cool covered with an apron. Staff noted the brisket was cooked in the morning ~11 am. Brisket cuts were thick and likely did not cool in the appropriate timeframes. The cooling process was not monitored. Staff were asked not to serve the brisket to the public. Potentially hazardous foods must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C in 4 hours. Please use the attached cooling log to monitor and adjust cooling processes accordingly. Follow-up to occur.
- 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.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is operating on BWN due to compromised chlorine treatment during inspection. Document for food premises operating on BWN provided.
- F1.4B Water supplied to the facility must be potable.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies noted in kitchen again. -Ensure sticky traps behind fly lights are changed out routinely so they do not remain full -Add additional fly traps -Ensure garbage is taken out frequently and garbage bins are cleaned periodically -Assess for entry ways and seal them (e.g. gaps under/between outer doors - install weather stripping) -If installing more sticky traps ensure they are not directly above food preparation or food storage areas
- 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.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three compartment sink in use (wash, rinse, sanitize & air dry). Chlorine solution is used to sanitize all dishware and utensils. Ensure food service staff are aware of all required steps for manual dishwashing and for cleaning and sanitizing food contact surfaces in constant use. A poster will be provided. Chlorine sanitizer in spray bottle measured 0 ppm. Fresh chlorine solution was made in spray bottle which measured between 100-200 ppm. Note: If using household (~5.25%, unscented) bleach to make a sanitizer solution only 1/2-1 teaspoon per 1 litre of water is needed to make a 100-200 ppm chlorine solution. Original three compartment sink faucet which included an overhead spray attachment was replaced with a faucet that barely reaches some sink compartments. This may be inconvenient for staff and arguably may hinder their ability to wash dishes effectively. Recommend to add a spray faucet attachment in this area and/or a longer faucet.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen foods in top shelf of display freezer appeared to be close to 0°C. Staff noted that this freezer was having issues and is due for repair soon. Potentially hazardous frozen foods should be maintained at -18°C or colder in accordance with section 14 (3) Food Premises Regulation 210/99.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Use a smooth, durable, easily cleanable (non absorbent) surface to cover foods instead of an apron. Reminder to keep food containers stored off of the floor.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff added paper towel to the handwashing station during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Small amount of chlorine test strips provided from last inspection still available. Please ensure to purchase a container as these will run out soon. Ensure there are thermometers available inside cooling units where missing (e.g. prep cooler and sandwich cooler in front).
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Chlorine test strips are not available on site. Corrective Action: Ensure chlorine test strips are available on site to measure the concentration of sanitizer in use. Observation: Prep cooler appeared to be missing thermometer. Corrective Action: Ensure thermometer is available inside prep cooler or other cooling units where missing.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Flies noted at time of inspection. Three fly lights are installed on the premises. Corrective Actions: -Ensure sticky traps behind fly lights are changed out routinely so they do not remain full -Add additional fly traps if necessary -Ensure garbage is taken out frequently and garbage bins are cleaned periodically -Assess for entry ways and seal them (e.g. gaps under/between outer doors - install weather stripping)
- 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.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 3 compartment sink (wash, rinse, sanitize & air dry). Chlorine solution is used to sanitize all prep dishware and utensils. Observation: Chlorine sanitizer in spray bottle measured 0 ppm. Corrected During Inspection: Fresh chlorine solution was made for spray bottle which measured between 100-200 ppm. Note: If using household (~5.25%, unscented) bleach to make a sanitizer solution only 1/2-1 teaspoon per 1 litre of water is need to make a 100-200 ppm chlorine solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions