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Royal Canadian Legion Branch #46 Main Lounge

600 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No surface sanitizer was available. To destroy pathogens on food contact surfaces, an approved sanitizer must be used. Obtain and use an approved sanitizer to sanitize any food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    0 infractions

  4. Monitoring

    6 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Operator indicates that all food products requiring reheating (eg. pizza pops, beef and chicken pot pies) are precooked and microwaving instructions are followed. Although the risk of these products are low, tools must be in place to allow for assessment of proper reheating temperature as needed. In addition, the procedure used should be verified on a routine basis to ensure that a properly heated product is achieved. Please develop suitable verification process and ensure tools for monitoring are in place.
      • F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Temperature of walk-in unit was measured at 5°C (only surface temperature of pickled sausage and ambient fridge temperature assessed). No records are in place for cold-storage temperatures. Ensure all refrigeration units with potentially hazardous foods maintain foods at a temperature of 4°C or colder. 2. Temperature of cabinet level refrigerated unit measured at 6°C. Pickled eggs and olives were transferred to the walk-in unit. Please ensure an accurate NSF thermometer is also in place in addition to the large outdoor thermometer. Ensure all refrigeration units with potentially hazardous foods maintain foods at a temperature of 4°C or colder.
    • F2.5 - Are foods from approved sources?
      • Observation(s): All foods must be obtained from approved sources. I have some concerns regarding the source of the pickled sausage. Please provide further information on the origin of the sausages and where any other further processing (eg. pickling) is being done. As discussed, please hold this food from sale until you have received my approval to continue its sale.
      • F2.5A - All foods on the premises must be from an approved source.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1)The walk-in cooler requires removal of the wooden floorboard and possibly refinishing of the concrete flooring underneath to create a smooth, easy to clean surface that is impervious to moisture. 2)Additional easy to clean shelving is to be added to the walk-in unit should additional food storage be incorporated into the use of this unit. The following additional considerations were discussed for utilizing the 2 kitchens for food service activities: Downstairs kitchen (small concession sized with a commercial sized 3 compartment sink, a domestic 4 burner range/oven, a domestic fridge/freezer unit inside and another outside with the former having an accurate NSF certified thermometer). This kitchen is sufficient for simple/limited food prep. Upstairs Kitchen (large space with much counter space, a commercial sized 3 compartment sink, 2 domestic 4 burner range/oven, 1 domestic fridge/freezer unit, microwave). Adjacent concession space is moderately sized (2 compartment domestic sinks, 3 compartment commercial sized sinks, 1 domestic fridge/freezer unit). 1) One sink will need to be designated as and set aside for handwashing use whenever food prep/handling is occurring. This is to be marked by signage so it is clear. 2) Handwash stations must be equipped with liquid soap in a dispenser and paper towel in a dispenser 3) Lights are to have shatterproof coverings or be of a type that has a casing that does not shatter (eg. plastic). This is lower priority for the main kitchen which has really high ceilings but should be done if possible. Concession adjacent to upper kitchen already has shatterproof coverings on lights. 4) All cold storage units when in use to have an accurate thermometer and maintain foods at ≤4°C. 5)Tools to assess internal food temperature must be available (eg. accurate NSF certified probe thermometer with broad range). 6)Be secure against unauthorized entry at all times. 7)Communications to be made with the fire department to determine limitations of the exhaust system in the upper kitchen and the lack thereof in the downstairs kitchen. This may restrict your menu. Please note that all changes/alterations/additions to permitted food service facilities require prior review and approval by an environmental health officer. We discussed that the hallway area across from the walk-in cooler can not be made into a prep space due to space limitations, contamination concerns, and infrastructure limitations (need sinks). Plans for lounge-level prep space should be made elsewhere and/or utilize existing kitchens. Operators have indicated that other than glasses (which are run through the glasswasher), customer plates are single-use. Only prep wares/utensils, equipment, and customer utensils need to be cleaned and sanitized manually. To incorporate use of more reusable wares, a commercial dishwasher will be necessary for the operations.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Some foods are being made available at the main lounge (pickled sausage, pickled egg, chicken or beef pot pie, deluxe pizza pops) without prior review of the food service operations. A food safety plan must be completed to encompass all current and proposed food service menu items and operations. Please also discuss food safety considerations relevant to the movement of food around the legion as well as catering functions. Send to me for review once completed.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan has only been completed previously for beverage service considerations. A comprehensive sanitation plan is to be developed for current and proposed food service operations. Send to me for review once completed.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Ice scoop placed on top of ice machine at the time of inspection. Scoop was placed through glasswasher for cleaning and sanitizing. Please keep all food contact surfaces on a clean and sanitized surface (eg. tray or on top of ice bucket). Clean and sanitize all scoops, buckets, trays at the end of the shift. 2. Ice machine is being throughly flushed with water on a monthly basis. Please use a suitable cleaner as recommended by the manufacturer and then rinse thoroughly. Finish by running a food-grade sanitizer through (eg. 100ppm bleach solution). Do not use first bin of ice. 3. Clean ceiling and fan blades in walk-in cooler. 4. Ensure all chemical bottles are labelled. A 100-200ppm bleach solution (made fresh daily) is the preferred sanitizing agent over any other branded products (eg. Fantastik) as these are usually just cleaners and require a potable water rinse to remove from food related surfaces.
  6. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, siphoning wand to bleach sanitizer solution for the glasswasher was disconnected. Bleach solution was also likely dated and dilute in concentration. A new bleach bottle was put in place and siphoning mechanism re-instituted/primed. Test strips were used for assessing 50-100ppm bleach in the dishwasher. Some test strip was left with the operators. Please ensure self-monitoring with test strips occur on a routine basis. Obtain strips through your chemical supplier. Please look into purchasing a new clip for the siphoning wand. Ensure bleach is not allowed to sit for an extended period as it will lose its effect.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Ice machine requires a thorough cleaning. A guidance web link for cleaning ice machines has been provided by email. Please also consult the manufacturer's instructions for the machine. Ice machines and their associated utensils (eg. ice scoop/bucket) must be treated like food contact surfaces. Ensure scoop/bucket is cleaned and sanitized on a daily basis. A routine cleaning schedule should be determined for the ice machine. 2. Mold build-up is noted on the ceiling of the walk-in cooler. Please clean with a warm soapy solution. Ice-buildup is also noted on the fan of the walk-in cooler and may need to be attended to. Please ensure beer lines and attachments are cleaned and sanitized on a routine basis.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please use the provided guidance documents to complete a food safety plan for the potentially hazardous foods to be served on the premises.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please use the provided guidance documents to complete a sanitation plan for the premises. Include all critical food contact surfaces like ice machine, customer cups and utensils, beer lines, etc.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The glasswasher was not dispensing chlorine. This was corrected at the time of inspection. Please add 1.5 spools of chlorinating agent to large tank and add to small tank as per usual. Test daily with test strips to ensure 50-100ppm is met.