Rock Ridge Canyon
2000 Willies Ranch Rd Princeton BC V0X 1W0 · Restaurant - Food Service
8 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): At the time of inspection, icicles observed formed on pipes inside walk-in freezer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - rodent droppings observed along shared wall between dry storage room and under-stairs storage area; please establish monitoring in this area
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - grease hood filters showing signs of accumulation; please increase cleaning to once/twice per week - light by dishwashing area (by office) is flickering - please repair - dairy/meat walk-in cooler evaporator fan switch dripping condensate - please repair - ceiling above pot sinks in dish washing area needs repair/refinishing to a sealed cleanable surface
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - kitchen flooring scheduled for replacement next year. Please ensure product is approved/intended for commercial kitchens and floor is fully sealed.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update food safety plan - esp. for summer food prep to help ensure safety of food handlers and guests
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
10 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - from Feb 2020; Please ensure cooling logs are kept for all foods being cooled for later use. During this inspection hamburger patties were observed in walk-in cooler to be 20C after ~2hrs from preparation; patties immediately transferred to shallow pans and put one ice - supports need for cooling logs as noted in Feb 2020. Please forward scans of cooling logs.
- F1.7 Are foods protected from contamination?
- Observation(s): - ready-to-eat items (e.g., cut fruits and open jugs of water) stored beside raw meats - corrected during inspection; please have a formalized plan/system to mitigate these kinds of hazards from occurring
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - no change from Feb 2020 inspection item; please improve your system for sanitizer handling that keeps solution throughout facility at effective but not hazardous concentration
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - fan unit (evaporator coil fins) need cleaning (from Feb 2020 inspection, too) - follow-up Sept 14/22 - floor drain pans all need cleaning - recommend putting them as an item in your sanitation plan - follow-up Sept 14/22 - Meat walk-in cooler (closest to garbage storage area) needs condensate drain pipe extended on delivery-side exterior drain - follow-up Sept 14/22
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - Bakery hand sink paper towel dispenser not stocked and sink basin needs cleaning - follow-up Sept 14/22
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): - new kitchen manager not aware that kitchen permit covered the downstairs Scoops kiosk; please apply for a separate permit for the kiosk to ensure food safety of its operation is not overlooked again
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - flooring replacement scheduled for Dec 2022 - follow-up Jan 25/23 - please paint/seal ceiling above dishwasher above ducting - follow-up Jan 25/23
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please confirm food safety plan in current and accurate to your practices; please include cooling of foods and protection from contamination items from this inspection - please submit food safety plan for Scoops kiosk (particularly ice handling and management) - can be used for permit application
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please include floor drain pans as an item for regular cleaning - please submit sanitation plan for Scoops kiosk (including blender jug management) - can be used for permit application
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm food handler training of all main food handlers
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
9 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please ensure all potentially hazardous foods cooled for later use are confirmed to be within safe time-temp limits with the use of cooling logs - follow-up date Mar 17/20
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - some minor evidence of rodents in dry storage room by duct/under stairs; please clean-up using bleach water to disinfect and reduce dust generation and monitor
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - quat being dispensed at >400ppm; please adjust to ~200ppm - Bakery spray bottle measured at 100ppm; please ensure bottles are checked regularly and refreshed as needed
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - fan unit in Service walk-in needs cleaning
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - Bakery dry storage containers with direct food contact need to be food-grade - grease hood in need of cleaning
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - flooring in need of repair in specific areas or replacement; please confirm plan for corrective action
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan and keep a copy readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please consolidate your various cleaning duty-sheets into a comprehensive sanitation plan for your kitchen and service areas
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all main food handlers have FoodSafe level 1 certification
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
7 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): - still evidence of rodents with one recently caught; please clean-up all droppings (esp. in dry storage and seasonal storage areas) using bleach water to help kill potential pathogens and keep dust down.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure ice machine is cleaned and sanitized
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Main Kitchen - walk-in cooler closest to dry storage has ceiling light fixture that needs new bulbs and shatter-proof covering
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Downstairs kiosk: - dishwasher does not appear to be NSF-certified or equivalent; lengthy start-up time and 10 min. cycle times observed - typical cycle times are ~3 min. Sanitization cycle appears to be reliable. Please monitor the appropriateness of this dishwasher to the operation of the kiosk as replacement of this dishwasher may be necessary.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Main Kitchen - please rodent-proof the exterior doors by the main kitchen by installing door sweeps and tighten centre astragal to keep gaps to 1/4" or less; you may wish to drill a hole for the lower pin on the anchor-door to help keep it tight to the lip on the threshold plate - ice machine area needs cleaning (including floor and removal of extraneous equipment); please ensure wall-mounted filters are serviced and not leaking Downstairs kiosk: - please install air-gap on dipper well drain - please ensure all ceiling tiles are installed and have a cleanable surface; if the current tiles are not fire-rated, you may wish to change to full commercial ceiling tile that has a non-absorbent cleanable surface Canyon Coffee Bar - please repair under-counter shelving where pressure tank and garbage can are located to a non-absorbent cleanable surface
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Downstairs kiosk: please move paper towel dispenser to the left-side of the sink as the right-side is to be used for air-drying of clean dishes
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please include in the sanitation plan for the coffee and downstairs kiosk to refresh sanitizer bottles as part of start-up (after shut-down for periods longer than two weeks) - please create a simple user guide for downstairs kiosk dishwasher
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - please start recording the time-temps of the foods you are cooling for later service; although staff meals are not technically publically served foods, it is still recommended for staff safety/illness prevention - recommend using ice wands to help cool liquids/sauces quickly and ice baths for solid foods
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): - evidence of rodents in dry storage area; please address
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure final rinse temp of dishwasher indicates 180F or higher as the indication that the items have been sanitized - please ensure you are using proper test strips to measure the concentration of sanitizers you are using - ice machine needs cleaning and sanitizing
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - service walk-in cooler and walk-in freezer has a fan that is not working - walk-in freezer fan unit does not appear to be level and therefore condensate pan not draining properly
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): pest proof containers are needed for all opened bags of food, ensure lids are kept closed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions