Smitty's Pancake House
7-441 Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Handwashing sink was not accessible upon arrival. Corrected During Inspection: The bucket in the sink was removed and the handwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Coldstream cooler (at server station): 5.3 C walk in cooler: 4.4 C; prep cooler (drawer): 3.9 C; beverage cooler: 2.5 C. Freezers were satisfactory. Hot holding unit was not in use at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Various open containers of food noted in walk-in cooler. Some foods stored at floor level - should be stored 15 cm off floor.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Old equipment and supplies limit access in dry storage area. These should be removed if no longer in use. Can opener needs cleaning and should be cleaned and sanitized routinely after use. Fans, covers and ceiling in walk in cooler need cleaning Air vents above cooking area need thorough cleaning Some cleaning needed behind cookline equipment
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk-in freezer for the restaurant was not operational for an unknown amount of time. Operator did not inform EHO of the issue, and the facilities temperature logs did not show that the freezer had a problem. Unable to determine the details of the freezer breakdown - food may have been time/temperature abused. Operator voluntarily discarded food.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher unable to dispense sanitizer. No appropriate alternative dishwashing method provided. All dishware and equipment will need to be rewashed and sanitized.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Operator stated foods are thawed sitting in cold water - this is not an approved thawing method. Education provided.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler was found at ~13°C. Food must be kept out of the temperature danger zone to prevent bacteria from multiplying rapidly. Staff were unsure how long food had been in cooler. Operator voluntarily discarded product. Facilities temperature log was not being completed. When it was completed it was found to be 8°C. This is an issue as it is within the temperature danger zone. Staff were unsure of when the log was filled out and what had been done to resolve the issue.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At time of inspection observed kitchen staff using gloves. Over the duration of my inspection, staff member did not change their gloves or wash their hands. When they did take their gloves off, they were placed on a food contact surface, and hand hygiene was not performed. Gloves can pick up bacteria, viruses, and other pathogens. If gloves are not changed frequently, or are set down on contaminated surfaces, these pathogens can be transferred to foods. Gloves are not a substitute for hand hygiene, and proper hand washing must still be done.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips not available to test for correct concentration of chemical sanitizer, which is essential to ensure proper sanitation.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Mechanical dishwasher not dispensing bleach sanitizer. Facility prepared a sanitizing bath for dishes until this can be addressed. F2.3C: Observed dirty utensil placed in sanitizing bucket. Excess food debris from utensils placed in sanitizer can quickly inactivate sanitizer.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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: Wood shelf in kitchen area is peeling / cracking / damaged. All surfaces must be intact and made of easily cleanable materials. F2.5C: Observed soiled/dried wiping cloth on the cooking line. Wiping cloths must be stored in sanitizing bucket to prevent buildup of bacterial growth on towel and allow for proper sanitation.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat infraction. EHO to provide template.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Repeat infraction. EHO to provide template.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At time of inspection, no test strips on site for quat sanitizer used on surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At time of inspection, no food safety plan available on site. This is a repeat infraction and needs to be completed ASAP.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At time of inspection, no sanitation plan available on site. This is a repeat infraction and needs to be completed ASAP.
- F2.1 Does the facility have proper monitoring supplies?