Royal Canadian Legion #29
137 11 Ave N Creston BC V0B 1G0 · Restaurant - Food Service
15 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): The glassware dishwasher used for reusable glasses dispensed 0 ppm of sanitizer during the inspection when tested for chlorine, iodine, and QUAT sanitizers. The maximum temperature recorded in the dishwasher was 39 degrees Celsius. According to the machine specifications, the unit is a chemical dishwasher, not a high-temperature dishwasher. Two bottles of rinse aid were connected to the machine; however, no bottle containing sanitizer was connected. Both connected bottles were tested using various sanitizer test strips, and 0 ppm sanitizer was detected.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing station was fully stocked with liquid soap and paper towel, but ice was being stored in the hand sink at the time of the inspection, hindering the ability to perform proper hand washing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Milk stored in lounge bar area was observed as over a month passed the best before date. A sour smell from the product confirmed that the milk had gone bad. Milk that exceeds its best before date may have increased levels of bacteria that can lead to foodborne illness if consumed.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridges 9-12 C must be 4.4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in glass washer is empty. New sanitizer bottle required
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glass sanitizer needs new sanitizer (Bottle Empty)
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand Wash sign required at bar.
- F2.3 - 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
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Shielding of lights required in kitchen
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions