Silverado Cafe & Pizza Parlour
309 5th Avenue, Stewart, V0T1W0 · Restaurant
3 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 105 - Remote Inspection
- Observation: A follow-up remote inspection of this premises was conducted by phone on 11-10-2024. The operator completed a Food Premises Self-inspection Checklist and images of corrections requested in the initial inspection along with any requested supporting documents were supplied to the environmental health officer through email. An on-site inspection was not conducted by the environmental health officer.
- Corrective Action: N/A
- 105 - Remote Inspection
- Initial Inspection
8 infractions
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: No valid permit was observed at time of inspection while the premise was operating.
- Corrective Action: A person must not operate food premises unless (a) the plans and specifications for the premises have been approved, b) the premises are constructed and maintained in accordance with the permit issued under that section.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. Observed a large metal coffee within the pizza flour at time of inspection. Scoop handles must be kept free from the product to prevent hand contact and contamination.
- Corrective Action: Operator prohibited from using metal container as a scoop for the flour. Operator to use food safe scoops in place of bowls or other containers to transfer ingredients
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Observed heavy build up if food debris, dirt and debris on kitchen stove and heavy build up of grease on ventilation hood vent. Build-up of food debris, dirt and grease can facilitate the growth of bacteria, which can contaminate food products resulting in potential foodborne illness.
- Corrective Action: Operator to remove debris, clean and sanitize the equipment thoroughly to reduce the potential of microbial growth, and risk of cross-contamination into food products overall risk of potential food borne illness. Operator to provide environmental health officer with images of equipment cleaned to ensure compliance with British Columbia's Food Premise Regulation.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Observed multiple areas within the food premise where old food debris, dust and grime have accumulated. Build-up of
- Corrective Action:
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Environmental Health Officer observed large preparation counter surface worn down to the wood material. Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
- Corrective Action: Operator to refinish surfaces to provide a durable easy to clean surface to prevent microbial growth and food contamination resulting in potential foodborne illness.
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: (CORRECTED DURING INSPECTION) Cleaning chemicals are stored with food items. Environmental Health Officer observed various cleaners and degreasers stored on a cart where food items were stored. Accidental contact, fumes and spills can contaminate foods resulting in chemical contamination resulting in potential foodborne illness. Environmental Health Officer observed the operator remove the chemicals from the food cart and place into an area away from food preparation, processing within the food premise.
- Corrective Action: Operator to ensure that all chemical stored within the premise are in a safe and secured location, away from food products.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: No accurate indicating thermometers were observed within the rear freezers and two preparation fridges within the premise. Accurate indicating thermometers insure potentially hazardous foods are stored at the required cold-holding temperatures to prevent microbial growth in food products which can result in food contamination resulting in potential foodborne illness.
- Corrective Action: Operator to purchase, install accurate indicating thermometers are within all refrigeration and freezer equipment within the facility to ensure cold-holding temperatures are maintained and food products are maintained at internal temperatures between 0C and less than 4C in refrigeration equipment, and less than -18 C in freezers, respectively.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Environmental Health Officer observed paper towel stored inadequately at the hand washing station, permitting contamination to clean paper towels. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Environmental Health Officer observed the operator place a temporary paper towel dispenser at the handwash station to ensure clean paper towel is dispensed in a manner that is free from potential sources of contamination.
- Corrective Action: Operator is to ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Operator is to purchase and install adequate soap and paper towel in dispensers at the handwash station within one month of the inspection date and provide images to the environmental health officer to ensure compliance with British Columbia's Food Premise Regulation.
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]