Silver Hills Guest House
29 Squaw Valley Rd Lumby BC V0E 2G6 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: A probe thermometer is not available. Corrective Action: Provide one or more NSF-certified digital probe thermometers. It is recommended that the thermometer is waterproof and have a max/min memory function so it can be used to monitor the interior temperature of the mechanical dishwasher (to maintain 71°C or hotter at the dish surface).
- 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): F2.3A: The digital display on the mechanical dishwasher reads "add detergent" and "add rinse aid." This may indicate that the chemicals are not entering the dishwasher. Corrective Action: Confirm that both detergent and rinse aid are entering the dishwasher at the required amounts during operation. If not, have the unit repaired or serviced so the feed system is working correctly. Ensure all error messages are recognized, respond accordingly. Inspect sanitized items to ensure dishwashing was effective.
- 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): F2.5A: Some knives are in poor condition. Corrective Action: Safely discard the damaged knives.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 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): F1.6(1): Tomato-based sauce in sealed, unlabeled jars is stored at ambient temperature in the dry storage room. Shelf stability has not been verified. The preparation method and intended use is unknown. Corrective Action: Discard the product. Canning processes must be reviewed by the Environmental Health Officer. Do not produce canned food until this occurs. F1.6(2): Some food made onsite is stored under refrigeration in unlabeled jars. Product information is unavailable. Corrective Action: Label all complex food products and ensure their identity and preparation method can be described. Provide info on the products observed. F1.6(3): Salsa in the walk-in cooler is labeled as 2023. Corrective Action: Discard the outdated product.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. They must be intended for use in food premises and have a test range of 10-200 ppm.
- 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): F2.2B(1): There are gaps around the air conditioning units. Corrective Action: Seal the gaps to exclude insects. F2.2B(2): The window screen at the left sink is bent, leaving an opening at the window frame. Corrective Action: Alter or replace the screen so it is secure to the frame and properly sealed.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Find or develop a Food Safety Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure strips are designed for use in food premises and have a test range of 10-200 ppm. F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain NSF certified probe thermometer for use onsite. F2.1B(2): No thermometer present in domestic steel fridge. Corrective Action: Obtain NSF certified refrigerator thermometer for domestic fridge.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): F2.2B: Gap visible under screen door at front entry. Corrective Action: Install door sweep at screen door to seal the gap and prevent pest entry.
- 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): F2.3D(1): Manual sanitizing step does not occur for all equipment and utensils. Corrective Action: Clean and sanitize all food contact surfaces. For manual ware washing, fill clean sink basin with 100-200 ppm chlorine solution. After wash and rinse steps, immerse clean items for 2 minutes and air dry in a clean place. F2.3D(2): Sanitizer solution in spray bottle measured above 200 ppm chlorine residual. At elevated concentrations, chlorine bleach will not dissipate and requires a rinse step. Corrective Action: Discard strong solution. When operating, prepare sanitizer solution at 200 ppm chlorine residual (5 mL of 5.25% unscented household bleach per liter of water). Change spray bottle solution daily.
- 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): F2.5C: Wiping cloth suspended over oven handle. Cloths must be stored in a sanitary manner. Corrective Action: For continual-use cloths, prepare sanitizer solution at 200 ppm in an open container. Keep cloths immersed in solution during operation. Soak for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5D: Some sanitizer spray bottles are unlabeled. Corrective Action: Label all spray bottles to indicate their contents.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Handle of plastic knife is wrapped in duct tape. This material is not suitable for food contact. Corrective Action: Discard or remove taped plastic knife from the premises. Replacement utensils must be smooth, non-absorbent and cleanable.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.1 Does the facility have proper monitoring supplies?