Royal Canadian Legion #69
4407 2 St Peachland BC V0H 1X7 · Restaurant - Food Service
12 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips were available on site. Please obtain QUAT test strips.
- 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): Observed that the mechanical dishwashers in both the kitchen and the bar had a chlorine concentration of 0ppm. Chemical sanitizing dishwashers must maintain a concentration of 50–100ppm bleach sanitizer to ensure adequate sanitizing action. Operator is to contact a service technician to repair the dishwasher and provide a copy of the service report to the EHO to confirm that the dishwasher has been repaired. Operator has agreed to sanitize dishes in a sink containing 200ppm QUAT solution until the dishwasher is functioning properly.
- F2.3A Mechanical dishwasher/glasswasher 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) Observed a container of limes and an ice scoop stored directly in the ice. Because ice is used directly in drinks, it must be treated as a food. When items are stored in the ice bin in direct contact with the ice, they risk contaminating it. Please ensure that no items are stored in the ice. 2) Observed a fly strip hanging above the ice bin. Please relocate the fly strip to a location that is not above any food preparation area, food storage area, or areas used to store clean dishes/equipment.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink behind the bar to be missing paper towels. Staff replaced the paper towel at the time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed that the fridge behind the bar, which is used to store food products and juices, was missing an internal thermometer. The operator is to obtain a thermometer for this fridge to ensure accurate monitoring of food storage temperatures.
- 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): Observed that the mechanical dishwasher in the kitchen is not maintaining adequate sanitizer concentration. Chemical sanitizing dishwashers must maintain a concentration of 50-100ppm bleach sanitizer to ensure adequate sanitizing action. Dishwasher sanitizer concentration should be measured on a daily basis to ensure adequate sanitizing action is maintained. Operator to contact a service technician to repair the dishwasher. Please send a copy of the service report to the EHO to confirm the dishwasher has been repaired by Friday, December 13. Operator has agreed to sanitize the dishes in a sink of 100ppm bleach solution until the dishwasher is functioning properly again and/or use the bar dishwasher when appropriate.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No temperature logs being maintained. Every refrigerator and freezer must be equipped with a thermometer accurate within 1°C. Temperatures for refrigeration units and freezers should be monitored daily and recorded in a log sheet.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is not maintaining adequate sanitizer concentration. Chemical sanitizing dishwashers must maintain a concentration of 50-100ppm bleach sanitizer to ensure adequate sanitizing action.
- F2.3A Mechanical dishwasher/glasswasher 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): No sanitizer available within the kitchen at the time of the inspection. Operator must keep sanitizer available within food handling areas at all times when food preparation is occurring to ensure the maintenance of sanitary conditions.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was obstructed by dishwashing racks at the time of inspection. Handwashing stations must remain unobstructed at all time to facilitate good hand hygiene practices. Handwashing sink behind the bar was not supplied with single use paper towels at the time of inspection. Handwashing stations must be supplied with single-service product for washing hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available for review at the time of inspection. Food service operators must maintain a copy of the Food Safety Plan onsite at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available for review at the time of inspection. Food service operators must maintain a copy of the Sanitation Plan onsite at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Main kitchen hand washing sink was not accessible due to storage of chemical bottles within the walkway to the sink.
- F1.7 Are foods protected from contamination?
- Observation(s): Raid container observed on kitchen counter top.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A probe thermometer was not available/in use at the time of inspection. Test strips for Quats (hard surface sanitizer) and Chlorine (dishwasher final rinse) were not available/in use within the main kitchen. Temperature records were not being maintained at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Additional cleaning inside the walk-in refrigerator is require to meet minimum sanitation standards.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Clutter was observed in front of the main kitchen hand sink limiting access to handwashing. The kitchen paper towel dispenser was empty at the time of inspection.
- 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?
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
9 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Pre-cooked roast partially reheated prior to shaving on slicer and weighed into individual portions.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Pre-cooked roast was not being processed/portioned quick enough to ensure adequate temperature control/cooling under refrigeration prior to reheating immediately before service.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Food (chicken wings on a baking pan) observed thawing on the floor beside dishwasher & in too close proximity to chemicals being stored underneath the dishwasher/counter. Improper storage of food observed within the front bar/beer cooler. Refrigerator temperatures not being monitored daily.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Kitchen handsink not accessible due to food stored on the floor in front of the sink and accordingly, staff not observing proper handwashing practices at the time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer at the time of inspection for the dishwasher final rinse cycle. No other pre-mixed food contact surface sanitizer (ie. for use on counters, meat slicer) was available at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap not provided at main kitchen handsink and paper towels not provided at bar handsink.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): As discussed, no plans were provided for kitchen upgrades and a sink to be used/available exclusively for handwashing has not been provided within the legion kitchen.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Main kitchen display cooler measured at temperature of 9deg.C. Kitchen manager indicated that cooler had remained opened for prolonged period this morning for cleaning/stocking. Requested that temperatures be monitored every 2hours to confirm that ≤4deg.C is being maintained. Please adjust/service this unit where temperature standard is not being met.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Main kitchen dishwasher still showing inadequate final rinse chlorine concentration. Please have this serviced and confirm that 50ppm is being maintained; please also provide reason for issue with maintaining proper final rinse sanitizer concentration. Request that sanitizer concentration is verified daily with test strips.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen renovation is planned for the end of September to address kitchen storage/sanitation challenges and missing wire shelving inside main refrigerator.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer concentration found at both the front glass washer and the main kitchen dishwasher. Dishwasher repair person came onsite at the time of inspection. Operator to ensure that sanitizer concentration is checked daily and that appropriate corrective actions are in place when sanitizer concentration is found to be inadequate.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Additional cleaning is required underneath and behind equipment, inside coolers, shelving, etc. Please re-surface shelving inside glass front refrigerator. Please provide additional shelving within kitchen or reorganize to ensure that clean food containers/equipment are not stored on the floor or below the dishwashing area.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please provide a copy of the Legion food safety plan for review at the time of follow-up.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please formalize and implement a written daily, weekly and monthly sanitation plan for the Royal Canadian Legion and provide a copy for review at the time of follow-up
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Low temp. mechanical dishwasher 0 ppm chlorine when at least 50 ppm required. Sanitizing solution changed at the time of inspection and at least 50 ppm chlorine achieved. Operator should perform suitable test of strength of chemical sanitizer using test strips or other acceptable methods.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
3 infractions
- 10.1 - Are foods on premises from approved food sources?
- Observation(s): Several dozen eggs appear to be from an unapproved source and eggs stored in reused boxes with an expiry date of November 2013. All food on premise must come from an approved source, please provide Interior Health with contact information of egg supplier for further follow up by this office. Operator agreed to start ordering eggs from an approved supplier.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No sanitizer in active use. At the time of inspection a solution of 1 tsp / 5 ml bleach added to 4 cups / 1 litre of water in a spray bottle was made up at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Sausages kept warm on the grill were at 40 Celsius, potentially hazardous foods must be kept 4 Celsius or below or 60 Celsius or above and no longer than 2 hours in the Danger Zone. About 1 pound of sausage discarded at the time of inspection
- 10.1 - Are foods on premises from approved food sources?
- Monitoring
3 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): At the time of inspection, reach in freezer door was partially open and several products were thawed or partially thawed. After taking an inventory, products that are thawed have been discarded using the principle "when in doubt throw it out"
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Food stored in open tin cans which can corrode, food discarded at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in prep areas.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Moldy food was found in the display cooler and discarded at the time of inspection.
- 1 Observation, High Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions