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Royal Canadian Legion #20 - Lounge

98 4 Ave NW Nakusp BC V0G 1R0 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

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  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Walk-in cooler with opened juices, dairy, cut garnishes, etc. was measured to be 10 °C at the time of inspection. Cooler must be adjusted colder to ensure it is able to maintain 4 °C/40 °F or less at all times. Called for service at the time of inspection. Monitor and record temperatures daily on logs. Temperature logs are available onsite.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.2 Mechanical glasswasher was not dispensing 50 ppm chlorine at the time of inspection. Called for service at the time of inspection. Spray bottle with 200 ppm chlorine sanitizer available onsite meeting the 200 ppm requirement. Chlorine test strips available onsite.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Bare light bulb above ice machine does not have a shatterproof cover. Please install a shatterproof cover to prevent broken glass from contaminating the ice in the ice machine.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  7. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Dairy, opened juice and cut garnishes at 7-8 °C. Please adjust cooler to maintain 4 °C/40 °F or colder at all times. 4.2 Accurate NSF certified thermometer required for cold holding equipment where potentially hazardous foods are stored. Record temperature of cooler on a temperature log. Temperature log templates are available at the back of the "Writing a Food Safety Plan" document.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.2 Mechanical glasswasher did not have any sanitizer going to the glasswasher at the time of inspection. Call for service to repair the glasswasher. In the interim no glassware is to be put through the glasswasher until it can be fixed. Ensure glasswasher dispenses 50 ppm chlorine to adequately sanitize glassware. Please obtain chlorine chemical test strips to verify the chlorine concentration from your service company. A sanitation log template is attached for your convenience.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2, 15.3 Handwashing sink in the lounge bar area requires liquid soap in a dispenser and paper towel on a holder. Provided handwashing signage at the time of inspection. Please post signage.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan page 10 for the No cook food safety plan template. Please add your menu items e.g. dairy, opened juices, cut/opened garnishes, etc. and submit for review and approval.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions