The Bulldog Grande Cafe
142 Main St Vernon BC V1B 3Y9 · Restaurant - Food Service
21 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator informed prep-line cooler under grill reads a little warm during service. At beginning of service so measured at 4°C, during time of inspection. Corrective Action: Store only what will be used within 2 hours. Refill as needed. If cooler reading high, after 2 hours place product back in cooler, discard product after 4 hours. To help maintain lower temperature, use bus pan filled with ice in bottom drawer of cooler. Continue temperature monitoring every 2 hours during service. Ensure all temperature readings are measured from the internal thermometers of coolers/freezers, and probe thermometers for hot holding equipment.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): No sanitizer bucket for steam wand cloth. Corrective Action: Fill bucket with sanitizer. Submerge wiping cloth for at least 30 seconds between tasks. Test or change sanitizer bucket every 2-4 hours, or visibly dirty.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): Prep cooler located below grill had a temp above 4C. Repair cooler immediately or discontinue use of cooler until the unit is repaired. NOTE : all other coolers were maintained below 4C. All hot holding was maintained above 60C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that the high temp dishwasher rinse temp is monitored and documented in daily operations log. Ensure that the low temp glass washer is monitored and documented in daily operations log. NOTE : other then the above mentioned comment the overall monitoring and documenting of the coolers , hot holding and quats sanitizer dispenser is very good.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure all handwash basins have liquid soap and paper towels as neither handwash basin had both.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats dispenser must be monitored with test strips and documented in daily operations log. Glass washer must be monitored with test strips and documented in daily operations log. Soup hot holding unit located in the serving area must be monitored and documented in daily operations log. NOTE : other than listed above the documentation of temperatures inc the high temp dishwasher rinse temp is very well performed and updated daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The vent hood requires attention as there was grease evident dripping from the filters and the hood itself. NOTE : other than the vent hood issue the overall sanitation and operation of the kitchen is very good.
- 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): Hot holding units were not maintained above 60C. Ensure all hot holding is maintained above 60C. NOTE : all coolers were maintained below 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats testing strips are required to monitor quats dispenser and ensure a min 200ppm quats solution is dispensed. NOTE : the high temp dishwasher rinse temp is monitored an documented in daily operations log. All coolers and hot holding is monitored and documented in daily operations log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Area under the deep fryer and grill requires cleaning as there is grease and debris under the equipment. NOTE : other than the observation listed above the overall cleanliness and operation of the facility is very good.
- 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): Soups stored in the kitchen near the grill were 55C. Ensure all hot holding is maintained above 60C. NOTE : all other hot holding was performed above 60C. All cooler temps were maintained below 4C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer sanitizer was expired and zero bleach was present when testing using chlorine test strips. Ice scoop is stored out side out ice machine , very good , however the ice scoop must be stored in a washable container. NOTE : overall sanitation is very good and high temp dishwasher rinse temp was verified with a max recording thermometer to be 76C.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall sanitation is very good HOWEVER the floor areas under equipment need cleaning especially under the deep fryer and grill. The walk-in cooler and the interior of all coolers is very clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The cooler located below the grill was at 8C. Lower temp immediately to below 4C. Ensure all coolers are documented on a daily basis. NOTE : all other coolers are maintained below 4C.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The paper towel dispenser located at the handwash basin is broken as well there is no paper towel present at the handwash basin. Ensure paper towel dispenser is repaired immediately.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- 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): No quats or bleach test strips on site to verify sanitizer concentration from quats dispenser or the glass washer. Ensure sanitizer concentrations from above and tested and documented on a daily basis. High temp dishwasher rinse temp gage did not function. Repair gage immediately. Rinse temp needs to be monitored and documented daily. High temp dishwasher rinse temp was 75C which is excellent.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The floor area under the deep fryer and grill needs attention as there is grease and debris under this equipment. NOTE : other than the issue stated above the general operation and cleanliness is very good.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Areas under deep fryer and grill need attention. NOTE : other than the areas listed above the facility is very clean and very well operated.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 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): Glass washer located in the bar area did not adequate sanitizer present. Repair unit immediately to ensure 100ppm bleach solution is present. Quats dispenser was verified to be dispensing 200ppm quats solution. Ensure that the quats dispenser is tested and documented daily in operating log. High temp dishwasher was 77C at the dish level = excellent. Ensure that dishwasher rinse temp is monitored and documented in operating log.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store nachos in plastic garbage bags. Store items in food grade plastic bags or in hard plastic containers. NOTE : overall food handling practices were very good : items in coolers were covered , labelled , dated and arranged correctly.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ice scoop must be stored in a washable container and washed on a daily basis. NOTE : overall cleanliness and operation of the facility is very good.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store nacho chips in non food grade bags ie. black plastic bags . The bags if used must be of food grade quality. Do not store meats in steel inserts on the walk in cooler floor. These items must be stored on the shelves and not directly on the floor. Overall food handling procedures are very good. Items in coolers are covered and labelled .
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The handwash basin near the line did not have liquid soap . This is the most used handwash basin and must have soap and paper towels present at all times. The handwash basin located in the rear of the kitchen had soap and paper towels present.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding of items were marginal at 60C however the temps need to be monitored and documented daily.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was 80C which is excellent however ensure that the sanitizing rinse cycle temp is monitored and documented daily. Sanitizing spray bottles have 200ppm QUATS present however ensure that the dispensing unit is monitored and documented daily.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin in the food prep area did not have soap as the soap dispenser was empty.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions