Status Nightclub Vernon
2900 29 Ave Vernon BC V1T 1Y7 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Glass decanter bottles are cleaned but not sanitized. Corrective Action: Sanitize cleaned bottles by fully immersing in 100-200 ppm chlorine solution (2.5-5 mL unscented household bleach per litre of water) for at least 10 seconds. Ensure all inside and outside surfaces are in contact with sanitizer. Let the bottles air-dry in a clean place afterwards. The existing Quat sanitizer dispenser is no longer functional. The operator has already arranged for a replacement, good.
- F2.3B Manual dishwashing procedure 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: The large ice scoop is in poor condition. Corrective Action: Remove the damaged item from the premises. F2.5K: Bar ice scoops are stored in contact with bulk ice between uses. Corrective Action: Store the scoops in clean, designated containers/holders outside of the ice wells to prevent contamination. Observed a disposable glove secured with elastic around a section of the p-trap at one hand sink in the lower bar. Advise the health officer on the reason for this spot repair. Continue to clean in hard to reach areas as required.
- 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.
- F2.5K 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): F2.6B: Golf tees are used as stoppers for bottle pour spouts. Corrective Action: Remove the golf tees. If stoppers are required, obtain new stainless steel pour spouts with attached caps.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse cycle of the glasswasher was measured at 10 ppm chlorine residual at the dish surface. Solution in the sanitizer jug is colourless. Corrective Action: Provide new sanitizer so the rinse cycle achieves a minimum of 50 ppm chlorine. Monitor sanitizer levels. One glasswasher is not functional. If there is no intent to operate the unit, arrange for it to be removed from the premises at the earliest convenience. F2.3D: Sanitizer solution from the dispenser was measured at 500 ppm Quat residual. Corrective Action: Service the dispenser so sanitizer solution is provided at 200 ppm Quat or at the concentration required by the manufacturer.
- 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): F2.5B: One section of the end cap finish for the lower bar countertop is missing. Corrective Action: Refinish the counter to provide an intact end cap for the front edge. Inspect hard to reach areas and remove dust, debris, and loose items as needed.
- 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): F2.6B: Golf tees are used as stoppers for bottle pour spouts. The item is not designed for this purpose. Inadequate sanitize frequency. Corrective Action: Sanitize the tees and their container(s) daily. Discard damaged ones. Bottle pour spouts with proper caps (i.e. attached rubber dust cap) should be obtained.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Rusty screw inserted through plastic sliding doors of ice machine, intended as a handle. Screw can physically contaminate ice if it becomes dislodged. Corrective Action: Remove screw from the door panel and discard.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Small gap visible at the bottom-right of the rear service door near the laundry area. This can permit pest entry. Corrective Action: Apply weather stripping or like material to seal the gap and eliminate visible daylight.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitizing rinse from both mechanical glasswashers measured at 0 ppm chlorine residual. Sanitizer is not being dispensed. Corrective Action: Repair or service both glasswashers so the sanitizing rinse achieves a minimum of 50 ppm chlorine residual. F2.3B: Inadequate manual ware-washing procedure for the large ice bin. Corrective Action: Prior to reopening, clean and sanitize the ware-washing stall (repurposed shower). When not washing an item, keep the curtain drawn. Obtain an additional clean plastic container large enough to hold the ice bin (i.e. bussing tray). Place this container on the floor next to the ice machine (on, or in place of a wood riser). Wash the ice bin as follows: • Scrub with warm water and detergent in stall • Rinse with warm running water in stall • Place bin inside clean, sanitized holding container (grey bussing tray) on black cabinet • Wipe dry with single-use paper towel • Transport clean ice bin to the second storage container next to the ice machine • Spray down or wipe ice bin and storage container surfaces with sanitizer at 200 ppm Quat • Allow bin and container to air dry before adding ice Avoid direct contact between the ice bin and the stall. Wash and sanitize in this manner daily, or more often as needed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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): F2.5J: Light fixture above ice machines does not have a protective cover. Corrective Action: Install a shatterproof cover or shatterproof bulbs in the noted light fixture. F2.5K: Dust and debris observed inside ice scoop storage container on top of ice machine. Corrective Action: Wash and sanitize ice scoop and its container daily. NOTE: Prior to reopening, ensure all utensils, glassware, surfaces and equipment are cleaned and sanitized, including all interior surfaces of both ice machines.
- 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): F2.6F: Section of finish material at front edge of the hand sink counter in the lower bar is missing, exposing bare wood. Corrective Action: Install finish material over the exposed section so the counter edge is smooth, non-absorbent, and easy to clean.
- 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): F2.7C: Paper towel is not provided in the dispenser in the staff washroom. Observed loose paper towel roll stored on washroom counter. Corrective Action: Install clean paper towel in the existing wall-mounted dispenser in the staff washroom.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer being dispensed from the glasswasher at the upper bar. There may be an air bubble in the line. All glasses must be washed using the other glasswasher until it is fixed. Actions required: • Operator to get glasswasher fixed so it dispenses a minimum of 50 ppm chlorine for effective sanitizing action. Please email EHO a copy of the report and a picture of a test strip showing that the chlorine is at least 50 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometer(s) required for upper bar cooler.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3G-1 Spray bottles measured to have no Quats sanitizer at the time of inspection even though operator stated they were just refilled directly from the dispenser. Tested Quats solution coming out of the dispenser at the time of inspection and it was found to not be dispensing the required 200 ppm concentration. Service technician was called during the inspection. F2.3G-2 Bucket for storing ice scoop and buckets for transporting ice are too large to fit inside the glass washers for proper cleaning, rinsing and sanitizing. Operator was unsure how buckets were cleaned and sanitized by staff. With the addition of the new low temperature mechanical dishwasher (for the food service) it was checked to see if the buckets would fit inside the dishwasher for proper warewashing, however the buckets are too tall to fit inside the dishwasher. • Chlorine and Quats chemical test strips available onsite - good. • Upper and lower bar mechanical glass washers were measured to have the required 50 ppm chlorine sanitizer at the time of inspection - good.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.3A Changes to the facility occurred and plans were submitted after the facility was renovated (plans received for record purposes only - no health approval stamp received PRIOR to construction).
- F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4F Bucket used to store the ice scoop was found to not be made of a food grade plastic (Home Depot bucket). These types of containers are not made from food grade plastics and have the potential to leech noxious or toxic substances from the plastic into food. F3.4L Daylight is visible around and under all exterior doors to the facility. Please install door sweeps and weather stripping to prevent entry of pests. F3.4M Originally found out of compliance on 21Oct2015: Facility is lacking proper warewashing equipment to properly be able to wash, rinse, sanitize and air dry any equipment or utensils that do not fit through the glass washers. Operator was to install a 2-compartment sink that is sized large enough to fully immerse the largest piece of equipment. This was a lower priority item that is to be completed in the near future. **** Note: with the addition of the food service onsite, which has a low temperature mechanical dishwasher installed as part of its equipment, this requirement to install a 2-compartment sink for warewashing is no longer required as long as the dishwasher is always accessible by the nightclub to wash, rinse and sanitize any equipment or utensils that do not fit through the glass washers.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4L - The premises must be protected against entry of pests.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5A Hands-free handwashing station on left in women's washroom was not functional at the time of inspection (battery may be dead). **** It was observed that the sink near the upper bar glass washer has the hot and cold water line reversed - i.e. the hot tap is cold water and the cold tap is hot water.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. If food safety plan cannot be located a new plan is required to be completed (see below for details). Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- 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.
- F3.7E - 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): F3.8A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions