Setter's Neighbourhood Pub
2950 11 Ave NE Salmon Arm BC V1E 1V8 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must be kept up to date and reflect critical control points and limits for each potentially hazardous food.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The walk in cooler and stand up fridge near the grills were both holding food at 7-8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that they hold food at 4°C or below.°
- 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): The facility was missing iodine test strips for the glasswasher, and test strips for the Sink and Surface sanitize being used. Test strips must be available for all chemical sanitizers on site to ensure they are being used at the correct concentrations. Obtain iodine test strips and test strips for the Sink and Surface Sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B - The hand sink near the dishwasher was missing soap. Soap must be provided at all times to hand sinks to ensure food handlers are able to adequately wash their hands. Refill this soap dispenser. F2.7E - The hand sink near the back was full of clutter. Hand sinks must be kept clean and clear to promote proper hand washing. Clear this sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was able to be found. Create and maintain a Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was able to be found. Create and maintain a Sanitation Plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Prime Rib and other meats were measured at 30°C after 2.5 hours of cooling. Hazardous foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours to prevent the growth of pathogens. A system must be put in place to properly cool these foods.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Whipped salt butter and dairy creamer single-serve containers were stored at room temperature. Labels required the food to be refrigerated. Operator discarded containers stored at room temperature and will ensure they are stored in the cooler.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • At time of inspection. operator was unable to locate Food Safety Plan. Ensure the Food Safety Plan is located and stored on-site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • At time of inspection. operator was unable to locate Sanitation Plan. Ensure the Sanitation Plan is located and stored on-site.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Sauces (BBQ and teriyaki) that were stored on the shelf at room temperature had instructions that said “refrigerate after opening” Potentially hazardous foods held between 4°C (40°F) - 60°C (140°F) for longer than two hours can allow for the multiplication of pathogens, which could result in illness if consumed CORRECTIVE ACTION: • Discard sauces that are opened and have been stored at room temperature (that state “refrigerate after opening”) • Review items on shelf and ensure that opened food products are stored according to manufacturer's instructions (ie. refrigerate after opening)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3B: Operator stated that foods (ie. soups, gravy) are cooled by placing them in a large bucket on the counter for approximately an hour and then put into the cooler Improper cooling can allow pathogens to grow and multiply to infectious numbers CORRECTIVE ACTIONS: • Ensure that food is cooled in a manner that meets the requirements of the cooling curve: 60°C (140°F) - 20°C (68°F) in no more than 2 hours and 20°C (68°F) - 4°C (40°F) in no more than 4 hours. Appropriate methods of cooling include one or more of the following: -Separating food into smaller, shallow containers -Using an ice wand -Placing the container into an ice bath and occasionally stirring • Monitor internal temperature with a probe thermometer to ensure the cooling method meets the curling curve requirements and record
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: A staff member was observed to handle a raw steak and then handled tortillas without changing gloves Improper glove usage can result in contamination of food and possibly result in illness CORRECTIVE ACTION: • Ensure staff are trained and reminded on how to properly use gloves: gloves must be switched and hands washed in between handling of raw meats and ready to eat foods
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Operator stated that chicken breasts are thawed at room temperature for half a day and then placed into the cooler Improper thawing at room temperature can allow the outside of the chicken to rise above 4°C for prolonged periods of time, which can allow pathogens to grow and multiply to infectious numbers CORRECTIVE ACTION: Thaw potentially hazardous foods using an appropriate method: • Thaw in the cooler at or below 4°C • Under cold running water
- 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): F2.5B: Area above chemical storage (glycol beer system and wall) had dust caked on it Unsanitary conditions on the premises can potentially lead to the contamination of food CORRECTIVE ACTIONS: • Clean area by September 15 and add cleaning of this area to a regular cleaning schedule F2.5C: Bucket of sanitizer with wiping cloth was measured to have 0ppm of sanitizer in it Sanitizing solution that does not have the correct concentration can be ineffective in decreasing the microbial load to an acceptable level CORRECTIVE ACTION: • Ensure wiping cloths are stored in a sanitizing solution of 200ppm Cl, switching out solution as necessary
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: One wire shelving unit was observed to have old food residue on it and the shelves were being partially covered with tin foil as the shelving is rusty Porous materials can be a harbourage area for bacteria and can potentially lead to the contamination of food. CORRECTIVE ACTION: • Ensure shelving units are smooth and easily cleanable Note: all other shelving units were clean and smooth and easily cleanable
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation was corrected at time of inspection Bagged meat was being thawed in a bowl under cold running water ontop of a large amount of frozen fries that were stored directly in the sink. Informed operator to not keep any food directly in the sink basin and that the current practice increased the likelihood of fries being cross contaminated. In addition, bottom of container was not verified to have been cleaned/sanitized (see also - F2.3) and this practice exposes the fries to risk of sewerage system backflow event. Fries were discarded and operator stated they would separate these activities away from each other - Corrected at time of inspection
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket (QUATs) had 0 ppm and water was excessively dirty. Dispenser bag was empty when examined, this bag was replaced and a new QUATs bucket refilled. Operator informed to obtain test strips from vendor for testing QUATs sanibucket. Item was corrected at time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator to clean following areas: Pipe adjacent to cooking line had excessive amounts of grease on it Fan used to cool kitchen has been caked with dust/grease - this unit is to be cleaned Please send email showing items are resolved to [email protected] by listed date
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Glasswasher was not providing adequate amount of sanitizer. Washer was primed and 25 ppm of iodine was measured. Requested staff to monitor/verify the sanitizing solution on a regular basis with test strips to ensure adequate amount is provided to properly sanitize glasses. CDI - Corrected During Inspection. Iodine test strips were provided. 2. Observed glasses stored in ready-to-eat ice. Discussed that contamination of the ice could occur if the glass shatters. Therefore glasses should be stored out of the ice or in a bucket of ice that is not for consumption. Glasses were removed at the time of inspection. CDI - Corrected During Inspection 3. Observed a used cloth stored on cutting board located at the line cooler. Please ensure all wiping cloths in continuous use are stored in a bucket of sanitizing solution. CDI - Corrected During Inspection. Note: - Buckets of sanitizing solution provided 200ppm or Quats. - Dishwasher located in the kitchen provided 50ppm or chlorine.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed cutting frozen raw meats (ribs) next to two containers of ready-to-eat yorkshire pudding. The yorkshire pudding was removed at the time of inspection. CDI - Corrected During Inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for salad line cooler was measured at ~5C. Internal temperature of food was also found to be at ~5C using a probe thermometer. Requested operator to monitor the temperature throughout the day and ensure that the unit is capable of maintaining potentially hazardous foods at 4C or colder. 2. Temperature for the cooler located at the bar was measured at ~8C and 10C. Note: - It was noted on the temperature log sheet that on some days temperatures for the salad line cooler were recorded at >4C e.g. the evening before, temperature was recorded at 10C. However it appears that corrective actions were not taken. This was discussed with the owner. Please remind staff that if temperatures are recorded to be more than 4C, corrective actions should be taken and recorded e.g. re-checking the temperature and if temperature remains high i.e. more than 4C, further actions must be taken e.g. potentially hazardous foods should be moved to a cooler capable of maintaining at 4C or colder and the unit should be looked after prior to storing potentially hazardous foods again. Potentially hazardous foods must not be stored in the danger zone i.e. between 4C and 60C for more than 2 hours. After 2 hours, they must be discarded. This should be incorporated into the food safety plan. - Discussed that in-unit thermometers should be available so that temperatures of the cold holding units can be monitored by staff throughout the day. NSF-certified thermometers are recommended. - Observed house-made salad dressing stored in room temperature. pH was measured using pH test strip and it appears to be satisfactory for room temperature holding i.e. pH at <4.6.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher was not providing adequate amount of sanitizer. No chlorine was detected. 2. Low temperature glass washer was not providing adequate amount of sanitizer. Minimal iodine was detected. Please provide a service report once both the dishwasher and glass washer have been fixed. As a temporary measure, all dishes and glasses must be manually washed i.e. 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with chlorine at 100ppm 4) let air dry. 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1L of water. Discussed that step 1 and 2 can be done in the dishwasher/glasswasher but the final sanitizing step must be done in one of the warewashing sinks and all items must be air dried. Note: - The dishwasher technician came onsite at the time of inspection. It appears that there is a break in the sanitizer line for the dishwasher. - Discussed with owner that staff should be monitoring the sanitizer concentration for the dishwasher and the glass washer with chemical test strips to ensure adequate amount of sanitizer is being dispensed. Should a problem arise, it can be addressed in a timely manner.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some dry food items are still being stored in non food-grade containers. If using non food-grade containers, the food items should be stored in their original packaging or a food grade liner should be used. Otherwise food-grade containers should be used.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Seal around the doors for the salad line cooler is wearing out. This could compromise the unit's ability to maintain the temperature at 4C or colder. Please replace the seal around the doors.
- 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.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Observed a large roast cooling in the walk-in cooler at the time of inspection. Surface temperature was measured at ~36C to 41C. Reviewed cooling procedures with staff and suggested implementing a cooling log to ensure rapid cooling is achieved. Potentially hazardous foods must be cooled from 60C to 20C within 2 hours then from 20C to 4C within 4 hours to prevent bacterial growth or toxin production in the danger zone. Internal temperature of the roast may not be able to cool down rapidly enough. Therefore, internal temperature of roast should be checked with a probe thermometer to ensure rapid cooling is achieved. Please purchase a probe thermometer so that cooling temperatures of hot potentially hazardous foods can be monitored. NSF-certified thermometers are recommended.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Observed food debris on the meat slicer. The meat slicer was cleaned and sanitized thoroughly at the time of inspection. Please pay close attention to the blade protector and ensure that it is properly cleaned and sanitized. CDI - Corrected During Inspection. 2. Bucket of sanitizer for wiping cloths at the bar did not provide adequate amount of Quats (i.e. <200ppm was measured). Sanitizer was replaced at the time of inspection. 200ppm of Quats was measured. CDI - Corrected During Inspection. Note: - Soap and sanitizer (chlorine) solution should not be mixed to prevent neutralizing of the sanitizer. Chlorine test strip should be used to verify the sanitizer concentration.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Taco shells stored in a bus pan were not covered/protected from contamination. A plastic wrap is placed over the taco shells at the time of inspection. CDI - Corrected During Inspection. 2. Observed using non food-grade containers for food items. If using non food-grade containers, the food items should be stored in their original packaging or a food grade liner should be used. 3. Observed open bag of food items not stored in food grade pest proof containers.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a gap between the back door and the floor. This is an easy access point for pest. A door strip could be added to address this.
- 14.12 - The premises must be protected against entry of pests.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Ensure handwashing sink is easily accessible and blocked my stored items etc. Ensure batteries for automatic dispenser are working.
- 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 8.2 - Are there handwashing stations available?