Royal Canadian Legion #242
4673 Shaver Rd Barriere BC V0E 1E0 · Restaurant - Food Service
11 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): Bar glasswasher was malfunctioning ( not dispensing 50-100 ppm Chlorine); CMA Dishmachine L1X16 was also malfunctioning The basement has a three comp't sink to allow manual ware-washing of re-usable utensils
- 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): F2.5A Equipment ( bar glasswasher and kitchen dishwasher) were both malfunctioning F2.5J One set of light fixtures ( 4 tubes) need shatterproof covers
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please order new chlorine test strips ( as the ones onsite expired in 2019) Thermometers are missing for the following: Danby chest freezer (basement) and Frigidaire Heavy Duty freezer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The flexible wall baseboard molding trim was observed peeling off the wall ( beside the dish machine). Operator must ensure the exposed surfaces for the floor to wall junction areas ( along the perimeter of kitchen and at the base of the island) are smooth and impervious to moisture to ensure cleanability.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A one page sheet containing instructions for cleaning is incomplete. Please use the template, Writing A Sanitation Plan HP-FS-9039 June 2023 and submit to EHO for review
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher and dishwashing machine in the basement kitchen ( CMA L-1X16 dishmachine) were checked. Dishmachine in the basement was malfunctioning at time of Inspection ( observed chlorine concentration during rinse cycle was inadequate to sanitize dishes/utensils being washed/sanitized in the machine (25 ppm)). Please have the unit repaired to ensure chlorine concentration during rinse cycle meets the minimum ( 50-100 ppm ).
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar Glasswasher and CMA Dishmachine L1X16 ( basement) were checked- glasswasher solution was barely 50 ppm chlorine; the dishmachine was dispensing 0 ppm Chlorine during rinse cycle
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): When cooling down PHFs such as meat pies, each batch being cooled needs to be labelled with 2 hr holding time ( small beef pie approaching 2 hrs observed to have int temp of 25°C); Meat pies ( turkey and beef) are processed twice a year ( this year first batch was done in Jan and today is the 2nd batch) A sample cooling log was provided to Eileen
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): CMA dishmachine ( basement)wasn't dispensing 50-100 ppm Chlorine in rinse cycle, then SANI prime button was pressed, re-test yielded satisfactory result Bar glasswasher sanitizes with 50-100 ppm Chlorine
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): CMA dishmachine L1X16 is not dispensing adequate concentration of sanitizer ( chlorine); Glasswasher dispenses barely 50 ppm in sanitizing rinse
- 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
- Monitoring
0 infractions