Royal Canadian Legion # 71
525 13th St Invermere BC V0A 1K4 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine level in glass washer and found it to be 0ppm. Chlorine should be at least 100ppm to aid in sanitizing glassware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Island countertop is worn and damaged in some areas and requires repair/replacement to be smooth, durable, impervious, non-toxic, non-corrosive and easy to clean. Facility has new countertop onsite and will install soon.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Island countertop is worn and damaged in some areas and requires repair/replacement to be smooth, durable, impervious, non-toxic, non-corrosive and easy to clean. Facility has purchased new countertop and waiting for it to arrive to be installed.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Island countertop is worn and damaged in some areas and requires repair/replacement to be smooth, durable, impervious, non-toxic, non-corrosive and easy to clean. 2. Area around door inside walk-in cooler is exposed wood. Exposed wood is not impervious which allows moisture from the walk-in cooler to gather, mould seen on exposed wood and insulation. Areas with mould should be treated/removed prior to placing a new surface. Surface should be suitable for the environment (cold temperature, high moisture) and should also be durable, smooth, non-corrosive, easy to clean and preferable light in colour.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine level in glass washer and found it to be 0ppm. Chlorine should be at least 100ppm to aid in sanitizing glassware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- 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): High temperature sanitizing dishwasher was not reaching an adequate sanitizing temperature of 82°C at the manifold (temperature gauge) or 71°C at the plate (thermometer). Highest temperature recorded on thermometer for mechanical dishwasher was 64°C. Dishwasher must be repaired to meet the minimum temperature requirement.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator provided with a new template for FSP for normal operations and routine events. The last copy had been misplaced.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher was measured with 0 ppm chlorine sanitizer at the time of inspection. It appeared that the sanitizer solution was not being dispensed into the machine from the bulk supply. Please let me know when this glasswasher has been fixed and in the meantime, use the high-temperature dishwasher or a sanitizer soak for glassware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please submit food safety plan for BBQ'd hamburgers. Template provided.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions