Stoke Hotel
1911 Fraser Dr Revelstoke BC V0E 2S0 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of the LG fridge containing eggs measured at 7.5 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Repair or adjust the refrigerator temperature to ensure that food items are maintained at 4 °C or below.
- 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 thermometers were observed in the LG and Samsung refrigerators. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place NSF certified thermometers in the refrigerators.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Various surfaces in the kitchen are lined with cardboard. Food contact surfaces must be smooth and impervious to allow for proper cleaning and sanitizing. Remove any cardboard.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The small storage closet by cereal bar needs ceiling insulation to be enclosed (drywall); and walls and shelving to be painted. The exhaust system is due for cleaning this month.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for wall-mounted sanitizer solution just ran out. Operator indicated they have been ordered and should arrive either today or the next. Note: Please ensure wiping cloths in use are fully immersed in sanitizer--only partially submerged at the time of visit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure all displayed foods (Eg. cut strawberries, fruit syrups) are protected from contamination. This would entail that the holding receptacle has a lid. Ideally, hold cut strawberries in a chilled insulated unit to maintain cold chill for the duration of service.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Please install a paper towel dispenser at the three compartment sink for handwashing. There must be a handwashing station with all ancillary equipment (soap dispenser, paper towel dispenser) in the kitchen. The outside handwash station can be occupied by customers and does not count as a designated handwash station.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?