The Annex Food & Drink (Bentos Day Lodge)
1280 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service
10 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Main dishwasher using IODINE as sanitizer 12.5 ppm Front bar glass washer IODINE 12.5 ppm Quat/sink and surface sanitizer TOO HIGH. Staff unclear what was in some of the spray bottles as they are unlabelled and both sanitizers are available onsite. No contact time of sanitizer use was observed. *****Ensure staff follow contact time instructions for use of Sanitizers. For example, Ecolab website outlines a 1 minute contact time for typical food borne illness organisms and 5 minute for Staph Aureus. Staff were noted to just spraying sanitizer and wiping off immediately.
- 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): • Bottles of sanitizers unlabelled and staff do not know exactly what sanitizer is in the bottle • Back baking area-wiping cloths laying around on prep area. Cloths not in use should be stored in sanitizer or if dirty/used removed from prep surface • Various areas of the premise are missing the rubber coving at floor /wall joints ( staff bathroom, staff areas in back). This is needed to ensure debris does not gather in gaps and for ease of floor washing • holes in ceiling in dishwasher area? • Ensure spaces like staff room, dry storage room, baking area are kept organized and cleaned.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front bar area requires single use towels in dispenser at the designated hand sink
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): More training and understanding of chemical use in the premise needed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large containers of Pho found hot in cooler. Staff are attempting to cool in the walk in but procedure has not been tested to ensure Cooling standards are being met. Some products are being cooled in an ice bath staff stated but no monitoring.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sink and surface sanitizer in spray bottles-->concentration too high. Iodine being used as sanitizer in main dishwasher -->reading low. Staff does not have a test kit to test this. Bar glass washer -good
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Water(knee activated hand sink) is COLD. Have this adjusted to provide warm water for hand washing. • Hand sink in back prep area had dirty utensils in it
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Daily temperature records not being maintained. Cooling logs and verifications not occurring Food safety plan must be onsite and available to all staff
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for all sanitizers used on site required. Iodine for bar glass washer, sink and surface sanitizer
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As discussed hand washing supplies needed at bar sink and line sink
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Hot holding of gravy <60c Review proper procedure with staff of reheating/making gravy Significant amount of advanced preparation in the operation . More monitoring is required of these products as they are being cooled in different quantities and different types of containers. All food being prepared in advance should be assessed through the use of the cooling log then audited regularly.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): It does not appear that the premise has enough hot water to supply the daily operations. During inspection there was no hot water in the public washrooms. Kitchen was running out. Manager was advised that kitchen needs to cease operation if there is no hot water available as this is health concern Tank size and numbers are to be assessed and upgraded as soon as possible in order to keep facility operational
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff noted to be eating in the food prep area while working. Breaks should be used for this purpose as fingers and hands can become contaminated while eating
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher not sanitizing correctly. Staff is to confirm low temperature or high temperature model. Test strips and daily testing to occur if low temperature Sani bottles had 0 ppm sanitizer and not labeled. These also should be tested frequently with appropriate test strips.
- 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)?
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records to be maintained for coolers/freezers/hot holding/cooling as discussed
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): There is a significant amount of advanced preparation occurring in this location with no established cooling procedures that are verified to be meeting National food code standards. Chef stated they are stirring product to cool but not using probe thermometers during the process to ensure critical limits are being met. Left operator with a cooling log to start the process of checking various foods during the cooling. A probe thermometer to be utilized. Talked about getting equipment such as Cooling wands, using ice bath/cooling wands, shallow metal pans and monitoring.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Main dishwasher was 0 ppm sanitizer. Staff was using incorrect test strips to try and test sanitizer levels. It appears the container of sanitizer may be expired. Replace this. 2. Bar glass washer-iodine was 12.5 ppm which is compliance but staff did not have test strips/kit to check and the detergent bottle was empty 3. Ensure all bottles of Quat sanitizer are filled with the correct solutions and tested
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers to have thermometers and be checked on a daily basis
- 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): Dishwasher temperature reaching 71c at the plate as required Staff should avoid having rags laying near food prep areas as these can be continually contaminated by wiping hands and knives etc. Recommended that microfiber cloths be used in containers of sanitizers or a spray bottle of sanitizer and clean cloth used as required. It was noted a lot of these rags laying around in piles all over the food prep area.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sanitation needs to be improved. Kitchen area seemed somewhat disorganized, personal equipment and items stored in food areas, food debris, and floors in need of cleaning. Light covers required on exposed bulbs in the back room
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records not being maintained as required. Manager states there is hasn't been time to do these.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Chemical bottles unlabelled, chemicals mixed up, no sanitizer in the soup bar area. Staff need to be trained, and supervisors need to be vigilant, in checking bottles, ensuring they are filled with what the label says, testing concentrations and using them appropriately
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): a) This was corrected during inspection. At the time of inspection hot foods being placed in the steam tables were first heated to temperature on the stove (minimum 74 C) and then placed in the steam table that had not reached the proper minimum hot holding temperature of 60 C. Prior to placing hot foods in the steam tables staff must check to ensure that the hot water level will be in contact with the food inserts and that the steam table has reached sufficient temperature to keep hot foods at 60 C. Hot foods being held for service must not fall below 60 C.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) At the time of inspection ski equipment was being stored in the produce preparation area. All ski equipment that is being stored in the food premises must be removed. Only items/equipment used for the preparation/storage of food can be stored in the premises. Correct by January 15, 2016.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions