Royal Canadian Legion #113
301 Brink St Ashcroft BC V0K 1A0 · Restaurant - Food Service
15 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Reach-in Fridge thermometer displaying a temperature above 41°F (5°C). Food measured at the same temperature with a probe thermometer. This refrigerator was storing pickles, sauces and other low-risk food items. All other refrigerators and freezers measured within acceptable temperature ranges (at or below 4°C for refrigerators and at or below -18°C for freezers. • Read labels and move all food requiring refrigeration into the walk-in cooler until the fridge can maintain an appropriate temperature of 40°F (4°C) or lower. • Adjust the temperature of the fridge and monitor to ensure it maintains a temperature below 40°F (4°C).
- 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): At the time of inspection, the maximum temperature achieved at the dish surface in the high-temperature mechanical dishwasher was measured to be 139°F (59°C), below the required temperature of 71°C at the dish surface, or required minimum final rinse water temperature of 82°C (180°F) as dictated by the manufacturer's instructions for use. Temperature gauges on the dishwasher unreliable as they kept on increasing while measured dish surface temperature remained lower than required. Chlorine sanitizer concentration in mechanical glass washer measured at over 100 ppm. • Until the dishwasher is repaired and working properly, use the 3-compartment sink method to wash, rinse and sanitize dishes with a 100 ppm chlorine solution. Or, after using the dishwasher to wash and rinse dishware, ensure complete immersion in bleach sanitizer solution for 30-60 seconds before air-drying to ensure sanitization of all dishware. • Repair the high temperature mechanical dishwasher so that it achieves proper sanitizing temperatures during the final rinse cycle.
- 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): Hood vent servicing overdue. No deep-frier or grill on premises. • Schedule hood vent servicing at earliest convenience.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Upstairs glass washer was not in working order and was not dispensing sanitizer . This measure 0 ppm. As there is a working dishwasher in the main kitchen area. Temporarily the operator will be using the working dishwasher in the main kitchen. Additionally the operator will switch to single use disposable cups when services for bar become higher in demand. Corrective Actions: • Fix or replace this glass washer unit so it is in working order.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine sanitizer test strips were expired (10/10 and 12/22) and no QUAT sanitizers were on-site. Corrective Action: • Appropriate sanitizer test strips are required to ensure the adequate sanitation of the glasswasher at the bar (min 50 ppm chlorine concentration) and food contact surface sanitizer solutions (min 100 ppm chlorine or 200 ppm QUAT concentration).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Openings observed around the plumbing fixtures in the downstairs kitchen. • (2) Exposed ceiling in the dining area. ** The above conditions may allow the entry of pests into the facility. Corrective Actions: • (1) Seal the gaps around the plumbing fixtures in the basement (under the 3-compartment sink). • (2) Ensure all ceiling panels in the dining area are properly installed.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) No chlorine was measured in the final rinse cycle of the glasswasher at the bar. • (2) The maximum temperature of the high temperature mechanical dishwasher in the kitchen reached 38°C. ** Inadequate sanitation of dishware and food contact surfaces. CORRECTED DURING INSPECTION: • (1) The bleach bottle feeding the glasswasher was empty - replaced during the inspection. There was 100 ppm chlorine concentration on the glassware in the final rinse cycle. • (2) The dishware are to be washed/sanitized manually in the 3-compartment sink in the kitchen until it is confirmed that a minimum of 71°C (160°F) is reached on the plate surface in the final rinse cycle of the mechanical dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Cleaning rag soaked in a container of detergent (not sanitizer). • (2) Improper labelling of chemicals (i.e., detergent stored in bleach bottles). Corrective Actions: • (1) CORRECTED DURING INSPECTION: The EHO prepared a sanitizer solution of 100 ppm chlorine (1/2 teaspoon of bleach per L of water). Please ensure this solution is refreshed every 4 hours at most. Alternatively, use a sanitizer spray bottle and disposable paper towel to sanitize surfaces. • (2) Ensure all chemical bottles reflect their contents to prevent misuse and reactions between incompatible chemicals. ** Deep clean the inside of the chest freezer through the doors of the walk-in cooler
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan not found on-site. Sanitation plan not followed as neither mechanical dishwasher were properly sanitizing dishware and sanitation logs are not maintained. Corrective Action: • Review your sanitation plan and provide a copy to the EHO. Ensure daily monitoring of the glasswasher, the dishwasher in the kitchen (weekly when in use), and the concentration of the surface sanitizer solution daily. Use the template provided at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Kitchen cooler and freezer need thermometer inside units. Please have thermometers placed inside these units to more accurately measure unit temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine sanitizer testing strips observed for the upstairs glass washer • Did not observe quats sanitizer testing strips for verifying the adequate sanitizer concentrations for food contact surface sanitizer. Corrective Actions • Please purchase the required sanitizer test strips for food contact surface sanitizer used
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff could not locate sanitizer test strips, EHO had provided some test strips. Please ensure that test strips are available onsite and used to assess the sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): [1]For kitchen, ensure that when in operation the sanitizer is at the appropriate concentrations. Verify this with sanitizer test strips, this ensure the concentrations are satisfactory at killing pathogens but also not posing a chemical hazard. For Pub/bar area the chlorine concentration was measured at 400ppm. This is too strong of a concentration and poses a chemical hazard risk. [2] High temperature dishwasher temperature was measured at 50-60°C. NOTE: this unit had not been used for some time and multiple cycles were run. Please ensure you are using a waterproof dishwasher safe thermometer to verify if temperatures are satisfactory. Corrective Actions: [2] Please ensure that the high temp dishwasher is reaching minimum 71°C at the plate level. Until the temperature can be reached please use the available 3 compartment sink, use the wash, rinse, and sanitize procedure. Corrected During Inspection (CDI): • EHO and operator reformulated the solution, new solution was measured at 200ppm, please ensure you are following the manufacturers instructions for mixing, use the test strips to verify.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please have sanitizer test strips available for food operators. Note that bleach sanitizers are required to be 100 ppm. A waterproof high temperature holding thermometer is needed for dishwasher sanitizing cycle temperature verification.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Wooden surface beside upstairs bar glass washer requires refinishing/ repainting. [2] The following wooden surfaces in downstairs kitchen are required to be finished/ painted: -beside dishwasher -by stainless steel prep table where outlet is mounted on
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Chlorine monitoring test strips not available and not in use. [2] Maximum registering/dishwasher-safe thermometer should be available for the monitoring of the high temperature dishwasher to ensure it is capable of not only cleaning, but also sanitizing. [3] Iodine monitoring test strips are not available for the glass washer. Staff noted that a new equipment will be purchased. [4] Temperature logs for hot/cold holding equipment, as well for dishwasher should be in use.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Ice scoop (at bar) was observed not being protected from contamination. Please store ice scoop contained in a manner so that only the handle is exposed and ensure both ice scoop and container are properly washed, sanitized at start of each shift. [2] Paper towel dispenser positioned right above the knife storage allowing dripping hands to contaminate clean knives. Please store knives elsewhere, or place paper towel dispenser above the handwashing sink for more convenient location. [3] Moist wiping cloths were observed on surfaces. Staff prepared a 100 ppm bleach chlorine solution and placed cloths in it. Please ensure that between uses, wiping cloths are being kept in sanitizer solution. Strength of sanitizer solution should be monitored and solution replaced as necessary. Regular household bleach should be used (not the lemon-scented 'fancy-bleach'). Recommend posting the bleach solution 'recipe' in the kitchen.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High heat dishwashing unit was not powered at the time of the inspection. Please use the test strip provided during the inspection to confirm that the unit is able to achieve sanitizing temperature at minimum of 71°C when measured at the plate. Glass washer did not show any iodine residue within the sanitizing cycle, at the time of the inspection. The staff was instructed to wash glassware using glass washer and to manually sanitize dishes until the issue is resolved.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Room adjacent to the walk-in cooler (downstairs) has a ventilation outlet (ceiling) where spacing is big enough to allow for potential pest entry. This went needs to be modified to prevent any pest entry (i.e. closing completely, or installing dense metal mesh, etc.). - Downstairs kitchen has exposed drywall and wood which needs to be appropriately sealed (non-permeable, smooth, easy-to-clean, non-toxic), to match the rest of the facility.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High heat dishwashing unit was not on at the time of the inspection. Please forward an e-mail stating sanitizing temperature (min. 82°C/180°C at the gage and min 71°C/160°F) of the dishwashing unit when it is switched on. Meat slicer had crusted food on the blade and no protective cover.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Exposed wall adjacent to the outside door needs to be enclosed. Exposed wood needs to be painted. All surfaces need to be smooth, impervious, non-toxic, and easy to clean.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High heat dishwashing unit located within the kitchen facility was non-operational. Triple sink is available at the facility. Low temp glass washer had app. 12 ppm of iodine residue in the sanitizing cycle.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Upgrades are currently being done in the downstairs kitchen facility to ensure compliance with the standards. The facility is still undergoing construction (ceiling tiles and the sides in the walk-in refrigeration unit are being replaced).
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): There should be a hand wash station separate from the dishwashing sink.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions