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Royal Canadian Legion Branch 266

970 Main Street, Valemount, V0E 2Z0 · Restaurant

2 inspections

  1. Complaint Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: (CORRECTED DURING INSPECTION) Permit was posted in the kitchen area and cannot be seen by the public. Public Health Significance: Permit not being posted in a conspicuous location denies the public from making informed decisions about the facility and its ability to maintain required standards of sanitation and food safety.
      • Corrective Action: Operator immediately moved permit to the reception area where it is visible to the public.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (cheese, milk, eggs) were stored in the kitchen fridge at a temperature of 6.8°C. Public Health significance: All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness when such foods are consumed.
      • Corrective Action: Operator moved food items into the walk-in cooler that maintains a temperature of 2.5°C. Kitchen fridge unit to be monitored or have serviced, as required.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No written food safety plan available at the time of inspection. Public Health Significance: The absence of a food safety plan on-site indicates a lack of proactive, documented control over hazards that can lead to foodborne illness if such foods are consumed.
      • Corrective Action: Ensure there is a written food safety plan available at all times in the premises.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizing rinse temperature (54.5°C) of the high temperature dishwasher was less than 71°C. Public Health significance: High Temperature Automatic dish washers must provide a sanitizing rinse at 71°C or more to sanitize dishware, thermally inactivate pathogens, and prevent foodborne illness if food is consumed using such dishwares.
      • Corrective Action: Operator to make use of the 3-compartment sink following the proper steps (scrape, wash, rinse, sanitize and air dry), using Final Rinse Concentrate solution as a sanitizing solution for dishwares following the manufacturer's instructions as noted in the sanitization section. Operator to have the dishwasher repaired by a qualified technician, monitor and log the rinse temperature regularly to know when the unit needs adjustment or repair.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No written sanitation plan available at the time of inspection. Public Health Significance: Sanitation plan not being present indicates the lack of documented, standardized, and verifiable procedures for cleaning and sanitizing, which are essential to prevent foodborne illness, reduce microbial pathogens, and ensure the safety of food consumed by the public.
      • Corrective Action: Ensure there is a sanitation plan available at all time in the premises.
  2. Routine Inspection

    0 infractions