Royal Canadian Legion #35
2526 Pleasant Valley Blvd Armstrong BC V0E 1B0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): REPEAT INFRACTION - kitchen upright 2-door cooler at 7C, reduce to below 4C Most items stored in it were of lower perishability.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - kitchen upright cooler at 8C, reduce to below 4C
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen and bar glasswashers had 0ppm chlorine - both sanitizer bottles had old product in them - replaced sanitizer, primed dishwashers and retested - glasswasher at >50ppm chlorine (good) and dishwasher still at 0ppm chlorine
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No chlorine test strips available. Test strips must be available for all chemical sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A - Mechanical dishwasher was not dispensing chlorine. Sanitizer dispensing line was broken. Dishwasher must be repaired, after repair ensure it is dispensing a minimum of 50ppm chlorine. Three compartment method was discussed with operator. While dishwasher is waiting to be repaired dishes must be washed and sanitize using the three compartment sink method. F2.3C - Chlorine solution for food contact surfaces is being mixed at too high a concentration (~1:3). Chlorine solution must be maintained at 200ppm. Greater than 200ppm may lead to chemical contamination of food contact surfaces. All sanitizer bottles must be labeled.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Kitchen dishwasher is not dispensing chlorine. Repairman immediately called. Reviewed the 3-compartment sink dishwashing method and recommended using single use disposable plates/cutlery until unit is fixed. Glass washer at the bar was taken apart for cleaning and was not tested. The kitchen dishwasher and bar glass washer must be tested daily with chlorine test strips. Look for a minimum of 50ppm Bleach available, recommend using buckets of bleach so the wiping cloth can be kept in the bucket when not in use.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan required updating. Please do a plan for a 'cook-serve' item and a 'cook-hot hold-cool-reheat' item (soup) and forward to me for review. Template provided.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan. Template provided. Forward to me for review when completed.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Display cooler is 8° C just after the lunch food service. Monitor with temperature logs and adjust as necessary to 4° C. If not corrected, move perishable foods to the walk-in bar cooler which is at a satisfactory temperature and repair immediately. Walk-in bar cooler is satisfactory.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher: Chlorine container is full but no bleach is being pumped in the final sanitizing cycle because the EHO found the line completely disconnected. Chlorine must be at least 50 ppm during final sanitizing rinse. Contact your qualified service professional to repair prior to Saturday's food service. If not repaired, manually disinfect wares in the compartment sink at 200 ppm after the wash-rinse cycle. EHO provided chlorine test strips to monitor strengths. Obtain test strips from your supplier to monitor sanitizing strength in spray bottles. Disinfectant strength checked was good. Bar glass washer is available for the pub section.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Deep fryer added to cook line without approval. However, approval was granted by the fire inspector and fire extinguishing equipment was updated accordingly.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cut slits into the countertop (right of deep fryer) for storing knives is not acceptable due to potential cross-contamination of knives after being sanitized and re-inserted into the countertop. The area below cannot be kept sanitary. Store knives in a different location until a knife holder obtained. Also, the existing knife rack beside the grill cannot be easily taken apart to clean and sanitize. Obtain proper stainless steel knife shield holder from a restaurant supplier that can protect sharps but also be disassembled to clean and sanitize.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provided Food Safety Plan Template Guidelines during inspection to be completed and available on-site for food handlers. This is to update the old generic Plan, as discussed.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provided Food Sanitation Plan Guideline/Template during inspection to be completed and available on-site for food handlers. Include cleaning schedule for ventilators to be cleaned in the cooler and walk-in cooler.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions