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Royal Canadian Legion #96 Lounge

1940 Quilchena Ave Merritt BC V1K 1B8 · Restaurant - Food Service

11 inspections

  1. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): NOT RESOLVED: As a result of an expanded menu this facility will require a food safety plan. Please review the attached food safety plan information, and develop a food safety plan for the foods being prepared in the facility.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): NOT RESOLVED: Review the attached sanitation plan information, and develop a sanitation/cleaning plan for the facility.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1. NOTE; Staff should be provided with a digital probe thermometer for checking food temperatures in the steam table and hot dog cooker. All foods should reach a minimum temperature of 74° C (165° F) on cooking or reheating; cooked or reheated foods can be hot held at a minimum temperature of 60° C (140° F). 2. NOTE: All required temperatures are provided on the food safety poster adjacent to the hand wash sink.
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: (from Oct 26, 2022 report) As a result of an expanded menu this facility will require a food safety plan. Please review the attached food safety plan information, and develop a food safety plan for the foods being prepared in the facility.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: (from Oct 26, 2022 report) Review the attached sanitation plan information, and develop a sanitation plan for the facility.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • All coolers are to have a thermometer for monitoring cooler temperatures daily. • A probe thermometer should be used to monitor food temperatures to ensure that a minimum internal temperature of 74° C (165° F) i9s reached during reheating and cooking.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • As a result of an expanded menu this facility will require a food safety plan. Please review the attached food safety plan information, and develop a food safety plan for the foods being prepared in the facility.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Review the attached sanitation plan information, and develop a sanitation plan for the facility.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • F3.2 - Is the contact information the same?
      • Observation(s): a) Contact information has changed and will be updated by Interior Health.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): CORRECTED DURING INSPECTION. ALL GLASSES/DISHES TO BE EITHER WASHED IN A GLASS/DISH WASHER, OR WASHED AND SANITIZES USING THE 3 COMPARTMENT SINK METHOD: 1ST SINK WASH. 2ND SINK RINSE, 3RD SINK SANITIZE WITH 100 PPM BLEACH. AN INSTRUCTIONAL SIGN FOR 3 COMPARTMENT WASHING WAS LEFT AT THE TIME OF THE INSPECTION, POST THE SIGN FOR EMPLOYEE REFERENCE.