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Royal Canadian Legion #260

933 Alder Ave 100 Mile House BC V0K 2E1 · Restaurant - Food Service

6 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Ensure all raw meat products and eggs for the 'Meat Draw' are stored in bins, on the top shelf near the condenser to ensure appropriate temperatures are maintained while the walk-in cooler door is being opened frequently during evening service 3:30-6:30 PM. • Ensure temperature logs for all refrigerators and freezers are kept up to date.
      • 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?
      • Observation(s): Chlorine test strips expired. Acquire new test strips.
      • 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): • Ensure pest control measures (sticky traps) are maintained in good functioning condition, and checked regularly.
      • F2.2C The premises must be maintained free of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): ONGOING INFRACTION: Bar handwash station requires single-use paper towel product. Hand towel not appropriate for drying hands, as it could harbour harmful bacteria and contaminate freshly washed hands, especially as servers are handling money and preparing drinks. • Acquire single-use paper towel and ensure it is always available at the bar handwashing station.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Bar handwash station requires paper towels in dispenser. Kitchen hand sink must not be used for food preparation. Sink is to be available for handwashing at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • 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.
  3. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At time of inspection there was no paper towel at the handwashing station. Insufficient supplies of soap and paper towels can lead to improper handwashing, potentially spreading harmful pathogens from hands to food, surfaces, and equipment.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Unable to view sanitation plan. Unsure if a copy of the plan has been developed or is kept on site. EHO to email template.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Bleach test strips required • High temperature dishwasher test strips required. • Thermometers for all coolers/freezers required.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • logs to be kept 1x daily for coolers/freezers and hot holding when it occurs (1x a year currently) • If cooling and freezing of items occurs, logs to be kept for this. • Post food safety plan in binder when received. • Provide photo of above items on or before date noted above.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plan to be supplied - Health Officer to email plan to post in binder with the sanitation plan. • Health Officer will email posters.
  5. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Larger sinks may also be needed. "Rule of Thumb" is largest pot or piece of equipment must fit into sink to be cleaned and sanitized.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): See templates included with this report.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): See templates included with this report.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    1 infraction

    • 13.7 - Are hand washing stations easily accessible?
      • Observation(s): Hands are currently being dried using a cloth towel. Single use paper towels must be used for drying hands after hand washing. This was corrected during the inspection.