The Blind Angler
A-5899 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed cut lemons and limes cut stored at room temperature. Potentially hazardous foods must be stored in a cooler until needed and returned to the cooler when not in use. Alternatively, when actively using cut fruits during busy periods, ensure they are stored on ice. Ensure the ice is changed regularly and that it reaches a sufficient level around the food to maintain a temperature of 4°C or lower. This is a REPEAT infraction, also observed on February 19, 2025 and August 28, 2025. Further non-compliance may result in enforcement action. 2) Observed a homemade chili oil containing fresh garlic stored at room temperature. When fresh garlic is stored in an anaerobic environment at room temperature, it poses a risk of botulism. Any oils containing fresh garlic must be kept in the cooler at 4°C or below, or in a hot holding unit at 60°C or above. According to staff, the chili oil had been stored at room temperature for several days.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed clam chowder and beef soup stored in a hot holding unit with internal temperatures ranging from 42°C to 46°C. According to the operator, the foods had just been placed in the hot holding unit. Ensure foods are reheated to 74°C using a probe thermometer before moving them to the hot holding unit where they must be stored at 60°C or higher.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed mould on the ceiling of the walk-in cooler and on the cold plate in the ice well behind the bar. Because these areas/items are prone to moisture, they must be cleaned regularly to prevent contamination of food items and ice. Please clean these areas/items immediately and notify the EHO once complete. Going forward, please ensure they are cleaned regularly to prevent the accumulation of debris and mould.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed cut lemons and limes cut stored at ambient temperatures. Potentially hazardous foods should be stored in a cooler until needed and returned to the cooler when not in use. Alternatively, during busy periods, store cut fruits on ice behind the bar, ensure the ice is changed regularly and that it reaches a sufficient level around the food to maintain a temperature of 4°C or lower.
- 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 raw animal proteins and shell eggs stored above ready-to-eat foods (e.g., ranch, English muffins) in the deep freezer in the basement and the line cooler in the back prep area. Please reorganize the unit to ensure raw animal proteins and shell eggs are stored below and separate from ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a buildup of debris on the ice machine. Ice machines must be cleaned regularly to ensure the safe storage of ice and prevent contamination. Please clean the ice machine at least every two weeks to prevent the accumulation of calcium and debris.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed cut lemons and limes cut stored at ambient temperatures. Potentially hazardous foods should be stored in a cooler until needed and returned to the cooler when not in use. Alternatively, during busy periods, store cut fruits on ice behind the bar, ensure the ice is changed regularly and that it reaches a sufficient level around the food to maintain a temperature of 4°C or lower.
- 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): No QUAT test strips were available on-site for the food contact surface sanitizer, and no chlorine test strips were available for the dishwasher sanitizer. Please obtain QUAT and chlorine test strips and send a photo to the EHO by March 12, 2025.
- 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): Observed that the low-temperature mechanical dishwasher behind the bar was not maintaining an adequate chlorine concentration. Dishwasher sanitizer concentration should be measured on a daily basis to ensure adequate sanitizing action is maintained. Operator has agreed to sanitize the dishes in a sink of 200ppm QUAT solution or 100ppm bleach solution until the dishwasher is functioning properly again.
- 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): Observed an ice wand stored directly on the shelving unit in the walk-in freezer, with no barrier to separate the ice wand from the shelves themselves. Please ensure that ice wands are stored in clean containers inside the walk-in freezer to reduce the risk of cross-contamination with pathogens. Observed clean knives stored between equipment. Clean utensils must not be stored between equipment, as this area is difficult to clean and could lead to cross-contamination. Operator is to establish alternative storage practices for clean knives and notify EHO once implemented.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that the handwashing station behind the bar had no supply of liquid soap or paper towel. Please ensure this sink is dedicated to handwashing only (i.e., not used for dumping, filling, or prepping) and is always stocked with liquid soap and paper towel.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?