Swiss Chalet Motel
1101 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Refrigerator temperature measured at 7 °C. Adjust the refrigerator temperature and ensure it is 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Food-grade no-rinse required Viper solution from an automated dispenser is being used as a sanitizer. No strips are available to assess active concentration. Please obtain strips for the solution to allow for validation of proper concentration. Check with supplier on required concentration for no-rinse food contact surface sanitizing purpose. Ensure freezer is equipped with a thermometer.
- 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): Some food contact surfaces are not being sanitized nor cleaned at a suitable frequency (eg. bulk cereal dispensers, juice dispenser). As discussed, please ensure a final sanitizing step is applied to all food contact surfaces and accessible equipment parts. For beverage machines, manufacturer's recommendations should be followed for disassembly and cleaning/sanitizing frequency. Please implement changes immediately and document expectations in your sanitation plan.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Owner has been taking commecialy made batter to bake muffins in home kitchen due to lack of equipment in approved food service/prep area. As discussed, the use of an unapproved prep space is not permitted. Operator requested to stop unauthorized activities and obtain commercially pre-made muffins if this menu item is desired. Please note that all changes to a permitted facility must first be reviewed and authorized by an environmental health officer. If renovations are being considered, full compliance with design requirements would include the availability of a double sink compartment for manual warewashing purposes. Due to the limited warewashing needs and the separation in time between food handling and warewashing tasks, I have been accepting the current arrangement.
- F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan has not been completed. Use provided guidance documents to complete a plan that reflects the menu and nature of your operations.
- 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): Please complete a sanitation plan using the guidance document provided.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure a food safety plan is in place. Staff involved in food handling or oversight of the breakfast station must be familiar with the food safety requirements. Guidance documents are being provided by email.
- 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): Please ensure a sanitation plan is in place. Staff involved in food handling or oversight of the breakfast station must be familiar with the sanitation requirements. Please ensure the required minimum wash and rinse temperatures are indicated for the dishwasher. Guidance documents are being provided by email.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
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