Royal Canadian Legion #261
4535 Canim-Hendrix Lake Rd Forest Grove BC V0K 1M0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): Meat slicer must be properly cleaned after each use. Sanitizer test strips are required for the glasswasher.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dry storage wood shelving must be sealed/painted to allow for proper cleaning. Vent Hood over the fryer/stove must be thoroughly cleaned.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink is required in the food prep/kitchen area. Handicap washroom-caulking is required around the sink.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Chicken wings cannot be left out to cool on the counter for longer than 2 hours. Food must be cooled from 60°C to 20°C in 2 hours and from 20°C to 4°C in the cooler.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 8.2 - Are there handwashing stations available?
- Observation(s): Paper towels required at the bar hand washing sink. This was resolved during inspection.
- 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Glass washer measured 0 ppm chlorine. This was resolved during the inspection by refilling the chlorine solution. Chlorine test strips were left with the operator and must be used regularly by staff to ensure glasses are being sanitized adequately.
- 4.2 - Do processes match the written food safety plan?