Saddle Mountain Restaurant
965 Yellowhead Hwy S Blue River BC V0E 1J0 · Restaurant - Food Service
13 inspections
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel dispenser in kitchen not working at time of inspection. Repair on or before date noted.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to Operate not displayed. Please provide permit and post in conspicuous location. If you need to reorder, contact our admin staff at 250-851-7340.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Begin 1x daily minimum logging of dishwasher wash and final rinse temperatures, ensuring final rinse is > 180F/82C.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Repainting required where paint has worn under the buffet line (blue and white paint). Please refinish in smooth, easy to clean, light coloured and water resistant surface/paint. • Repair wall where gyprock is showing near pizza oven. Items due to be completed before summer ops.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan onsite. • Cooling logs to be kept for batch cooling of items - provide copy of logs on date noted.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food safety plan onsite - to be updated to include summer menu items.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan onsite - to be updated to include more robust cleaning and sanitizing details as discussed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Fridge containing milk and shelf stable condiments holding items >4C. Milk moved at the time of inspection. Shelf stable condiments can be stored in this cooler. Do not store milk and PHFs in this cooler if it cannot maintain <4C. Resolved/CDI.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for sanitizer. Have chemical/service provider supply test strips during this weeks visit.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Rodent activity noted in storage room in basement. Please ensure PPM is kept up in the basement - ensure items in the room with pest activity that may have come in contact with rodents are cleaned and sanitized, and if they cannot be cleaned/sanitized, they are discarded.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Front preparation hand sink has been deactivated - ensure this hand wash sink is repaired. Staff currently using the hand sink on the opposite side of the food preparation area. • Note: 1x fridge in kitchen >4C at the time of inspection (no food kept in this fridge). Please ensure this unit can maintain <4C before using to store PHFs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Note: staff using alternate hand wash sink in the front preparation area. Main sink to be repaired, see F2.5
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please complete sanitation plan and supply copy for Health Officer to 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Prep/pizza cooler at >4C at the time of inspection. Operator adjusted and the temperature dropped, however, it was still above 4C at the time of inspection. If the temperature does not drop within half hour, move items to the walk in and discontinue use until the cooler can maintain food items at safe temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Do not store ice wands on the floor in the walk in cooler. Store in a manner that prevents possible contamination, such as on a shelf or inside a container. Please wash/sanitize the wands prior to use.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please provide copy of the food safety plan or complete a new template. Also, ensure that when staff are logging temperatures, that when they note temperatures greater than legislated requirements they take further action and note actions on the logs. Instances noted on logs where temps are 6-10C and no note of corrective action or follow up is provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 2) As above, please provide a copy of the sanitation plan or complete a new template.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Shelving in cooler adjacent to flat griddle requires refinishing/powder coating as surfaces have worn/chipped shelves. 2) Wall surfaces around corner (as shown and discussed with staff) to be refinished to provide smooth, easy to clean surface.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer < 200ppm. Ensure that staff are checking and verifying sanitizer concentrations (2x spray bottles had < 200ppm and line sanitizer < 200ppm) Air bubble in main sanitizer line was detected. Staff RESOLVED at the time of inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please scan and email cooling logs for review (no logs onsite at the time of inspection). Note: operator emailed logs - follow up email provided by Health Officer regarding logging and critical CCPs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Food debris noted on the meat slicer. Cleaned and RESOLVED at the time of inspection. 2) Sanitizer concentration < 200ppm in bucket with wiping cloths. RESOLVED at the time of inspection.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): 1) Prep cooler at front of house grill station requires top lid repair. Ensure this is repaired for start of season November 20, 2019. 2) End of season - ensure end of season cleaning undertaken and facility fresh for opening in November.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): For November, ensure that the following logs are provided: 1) Hot holding logs for soups/gravies/food items that are hot held > 2 hours. 2) Audit cooking logs - for example, if a batch of chicken breasts is cooked, probe the largest one with a calibrated, sanitized thermometer and record the temperature in logs. Perform at least 1x daily. Health officer to email sous vide food safety plan, if this is applicable, please ensure it is completed and supplied with the logs on the date noted above.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Updated sanitation plan to be provided by December 1, 2018.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Fridge was accidentally unplugged at the time of inspection. Resolved at the time of inspection (no items discarded as time > 4 deg C was < 1 hour). Ensure staff check the power connection when they move the unit for cleaning.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Mixer not to be used in the basement, there is no adjacent handwash station for staff to use during mixing and the location makes it difficult to clean and sanitize the equipment. Dishwasher adequately heat sanitizing at 73 deg C @ dish surface. Sanitizer at approved concentrations in spray bottles.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not thaw meats in standing water @ room temperature. Resolved at time of inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff unaware of location of food safety plan. Please print and keep copy onsite. 2) Please ensure cooling logs are kept.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Staff unaware of location of sanitation plan. Please print and keep a copy onsite. 2) Provide test strips for checking sanitizer concentration. Dishwasher logs show sanitizing temperature reached for dishwasher.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Bleach in a spray bottle > 200ppm. Dilute out this bleach - CDI 2) Ensure that wipe cloths, when not in use are kept in an appropriate sanitizer solution. Wipe cloths left dry can accumulate bacteria. Notes: Dishwasher - washing adequate and temperature at dishsurface 75 deg C - ok. Quats sanitizer at appropriate concentration.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Thorough cleaning required before winter operations begin. 2) Repair basement wall/ceiling (food storage occurs in the basement) Longer term (1 year completion): 1) Fix walls where holes have appeared - hard to keep clean and sanitary.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Partial food safety plan provided. EHO to email templates for completion. Ensure that logs are kept for all hot holding units.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan to be provided. EHO to email template for completion.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front line cooler running warm at time of inspection (7degC), this was during breakfast rush. Temperature normalized <4degC at time of inspection. Have HVAC person work on adjusting the cooler so that it keeps food items <4degC at all times.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meatballs (covered tray) stored on uncovered cauliflower and lemons. EHO moved item during inspection. Discussed with manager. Resolved.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): FSP is completed - not on site however. Operator to scan and email for EHO review.
- 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): Sanitation plan completed - not on site however. Operator to scan and email for EHO to review.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions