Royal Canadian Legion Branch #98
909 Belvedere St Enderby BC V0E 1V4 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no test strips for bar glasswasher, test daily to ensure >50ppm chlorine
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen fluorescent lights (4) need covers. You may want to consider replacing these with new LED lights. Bar glasswasher products are not being checked daily, and were all empty, and tested at 0ppm chlorine. - replaced chemicals, primed and re-tested for chlorine at 0ppm. - rubber tube on chemical pump appeared shot The bar glasswasher is NOT TO BE USED until repaired, use kitchen dishwasher in meantime. Please also make sure that you have staff daily duty list for bar that includes cleaning scrap trays, checking chemicals, and testing for chlorine (>50 ppm required).
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit posted in kitchen should be in an area where patrons can clearly see it.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No iodine test strips available for bar glasswasher. No chlorine test strips for chlorine sanitizer. Test strips must be available for all chemical sanitizers used. Note: QUAT test strips are available for the sanitizer used in the food preparation area, however bleach is also used.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K - Ice scoops for ice machine are stored on top of cloths. Other equipment such as knives are stored on top of cloths. Cloths are not easily wipeable or cleanable and may allow for the growth of pathogens. Store all equipment in/on smooth and easily cleanable surfaces.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 - No Food Safety Plan available
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4 - No Sanitation Plan available
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Two cutting boards appear to be cut out of a counter top. These have bare wood edges that can not be easily cleaned or sanitized. Please replace these boards. All surfaces must be smooth, easily cleanable and impervious to moisture.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bleach onsite in bleach bottle - ensure when kitchen is operating that a 100ppm(1 tsp bleach to 1L water) bleach solution is made for storing wiping cloths in continuous use and/or having a spray bottle for sanitizing food contact surfaces. Will email "Food contact surfaces must be cleaned and sanitized" poster. Ice scoop for the bar area: scoop was noted to be stored on a cloth towel. A cloth towel is porous can get contaminated and contaminate the scoop if stored on there. Discussed with food handler at the time that the scoop should be stored in a container that can be washed and sanitized in the glass washer at the end of the night. This was corrected at time of inspection. Bar glass washer: had no Chlorine in the rinse cycle - have the glass washer serviced and in the interim the the glasses can be washed/rinsed there however, will require manual disinfection in a sink beside the bar glasswasher. Ensure dishes are sanitized in a bleach solution(100ppm - 1 cap bleach to 1L water) for at least 2 minutes and then air dried. Discussed that more Chlorine test papers will need to be ordered as they are out currently and to use that to test the concentration daily for the glass washer as there has been problems with it the past few inspections.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A three compartment sink was installed without approval from Interior Health - the concern is that the 2nd compartment sink in the middle is very small and would be difficult to rinse off dishes. Please note that either the dishes would have to be run under hot running water to rinse off dishes in the "rinse" step or would have to be immersed in the one of the two compartments in the adjacent two compartment sink. Will email poster for the three compartment sink method. At the time of the inspection, it was advised that kitchen renovations are being planned after July 25, 2015 which may include a dishwasher. Will connect with the president to re-iterate the requirements for a dishwasher. Please note that I will require a layout of the planned changes for the renovations.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions