Salmon Arm Golf Club Ironwood Grill & Lounge
3641 Hwy 97B S Salmon Arm BC V1E 4P6 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsink near cooking line was out of paper towels.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - did not know where these were located
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - did not know where these were located
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no QUATS test paper and some of the kits were expired. Dispose of expired kits. - record daily tests of sanitizer strengths (bar glasswasher uses iodine, kitchen dishwasher uses chlorine)
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - receiving and dining room doors were left open - only one fly trap near receiving and glue board needs replacing - suggest a couple more fly traps in kitchen and in dining room
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen dishwasher had no chlorine residual and rinse aid tube missing - chlorine sanitizer bottle was empty and remaining liquid had no chlorine odour - replaced, primed and retested good - log showed a record of wash temperature but not chlorine residual - bar glasswasher also had no sanitizer residual and iodine bottle also empty. Again check machine, chemicals and test daily. Please ensure staff duties are clear, and management oversight.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine was black with mould growth on ceiling of bin - exhaust hood due for cleaning in April 2025 - floor and base of wall behind cooking equipment was very greasy and dirty. Clean this better at least a couple of times per season. - dry storage bins need cleaning, and one missing lid
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand sink is nowhere near the cooking line. Please install a handsink near the cooking line.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- 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 chlorine residual was detected in mechanical dishwasher rinse water. A minimum of 50ppm chlorine must be achieved in mechanical dishwasher rinse water. After chlorine was replaced, chlorine concentration in rinse water measured 50ppm. Monitor chlorine concentration in rinse water daily - sanitizer log provided to operator.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Ice scoop stored on top of ice machine. Store ice scoop in a manner that prevents contamination (i.e in a jug or bucket) F2.5A - Mold growth in ice machine, requires a thorough cleaning Note: routine cleaning procedures are carried out on ice machine
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The walk in cooler's temperature was fluctuating due to an issue with the breaker and where the compressor is stored. Waiting for a new unit and installation to be done next week Tuesday and Wednesday.
- 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