Salty's Beach House
1000 Lakeshore Dr Penticton BC V2A 1C1 · Restaurant - Food Service
21 inspections
- Monitoring
0 infractions
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Jugs of creamers sitting out at room temperature waiting to be used. Open jug had an internal temperature of 13.6C. Potentially hazardous foods should not just sit out at room temperature while waiting to be used. They are to be brought out right before they are needed. Salad dressing cooler station below the heat lamps had a surface temperature of 19.7C before the restaurant has even opened. The bottom temperature of the salad dressings and cheeses were 9.2C and were filled right to the top. These temperatures were found before the restaurant was even open. Potentially hazardous foods must be kept cold at 4C or colder. Either a lid for each individual insert must be utilized, or a large opening lid must be used. This must be purchased and used by July 22, 2026. Inventory was taken in the morning for the drinks and food in the bar area. The entire cooler's contents were sitting around 9.6C. This indicates that the food and drink were left out for a long period of time for inventory. Measures must be made to limit the time that the food and drink stays out while inventory is conducted. Cut celery, meat and cheese were left on the counter in the bar area while waiting for bacon to preassemble for drinks. The internal temperature of the cut cheese was 15.6C. While waiting for the bacon to be made and cooked, the potentially hazardous foods must be put inside a cooler to keep proper temperature.
- 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): Coolers were missing thermometers inside the units. Please ensure all cooler has an internal thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mice and rat droppings were found on shelving with cups, dried pineapple, tahin shaker, the salt and pepper shakers, and on top of the dishwasher in the upstairs bar. The top bar area was closed until this could be mitigated. A door sweep is needed for the upstairs bar door (west facing). A noticeable gap underneath the door was visible.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Some sanitizer bottles on the premise did not read any sanitizer. These were dumped and left for staff to refill. When these were checked later, the bottles were bright pink and read extremely high values, past what my test strip could verify. Staff must start verifying concentrations of sanitizer with test strips when they pour them. Mechanical dishwasher upstairs was not producing any chlorine at time of inspection. Dishwashers need to be verified by the staff that they are working properly. The top bar of the restaurant was closed due to a lack of dishwashing and sanitizing capacity.
- F2.3A Mechanical dishwasher/glasswasher 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): The overall sanitation in this facility needs to be immediately addressed, otherwise more tickets will be issued and this facility will not be allowed to continue to operate. Bins of food were found on the floor in the walk in cooler. No food bins should be stored directly on the floor. Walls throughout the kitchen has food splattered on them. Excessive mould found on the walls behind the dishwashers in the kitchen and upstairs. Stagnant water was pooled on the floor behind the salad assembly station in the kitchen. Under the deep fryer, stove, and other kitchen appliances were garbage, old food, grease buildup, etc. Since the inspection was conducted in the morning, this indicates that routine nightly cleaning is not conducted. Filth, grease, food, and broken dishes were found under the dishwasher and shelving in the upstairs bar. No sanitizer bottles were properly labelled. All chemical sanitizer bottles must be labelled.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The upstairs bar area has only one light in the dishwashing area, making it very difficult to see. I had to use a flashlight to see in some of these areas. Better lighting is needed.
- 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): Handwashing station in the upstairs bar area had no soap or paper towel. Staff had to go all the way to the dishwashing area to wash hands. The two compartment sink in the dishwashing area is meant for dishes, and a hand sink is a requirement in the bar area.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Bar staff could not locate and did not know what a sanitation plan was. This aligns with the state of the sanitation in the facility. Moving forward, I want to see an updated sanitation plan for both the bars and the kitchen. Each staff must initial when they have completed each task. This must be sent to me for review by July 21, 2026.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Not enough staff have FOODSAFE or equivalent training. This aligns with the improper food handling practices I have seen. Moving forward, at least 3 kitchen staff must have this training at all times in the kitchen, and the bar managers must also take this course.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door sweep was added to rear door. The grease trap room must be cleaned (floors and wood beam shelving) and holes sealed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ongoing cleaning must be done regularly that includes cupboards, underneath, behind, and above items. The walk in coolers should have shelving and walls cleaned before the start of summer. The vent above deep fryer must be dusted. Notes from previous inspection (June 3, 2025): - The overall sanitation in this facility must be improved. This has been a constant issue and MUST be addressed and improved. - The grout from the tiles is missing in large areas throughout the kitchen. This is harboring grease, food and debris. This must be re-grouted and sealed by March 1, 2026. I will give you the off-season to fix this. - The ceiling in the kitchen is stained orange due to the age and grease vapours. There is also exposed drywall. The ceiling must be painted and the drywall sealed by March 1, 2026. - Walls, corners of floors, behind equipment, must be cleaned. Behind the oven in the kitchen had some sort of leak with grey discharge. Behind the stoves and deep fryers is caked with grease and food debris. This is incredibly unsanitary and must be cleaned regularly. This will be addressed in the sanitation plan.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employees are not keeping the premise adequately clean.
- F1.7 Are foods protected from contamination?
- Observation(s): - Walk in coolers had interior covered in mold. This has been an ongoing issue.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door sweep needed for cooler
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer levels were 400+ ppm. This is too high and can leave a residue. Any higher than 400ppm also will need to be rinsed off to prevent chemical contamination. Please ensure staff are actually checking the ppm concentrations periodically with the test strips that are on the premise.
- 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): - The overall sanitation in this facility must be improved. This has been a constant issue and MUST be addressed and improved. - The grout from the tiles is missing in large areas throughout the kitchen. This is harboring grease, food and debris. This must be re-grouted and sealed by March 1, 2026. I will give you the off-season to fix this. - The ceiling in the kitchen is stained orange due to the age and grease vapours. There is also exposed drywall. The ceiling must be painted and the drywall sealed by March 1, 2026. - There is a floor drain in the kitchen by the sushi station that is not draining and has standing grey water. This must be fixed as standing stagnant water cannot be on the floor in a working kitchen. - Bin of stagnant water with what looked like mold that was being drained from ice maker. Ice makers must have a proper drain. Again, you cannot have stagnant water sitting in a working kitchen. This is also a risk for pest invitation. - Walls, corners of floors, behind equipment, must be cleaned. Behind the oven in the kitchen had some sort of leak with greay discharge. Behind the stoves and deep fryers is caked with grease and food debris. This is incredibly unsanitary and must be cleaned regularly. This will be addressed in the sanitation plan.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A formal sanitation plan other than the corporate one must be completed and used on site. The sanitation in this facility must be improved. I need to see a cleaning calendar/schedule that must be initialed by employees and is completed. I will be checking to verify that cleaning is actually done in this facility.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Iodine test kit must be available for the glass washer in the front of house.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Walls in the smaller walk in coolers across from the sushi station needs to have all walls and ceiling washed. Ceiling looks to need another coat of paint to seal. There is mould that needs to be removed with a bleach solution. Floors also need a good washing, especially in the corners. • Ceiling throughout the kitchen needs to be repainted and dusted throughout. • HVAC technician should come to look at unit for producing excessive dust from the vents. All of these were found out of compliance November 20, 2023 and was asked to be addressed over the winter, when it was not busy. It is now the spring and this needs to be done ASAP. I will follow up on April 30th to ensure this has been done.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Walls in the smaller walk in cooler across from the sushi station needs to have all walls washed. Ceiling looks to need another coat of paint to seal. • Ceiling throughout the kitchen needs to be repainted and dusted throughout. • HVAC technician should come to look at unit for producing excessive dust from the vents.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Meat coolers below grills were above 4 °C. Internal temperature found meats to be 7.4 °C. While kitchen was busy, the drawers were left open for many points during the inspection that could attribute to the warming up of the meats in these coolers. Staff are reminded to keep drawers closed when not in direct use in order to protect foods from accelerated pathogenic microbial growth.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • Foods uncovered in walk in cooler such as raw fish that were stored above other foods such as cooked rice in one instance. All foods in coolers must be covered with a lid or plastic wrap to prevent spilling, dripping, or contamination to other foods. • Food on floor in walk-in cooler. All food must be stored above the ground. This is a cross contamination issue when the bucket is placed onto a counter to use for later.
- 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): • Test strips for quats were expired and in unopened packages. Operator to purchase new test strips and use them to verify the concentration of the sanitizer being used.
- 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): • A door sweep is needed for the back door. You can clearly see the ground outside from the door and it is possible for ants or other insects to make their way in, it may also at some point allow for the entry of mice into the premises.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Dust accumulation on ceilings very close to uncovered food and clean food dishes. • Excessive grease buildup behind and underneath grills and deep fryers in the kitchen with food items and food utensils stuck to them. Grease spill on floor under cooler, hand wash sink and sushi prep table. This can be an invitation for pests and needs to be cleaned up. • Spilled rice and grains on floors under their containers, food accumulation under tables. This is an invitation for pests and needs to be cleaned up. • Door handles to the walk-in coolers, handles to the smaller coolers, doors, walls, shelves, all had food debris, splatters or were sticky. This is a cross-contamination concern and needs to be cleaned up. • Cardboard box in walk in cooler flattened on floor was soaking wet and sticking to floor. This needs to be removed so staff can properly wash floors in cooler daily. • Shatterproof covers needed for lighting in the kitchen
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Operator must fix the salad dressing unit to ensure the cold holding temperature is below 4C. The operator was directed to discard dressing sauces as they were seating in the danger zone for more than 4 hrs. Until the salad dressing unit is repaired, the operator was allowed to use ice under the storage containers.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): - Operator must ensure all food items stored in a walk in cooler are covered to prevent cross-contamination. The operator either should provide lids for plastic containers or plastic cover for mobile food rack. - Operator must ensure proper storage of knives used for pizza slicing / cutting. Ideally, if a storage space is limited - knives are washed / sanitized in between uses.
- 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): - Operator must provide thermometers for all fridges.
- 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): - Operator must repair the dishwasher to ensure chlorine concentration of 100 ppm during sanitizing cycle.
- 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): - Operator must clean dust/ mold particles from ceiling in the restaurant and walk-in cooler. - Operator must ensure dirty wiping clothes are stored in a provided collection bin / bag. Dirty wiping clothes were found in staff washrooms, change rooms, etc. Staff education is needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Inserts @ 2 pm not covered. Temperatures range 12-16 degrees c. Repeat violation. Discard all potentially hazardous items stored above 10 degrees c for longer than 2 hours. Monitor temperature of potentially hazardous foods and store at 4 degrees C or less.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Line utensils sitting in melted ice water is not sanitary. Operator provided with instructions and directions. No timing mechanism to ensure line bowls are rotated regularly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Iodine sanitizer bottle on glass washer empty.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): History of temperature infractions of inserts on line coolers suggest they are not adequate to maintain food at required temperatures.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap is missing from cookline hand wash station.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Inserts across all 3 prep coolers too warm. Temps range 9-14 degrees c. 2 Units had lids, one had no lids. Some inserts filled to top despite timing after lunch and not busy. Advised staff to discard high hazard foods stored above 4 degrees for longer than 2 hours.
- 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
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Garlic in oil/butter must be refrigerated to prevent growth of Clostridium Botulinum.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of potentially hazardous food items stored in the cold line inserts exceed maximum allowable temperatures. Cold line inserts are exposed to heat from cooking appliances and overhead heat lamps. Equipment and operational procedures must be applied in order to support critical control point criteria in order to reduce the risk of food borne illness. Potentially hazardous items stored above 4 degrees C for more than 2 hours and foods that exceed 10 degrees C must be discarded - adhere to corrective actions of food safety plan.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Food prep containers such as salad bowls should be washed and sanitized after each use or stored in a refrigerator (for a limited time) to prevent the growth of pathogens.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station for serving staff needs repair - one of the taps is not working.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): REPEAT INFRACTION 1. Potentially hazardous foods (dairy-based sauces, bean sprouts) in front line cooler inserts measured at 12-24C in excess of 2 hours at the time of inspection. - CDI Operator voluntarily discarded foods. This is a reoccurring infraction with the line coolers by the grills. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Foods in other units measured at or below 4C and had working, accurate thermometers.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher reached at least 50 ppm Cl at the time of inspection. Barglass washer reached at least 12.5 ppm Iodine at the time of inspection. Sanitizer solutions measured at least 200 ppm QUATS at the time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Sanitizer bottles were unlabelled at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cutting boards were worn and showed signs of ware&tare 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.
- 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.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink by pastry station was being used for non-handwashing purposes. 2. Bar handsink was being used for non-handwashing purposes 3. Bar handsink was missing paper towels at the time of inspection. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Kitchen dishwasher final sanitizing rinse was unable to reach the required minimum concentration at the time of inspection. Fix the dishwasher. It must be able to maintain at least 50 ppm Cl for the final rinse for each cycle. In the interim, use the following method to wash, clean, and sanitize dishware: - Use the dishwasher to wash and rinse dishware. - Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water, or 200 ppm QUATS) in a designated sink and immerse the dishes in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. - Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed. 2. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas of the meat slicer at the time of inspection - CDI Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 3. Ice wand was not being stored in a sanitary manner at the time of inspection. Ensure that food contact surfaces, equipment, and utensils are stored in a manner that prevents contamination. 4. Facility did not have QUATs (for food contract surface sanitizers) or Iodine (for the glasswasher) test strips at the time of inspection, only chlorine strips. Purchase appropriate test strips to verify sanitizer concentrations. Take corrective actions as needed.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Raw eggs were being stacked over herbs in the walk-in cooler at the time of inspection. 2. Meats were being stacked over raw vegetables in the sliding cooler at the time of inspection - CDI 3. Half a head of sliced cabbage was stored directly on the shelf in the walk-in cooler at the time of inspection - 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. 4. Lightbulb was uncovered at the time of inspection. Ensure that light bulbs are protected by appropriate covers and/or shields to prevent contamination of foods.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas (eg: behind, below, around equipment) of the establishment at the time of inspection. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- 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.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsinks were missing soap and paper towels at the time of inspection. Ensure that handwashing stations are adequately stocked with single-use towels, soap and hot and cold running water with adequate pressure to facilitate proper handwashing.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Facility serves raw oysters to patrons. An advisory was not posted/on the menu at the time of inspection. As discussed, - Include the advisory wording in the menu on the same page as the raw oyster item is listed; or - Provide the advisory on the tables using tent cards.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Dishwasher final rinse concentration was not being recorded. The final sanitizing rinse concentration for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse concentration of at least 50 ppm Chlorine (dishwasher) or 12.5-25 ppm Iodine (glasswasher) Take corrective actions as necessary.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): ensure large containers of soups are cooled quickly
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): front dessert/salad cooler isn't keeping temperatures. tech will look at tomorrow morning
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): ensure handwashing is done more frequently and not just dipping hands in buckets ensure clean and sanitized equipment is used and not just taken out of water buckets
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): sanitizer bottles need to be available at all stations upstairs glasswasher is out of sanitizer
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): needed soap and paper towels
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Upstairs Bar did not have handwash supplies at the small sink that is separate from the ice sink with alcohol taps, this was noted previously but not placed in the file. A papertowel stand and liquid handsoap is now at the handwash sink.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): The condiment cooler across from the cook line is too warm and needs to be corrected. Until this problem is solved perishable foods need to be kept put of this cooler. If they are in the cooler and above 4C then a 2 hour maximum time is allowed before discarding.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The refrigeration unit for 2 coolers broke yesterday. The coolers were already empty and the foods in another cooler, they are scheduled to be repaired tomorrow.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Both glass washers had inadequate sanitizer. Staff said they had just placed new sanitizer bottles in them earlier today. Please purchase your own Test strips to check this daily.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All foods not in their original container should be labelled and dated. Many foods already were, others were corrected during this inspection. Thank you.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The main floor bar did not have hand soap. Please install a permanent soap dispenser or buy portable ones in bulk so there is always one available. Also place signage where the portable dispenser is to be kept.
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Cleaners were stored over the smaller ice machine. Keep cleaners in a designated area that is away from foods.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): One handwashing station was not easily accessible.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Monitoring
0 infractions