Sir Bob's Fish & Chips
3015 MacKenzie Ave N Williams Lake BC V2G 1P5 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Raw fish was found sitting on the shelf above ready-to-eat products in the stand up cooler. Corrective Action: Keep all raw meat products stored separately from all ready to eat products.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Ready to eat products stored below raw fish in the stand up cooler. Corrective Action: Re-arrange the cooler and ensure that all raw meat products are stored separately from ready to eat products. The following options are acceptable: • Store raw meats on the bottom shelves below any other ready to eat products. • Store raw meats in a separate cooler. • Store raw meats on there own shelving, which is completely separate from any ready to eat products.. F1.7D: Sanitizer solution was not being used during the inspection. Facility is using "Microban 24-hour multi-purpose cleaner", which is not a product that is safe for food contact surfaces according to the manufacturers specifications. Corrective Action: Acquire a new sanitizer solution that is safe for food contact surfaces. Test strips will need to be acquired in order to ensure the products are reaching the required concentration. • Quaternary Ammonium Product (QUATS) - mixed at a 200ppm concentration • Household Bleach (not lemon scented) - mixed at a 200ppm concentration Ensure sanitizer solution is being used multiple times throughout the day. Especially after surfaces have come in contact with raw meat products. Potentially harmful microorganisms can easily spread from food contact surfaces to food and create a risk for food borne illness.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross 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): F2.3A: EHO could not verify the operation of the dishwasher. Please ensure it is being routinely monitored and tested in order to ensure dishes are being properly sanitized. F2.3D: Facility did not have a sanitizer that is safe for food contact surfaces. Corrective Action: Acquire a new sanitizer that is safe for food contact surfaces. • Quaternary Ammonia Product (QUATS) - mixed at a 200ppm concentration • Household Bleach (not lemon scented) - mixed at a 200ppm concentration
- 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): F2.5A: Cardboard placed on shelving unit underneath utensils and equipment. Corrective Action: Remove the cardboard and re-seal wood shelving if required. Please ensure all hard to reach corners, floors, and walls are frequently washed. F2.5B: Large amounts of grease located underneath the deep fryers. Corrective Action: At this time the operator is using lids from old containers and paper towel to soak up the grease. These items need to be changed over nightly and all grease must be removed at the end of each day. If this is not feasible then other mitigation strategies must be applied in order to remove the grease pooling underneath the equipment. If equipment is broken and causing leaks, please ensure it is replaced.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Operator did not have a Food Safety Plan on-site. Corrective Action: Fill out the Food Safety Plan template provided by the EHO and ensure that it is available and accessible on-site at all times.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Operator did not have a Sanitation Plan on-site. Corrective Action: Fill out the Sanitation Plan template provided by the EHO and ensure it is available and accessible on-site at all times.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected during inspection: Gravy measured 50°C during inspection, crock pot was turned up and gravy temperature raised to 60°C. Gravy is heated on stove to 74°C then held at 60°C in a crock pot.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Corrected during inspection: Discussed proper hand washing with operator. Observed operator handle raw fish, they proceed to prepare burgers without properly washing hands with soap.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cardboard was placed on all shelving units. Cardboard must be removed so that shelves are non-porous and easily cleanable.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Corrected during inspection: Handwashing station was not supplied with liquid hand soap. Operator supplied handwashing sink with hand soap during inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Entire kitchen needs cleaning.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All chest freezers require defrosting. Caulking is required around the handwashing sinks in both public washrooms.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions