Royal Canadian Legion #99
322 Main St Sicamous BC V0E 2V0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some shelving in the kitchen is lined with a wood product. Food contact surfaces must be smooth and impervious to allow for proper cleaning and sanitizing. Replace the wood product with an easily cleanable and non-absorbent material.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- 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.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Please verify accuracy of thermometers in place using the water in beaker method discussed. Allow water to remain in fridge, with thermometers to be tested, overnight. Choose NSF certified thermometer units. 2. Obtain chlorine test strips for verifying sanitizer concentration of glasswasher and upstairs commercial dishwasher. 50ppm chlorine is required. Manual warewashing requires a final chlorine concentration of 100-200ppm. Sanitizer spray solutions and for wiping cloths are to be maintained at 200ppm 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): Both commercial glasswasher and dishwasher are not dispensing measurable levels of chlorine. Whether other solutions are being properly dispensed is unknown. It is noted that the units have not been serviced for a long time. We also discussed that chlorine solutions also have a limited lifespan once opened and daily concentration checks should be completed at the discharged wares. Operator has agreed to switch to single use cups until sanitation concerns are resolved. Plenty of cups were available on site and access to additional supplies is handy. Please provide service report for units once repaired.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Please keep all clean wiping cloths in a clean/closed container or in a location that is less exposed (and more sanitary) than the shelving area beside the walk-in cooler. 2. Lighting in upstairs kitchen do not have shatterproof covers. All artificial lighting in food prep areas must be shatterproof. Can resolve later than indicated follow-up date.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Please instruct staff not to use the residential dishwasher for warewashing as it is difficult to monitor whether sanitation requirements are being met. As discussed, this unit should be replaced with a commercial dishwasher (preferably a high-temp unit) during proposed renovations. I will mark this as being corrected but please make note of interim requirement to staff.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A handpump soap dispenser is required at each handwashing station in place of the detergent bottles. Ensure single use paper towel is placed in a holder at a designated location that is protected from contamination at each handwash station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has not been developed to reflect the nature of food services that are occurring or intended to occur. Please complete a food safety plan and provide for review. Please minimize food service operations (beverage is fine) until this plan has been developed to reflect the nature of services to be provided. Operator will look at submitting a temporary food service permit for a legion event on June 23.
- 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.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- 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): A sanitation plan has not been developed to reflect the cleaning and sanitation needs of the wares, equipment, and premises. Please complete a sanitation plan and provide for review.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 10.1 - Are foods on premises from approved food sources?
- Observation(s): The downstairs Danby fridge had home-made jams (i.e. not from an approved source). Upon my request, these jams were removed at the time of inspection.
- 1 Observation, Moderate Severity of Consequences : All foods on the premises must be from approved sources.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The downstairs area has a glasswasher and a Residential NSF certified Maytag dishwasher. The glasswasher only had about 25 ppm chlorine on the final rinse. This was increased to over 50 ppm as required (this infraction was resolved).. The upstairs kitchen has a high temp commercial dishwasher (NSF certified). The water was turned off so this dishwasher was not assessed (this dishwasher is only used about once per month). I discussed the importance of monitoring the temperature of the Final Rinse (must be 180 °F /82 °C on the guage). Generally, we don't approve domestic/residential dishwashers for food premises which have reusable customer utensils; we usually require a triple sink or a commercial NSF certified dishwasher. I note that you rarely use the reusable plates, cups, etc, and you have lots of time to allow the domestic dishwasher to run through all the cycles; therefore, I will allow you to continue to use this Maytag domestic dishwasher provided that you acquire heat sanitizer temperature labels to monitor the temperature of the sanitizing cycle. When measuring the utensil temperature, the heat label must reach 160 °F (71 °C) The Royal Canadian Legion should begin planning (within a 3 to 5 year term) for the installation of a triple sink or a Commercial dishwasher for the downstairs food service area. An Environmental Health Officer must be consulted and the plans must be approved before a triple sink or commercial dishwasher is installed.
- 10.1 - Are foods on premises from approved food sources?