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Station Inn Neighborhood Pub

1701 6 Ave Invermere BC V0A 1K0 · Restaurant - Food Service

12 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the large food storage containers are soiled and require cleaning and sanitizing. 2. Walls and flooring in the walk-in keg cooler are soiled and requires cleaning and sanitizing. 3. Shelving in some areas is damaged and requires repair/replacement. Shelving should be smooth, durable, easy to clean and impervious. 4. Flooring in kitchen is damaged and requires repair/replacement to be smooth, impervious, durable and easy to clean. 5. Some of the walls are areas of the ceiling in the kitchen are damaged and require repair. 6. Ice cappuccino machine is soiled and requires cleaning.
      • 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.
  2. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the large food storage containers are soiled and require cleaning and sanitizing. 2. Shelving, walls, and ceiling in the walk-in cooler is soiled and requires cleaning and sanitizing. 3. Some harder to reach areas of the premise require a deep clean to prevent the harborage of pests and contamination of food. Ensure to clean under and in behind equipment and shelves. Dishwashing area also requires a thorough cleaning. Some areas of the kitchen also require organizing to make the kitchen easier to clean. 4. Facility should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor. 5. Shelving in some areas is damaged/exposed wood finish. Shelving should be smooth, durable, easy to clean and impervious. 6. Some of the shelving used for food storage is rusted. Recommend shelving for food storage be smooth, durable, imperious, non-toxic, non-corrosive and easy to clean. 7. Wall in dishwashing area is separating. Walls should be smooth, durable, impervious and easy to clean. 8. Flooring in kitchen is damaged and requires repair/replacement to be smooth, impervious, durable and easy to clean. 9. Cooler used to store teas and coffee is soiled and requires cleaning. 10. Ice cappuccino machine is soiled and requires cleaning.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Provide paper towel from a dispenser at handwashing sink to help facilitate proper handwashing.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide iodine test strips to monitor sanitizer level in glass washer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some of the large food storage containers are soiled and require cleaning and sanitizing. 2. Shelving and ceiling in the walk-in cooler is soiled and requires cleaning and sanitizing. 3. Some harder to reach areas of the premise require a deep clean to prevent the harborage of pests and contamination of food. Ensure to clean under and in behind equipment and shelves. Dishwashing area also requires a thorough cleaning. Some areas of the kitchen also require organizing to make the kitchen easier to clean. 4. Facility should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor. 5. Shelving in some areas is damaged/exposed wood finish. Shelving should be smooth, durable, easy to clean and impervious. 6. Some of the shelving used for food storage is rusted. Recommend shelving for food storage be smooth, durable, imperious, non-toxic, non-corrosive and easy to clean. 7. Wall in dishwashing area is separating. Walls should be smooth, durable, impervious and easy to clean. 8. Flooring in kitchen is damaged and requires repair/replacement to be smooth, impervious, durable and easy to clean.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide iodine test strips to monitor sanitizer level in glass washer.
      • 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): An approved food grade sanitizer should be available in bar area to sanitize tables, counters, etc.
      • 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. The exterior of ice machine is soiled and requires cleaning and sanitizing. 2. Some of the large food storage containers are soiled and require cleaning and sanitizing. 3. Shelving in the walk-in cooler is soiled and requires cleaning and sanitizing. 4. Some harder to reach areas of the premise require a deep clean to prevent the harbourage of pests and contamination of food. Ensure to clean under and in behind equipment and shelves. Dishwashing area also requires a thorough cleaning. Some areas of the kitchen also require organizing to make the kitchen easier to clean. 5. Facility should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor. 6. Shelving in some areas is damaged/exposed wood finish. Shelving should be smooth, durable, easy to clean and impervious. 7. Wall in dishwashing area is separating. Walls should be smooth, durable, impervious and easy to clean. 8. Flooring in kitchen is damaged and requires repair/replacement to be smooth, impervious, durable and easy to clean.
      • 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.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Provide iodine test strips to monitor sanitizer level in glass washer.
      • 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): No iodine detected in glass washer. Container of iodine was empty. Had worker replace iodine container with a new iodine container. Rechecked iodine level in glass washer and found it to meet requirements. Corrected during inspection.
      • 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. Interior and exterior of ice machine is soiled and requires cleaning and sanitizing. 2. Fry cutter is soiled and requires thorough cleaning and sanitizing. This item should be cleaned and sanitized each day after it is used. 3. Walk-in cooler walls, flooring and shelving require cleaning and sanitizing. 4. Some harder to reach areas of the premise require a deep clean to prevent the harbourage of pests and contamination of food. This includes under shelving units and equipment and stand-up coolers/freezers. 5. Ventilation hood is soiled and requires cleaning. 6. Shelving in the bar areas requires cleaning. 7. Interior of some of the reach in coolers require cleaning and sanitizing. 8. Flooring in kitchen is damaged and requires repair/replacement to be smooth, impervious, durable and easy to clean.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some of the containers being used to store food are not approved for food storage use. The operator of a food premises must ensure that only food grade containers are used for food storage.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    8 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Observed partially cooked chicken breasts in the walk in cooler. Chicken must be fully cooked prior to cooling and placing in cooler.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Checked temperature of food items in coke cooler and found them to be 15°C. Potentially hazardous food items should be stored at 4°C or colder. 2. Observed sauces and condiments being stored at room temperature. These items may be displayed or held for service above 4°C and below 60°C, for no more than 2 hours, before which time, they must be used or refrigerated. If labelled with the time they were taken out of the cooler these items may be displayed or held for service at room temperature for more than 2 hours, items must be consumed within four (4) hours from the time they were removed from temperature control or discarded. 3. Large amount (3 containers) of parcooked fried were observed being stored at room temperature. These items may be stored at room temperature for no more than 2 hours, before which time they must be used or placed in the cooler. If labelled with the time they were taken out of the cooler these items may be displayed or held for service at room temperature for more than 2 hours, must be consumed within four (4) hours from the time they were removed from temperature control or discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Observed a large amount of sauce in a large container being cooled on counter. Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours. Methods of cooling were discussed with employee during time of inspection.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips not available for all sanitizers present (glasswasher, dishwasher, counter sanitizer spray).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Interior of ice machine is soiled and requires cleaning and sanitizing. 2. Fry cutter is soiled and requires through cleaning and sanitizing. This item should be cleaned and sanitized each day it is in use. 3. Walk-in cooler walls, flooring and shelving require cleaning and sanitizing. 4. Some harder to reach areas of the premise require a deep clean to prevent the harbourage of pests and contamination of food. This includes under shelving units and equipment and stand-up coolers/freezers. Some of the walls have dust accumulation and require cleaning.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Some of the containers being used to store food are not approved for food storage use. The operator of a food premises must ensure that only food grade containers are used for food storage.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan onsite.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Fries and fish are stored at room temperature throughout the day. These items may be left out at room temperature for a maximum of two hours then must be discarded. Suggested to operator that smaller portions be kept there for easy access. If items are labelled with the time that they were put at room temperature and the discard time, they may be kept out for a maximum of four hours, but this time label must always be visible. Fish and fries were made within the past 4 hours then discarded, so they were not discarded by the health officer at the time of inspection. 2. Sauces and dressings are stored at room temperature throughout the day. These items may be left out at room temperature for a maximum of two hours then must be discarded. If items are labelled with the time that they were put at room temperature and the discard time, they may be kept out for a maximum of four hours then discarded, but this time label must always be visible. Sauces to be put into the refrigerator at the time of inspection. 3. Left-hand side line cooler was measured at 10°C on the top of the inserts and 6-7°C in the drawers underneath. This unit temperature was turned down at the time of inspection to reach 4°C . 4. Thermometers must be available and visible in all coolers and refrigerators for monitoring temperatures.
      • 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): 1. An open container of pickles is stored on beverage ice in front of house bar. Since this container is open, it could easily spill or splash and contaminate the beverage ice. To prevent cross-contamination, these pickles should be stored in the refrigerator or on a separate bed of ice that is not used for beverages. 2. An open bag of carrots were being stored in the main cooler below raw meat products. Please ensure that ready-to-eat foods and raw meats are clearly separated or store ready-to-eat products on the top shelves and raw meats on the bottoms shelves. 3. Food items were observed stored in the upright coolers without any packaging or protection from contamination. All food products must be covered in refrigerators or within individualized drawers to prevent cross-contamination between food products.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A professional pest control company is being used to monitor and trap pests, but the premise requires an integrated pest management approach to prevent the harbouring of pests. Evidence of pests were observed during this inspection behind boxes in the dry storage room. *Repeat Infraction* 1. Floors in hard to reach areas have a build up of food debris and packaging materials. Ensure that floors are routinely swept and cleaned. 2. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed. *As a reminder, pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building.*
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some equipment on the premise requires a deep cleaning and sanitizing. This equipment includes a dust build-up on the fans in coolers, the potato cutter and the meat slicer. Please ensure that staff completely take apart and clean the meat slicer as a build-up of food debris was observed under the blade cover. 2. Electrical outlet cover was missing above the back prep. table. This outlet was accumulating dust and debris and is not easily cleanable. Please replace this outlet cover. 3. Observed food debris on knives stored on magnetic strip above prep table. These magnetic strips must only be used to store clean knives to prevent cross-contamination. 4. Observed storage of drill bits and other construction tools on knife magnetic strip. This strip must only be used to store clean utensils used for food service to prevent cross-contamination. 5. Dishwasher racks had a build-up of debris and were visibly dirty. These racks must be scrubbed to remove the film of debris. 6. A few fluorescent bulbs in the kitchen were missing the shatter-proof sleeves. Please install a shatter-proof cover on these bulbs to prevent the contamination of food or injury of employees if they are broken. Fluorescent bulbs contain mercury and are toxic when consumed, inhaled or touched once broken. 7. Screen on the air vent leading outside in the office area is broken and requires repairing to prevent the entry of pests.
      • 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.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Kitchen infrastructure is degrading in places. At the bar, the bare wood counters are chipping and paint on shelving units is peeling. All damaged surfaces must be repaired to be non-porous, smooth and easily cleanable. Bare wood must be sealed or be tight-grained/hard wood that is non-porous and smooth to the touch. 2. Shelving units in the main cooler are rusting on the top shelves. Please refinish these shelves to prevent rust from flaking off and contaminating food products. This will also allow for more effective cleaning of the shelving units if they are a smooth finish. 3. Observed non-food grade containers being used for food storage (large Tupperware containers). These containers are not approved for food storage and the plastic may contain chemicals that could leach into the food products. Use only food-grade containers for foods that are not wrapped or in their original packaging (food-grade containers will be labelled for food use). In the meantime, these containers can be used if a lining (wax paper or plastic wrap) is put down onto the surface of the container to protect the food or the food is in a package. 4. Observed hole in the kitchen floor by the flour storage shelf. All floor drains must be covered with a screen to prevent tripping hazards.
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Front of house bar handwashing station did not have paper towel at the time of inspection. Please ensure that all sinks have paper towel readily available in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  8. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Inserts of cut vegetables, cheeses, etc. were stored on a bed of ice for service. These inserts were measured at 10-13°C and are kept at this temperature for more than 2 hours. Ice level was low and was only keeping the bottom of the inserts cold. When using this refrigeration method, the inserts need to be fully immersed in the ice, the ice changed regularly, and only filled 1/2 way if the ice cannot be filled to the top of the insert. Stainless steel inserts will help keep the food cooler than plastic inserts. Operator may be required to use another refrigeration method if inserts cannot maintain a temperature at 4°C or less during the next inspection. *Repeat Infraction* 2. Pickles were being kept out at room temperature at the bar. Once opened, pickles are required to be refrigerated as per the manufacturer instructions.
      • 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): Facility did not have chlorine or quaternary ammonium (quat) test strips at the time of inspection. Please obtain these test strips to monitor dishwasher sanitizer concentrations and food contact surface sanitizer concentrations.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A professional pest control company is being used to monitor and trap pests, but the premise requires an integrated pest management approach to prevent the harbouring of pests. Evidence of pests were observed during this inspection. *Repeat Infraction* 1. Floors in hard to reach areas have a build up of food debris and packaging materials. Ensure that floors under bar, under pop machine in dry storage room and under counters in the kitchen are swept and cleaned 2. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed *As a reminder, pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building.*
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Some equipment on the premise requires a deep cleaning and sanitizing. This equipment includes the fans in coolers, potato cutter, meat slicer and ice machine. 2. Kitchen infrastructure is degrading in places. At the bar, the bare wood counters are chipping and paint on shelving units is peeling. All damaged surfaces must be repaired to be non-porous, smooth and easily cleanable. Bare wood must be sealed or be tight-grained/hard wood that is non-porous and smooth to the touch. Ceramic tiles are used on a beam in the kitchen. These tiles appear to be peeling off the wall and some are broken. These tiles pose a risk to employees and open food containers if they fall and shatter. Please put a plan into place to address these infrastructure concerns.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection. Please complete a sanitation plan that includes types of cleaning chemicals used, required concentrations, equipment cleaning procedures and frequency. This plan should also include any pest control measures taken on the premise. A sanitation plan template was provided to staff during the inspection. *Repeat Infraction*
  9. Monitoring

    7 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): 1. Large roasts being cooled whole on the counter. Whole large roasts in the cooler as well. Large portions of meat must be cut into smaller portions so the interior temperatures are able to cool from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Ensure large pots of soup/gravy are put into smaller, shallow containers for cooling. Ice baths can also be used.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Inserts full of cut veggies, cheese, etc. on bed of ice. These are left out for more than 2 hours. Ice level was low and only keeping the bottom of the inserts cold. If using this method to keep foods cool, the inserts need to be fully immersed in the ice and the ice changed regularly. Don't fill inserts full, keep smaller portions in them and re-fill from the cooler when empty. Stainless steel inserts will help keep the food cooler than plastic inserts. Operator has plans to purchase another prep table/cooler unit. Cooler temperatures acceptable. Thawing done in cooler.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. There was no sanitizer available for use in the kitchen. Staff had to open a box to get a new container of concentrated Quats and then proceeded to mix it too strong (>400ppm) There must always be sanitizer for use in the kitchen and serving area. Approved sanitizers are 200ppm Quats or 100-200ppm bleach solution. Ensure mixing instructions are included in your sanitation plan. 2. The potato cutter had heavy layer of dried food debris on it. This must be cleaned and sanitized after each use. ***REPEAT INFRACTION*** 3. Multiple wiping cloths were left out on the counter. Wiping cloths must be single use or kept in a bucket of sanitizer solution when not in use. Ensure the cloth is only used for food contact surface sanitizing. If using a bucket, the solution must be changed every 2 hours or sooner if visibly soiled. Use new cloths each time the solution is changed. ***REPEAT INFRACTION*** Cloths must not be used under cutting boards. Chemical dishwasher has acceptable concentration of bleach. Glass washer acceptable.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Many foods in the coolers were uncovered.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The facility is in need of a good ,deep cleaning. Heavy grease build up behind fryer and grill. 2. Fan in the walk in freezer needs cleaning.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4J - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan. Food safety plan must be completed by Feb. 27/17 as this is a repeat infraction. Template provided.
      • F3.7A - Operator must have on site a written 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.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan. Sanitation plan must be completed by Feb. 27/17 as this is a repeat infraction. Make sure to include proper mixing instructions for sanitizers. Template provided.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    5 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Low temperature dishwasher was measured at ~50ppm. chlorine. A sanitizer must be used to ensure equipment, utensils and tools achieve adequate sanitizing. Ensure the dishwasher is functioning as intended with the minimum concentration of 100ppm chlorine sanitizer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): This is a repeat infraction. The french fry cutter has significant amount of food debris. Ensure it is adequately cleaned and sanitized after each use, or if used continuously, cleaned and sanitized every 2 hours.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel was not available for drying hands at the handwashing station. Paper towel is required as the the wiping action helps to physically remove bacteria from hands and helps reduce overall bacterial counts. A new paper towel roll for the dispenser was installed at time of inspection.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The food safety plan was not available at the time of inspection. Ensure this document is readily available to staff, kept on-site, and up to date.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The sanitation plan was not available at the time of inspection. Ensure this document is readily available to staff, kept on-site, and up to date.
  11. Monitoring

    4 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Large containers of soup sitting out on back counter cooling. Temperatures measured 46-52°C. All food must be cooled as quickly as possible and must go from 60C-20°C in 2 hours and from 20°C-4°C with in 4 hours. Cooling is best done in smaller, shallow stainless steel containers with intermittent stirring. Placing containers in an ice bath will aid in rapid cooling as will stirring with an ice wand. *Improper cooling is one of the top causes of food borne illness* Soups placed in ice bath during inspection
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1. One cook washed his hands and then tapped them on the inside of the sink to get the excess water off and turned off the taps with his hands, therefore contaminating his hands 2x after washing them. Ensure taps are turned off with paper towel so hands do not get re-contaminated. 2. Advised the cook to remove all rings while at work as hands can not be properly cleaned if wearing rings. CDI 3. Need hand soap at handwash sink in bar area, at time of inspection dish soap was being used.
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • 5.2 - Employees must exhibit cleanliness and good personal hygiene.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Chemical dishwasher had no sanitizer at time of inspection. Chlorine bottle was empty. Please obtain chlorine test strips and test the dishwasher at the beginning of each day to ensure chlorine concentration is 50ppm. Please record this daily in a log book. CDI 2. The french fry slicer has significant food debris on it. Ensure this is cleaned and sanitized after each use, or if in continuous use it must be cleaned and sanitized every 2 hours. 3. In the bar area the sanitizer bucket was a mixture of sanitizer and soap. Ensure the bucket contains an approved sanitizer only (bleach or Quats) - do not mix soap with it. When tested the bucket had 0 sanitizer left in it. The spray bottle had a Quats sanitizer that appeared to be quite strong - when using a Quats sanitizer ensure the manufacturer's mixing directions are followed. 4. Wiping cloth in the kitchen was left out on counter and was used to clean the fridge, wipe hands, clean the cutting board etc. The wiping cloth must be single use or kept in a bucket of sanitizer solution when not in use. Ensure the cloth is only used for food contact surface sanitizing. If using a bucket, the solution must be changed every 2 hours or sooner if visibly soiled. Use new cloths each time the solution is changed.
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. The white cutting board on the prep table is worn and grooved. This should be replaced so proper cleaning and sanitizing can occur. 2. The floor under the grill/fryer and prep tables has build up of grease and food debris. This area must be cleaned on a much more regular basis. 3. The ventilation hood has visible grease build up and requires more regular cleaning. 4. The booster by the dishwasher and adjacent to the cooking area is missing a protective cover, this has allowed it to become very greasy and dirty, ensure this is cleaned and the cover is replaced so it is easier to clean. 5. The back door to the kitchen was open throughout most of the inspection - the screen door was eventually closed. Ensure the screen door is always used to prevent the entry of pests. CDI Ensure all hard to reach areas are cleaned and sanitized on a more regular basis.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
  12. Monitoring

    0 infractions