Royal Canadian Legion #56
172 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, the sanitation plan was not observed on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the appropriate sanitizing test strips were expired on site.
- 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): At the time of inspection, damaged weather strips on back door of lounge near kitchen entrance.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate not on site.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need chlorine test strips to monitor bar glass washer
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - bar glass washer not reaching 50ppm chlorine in final rinse; please repair. In the meantime, run glasses through kitchen dishwasher
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - significant pooling of water under bar; please investigate source and repair as needed
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan to include the bar glass washer and ice machine
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - new staff/volunteers; please confirm FoodSafe (or equiv.) certification of main food handlers and those who work alone
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - bar glass washer not quite reaching 50ppm chlorine in rinse; please adjust pump to dose full-strength sanitizer in jug to give 50 ppm in rinse water
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - dishwasher replaced; please ensure rinse temp 180F
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please paint ceiling, cupboard, and drawers
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure all hand sinks are supplied with dispensed soap and paper towel
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): - Provide accurate probe thermometers for staff/ volunteers to use when cooking.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - Kitchen dishwasher was not properly sanitizing (it needs to sanitize at either reach 180 F or have at a minimum 50 ppm of chlorine). Corrective measures were discussed, please have repaired. - Bar glass washer had no detectable sanitizer, please repair or do not use.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions