Sundance Guest Ranch Kitchen
2591 Kirkland Ranch Rd Ashcroft BC V0K 1A0 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NEW INFRACTION: Test strips must be available for testing the concentration of the types of sanitizers used in the kitchen (e.g. bleach sanitizer, quats sanitizer). Food suppliers can supply test strips.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): a) At the time of inspection flies were landing on the foods that were being served for staff lunch; these foods were not covered to protect against contamination by flies. All foods displayed at staff serving counter are to be covered with proper fitting lids on the food inserts +++Correct right away+++
- 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): a) At the time of inspection there was an excessive number of flies in the kitchen and staff dining area; the following procedures must be implemented to control flies: i) Keep all outside doors closed, or equip with tight fitting screen doors. At the time of inspection the back door for the dinner dining room was open, as well as the connecting door between the kitchen and dinner dining room allow fly entry into the kitchen; keep the door between the front office and the staff dining room closed ++++Correct right away+++ ii) Install ultra-violet light fly zappers (indoor grade) at strategic locations in the kitchen, store room and staff dining room +++Complete August 2, 2019+++ b) Remove all fly paper strips from above food preparation counters; relocate to areas not directly above food prep counters +++Correct right away+++
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): a) At the time of this inspection there were a large number of flies in the kitchen. The close proximity of the bagged garbage piled directly behind the kitchen is a major factor in the flies being in the kitchen (clouds of flies were present around and on the bagged garbage). Relocate the garbage collection point and the recycling containers to a location away from the kitchen door and windows. Correct right away.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) A Food Safety Plan was not found in the kitchen. All food facilities are required to maintain and keep on site a food safety plan; A generic food safety plan has bee attached with this report. Print the food safety plan and post in the kitchen.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) A cleaning and sanitation plan was not found n the kitchen. Written procedures for all cleaning duties, what has to be cleaned and sanitized, and how to prepare cleaners and sanitizers are required to be on site. Please review the attached information regarding sanitation plans and develop a written plan.
- 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection kitchen wares were being washed and sanitized in the same sink, and the second sink was being used for drying. All wares must be washed in one sink and sanitized in the second sink, air dry the wares on a counter or kitchen cart.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions