T-Bar and Grill
2040 Summit Dr Panorama BC V0A 1T0 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Iodine containers for glass washer in bar area was empty, leading to 0 ppm iodine. During time of inspection iodine container was replaced and iodine levels were tested again and found to be within appropriate range. Ensure sanitizer levels are being checked on a regular basis.
- 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. Dust accumulation observed on some walls in food preparation area. Some walls were also soiled around cooking area. Walls should be cleaned to prevent contamination of food and food contact surfaces. 2. Flooring in the basement walk-in cooler is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 3. Area under bar is soiled/has debris and requires cleaning. 4. Ensure ice scoop is stored in a sanitary manner.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler temperature was 10°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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 shelving units are rusted and require repair/replacement to be smooth, durable, impervious, non-corrosive and easy to clean. 2. Flooring in the basement food storage areas is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 3. Walk-in cooler walls are damaged. Walls should be smooth, durable, impervious, non-corrosive, easy to clean, and preferably light in colour.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): 1. Some of the ceiling tiles are soiled/have dust accumulation and require cleaning. 2. Some of the shelving units are rusted and require repair/replacement to be smooth, durable, impervious, noncorrosive and easy to clean. 3. Flooring in the basement food storage areas is worn in some areas. Flooring should be smooth, durable, impervious, easy to clean, and preferably light in color. 4. Bar area requires cleaning, ensure to clean under shelving, equipment, and sinks. Shelving should also be cleaned on a regular basis.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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 ceiling tiles are soiled/have dust accumulation and require cleaning. 2. Some of the shelving units are rusted and require repair/replacement to be smooth, durable, impervious, noncorrosive and easy to clean.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Recommend storing ice used for consumption in a food grade container to separate from pop lines. 2. Area under bar has debris and requires a thorough cleaning.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan should be available 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): A sanitation plan should be available onsite.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that a couple utensils in storage appeared dirty.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Upon inspection, it was noted that a strainer in the main kitchen was damaged and frayed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Main kitchen fridge #7 was measured at 7-8 C°. Refrigeration units must be maintained at a temperature of 4 C° or less. 2. Green beans and olives were observed being stored at room temperature in the bar. As per manufacturer instructions, most pickled items are required to be refrigerated once opened. Although they are highly acidic, once opened, beans that are not fully submerged in the pickling brine may be prone to bacteria and mould growth.
- 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): Observed a container of orange juice being stored directly in the ice well. This ice is considered a "food product" as it is consumed in beverages and must be protected from contamination. No cold-storage is to occur in the beverage ice. Corrected during inspection.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station did not have paper towel available in a dispenser. Paper towel and the dispensers were on-order and must be installed as soon as received.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Green beans were observed being stored at room temperature in the bar. As per manufacturer instructions, most pickled items are required to be refrigerated once opened. Although they are highly acidic, once opened, beans that are not fully submerged in the pickling brine may be prone to bacteria and mould growth.
- 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): A probe thermometer was not available in the main kitchen. Please obtain a few more probe thermometers and have them readily available for staff. Chef ordered more probe thermometers at the time of inspection. * Iodine test strips could not be located for the glasswasher at the T-Bar Grill. These may have been in the main kitchen office or dishwasher. Please ensure that these test strips are available for employee use in the bar.*
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed burgers thawing at room temperature during the inspection. Ensure that all frozen products are thawed in the refrigerator, in the microwave, as part of the cooking process or in a cold water bath. These methods slow the growth of bacteria on the exterior of the product which heats up much quicker than the interior.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Observed metal cups being used as ice scoops and being stored within the ice. Scoops with proper handles should be used and the scoops should be stored in a sanitary manner outside of the ice. Storing the scoop outside of the ice helps to prevent accidental cross contamination of the ice from the hand. This is a repeat infraction. 2. Observed glass liquor bottles and beer cans being stored within the ice. This ice is considered a "food product" since it goes in drinks and should not be used as a refrigerant for other products. Corrected during inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths were on the counter drying for re-use. If cloths are not single use they must be properly laundered. Chemical dishwasher acceptable Glass cleaner acceptable
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Glasses are being used for ice scoops at the bar. Ice must be dispensed in a sanitary fashion. Scoops with proper handles should be used. The scoops should be stored in a sanitary manner outside of the ice. If stored in the ice ensure the handle is sticking straight up and not allowed to lay in the ice. This is to prevent accidental cross contamination of the ice from the hand.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): T-Bar line fridge #2 has broken bottom door, this door falls off when opened. Ensure this is repaired.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): No paper towel at the hand wash station. Hand wash sinks must always have warm running water, liquid soap and paper towel. Also there was a strainer placed in the hand sink. The hand sink must be a dedicated hand sink and always be clear of other items.
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Sanitizer bucket contained no sanitizer. Approved sanitizers are a 100-200ppm bleach solution or a 200ppm Quats sanitizer.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): There are 2 cans of beer and a bottle of liquor in the ice that is used for drinks. There are also the cords from the pop dispensers in the ice. This ice is being used for customer's drinks and must not be contaminated. A glass was being used to scoop ice for drinks, this is not sanitary as the area the is grabbed can then contaminate the ice. A proper scoop with a handle should be used and this scoop must be stored in a sanitary fashion.
- 2 Observations, Moderate Severity of Consequences : Food must be protected from contamination in serving areas.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions
- Monitoring
0 infractions