The Backeddy Pub
1432 Columbia Ave Castlegar BC V1N 3K3 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher only produced 25ppm chlorine during final rinse.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher produced no sanitizer during final rinse.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- 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. Chemical dishwasher produced 0ppm chlorine during final rinse. 2. Bar glass washer produced 0ppm during final rinse and is being hand fed chemicals as the automatic chemical feeder is not functioning.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Bar glasswasher no longer automatically feeds chemicals. Chemicals are being fed by the operator.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine strips available
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No liquid soap available at the serving station hand wash sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher produced ~10ppm chlorine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher did not dispense any detectable sanitizer during final rinse.
- 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): Line prep cooler inserts, food temperature measured 7-9 Degrees C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There are areas of paint peeling and disrepair for the walls in the kitchen.
- 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
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please have chlorine sanitizer test strips available for dishwasher and sanitizer verification. CHLORINE sanitizers should be a minimum of 100 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer hard to reach areas require better cleaning and sanitizing. Please improve its cleaning by using brushes that can access these hard to reach places. Kitchen metal storage rack is caked in oil and dust. Please clean and sanitize this piece of equipment. A power washer may be useful in completing this task.
- F2.3C Clean in place warewashing procedures 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): Fluorescent lights above kitchen surfaces are not protected from contamination. Please install either light covers OR install LEDs as soon as possible. Wiping cloths were not placed in sanitizers at the time of inspection. No sanitizer pail was present around cooking areas at the time of inspection. Please have a sanitizer bucket with rags always in sanitizer during service. Sanitizers should be verified using test strips with a minimum strength of 100 ppm. -CORRECTED DURING INSPECTION Various wall and flooring tiles require repair or replacement. Please have a plan to address these areas as soon as possible.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen manager currently has an expired FoodSafe certification. Please complete a FoodSafe recertification course on www.FoodSafe.ca as soon as possible.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection line prep cooler was at 7-9 degrees C. The operator checked cooler in the morning and the temperature was adequate. Suspect that increase in temperature was due to busy lunch time and frequent opening and closing of the cooler. The operator was provided with a temperature log sheet and asked to record temperature throughout the day for a week. If temperature stays above 4 degrees C, please turn the prep line cooler down or have it repaired.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): * Each cooler requires to have a thermometer inside for continuous monitoring of temperature. * Sanitizer test strips must be available for the Quat sanitizer used for food-contact surfaces sanitation. Ensure proper Quat sanitizer concentration of 200 ppm. * Test strips are available for chlorine.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): * Observed a few areas in the kitchen that require a thorough cleaning. Please address the hard to reach areas of the meat slicer, underneath the fryer, under the stove, and fry cutter as these areas appeared to have a substantial build-up of food debris. A build-up of food debris may pose as a pest attractant and safety hazard. * Dust build-up was observed on light fixtures above the food preparation area. Ensure that these areas are cleaned regularly as the dust can fall and contaminate food.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher in kitchen was operating at 65 degrees C; front bar glasswasher did not dispense any type of sanitizer. High temperature dishwasher must be working at a minimum of 71 degrees C at the dish to achieve sanitization. Glasses must be rinsed with a sanitizer such as quats, bleach, or iodine to achieve sanitization.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a number of areas in the kitchen that require a thorough cleaning - please address the hard to reach areas of the meat slicer, underneath the fryer, under the stove, and fry cutter as these areas appeared to have a substantial build up of food debris. A build up of food debris may pose as a pest attractant and safety hazard.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Handles of drawers and food storage were somewhat dirty/sticky and could use more frequent cleaning. The operator agreed to do this during current shift.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): A hose is connected to the front hand sink. The only other hand sink is in the employee washroom, which would be unavailable if occupied for on demand hand washing. Karin agreed to disconnect during her shift.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template to be provided
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template to be provided
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions