Royal Canadian Legion #259
257 Glen Rd Clearwater BC V0E 1N0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine sanitizing test strips required for the sanitizer.
- 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
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Health Officer to send updated sanitation plan posters and resources, please print and post or keep in binder. • Begin keeping logs for the dishwasher (on days facility hosts events). Health Officer to email dishwasher logs.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Please provide test strips for the bleach. Can be purchased at ICS Clean Supply. Chlorine sanitizer test strips 0-200+ppm detection limits.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Please ensure that the jugs stored under the dishwasher are moved at least 6 inches off the floor to prevent contamination. Please ensure staff run the jugs through the dishwasher before storing as they may have gotten contaminated on the floor.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Thermometer required for 1x freezer. All coolers < 4 deg C. Freezers < -18 deg C. Logs provided. Thermometers in all units (minus 1x freezer).
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ensure that the wood under the deep fryers is finished or provided a smooth, easy to clean surface that is resistant to moisture.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers to be provided for the freezers/have staff keep logs for freezers with food as per the coolers. All coolers < 4 deg C at time of inspection. All freezers </= to - 18 deg C Logs posted on units. Ensure that logs are kept up to date. Thermometer provided in cooler units or built in to units. Thermometers found to be accurate against calibrated EHOs.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): As per discussion - unfinished wood (under dishwasher) is temporary until the washer is moved. EHO posted 1 year date as reminder to follow up. If dishwasher is moved before this, please advise me.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions