Rockford Bar & Grill
1220-2950 Camozzi Rd Revelstoke BC V0E 2S1 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen dishwasher was being used without detergent upon arrival, but they corrected this immediately when pointed out. I checked a number of the recently washed dishes and they appeared clean and not greasy.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): They could not locate their food permit, please request a new one if misplaced and affix most recent decal. There should be a new one being issued in next month or two.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Walk in cooler compressor fan covers had visible dust and dirt build up. Dirt and debris can detach from the fan blades and covers and fall onto food items stored in the cooler, causing contamination. Corrective Action F2.5 Regularly clean fan blades and covers, ensure that all stored food items are always covered.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The cooler beside the deep fryer was measured at 9°C, with some food in the top section being measured at 15°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it can hold 4°C or below, and keep the top lid closed when not in use.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher was providing 0ppm of chlorine, as the sanitizer bottle was empty. Chlorine glasswashers must provide a minimum of 50ppm to the glasses to adequately remove contamination. Replace the sanitizer bottle, and monitor for chlorine concentration.
- 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): Ceiling tiles are missing in the kitchen. Kitchen ceiling must be kept in good repair to prevent debris from falling onto food. Repair the missing ceiling.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The three furthest coolers on the line were holding food at 8°-10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust these coolers so that they hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Two light fixtures in the kitchen were missing covers. All lighting must have shatterproof covers to prevent glass contaminating food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. First line cooler near grill was holding food at 13°C. Hazardous foods must be kept at 4°C or below in order to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below. 2. Meat in the furthest cooler near the grills was measured at between 10-13°C, and had been there for almost 4 hours. Hazardous foods must be kept at 4°C or below. Repair/replace this cooler so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The glass dishwasher was not providing sufficient sanitation. Glass washers using chlorine as a sanitizer must be sanitizing with a minimum of 50 ppm of chlorine. Repair the glass washer so that is adequately sanitizes glasses.
- 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): 1. Ice scoop at the bar was stored in the ice with the handle touching the ice. Ice scoops must be stored outside of the ice to prevent contamination of the ice. 2. Ice cream scoops were stored in a container with water. Ice cream scoops must be stored under running water, in an ice bath and sanitized every 2 hours, or sanitized after every use.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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): Front line cooler holding inserts of potentially hazardous foods and foods in bottom interior compartment at 10C-14C for greater than 2 hours. Operator agreed and worker had discarded all items in cooler. Operator had set cooler to be lower but this could not be verified at time of inspection -- operator is to send pictures to EHO to verify cooler is working by Oct 29 2019. If any cooler is unable to maintain 4C or less, that cooler can not be used to store potentially hazardous food products.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Rice is no longer being cooled in the fashion observed during last inspection (now spread into a layer on pan) Operator is to submit cooling log verifying that any products being cooled after cooking meet the required temperature thresholds. A log has been provided and this is to be completed by Nov 4th 2019
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar: 1. Cut-up garnishes are not being kept at 4C or colder. Observed minimal amount of ice in the container to keep the items cold. CDI - Corrected During Inspection. Informed staff that cut-up fruits are considered potentially hazardous foods and must be kept refrigerated at 4C or colder. Otherwise they must not be kept in the danger zone (i.e. between 4C and 60C) for more than 2 hours. Note: Any commercially pre-packaged items with labelling that says "refrigerate after opening", must be kept refrigerated at 4C or colder once opened.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1. Rice was observed to be kept in a large doom shape to cool in the walk in cooler. Discussed that rice should be spread out on the sheet pan to ensure it is cooled rapidly from 60C / 140F to 20C / 68F in 2 hours then from 20C / 68F to 4C / 40F in 4 hours. A cooling log should be used to monitor the cooling temperatures. 2. A container of chilli oil was observed to be cooling at room temperature. All ice in ice bath were melted and product was sitting in the danger zone. It was unknown how long the oil had been kept in the danger zone. Oil was discarded at the time of inspection. CDI - Corrected During Inspection. Requested to implement a cooling log to monitor cooling temperatures of potentially hazardous foods.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed staff not practicing proper handwashing procedures. Hands must be properly washed with liquid hand soap for at least 15 seconds and dry with single use paper towel. This was corrected at the time of inspection. CDI - Corrected During Inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher did not provide 50ppm of chlorine. According to staff, the test strip did not change colour when tested earlier. It is important to understand that the test strip is used to verify the concentration. When there is no change in colour, it indicates that there is no chlorine to properly sanitize the dishes. Dishwasher was primed and 50ppm of chlorine was provided. CDI - Corrected During Inspection. Note: - Chemical glasswasher by the bar provided adequate amount of iodine. 12.5ppm of iodine was measured. - Buckets of sanitizing solution were set up for tongs at the cooking station. Any food contact surfaces including tongs must be properly cleaned, sanitized and air dried prior to use. Immediate use of tongs stored in sanitizer could lead to contamination of foods from chemicals.
- 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): 1. Ice scoop was kept in the ice machine. Handle was in contact with ice, which is ready-to-eat. Please ensure ice scoop is kept out of the ice machine at all time to prevent contamination of ice. CDI - Corrected During Inspection. 2. There appears to be a build up of debris on the rice spatula handle. Discussed that the spatula should be scrubbed prior to cleaning and sanitizing. 3. Wall beside the glasswasher located at the bar is cracked and concrete is exposed. Please replace the tiles in this area to allow for a surface that is non-porous, smooth and easy to clean.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): It was discussed with chef that existing food safety plan must include procedures for transporting of food from Rockford to Mackenzie Common Tavern. A specific food safety plan that reflects the menu items served at this facility should be developed in addition to the corporate generic food safety plan.
- 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
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): At the time of inspection it was noted that reheating of sauces for hot holding was not being done properly. Proper reheating procedures were not being followed. Potentially hazardous foods must be reheated quickly (within 2 hours) to at least 74C for hot holding. Please ensure to check the reheating temperatures prior to hot holding at 60C or hotter.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding temperatures for sauces were found to be inadequate. Items were quickly reheated to hot hold at the time of inspection. Reminded that prior to hot holding, items must be properly reheated up to adequate temperature.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. It was observed that water was not running in the dipper well storing service utensils. Discussed that dipper well must always have running water when storing used utensils. Stagnant room temperature water combined with used dirty utensils allows for rapid bacterial growth. CDI - Corrected During Inspection. 2. It was observed that tongs at the cooking station were stored in a bucket of sanitizing solution. Discussed that any food contact surfaces including tongs must be properly cleaned, sanitized and air dried prior to use. Immediate use of tongs stored in sanitizer could lead to contamination of foods from chemicals. CDI - Corrected During Inspection. Note: - Please ensure to change buckets of sanitizing solution more frequently during busy hours. This is to ensure sufficient concentration of sanitizer is available for sanitizing wiping cloths. Please ensure 200ppm of Quats is available. - Ice cream scoop was found to be stored in a container of room temperature water. Discussed storing scoops in ice bath and changing the ice bath frequently (when ice melts) or storing scoops in the freezer with the ice cream under a temperature controlled environment to prevent pathogenic growth. Scoops should also be properly cleaned and sanitized at least every 4 hours when in use.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not available at the bar handwashing sink at the time of inspection. CDI - corrected during inspection. Discussed that the roll of paper towel should be placed in a holder/dispenser to prevent soiling of the paper towels.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff on the line indicated that sanitizer buckets are used at times to dip hands as quick washes, including sani buckets holding tongs to dispense raw products. This was discussed at the time of inspection to be an unacceptable means of handwashing and can facilitate cross-contamination. Staff was also observed to crack an egg, with much cracked egg material making contact with the hand, and continue with the assembly of a burger without handwashing. Raw eggs must be treated as a raw animal protein. Please review handwashing requirements with staff to ensure that practices do not result in the contamination of food.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher sanitizer level was measured at <50ppm chlorine (~20ppm). Records indicate adequate levels when assessed in the morning. Sanitizer line was primed and levels brought up to 50ppm. Concern was rectified at the time of inspection. Please ensure dishwasher sanitizer level is maintained between 50-100ppm. All staff tasked with warewashing duties or monitoring of parameters must be familiar with these requirements as well as appropriate corrective actions to take. 2. In the back prep area, knives are being stored in the junction between the wall and the knife holder. This is not a sanitary means of storage. Please increase storage capacity for knives or arrange for alternate means of sanitary storage. 3. Edges around the inner rim of the ice machine have a dusty build-up of unknown material. Please clean thoroughly and ensure routine measure is in place to clean and prevent contamination of ice.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Foodsafe certified staff could not be verified to be on site at the time of visit. Compile copies of staff foodsafe certificates so that credentials can be easily reviewed on site. Please provide this information by email and/or training plans for staff (including registration confirmation) to fulfill this requirement. Please note that all Foodsafe certificates now have a 5 year expiry date. The implementation of an expiry date was effective as of July 2013. For individuals who have taken foodsafe prior to that date, their certificate will expire in 2018. An online refresher course may be taken at www.foodsafe.ca to renew the certification. It is recommended that all individuals who took Foodsafe more than 5 years ago should take the refresher course as soon as possible. Those who hold a management role are encouraged to take Foodsafe Level 2.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Please discourage line cooks from retaining reusable cloths in their pant/shirt pockets. These cloths become harbourage medium for bacteria when used repeatedly and become a means of cross-contamination. This practice also undermines the need for proper handwashing.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer measured at 150ppm from dispenser. Sanitizer concentration for wiping cloth buckets are negligible. 200ppm must be maintained for adequate sanitation efficacy. Please have supplier adjust dispenser and develop necessary protocol for maintaining adequate concentration for sanitizer buckets on the line.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): New guidelines for the safe pooling of eggs will have certain implications on your practice and will require a modification to your existing food safety plan. Please review the supplied guideline as protocols will need to be observed as of March. Any pooled egg product must be pasteurized if not subject to an adequate heat process to kill pathogens. From our discussions, this will require the use of pasteurized egg products for some of your current menu items (eg. mousse). Please review necessary changes with head office and provide an updated food safety plan to reflect necessary changes.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please take the opportunity to review sanitation procedures with staff as uncertainty regarding key considerations were observed during inspection (eg. required dishwasher sanitizer level). Please keep a copy of the sanitation plan on site to facilitate review at all times.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Mashed potato was measured on hotholding unit at 45°C, whereas other products were >60°C. This is an indication that the product was not reheated first to >74°C prior to hotholding. Improper reheating via hotholding unit was discussed. Please ensure staff are rapidly reheating foods to >74°C using appropriate methods prior to hotholding. This product was requested to be reheated at the time of inspection. As discussed, your cooling methods should also be verified to determine that cooling requirements are being met.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Staff on the line working the grill/burger/sandwich station was observed to handle raw steak, wipe hands on a towel, and resume work finishing a ready to eat burger. The importance of proper hand hygiene in the prevention of cross-contamination was reviewed with the chef and GM. This was in turn reviewed by the chef with the staff member. Please ensure proper hand hygiene is adopted by all staff. Ensure handwash stations are highly accessible for this purpose. Avoid handling of raw products with bare hands on the line-->use designated implements. Do not encourage the repeated use of towels for wiping hands. Towels on the employee, if used at all, should be for a quick wipe of relatively clean hands only (eg. for crumbs, water). Please ensure this important practice is observed by all staff and take the necessary corrective actions as required (eg. discarding contaminated food, reviewing hand hygiene practices, making handwash stations more accessible, reviewing the use of tongs).
- 1 Observation, High Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): A beef burger patty was temperature probed at 156°F. Staff appeared uncertain as to whether this was a satisfactory internal temperature. Please review time/temperature cooking requirements of raw animal foods with line staff as needed. Beef patty was returned to the grill to cook to >158°F.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions
- Monitoring
4 infractions
- Is the contact information the same?
- Observation(s): Manager/operator has been updated to Jenn Morrison. Previously Chris Van Der Linden
- Updated contact information must be provided to the Environmental Health Officer.
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Dishwasher was not dispensing chlorine sanitizer. Sanitizer barrel was running low and prime of intake was lost. A new sanitizer bottle was put in place and lines reprimed. Sanitizer level measured at 75ppm after resolution. Please ensure chlorine test strips are available to assess concentration and that it is monitored routinely.
- 1 Observation, Moderate Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- Are accurate thermometers available to monitor temperatures?
- Observation(s): Most units had a thermometer with the exception of 1 or 2. Chef will ensure all refrigeration units are equipped with an accurate thermometer. A probe thermometer is available for assessing hotholding.
- Are handwashing stations easily accessible?
- Observation(s): Handwash station was blocked by rice cooker during prepping of food. Please ensure handwash stations are kept clear at all times. This observation was corrected at the time of inspection.
- 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- Is the contact information the same?