Rock Cut Pub
3052 Hwy 3B Rossland BC V0G 1Y0 · Restaurant - Food Service
10 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): two line coolers (one in back and one in front) were not maintaining temperature of 4°C or less. Both were observed ~20°C. In addition, small red minifridge was observed ~20°C. All units were holding potentially hazardous foods, and staff were not aware of the issue.
- 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): Please purchase test strips for all chemicals used on the premise (bleach, quat, and iodine). Thermometers must be placed in each cold holding unit, and checked regularly to catch issues with equipment.
- 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): Mechanical dishwasher not dispensing sanitizer at time of inspection. Please use sink method in meantime until dishwasher is functioning properly.
- 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): F2.5A: Ice scoop beginning to crack. Please replace before plastic chips into ice supply. F2.5D: Observed sanitizer bottle unlabeled. Please ensure all bottles containing chemical are accurately labeled. F2.5E: Observed employees setting personal cell phones down on food contact surfaces. Cell phones carry lots of bacteria and are can transfer pathogens to surfaces meant to stay clean and sanitized for food. Warned employees about this practice.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please keep up to date temperature logs
- 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
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen raw chicken was observed to be thawing at room temperature. However, the chicken was just taken out at the time and was frozen. The staff was asked to place the chicken under refrigeration or thaw using approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler in the back against the back wall was not maintaining a temperature of 4C or less. There was potentially hazardous foods in the cooler that must not be used for consumption. The kitchen staff and operator were made aware and asked to throw out and do not use the food in that cooler.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature was above 4C at the time of inspection. This was corrected during the inspection. The cooler temperature was turned down to achieve a minimum of 4C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit temperature was observed at 57C. All hot holding units must be able to hold food at a minimum of 60C or hotter. This was corrected during the inspection.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There was no sanitizer detected in the glasswasher cycle. In the mean time, the glass washer must not be used to sanitize glassware.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoops were observed to be stored in the ice bucket.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): There was no sanitizer detected in the glasswasher cycle. In the mean time, the glass washer must not be used to sanitize glassware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The operator must pay permit fees to obtain a valid permit to operate.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Sewage backup during inspection. Facility closed voluntarily right away.
- F1.4C Sewage backup: The operator must ensure that all food on the premises is free from contamination.
- F1.7 Are foods protected from contamination?
- Observation(s): 1 Ice scoop was observed in the ice machine. 2 Knives were being stored in between countertops.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer in bar area was not dispensing sanitizer as required.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The 2 compartment sink in the kitchen is also used as a handwash station for the cook. At the time of inspection this area is obstructed and thus making handwashing difficult. The previous owner had removed the dedicated handwash sink and installed a fridge in that location. The dedicated handwash sink will be re-installed if a pattern emerges where handwashing is not easily accessible in the kitchen.
- F3.5 - Are there handwashing stations available and properly supplied?