Royal Garden Restaurant Ltd.
5280 Anderson Way Vernon BC V1T 9V4 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Do not use cardboard on flooring surfaces in the kitchen. Cardboard was present on the floor Infront of the grill and deep fryer - this surface is not cleanable and also presents a significant fire hazard. Cardboard was removed at the time of the site visit.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3: Large batches of cooked meat are cooled at room temperature for extended periods. Temperatures are not monitored. Cooked beef was measured at 35°C after 1.5 hours of cooling. Corrective Action: Transfer the beef to a cooler at 4°C or colder. Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. If either standard is not met, the food is unsafe and must be discarded. The following methods can increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Use an ice wand • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A(1): Some food stored in the walk-in cooler is uncovered. Corrective Action: Cover all stored food with secure lids or food-grade wrap to prevent contamination. F1.7A(2): Several uncovered food containers are stacked. This can obstruct proper cooling and contaminate the product underneath. Corrective Action: Only stack containers that are properly covered. Ensure stacking does not interfere with temperature control standards. F1.7B(1): Observed raw meat stored above and adjacent to ready-to-eat products. Corrective Action: Store all raw protein in designated areas below produce and ready-to-eat food. F1.7B(2): Residue is visible on interior surfaces of the ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize the interior of the unit. Clean internal components as per the manufacturer directions. A proper ventilation screen should be installed in the ice machine, if necessary.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B(1): A thermometer is not present inside the walk-in cooler. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. F2.1B(2): Inadequate temperature monitoring equipment. Corrective Action: Obtain two or more new NSF-certified digital probe thermometers.
- 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): F2.3D: Sanitizer solution is not available for use in food preparation areas. The container connected to the sanitizer dispenser is empty. Corrective Action: Replace the empty container. Provide and maintain sanitizer solution at 200 ppm chlorine or quaternary ammonia (Quat) residual at all times during operation. Replace sanitizer solution in wiping cloth bins at least every 2 hours (see infraction F2.5C). Sanitizer spray bottles must be labelled and the solution changed daily or as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed one knife with a chipped blade and other equipment in disrepair. Corrective Action: Safely discard the knife. Inspect utensils and equipment and discard any damaged or unsuitable items. F2.5B(1): Inadequate sanitation in some areas: • Behind the cook line to the back wall • Racks in the walk-in cooler • Surfaces and hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5B(2): An absorbent floor mat is present in the walk-in freezer. This type of mat is prone to contamination. Corrective Action: Obtain a replacement mat that is impervious and cleanable (e.g. commercial slip-resistant rubber floor mat). Remove the absorbent mat. F2.5C: Wiping cloths are stored loose on work surfaces. Cloths support and spread pathogens if not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm chlorine or Quat residual. Soak for at least 30 seconds between uses. Check concentration with test strips. Change the solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Unpackaged frozen food is stored in generic shopping bags. This material is not suitable for direct food contact. Corrective Action: Store food in bags or containers that are non-absorbent, easy to clean, and designed for food contact. Some plastic bins used for food storage may not be food grade. Operator to verify the intended use of the bins and determine options for replacement as needed. Any additional bins and food contact surfaces must meet food safe design criteria. F2.6F: Cardboard is present throughout the premises and is used as a surface liner, floor mat, and for direct food contact. Excess cardboard can introduce contamination and serve as a pest attractant and fire hazard. Corrective Action: Remove the cardboard. Clean surfaces often to remove grease and debris. Obtain non-slip floor mats as required. Use proper containers to cool and store fried foods. Aluminum foil liners also interfere with proper cleaning and must be removed. Consult a qualified professional to assess and resolve any gas or power issues in the facility. Covering faulty gas lines is not acceptable, they must be repaired immediately. Provide an update for the Environmental Health Officer (EHO).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: The primary handwashing station is obstructed and inaccessible. Corrective Action: Keep the hand sink and surrounding area clear and accessible at all times. Modify the setup for raw meat processing to ensure proper access is maintained.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There was a gap between the bottom of the exterior door and the floor Pests can enter the premise through exterior doors that are not sealed properly CORRECTIVE ACTIONS: • Install door sweep to eliminate gap under the exterior door by September 15, 2020 F2.2C: Suspect rodent droppings were seen in the dry storage area closest to the exterior door Rodents and their feces can carry pathogens that could potentially contaminate food and food contact surfaces CORRECTIVE ACTIONS: • Clean up feces and sanitize affected areas immediately • Clean up any food debris on the ground in the dry storage area • Monitor for signs of pests
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Glass washer was observed to dispense a concentration of 25ppm (Cl) A glass washer sanitizing solution that does not have the correct concentration can be ineffective in decreasing the microbial load to an acceptable level CORRECTIVE ACTIONS: • Until glass washer is able to dispense a solution of 50ppm (Cl), wash glasses in the mechanical dishwasher in the back • Repair glass washer to ensure the machine is able to dispense a solution of 50ppm (Cl). Monitor solution concentration daily with chlorine test strips and record in a log Note: Mechanical dishwasher was observed to reach a temperature of 78°C at the dishes
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Used wiping cloths were observed on the counter. Discussed with operator that the wiping cloths need to be in a sanitizing solution or be single use. Used wiping cloths that are stored at room temperature can allow for pathogen growth and can contaminate food contact surfaces during use CORRECTIVE ACTIONS: • Store wiping cloths in a bucket of unscented bleach solution with a concentration of at least 200ppm. Change solution when the solution becomes cloudy, has debris in it or the concentration drops below 200ppm. OR • Use single use cloths to wipe down food contact surfaces with an appropriate sanitizing solution F2.5G: Uncovered containers of chopped vegetables were stored in the walk-in freezer. Raw meat in a container was stored above uncovered peppers. Uncovered containers of food can potentially lead to contamination of food, especially when stored below raw meat. CORRECTIVE ACTIONS: • Ensure food is protected from contamination by storing it in a covered container and store raw meat below other foods
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?