Selkirk College Castlegar Campus
301 Frank Beinder Way Castlegar BC V1N 4L3 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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 available surface sanitizer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Mouse feces in the dry storage area. 2. Back door sweep is broken leaving a gap where mice could enter the facility.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloth bucket had only ~75ppm chlorine sanitizer with soap in it. 2. Side counter can opener blade encrusted with food. 3. Deli slicer blade guard encrusted with food. 4. Ice machine diffuser not clean.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that the high temperature mechanical dishwasher sanitizing cycle can be verified. The minimum plate surface temperature should be 71C/ 160F.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed the countertop prep cooler holding potentially hazardous food (cut vegetables) at room temperature because the cooler is broken and waiting on parts. According to previous inspection report, this is possibly a repeat infraction and the operator was requested to fix the countertop display back in April 2018. Potentially hazardous food should be stored under 4°C to inhibit the growth and toxin production of possible pathogens. Failure to keep potentially hazardous food at 4°C or lower for more than 2 hours can lead to food-borne diseases. As soon as vegetables are cut, they are considered potentially hazardous. Operator advised me that vegetables are kept at room temperature for a hour and then moved to a working fridge. Better practice is to always keep potentially hazardous foods at 4°C or lower. Putting vegetables on ice bath is only a temporary measure that can not be used permanently. Operator must exercise due-dilligence and repair the countertop prep cooler as soon as possible. Make sure to book repair services by the follow-up date. EHO must be notified when the cooler is scheduled to be serviced.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired chlorine test strips were observed. Operator needs to obtain fresh chlorine and quat test strips as soon as possible.
- 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): Observed small amount of rodent droppings in dry storage. Rodents can contaminate food and food contact surfaces and transmit diseases. Operator need to clean up all droppings and sanitize the contaminated area with 200 ppm chlorine solution. Ensure all pest entry points are adequately sealed. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris are removed. Facility is to continue using a professional pest control company.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): All food service establishment operators are required to develop written sanitation procedures to assist with the safe and sanitary operation of the establishment. This plan should outline cleaning and sanitizing agents used, procedure and frequency of cleaning. Template is provided with the report.
- 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): Observed the countertop display cooler holding potential hazardous food (salad, cooked pasta, etc.) was at room temperature. Potential hazardous food should be stored under 4°C to inhibit the growth and toxin production of possible pathogens. Asked staff to move all the food to another cooler maintaining at 4°C and requested operator to fix the countertop display cooler.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Found the concentration of bleach solution from both bleach spray bottles was higher than 200ppm. Sanitizing with bleach solution exceeding 200ppm requires rinsing with potable water afterwards. Otherwise, residual chlorine can corrode surfaces and contaminate food. Asked operator to use 100ppm bleach solution instead.
- F3.2 - Is the contact information the same?
- Observation(s): Updated contact information: Ancillary Services Manager is now Jon Langille
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): (1) Observed a medium sized plastic bucket behind the deep fryer. The plastic bucket may be a fire hazard or a source of pest harbourage. Asked operator to replace it with a stainless container and clean the stainless container often to prevent grease build-up., or remove if unnecessary. (2) Observed the unclean meat slicer taken apart and stored in a plastic bin under the three compartment sink. The meat slicer should be cleaned and sanitized before and after usage to prevent cross-contamination and pathogen growth. Asked operator to clean and sanitize the meat slicer. (3) Observed the back door being propped open during operation. The open door can become a possible entry for pests. Asked operator to keep the door closed during operations. Corrected during inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Unable to locate food safety plan during inspection. Having a written food safety plan is a requirement of the Food Premises Regulation. Asked operator to send a digital copy of the Food Safety Plan to EHO.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions