Sage Pub
6403 Cottonwood Dr Osoyoos BC V0H 1V3 · Restaurant - Food Service
20 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Specific manufacturer sanitizer test strips needed for "Ecolab" sanitizer on site. Staff could not find them during inspection. Iodine test strips are available on site for glasswasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Send most recent pest control invoice. Most foods in soft packaging were observed in pest proof containers. Droppings found in dry storage area in back right corner on middle shelf. Droppings found on floor in back left corner of dry storage area. Droppings found on bottom shelf in dry storage near where piece of wood was used to block hole in wall. Droppings found on baseboard heater in chest freezer room. Droppings found in high amounts on old linen stored in milk crate and on bottom shelf/floor below tomato cans. Clean all droppings safely (see attached resource in email) and clean these identified areas frequently. Excess junk/unused equipment in room with chest freezers. Staff could likely not see that there was mouse droppings on the baseboard heater partially because there is too much junk in the way. Keep areas where traps are located clear. Remove items not needed for food related operations as this gives places for pests to hide. Gaps around wood panel in dry storage area. Tightly seal these gaps. Continue to clean and sanitize food contact surfaces at the beginning and end of shifts.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen foods observed thawing at room temperature. Staff moved boxes to walk-in cooler.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Handwashing sink is loose from wall and faucet is constantly leaking. Repair leaky faucet and keep sink flush against the wall. Wooden cart under pizza oven does not appear to be made from a material that is smooth, durable, and easily cleanable. Work on replacing the cart with a material that has these features in the long term. Tongs hanging off wooden cart under pizza oven are almost touching the floor. Find a better place to store these. "WD-40" can stored on bottom of cart holding food. Cart is in between pizza oven and fryer/grill. Keep chemicals stored away from food and from heat sources. Corrected during inspection. Some food debris behind pizza oven. Clean this area regularly. Personal cell phone observed directly touching cutting board/food prep area. Do not place personal items on food contact surfaces. Need to date label perishable foods in storage so that "First In, First Out" principles can be followed. This does not take long to do and cost nothing. Reminder to keep foods covered in storage (e.g. in the walk-in freezer).
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Adequate lighting has been installed in the walk-in cooler. Install better lighting in the chest freezer room. Staff were not able to see the droppings on the bottom shelves below where the tomato cans are stored. Note: Last summer both the walk-in cooler and the walk-in freezer appeared to be at max storage capacity. Food containers were being stored on the floor due to a lack of space. There needs to be a plan to install more cooling units to meet the needs of the premises in order for staff to store food in a sanitary manner if this is a recurring issue. Please provide a timeframe of when this can be achieved.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Specific manufacturer sanitizer test strips needed for "Ecolab" sanitizer on site. Iodine test strips are available on site. Thermometers available in fridges.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest control company (Canguard) services building. Operator provided invoice during inspection. Most foods in soft packaging were observed in pest proof containers. Droppings found in dry storage area in back right corner on middle shelf. Minimal droppings on other shelves. Droppings found in corner of dry storage area on floor. Droppings found on baseboard heater in chest freezer room. Clean all droppings safely (see attached resource in email) and clean these identified areas more frequently. Excess junk/unused equipment in room with chest freezers. Keep areas where traps are located clear. Remove items not needed for food related operations as this gives places for pests to hide. Ensure tin cat traps are positioned correctly, not on their sides. Holes along where the wall meets the floor in the dry storage area. Gaps around wood panel in dry storage area. Tightly seal these holes. Try to look behind both dry storage area shelves to see if there are any additional gaps. Continue to clean and sanitize food contact surfaces at the beginning and end of shifts. Continue to clean identified areas (dry storage area and chest freezer room) regularly. Operator noted chest freezer room and dry storage area are cleaned between 1-2 times a week.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Area behind dishwasher was cleaned since last inspection. Remove equipment not needed for operation from the premises (excess plates/cups, crockpot on floor, old paper towel dispenser, etc.). Ensure potentially hazardous foods are being properly labeled with dates. Keep foods stored at least 6 inches off the floor. Note: Keep the ice wand in a clean sanitized container in the freezer when not in use.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): New pest control company (Canguard) services building. Operator provided invoice during inspection. Foods in soft packaging were observed in pest proof containers. Ensure lids in the dry storage area are completely covered when not in use. Small amount of droppings noted on the tops of lids. Clean the tops of dry storage lids. Droppings found in dry storage area in back right corner on middle shelf. Droppings found behind long chest freezer. Clean droppings safely. Signs/Junk stored on top of traps in chest freezer room. Keep areas where traps are located clear. Remove items not needed for food related operations. Wooden cover that was covering large hole in dry storage area has been knocked over. Please securely seal this area. Continue to clean and sanitize food contact surfaces at the beginning and end of shifts. Continue to clean identified areas (dry storage area and chest freezer room) regularly.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): One small chest freezer appeared to be holding foods around -4°C to -5°C. Foods inside were still below 0°C at the time of the inspection. Operator was asked to adjust the settings on the freezer or move foods to another freezer.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure loose/broken gasket seals on prep coolers are repaired/replaced. Wall behind dishwasher and top of dishwasher has accumulated food debris and grime. Please clean these areas. Ensure potentially hazardous foods are being properly labeled with dates. Keep foods stored at least 6 inches off the floor. Do not store containers directly on top of foods to prevent potential cross-contamination.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in cooler lighting is very dark. Operator noted that additional lighting is planned to be installed here. Ensure bulbs are shatterproof or have shatterproof coverings. Both the walk-in cooler and the walk-in freezer are at max storage capacity. Food containers are being stored on the floor due to a lack of space. There needs to be a plan to install more cooling units to meet the needs of the premises in order for staff to store food in a sanitary manner. Please provide a timeframe of when this can be achieved.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Whisk left in handwashing sink. Whisk was removed during inspection. Keep the handwashing sink clear at all times. Leave items that need to be washed in the dishwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: -staff no longer keep food products in pest proof containers -multiple food packages (noodle packages, peanuts, lentils, etc.) were chewed through -high amount of droppings on shelves, larger sized droppings indicate potential presence of rats as well as mice -droppings found along walls of chest freezer room -operator noted there was more pest activity noted from their last pest control invoice -wooden panel used to block hole in wall under the dry storage area fell off Corrected During Inspection: -foods that were chewed through were thrown out Corrective Actions: -Safely clean droppings from these areas, ensure to get under equipment and clean ALL shelving (please see HealthlinkBC resource on how to clean droppings safely) -Ensure to go back to regularly cleaning these areas -Assess other foods to determine whether they have been compromised by pests -Store food packages that can be chewed through in pest proof containers -Clean and sanitize food contact surfaces at the beginning and end of shifts -Send most recent pest control invoice -Install more physical traps in these areas (e.g. along walls in chest freezer room and dry storage shelves) -Discuss with pest control company to discuss other potential entryways to seal
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Gasket seal for both prep coolers are loose. Corrective Action: Ensure gasket seal is repaired/replaced. Observation: Glasswasher leaks and leads to water pooling on the floor. One prep cooler also had water leaking inside of the unit. Corrective Action: Service/repair these equipment to prevent water from leaking/pooling. Reminder to keep food stored at least 6 inches off the floor.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observations: Iodine test strips are available for the glasswasher. Ecolab surface sanitizer test strips on site have expired. If bleach is used as a sanitizer then chlorine sanitizer test strips should be available. Corrective Action: Ensure chlorine and Ecolab surface sanitizer test strips are available to measure the concentration of sanitizers used on the premises.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observations: Pest droppings found in dry storage area shelves and high amounts on the floor along the walls in the room containing the chest freezers. Droppings indicate presence of pests. Corrective Actions: -Safely clean droppings from these areas, ensure to get under equipment (please see HealthlinkBC resource) -Ensure canned goods that show evidence of pest activity are disinfected -Remove all unnecessary clutter (e.g. unused equipment, carboard/plastic etc.) from all areas of the premises -Foods in the dry storage area should be placed in pest proof containers (e.g. hard plastic) -Cover any gaps identified, when cleaning and moving equipment look for gaps along walls -Send invoice for pest control service, more frequent service may be required Observation: Some dry goods showed evidence of being chewed through. Corrected During Inspection: These foods were discarded during the inspection.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observations: Walk in cooler is crowded, food stored on the floor. A shipment of foods came in during the inspection and some of the boxes/containers were stored on the floor under prep tables. Corrective Action: Ensure food is stored off of the floor (e.g. on milkcrates). If there is not enough storage space to store foods above the floor additional space may be required. Observation: Cutting boards have deep crevices/grooves which make them difficult to clean and sanitize properly. Corrective Action: Replace worn out cutting boards Observation: Food debris noted under equipment and dry storage area shelving. Corrective Action: Ensure floors throughout the premise and shelving is cleaned. Observation: Light covers missing. Corrective Action: Ensure light covers are installed where missing.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: Container of vegetables left in the handwashing sink. Garbage can in front of handwashing station. Trolley containing food/Ingredients stored underneath the soap dispenser. These all make the handwashing station less accessible. Corrected During Inspection: Container of vegetables removed from the sink so that it could be used. Further Corrective Action: Ensure that the handwashing station remains accessible at all times, move the garbage can and the trolley containing ingredients so that area remains more accessible.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers missing in the two prep coolers and white stand up fridge. -Ensure to retrieve thermometers and place in these units, so that routine temperature monitoring is being conducted.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Kitchen: Mechanical dishwasher measured 74C at the time of inspection. Glasswasher: Bar: Iodine concentration not dispersing within adequate chemical parameters of 12.5 or higher. Glasswasher to not be used for sanitizing step until repaired. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces. - Ensure sanitizer solution is prepared every morning and cloths are stored in bucket during all times of operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to review: 1. A thorough cleaning of the kitchen are is required (floors walls, ceiling, equipment, handles etc.) 2. Decluttering of the kitchen is required of extra kitchen items and non related kitchen items. - Ensure to address these items by the date provided. -Ensure to maintain kitchen area in a sanitary manner during all times of operation.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Both of two cold line prep tables are too warm - food temperatures range above and beyond 10 degrees c. in the inserts and the main fridge compartment. Inserts are not covered. Move food to walk in cooler, repair and service units immediately. If servicing does not correct temperature closure of kitchen may be required.
- F1.7 Are foods protected from contamination?
- Observation(s): food surface sanitizer concentration must be adequate.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The very crowded dry storage area, oil and grease on surfaces are all a pest attractant. Both side doors open during inspection. One door open for purpose of deliveries.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution is too weak, increase strength as discussed. Operator advised to mix the sanitizer solution and check prior to use. Chemical mixing dispenser is not accurate.
- 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): HVAC system has failed. All surfaces need to be deep cleaned. Grease is pooling in front of pizza oven. Floor is in poor condition. Wiping cloths are stored in a sanitizer solution but it is not strong enough.
- 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): Walk in cooler is crowded, food stored on the floor. Food preparation area is used for multiple purposes other than food preparation (bag of tools stored on counter at time of inspection). Heat from the pizza oven increases ambient kitchen temperature and impacts cold storage unit temperatures. HVAC system needs repair, ambient kitchen temperatures impacts food refrigeration unit operation.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Screen door screen torn, door has hole in it. No evidence of rodents.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher operation satisfactory.
- 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): all surfaces need to be deep cleaned. Floor is in poor condition.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sliced meats in inserts are not stored at proper temperature. Recommend not filling inserts unless very busy period when turnover is high. Potentially hazardous items stored above 4 degrees c for more than 2 hours should be discarded.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): One food handler working at time of inspection, he is not sure if test strips are available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station not supplied with hot water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ensure all hot holding food items are pre heated prior to being placed in hot holding equipment. Monitor hot holding temperatures.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large batches of food are not being properly cooled. This is one of main causes of food borne illness. Discussed cooling techniques and temperature criteria with staff.
- 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.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): Make sure all dry goods are stored in food grade containers with tight fitting lids. When bags of flour are opened, transfer to appropriate containers. Ready to eat food items such as salads should not be stored on the lower levels of the walk in cooler.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer could not be located. Chemical sanitizer monitoring test strips could not be located.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Dry goods storage room is not large enough, shelves and floor is cluttered and not organized. Containers are not kept clean and shelves are difficulty to clean because they are absorbent. These conditions may support rodent harbourage.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chicken parts thawed in sink were 18 degrees C. Thawing of potentially hazardous foods must be done in cold water or a refrigerator and temperature should not exceed 4 degrees C.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food storage shelves are absorbent, not sealed and difficult to clean. Wiping cloths seen through out kitchen not stored in sanitizer. Dry storage area is very cramped and cluttered, is too small. floor is in poor condition.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Both the freezer and walk in cooler are too small for food items. Items stored on the floor and containers on top of one another. These circumstances provided for improper circulation of cold air, improper cleaning of the floor, potential cross contamination and inadequate space for both thawing and cooling of food. There are limited available food preparation surfaces and food preparation areas are cluttered with tools and items not related to food handling. These conditions can result in cross contamination of foods. Ensure food preparation areas are sanitized and keep raw and ready to eat food preparation areas completely separate. consider using color coded cutting boards.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There is a delay in hot water service to the handwash sink of minutes - this is not acceptable. Is the hot water tank of sufficient supply and capacity to service the premises?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Person in charge of food premises at time of inspection does not have FOODSAFE certification.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION 1. There was a buildup of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 2. There was an accumulation of food debris and grime in the beverage gun holders at the time of inspection. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination. Dishwasher final rinse temperature reached at least 72C at the plate level at the time of inspection. Bar glasswasher final concentration reached at least 12.5 ppm iodine at the time of inspection. Sanitizers measured at least 200 ppm QUATS at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Operator stated that garbage bags were being used to cover the dough machine when not in use. Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose. 2. Vegetables were being stored next to meats in the line cooler - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): REPEAT INFRACTION 1. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. Bare wood was being used as shelving over the main grill at the time of inspection. Ensure that surfaces are made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic.
- 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.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Foods in the 'pizza' line cooler measured at 9-11C at the time of inspection. Potentially hazardous items (eg: meats, cheeses, house-sauces) were moved to a working cooler that was able to maintain temperatures at or below 4C at the time of inspection. Adjust/fix the cooler so that it can consistently maintain a temperature at or below 4C. Do not use the pizza line cooler to store potentially hazardous foods (eg: meats, dairy, in-house sauces) until it can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours. All other refrigeration units measured at or below 4C at the time of inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was a buildup of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 2. The ice wand was being stored on the floor of the freezer at the time of inspection. Ensure that the wand is stored in a sanitary manner as it directly comes in contact with food. Keep the scoop in a clean (and sanitized) designated container. 3. There was an accumulation of food debris and grime in the beverage gun holders at the time of inspection. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours. Dishwasher final rinse temperature reached at least 72C at the plate level at the time of inspection.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. Cardboard was being used to line various shelves throughout the premises (eg: above oven, by the grill). Remove the cardboard. Ensure that surfaces are made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic.
- 14.2 - 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not use glasses to scoop drink ice. Use an unbreakable scoop with a handle. Ice should be in a washable container within ice container. Fountain pop hoses are not easily cleanable.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Flooring at the bar area needs to be repaired. Washable flooring should be installed in the walk in cooler and in the storage room. Wood shelving in the storage room should be painted or replaced with washable type in the future. Staff washroom toilet paper dispenser is in a poor location. Provide a stand style to locate to a usable location.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Wash floor under dishwashing equipment and cooking equipment.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Fix the hot water tap at the cooking station hand wash sink.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions