Royal Canadian Legion #227
5009 Veterans Way Okanagan Falls BC V0H 1R4 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for beach and Quats sanitizer needed. These must either be found or ordered new for the facility. These must be used to determine if sanitizer levels are adequate for sanitation. These can be ordered online from amazon or in stores such as Zep in Penticton. Please let me know when these are received.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Deep fryer had black painted on one side particle board covering it. Particle boards can emit VOC's (chemical contamination), can flake off wood pieces (physical contamination) as well do not fit the "non-permeable, easy to clean" aspect. • Cardboard with grease and food pieces was found on floor next to deep fryer. This must be removed as cardboard is not a permitted "flooring." Instead of cardboard, please push deep fryer closer to stove to minimize amounts of spilled grease, and use mop with soap and degreaser. • Ice machine must be flushed and bleached. Please let me know when the ice machine has been cleaned and the cardboard is removed and I will resolve the infraction.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Need to have a sanitation plan on site that outlines cleaning schedules and what sanitizers are to be used. I will send a template and information on this.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - A glass washer didn't have sanitizer (chlorine) when tested. The mechanical glass washer must be fixed. The operator (e.g. barman) must test the glass washer at least once a day using chlorine test strips to ensure that it works. At the time of inspection, a sanitizing bottle containing chlorine was full but the glass washer pipes have been either blocked or disconnected as no sanitizer (chlorine) was detected during glass washing / sanitizing cycle.
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The glass washer sanitizer is not feeding into the machine. The kitchen dishwasher sanitizer cycle is not reaching the required temperature. Use plastic glasses and disposable dishware and utensils until corrected. The operation of this equipment should be monitored on a regular basis.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar hand wash station must be equipped with hand soap. Kitchen paper towel dispenser is empty
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar fridge containing cheese should be operating cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer sanitizer not showing presence on test strips. Service immediately. Use disposable cups until corrected.
- 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.
- 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): thermometers are needed in fridge
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): dishwasher gauge is not reading correct temperature.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): shatterproof light covers are needed on all the lights
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure sanitizer is used for all food contact surfaces. Reference poster provided with instructions for mixing sanitizer solution.
- 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
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Light bulbs in the main kitchen and the bar dry storage were uncovered at the time of inspection. Ensure that light bulbs have appropriate covers and/or shields.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): REPEAT INFRACTION 1. FoodSafety Plan has still not been formulated. EHO to send templates and resources.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
6 infractions
- 12 - Is the contact information the same?
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - walk-in cooler removed; upright triple glass slider in place and holding 4°C throughout
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please finish area where walk-in cooler was removed to a durable, cleanable, non-toxic surfaces
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): - please confirm that kitchen supervisor has FoodSafe as well as any food handlers
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4.1 - Is the written food safety plan developed and maintained for the facility?
- Observation(s): - please print-off and post column-style food safety plan (including food items under process)
- 4.1 - Is the written food safety plan developed and maintained for the facility?