Royal Canadian Legion #62
150 Lakeshore Dr NW Salmon Arm BC V1E 4N3 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no chlorine test strips for glasswasher, ordered while i was there and gave a tutorial
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler used for liquor and food - shelves were raw particle board, and should be smooth, washable, and non-absorbent - spill or possibly mould on ceiling, please clean and sanitize
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): - bar glasswasher had no chlorine residual - product appeared old - changed to new sanitizer bottle, primed and retested at 50ppm (good)
- 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
0 infractions
- Monitoring
5 infractions
- 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): Found some home canned spreads at time of inspection. These must be removed from the premises and not served to customers.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips to measure sanitizer concentrations found on site. Test strips required for chlorine and quats as both are used in the premise.
- 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): 1. The commercial dishwasher was not operational at time of inspection and the facility does not have sufficient amount of sinks to properly wash rinse and sanitize dishes. Only single use plates and cutlery must be used until either the commercial dishwasher is repaired or replaced. If replaced the dishwasher must be commercial and an NSF stamp. Another option would be to have a three compartment pot sink installed. These Pot sinks must be large enough to immerse all pots. Until such time that this resolved single use customer containers must be used. 2. The glass washer did not have any sanitizer hooked up it looked like the bottle was refilled with water. The bottle was replaced and sanitizer was found to be 100 ppm at the glasses. Ensure all dishware washed through this unit is allowed to air dry before use. - CDI
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Kitchen needs a thorough cleaning, sanitizing and organizing. Area includes but not limited to the bar, cabinets, floors and walls. 2 Remove all extra equipment that is not used as it creates clutter and makes the area hard to clean. Please follow the cleaning and sanitizing instructed posted on the wall. 2. Remove the plywood structure under the deep fryers. This is trapping grease and food debris and is not cleanable.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Clean and sanitize the handwash station between the bar and the kitchen and ensure employees are washing hands regularly. This must remain uncluttered.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Protocols are not established for food handlers to ensure proper internal cooked food temperatures are being met. At the time of inspection, food handlers were not assessing internal cooked temperatures of bbq hamburger patties. A probe thermometer was not available. Operator must ensure food handlers have the necessary tools and engage in practices to verify the internal temperature of cooked potentially hazardous foods.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Burger toppings (grilled onions, cut onions/lettuce/tomatoes) were being displayed uncovered for self-service at ambient temperature with no means of temperature control. Cut iceberg lettuce and tomato were being held at room temperature in the kitchen and extra grilled onions (saran covered) were being cooled on the countertop. Cooked and processed vegetables are potentially hazardous and must be held at 4°C or colder. At the time of inspection, the use of an ice well for limited duration holding was discussed. Foods must also be covered to protect from contamination (eg. sneezing). Squeeze bottle mayonnaise products should be held on ice. Food handlers returned surplus items to the fridge and indicated that the displayed toppings will be discarded since it is the end of the cooking (typically runs to 3pm). Note: Frozen hamburger patties and kraft cheese slices were being stored on the counter at the bbq--given the cold outdoor temperature, this is currently not a hazard, however temperature controlled means must be utilized during warmer conditions to ensure foods are kept at 4°C or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Fridges and freezers do not have thermometers. Please equip each fridge and freezer with an accurate thermometer. Fridge unit thermometers must be NSF certified. 2. An NSF certified probe thermometer is required for internal food temperature checks. 3. Test strips must be available for each sanitizer product used. Chlorine test strips are required to assess the glass dishwasher as well as any sanitizer solution for manual warewashing/ general surface sanitizing. A few strips were provided to food handlers at the time of inspection to complete sanitizer level checks for manual warewashing. A spray sanitizer (Sani-stuff) was being used at the bar. This is a quaternary ammonia sanitizer. Should this product continue to be used, appropriate test strips to test concentration of 200ppm must be available. These are separate test strips from the chlorine.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Food handlers were not very familiar with manual warewashing requirements. It was stated that food service is typically conducted using single use plates and utensils. Since re-usable wares were being used at the time of inspection, manual warewashing requirements were reviewed with the volunteers to be wash-->rinse-->sanitize-->airdry with logistics discussed using the available two sinks (wash and rinse in the first sink, sanitize in the second). The ratio of bleach to water was reviewed as 1tsp bleach to 1 litre of water (100-200ppm chlorine), allowing for a minimum of 2 min submersion prior to airdrying. 2. A tea towel hanging off the side of the cabinet is indicated to be used to dry glassware if it gets really busy--please do not dry glasses, allow to airdry. If drying is absolutely necessary, ensure glasses have had at least 2 min of contact time with the sanitizer. Single use products should be used for drying. Note that food handler was unfamiliar with usage of the dishwasher and could not turn it on. The unit's operating temperature could not be checked to determine whether sanitization is occuring--to be assessed during follow-up.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. At the bar, the ice scoop was being stored directly in the drinking ice. This can serve to contaminate drinking ice. Ice scoop must be stored in a clean location outside of drinking ice. Bar staff corrected this at the time of inspection but returned to habit shortly after--please encourage staff to adopt best practices. 2. Wooden knife blocks should not be used for knife storage--these units cannot be properly cleaned. Use the magnetic knife bars that are available. Please remove knife blocks from the premises. 3. Proper storage of wiping cloths in use and practices for surface sanitizing to be reviewed--see guidance document provided by email.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1.The bbq burger station is not equipped with an easily accessible handwash station. A supplementary handwash station should be available whenever the bbq is in use to facilitate proper hand hygiene. Please see provided guideline for how to set up a supplementary handwash station. 2. The bar handwash station must be supplied with a paper towel dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must develop a food safety plan. The signages on the wall do not adequately fulfill this requirement. Please see attached guidance documents for writing a food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop a sanitation plan. The signages on the wall do not adequately fulfill this requirement. Please see attached guidance documents for writing a sanitation plan.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No Foodsafe certified staff/volunteer could be confirmed at the time of inspection. The establishment must ensure Foodsafe certification requirements are met.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Observed a cloth bucket filled with a vinegar and water solution. Informed an employee that vinegar is not an approved sanitizer as it does not effectively kill bacteria. This vinegar solution was changed to a bleach solution during the inspection. (Corrected during inspection) Recommendations: - The high temperature dishwasher in the kitchen may take multiple cycles before reaching adequate sanitizing temperature. Please ensure each load reaches 71°C, as measured using the "MAX" setting of a waterproof digital probe thermometer prior to washing dishes.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 - Are foods from approved sources?
- Observation(s): Observed two jars of pickled eggs being stored in the beverage cooler at 3.2 °C which were dated as being jarred in March. The pickled eggs were jarred onsite by the ladies auxiliary, but the processing methods for this product had not been approved. All potentially hazardous food processing methods such as jarring or canning must be approved by the local health authority. Jarred products like this should also be stored for a maximum of 1-2 weeks in the refrigerator unless hermetically sealed. At the time of inspection, these jars were allowed to be taken home by one of the members of the ladies auxiliary who canned the product.
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Observed some mould growth on the inside of the ice machine. Please empty the ice machine and then clean and sanitize to remove the mould. 2) Observed dust collected on the fans in the walk-in beer cooler. Please clean off these fans to prevent the dust falling into food or beverage products.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed a cloth hand towel being used to dry hands after washing. Please use single service products such as paper towels to dry hands after handwashing. This minimizes the potential for re-contamination of hands after washing. These paper towels should be placed in a dispenser to protect the paper towels from contamination and to prevent the dropping of the roll into a contaminated area.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Requested operator create a sanitation plan that is a comprehensive document which details what equipment is cleaned, how often it is cleaned and the cleaning steps/chemicals needed. Please ensure that this plan includes mixing instructions for proper concentrations of sanitizer solutions, manual dishwashing procedures and procedures for monitoring the temperature and sanitizer concentrations of the high temperature dishwasher and glass washer. A template for this plan will be provided in the email containing the inspection report.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Glasswasher chlorine dispenser is malfunctioning. Service agent has been called for repair. Operator has been soaking cups in 200ppm bleach solution prior to putting in glasswasher. I reviewed that the proper process is to wash first and then submerge in sanitizer and allow to airdry. Test strips available on site. Please let me know once this issue has been resolved. 2. The high temperature dishwasher is not often used as food prep is minimal and most wares are manually washed and sanitized. The dishwasher may take multiple cycles before reaching adequate sanitizing temperature. Please ensure each load reaches 71°C, as measured using the "MAX" setting of the waterproof digital probe thermometer prior to considering wares sanitized. Provide instructions for this (and for using the thermometer) at the dishwasher. Remind users to clear the "MAX" reading between each test.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions