Rockwood Cafe
15292 Hwy 3A Gray Creek BC V0B 1S0 · Restaurant - Food Service
5 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): Overall sanitation is poor. Floors, walls, shelves and equipment are heavily soiled with encrusted food. Thoroughly deep clean the entire facility and add this to your cleaning routine/Sanitation Plan.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Knives were being stored between the prep cooler and counter (an area that is not being cleaned).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall sanitation is poor. Floors, walls, shelves and equipment are heavily soiled with encrusted food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No surface sanitizer in use at the time of inspection. A 100 ppm chlorine solution (1/2 tsp bleach: 1L water) should be used throughout the operational day on food contact surfaces such as cutting boards and prep counters. 200 ppm quaternary ammonium products is also acceptable.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 1.2 - Is the contact information the same?
- Observation(s): Updated phone numbers sent to Health Unit.
- 1.2 - Is the contact information the same?