Starhouse
854 Trans-Canada Hwy S Cache Creek BC V0K 1A0 · Restaurant - Food Service
9 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep table cooler: 7 C. Unit is not working. Operator uses ice water bath to chill inserts. Keep only small portions of foods in this unit and ensure they are used up within 2 hours. Walk-in cooler: 4.6 C; 2 door glass front cooler: 4.2 C; hot holding (rice cookers): 65 C+. Steam table at front buffet was not in operation at time of inspection.
- 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): No test strips available onsite. Operator does have a probe thermometer to check food temperatures.
- 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?
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Final rinse temperature at dish level observed at 49 C using a maximum registering thermometer. Temperature at dish level must reach 71 C for proper sanitizing. Dishwasher requires servicing to ensure proper rinse cycle temperatures can be maintained. Digital display for dishwasher needs to be repaired. In interim, operator will use manual washing method at two compartment sink. Wiping cloths / buckets using chlorine sanitizer: 200ppm.
- 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): 1) General cleaning needed in kitchen to remove spilled foods, grease and soil/dust accumulation. Particular attention is needed to clean high touch surfaces (e.g., door handles and equipment surfaces, light switches) 2) Replace damaged ceiling tiles above hot water tank 3) Provide shelves for outside storage shed and ensure all foods are stored up off floor 4) repair/replace chest damaged chest freezer lid 5) ensure all foods are covered to protect from contamination 6) clean canopy and filters over cookline equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available onsite
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's certificate expired in 2023.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The cold holding unit for sliced cooked meat products was operating at 14°C. Probe thermometer confirmed temperatures at 13-16°C. Corrected During Inspection (CDI), • As there was possible temperature control abuse, with risk of pathogen growth the operator was order to discard the food items in this cold holding prep unit. • EHO verified were discarded into garbage bins and thrown out. Operator was instructed to not use this unit until it can be verified to be holding cold temperatures (≤4°C). Also ensure that all freezers and coolers have thermometers present.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • Operator was having issues with hot water tank, was not filling tank up to full with hot water, resulting in longer time for hot water to be generated. Operator had already called plumber and parts are coming in. • Operator is heating water and cooling it to handling temperatures for formulating and cleaning use. Required Corrective Actions: • Please ensure you are monitoring the hot water tank, if hot water not producing enough hot water, this might result in closure of facility.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Operator provided Chinese language copy to complete and send for verification.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Facility in general is not well cleaned and has evidence of rodent activity in the following places: [1] Near and around dried goods bins stored underneath a stainless steel work table near walk in cooler. This area requires routine deep cleaning to remove caked on flour and dried food material. Baited traps are required to monitor rodent. [2] Outside dried storage shed. Routine cleaning between large flour/ rice bags is required to prevent food scraps being left for rodent. Again, baited traps are required to monitor rodent. A routine cleaning plan NEEDS to be established and approved by Interior Health to address these cleaning deficiencies. Please submit this to me via email.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solutions for staff not available during time of inspection. At the time of inspection, one staff was frying and the other was cutting meat on cutting board. Sanitizers are needed to sanitize work areas between tasks. Please have prepared sanitizers available at the start of shift. Sanitizers mixed during inspection.
- 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): [1] Lights in kitchen are still not protected from contamination. Operator explains that LED lights have been purchased but still awaiting for electrician to come to install them. Please install as soon as possible. [2] Multiple areas in the facility require better cleaning to prevent the occurrence of a rodent infestation. These include: 1. Behind chest Freezers 2. Behind coolers 3. Behind cooking equipment 4. Stainless steel work stations 5. Outdoor dried storage shed behind/ between dried goods bags
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand sink faucet is in disrepair and currently uninstalled. Operator explains that the part has been ordered but is awaiting for delivery. Please continue to remind staff to wash hands in the only other available sink by the dishwasher. Hand washing must be done to prevent cross-contamination.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): *Repeat infraction: As discussed, please construct a sanitation plan detailing areas to be cleaned and on what days, weeks, and months. This can be written in Chinese as well. As long as staff are aware of which areas to clean and when.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler containers containing chopped food items were observed sitting in water at 17 C. Operator explained that foods were only out for close to a couple of hours and they were being added to fryer. Please remember that chopped vegetables and meats are both potentially hazardous foods and must be stored at 4 C at all times. If facility is unable to maintain 4 C consistently at the food level in the containers through keeping containers in a mixture of ice and water (ice/water mixture should embrace the full volume of foods in the containers), then it is signalling the need for the installation of a mechanical prep cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Cooked wontons in the cooler were observed being stored in a strainer. Foods need to be protected from contamination at all times and contained in a sanitary manner. Ensure to have a bowl placed underneath, as well cover the top so that contamination cannot get to the product.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temperature dishwasher was observed without a maximum registering thermometer or thermal paper for monitoring to ensure the dishwasher is capable of reaching 71C at plate level. Unless there is evidenced yearly maintenance and calibration frequency of this equipment, the daily monitoring of temperatures reached at plate level is important. Not only temperature logs, but also a calibration log for stem thermometers should be available to evidence that temperatures are monitored and accurate/reliable.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Various hard-to-reach, but visible areas in the food preparation area (walls; ceilings; areas around dishwashing and woks) require more frequent and more thorough cleaning. Please adjust your cleaning schedule. [2] Moist wiping cloths were observed left of various surfaces and then later placed in a mixture of detergent and bleach. Please remember that moist wiping cloths act as incubators to germs at room temperature and between uses they should always be stored in a sanitizer solution of sufficient concentration. Never mix sanitizer with other chemicals as the germ killing power of sanitizer is being neutralized. [3] Spatulas used for the dispensing of cooked rice were observed sitting in water at room temperature. This practice is unsafe; please ensure that once the ice is melted, both containers and spatulas are cleaned with the 3-step-dishwashing-method and then placed in a mixture of half-ice/half-water.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit not displayed; however, decal was observed placed on another permit. Operator didn't know where the permit was. Permit will be replaced; please be sure to place the pink decal on the permit that arrives by mail. You need to keep the permit and each April place the new decal on top. They need to be always displayed visible to the public.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan needs to be kept on site accessible to all staff (and not at home).
- 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): Sanitation Plan needs to be kept on site accessible to all staff (and not at home).
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Prep cooler food and air temperatures at 7°C. Adjust to 4°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning items identified in previous inspection have not been completed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): This is a multiple repeat infraction with respect to cooling of the food while being exposed to a room temperature: - cooked rice was placed for cooling in a perforated dish at room temperature. The internal temperature of cooked rice was at 40°C and the operator stated that the food was placed for cooling for an app. 1 hour of time. The rice was transferred into a shallow stainless steel pan and placed within the refrigeration unit for further cooling. There is a prominent section describing the proper cooling practice posted in the operator's native language, on the fridge door, for him to be able to follow. Therefore, this infraction should not be repeated in the future as the information is available. The cooling practice is equally applicable to all deep fried items (prawns, chicken, pork, etc.), as well as cooked rice.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The facility has seen great improvement with respect to the facility maintenance. Many items not associated with the food facility were removed from the facility. Still outstanding: - the area around the hot water tank needs to be cleaned/sanitized - top of the chest of freezer needs to be cleaned/degreased to eliminate the black gummy layer - double door refrigeration unit needs to be cleaned/sanitized from inside - walls need to be dusted and cleaned - table top refrigeration unit is to be emptied and cleaned after every shift - soiled caulking around sink is to be replaced - exposed wood needs to be painted or replaced with water impermeable material
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Operator is to keep facility clean in all hard to reach areas and to not use chemical pesticides.
- F3.4B - 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.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4H - Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F3.4I - Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F3.4J - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Potentially hazardous food intended for further cooking (i.e. sprouts, meat, eggs, cut vegetables, etc.) are kept on the counter exposed to a room temperature. Potentially hazardous food needs to be stored at 4°C/40°F or less at all times. It was discussed at the time of the inspection that food can be kept in an ice bath as a temporary measure until mechanical refrigeration is in place according to the Sec. 14(2) of the Food Premises Regulation. ****Mechanical refrigeration needs to be in place by January 31, 2017.*****
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All food needs to be kept below 4°C/40°F or above 60°C/140°F. Food needs to be covered, labelled, and dated. Food is to be stored in a food grade containers. Food from an open can needs to be transferred into a food grade container.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.2 - Is the contact information the same?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Facility requires deep cleaning throughout and removing all items incompatible with the food facility.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template provided.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template provided.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?