The Black Antler
215 Winnipeg St Penticton BC V2A 5M2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): A few items to address: 1.Cutting boards in front prep area have become worn and not easily cleanable. Pathogens can harbor in deep grooves and create potential for cross contamination. -Ensure to replace or get boards planed. 2. Deep fryer utensils are stored between deep fryer and wall on cement ledge. Placing these items in this area creates high risk of cross contamination. -Ensure to place/store these utensils in a different location.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): prep cooler by the front window was reading high. Ensure temperature are always checked and temperature logs are taken
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): dishwasher needs to ensure final rinse temperature is at 180F before loading a new cycle. lunch dishes are left in the sink and dishwasher is periodically used. If the dishwasher is sitting and not being used constantly the temperature for rinse cycles does not reach temperatures to sanitize. Dishwasher took 3 cycles to get up to temperature wiping cloths need to be stored in a container of solution at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a deep clean of this kitchen is needed to be done. please have this planned before the busy summer season
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): staff storage needs to be place in a different location. Currently clothing and personal belongings are placed on the tables/shelves before the walk in cooler. Staff need to be storing their belongings away from food prep and storage areas. There is lot of storage space in the room behind the bar and upstairs
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): handwashing sink is the same 2 compartment sink that is used for warewashing. one compartment of the sink must remain empty and clear for handwashing purposes at all times. both sides were completely full
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions