The Chesterfield House of Hospitality
114 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Iodine test strips available for mechanical glass sanitizer in bar area. Ensure test strips are available for every chemical sanitizer used on site.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Facility has changed names, existing permit is no longer valid following name change. Please submit the provided application form to capture the name change and receive an updated permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repeat Infraction: Scoops used for dry goods were found to be stored with their handles submerged in the food product. To prevent contamination, the handles of scoops must remain upright and outside the food product. Store the scoops in a clean container or scoop holder, or ensure that the handles are not submerged in the food product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large tub of tortilla soup was observed sitting and cooling on the counter in the basement. Food sitting at room temperature in large tubs won't cool down in accordance with the cooling curve. Cool foods using an approved method such as ice baths, ice wands, or in shallow pans.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back screen door has large holes and is ripping off. Screen doors must be maintained in good condition to prevent the entry of pests. Repair/replace the screen.
- F2.2B The premises must be protected against entry of pests.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Chefs did not have a valid FOODSAFE or equivalent certificate. At least one person at the premises must have a valid FOODSAFE certificate at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop handle in the cornstarch container was touching the cornstarch. Food scoops must be stored in a manner that prevents the handle from touching the food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quats sanitizer test strips were on site. Test strips must be available for all sanitizers to confirm they are being used at the correct concentrations. Obtain Quats test strips.
- 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): Iodine container in the bar glasswasher was empty. Check this container every day to ensure glasses are being sanitized properly.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line fridges were holding food at 7°C. The rubber gaskets that seal the fridges were broken preventing adequate refrigeration. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these fridges so that they can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Sous Vide instructions were in the food safety plan. Update the plan to include a sous vide safety plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall facility was kept well cleaned, however, area between deepfryers had not been cleaned for an excessive amount of time. Operator had immediately corrected this issue and provided pictures. Please ensure all areas, including this one, are maintained on a regular routine in order to prevent build up of grease/debris.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed garnishes (including cut-up fruits) at the bar area stored at room temperature . Discussed that cut-up fruits are considered potentially hazardous foods and should not be stored at room temperature for more than 2 hours. After 2 hours, they should be discarded. Garnishes were placed into the cooler at the time of inspection. CDI - Corrected During Inspection. Discussed that garnishes can be kept out during the rush and should be used up within the 2 hours. Note: - Please ensure that any house-made sauces are stored refrigerated at 4C or colder. If storing sauces out at room temperature during rush hours, a ice bath should be used to keep the sauces at an appropriate temperature. - Please be reminded that potentially hazardous foods must not be kept out in the danger zone i.e. between 4C and 60C for more than 2 hours.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Please ensure a proper ice scoop is used to scoop ice. The scoop must be stored in a clean container outside of the ice maker. Both ice scoop and container must be properly washed and sanitized on a regular basis. 2. A spray bottle of sanitizer provided <200ppm of Quats. Please ensure sanitizing solution provided 200ppm of Quats. Concentration should be verified with test strips. 3. Wiping cloths in continuous use were not stored in a bucket of sanitizing solution. Please ensure wiping cloths in continuous use are stored in a bucket of sanitizing solution at appropriate concentration. Test strip should be used to verify the concentration. Note: - Please ensure that all sanitizer bottles are properly labelled.
- 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.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Observed storing cartons of juices in ice (for immediate consumption) at the ice well by the bar. Cartons should be stored in a separate ice well to prevent contamination of ice.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There appears to be a leak in the line cooler located closest to the kitchen's back entrance. Currently a towel is used to soak up water from the leak. Discussed that this must be addressed to prevent possible contamination of food. 2. Observed using non-food grade containers. Please ensure food-grade containers are used or a food-grade liner should be used in the container.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. A bus bin of fries is being kept out during a slow period. Product measured at 15°C. Fries were returned to cold storage at the time of inspection. 2. Line cooler inserts are being left open during a slow period. Insert surface temperatures measured at 9°C. Select low-boy protein drawers in same units also have elevated surface temperatures (6-7°C). Lids closed at the time of inspection. Main cooler compartment temperature is satisfactory. Please improve operations to keep PHFs at 4°C or colder. 3. Bar fridge does not have a thermometer. Monitoring consistency cannot be confirmed. Records are unavailable.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Select critical food contact surfaces require better cleaning (eg. meat slicer, fry cutter). Please review cleaning and sanitation process as well as frequency. Expectations must be detailed in your written sanitation plan. 2. Ice scoops/containers are being stored directly on top of ice machine (not a clean surface).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): A selection of lower risk deficiencies were observed. Scoops should be stored in sanitary location out of bulk containers as the handling end serves as a source of contamination. Trays of food in chest freezer are uncovered and also touching walls of freezer. A small proportion of prepped foods are uncovered in walk-in cooler. Uncovered pie is being stored on same rolling rack as raw animal protein. Although pie is above raw animal proteins, this type of storage is better eliminated to reduce the risk of cross-contamination especially given there is plenty of space in the walk-in cooler.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Handwash station has wood components that are improperly finished and/or finish has worn off All surfaces must must be smooth, non-porous, impervious to moisture and easy to clean. Please refinish immediately. A longer-term solution may be required by replacing wood components should objectives not be met. 2. Dishpit area requires deep cleaning. Black build-up is noted. Thorough cleaning (and possibly refinishing) is required. 3. All wooden shelves downstairs require refinishing to provide smooth, non-porous finish.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plan is not on site and could not be verified to reflect current operations. Staff are unaware of the plan. At the same time, monitoring (and possibly corrective action) controls are observed to be lacking. As this is a recurring deficiency.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan is not on site and could not be verified to reflect current operations. Staff are unaware of the plan. At the same time, monitoring (and possibly corrective action) controls are observed to be lacking. As this is a recurring deficiency.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): It was discussed that if large/deep media are used for cooling, an assisted method must be used (eg. ice bath, ice wand). Otherwise, please use smaller containers for cooling (ideally shallow bins not exceeding 3 inches in depth)
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature dishwasher is not dispensing chlorine sanitizer. Priming and adjusting lines did not resolve the issue. As discussed, please add a capful of domestic unscented bleach into each load until the problem is resolved. In going forward, test strips must be used on a daily basis to validate required sanitizer level. 2. Ice scoops are stored on top of ice machine. This is not necessarily a sanitary surface. Please adopt a more sanitary storage setup for ice scoops used for drinking ice.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Some cutting boards, including the two line cutting boards are deeply scarred. Please resurface to provide a smooth, easy to clean surface or replace. Ensure food contact surfaces in continuous use (eg. line boards) are cleaned and sanitized throughout the day (at least every 4 hours) and at the end of the day. 2. Screen doors or magnetic door screens must be used to exclude pests from the kitchen. The magnetic versions can be found at hardware stores. 3. The vent hood was professionally cleaned in June but metal baffles are showing moderate to high amount of grease and debris build-up. This is not only a sanitation issue but may also be a fire hazard. Please clean baffles and filters thoroughly and ensure this is addressed on a weekly basis or as required. Some smokiness was also noted. Proper functioning of hood may need further evaluation--please use your discretion.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This plan was not available on site and staff, other than head chef, are not aware of their existence. Please update your plan to reflect additions to menu and ensure processes indicated are observed by staff. If a template is used, please ensure critical limits specifically reflect processes on site. All food handling staff should understand and know where the plan is located. Records should be maintained to verify that critical limits are being met.
- 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): This plan was not available on site and staff, other than head chef, are not aware of their existence. Please update your plan to reflect equipment and processes of facility. All sanitation requirements of critical food contact equipment must be indicated (eg. ice machine, meat slicer, cutting boards/knives, customer utensils). All staff should understand and know where the plan is located. Records should be maintained to verify that cleaning and sanitizing requirements are being met.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Dishwasher sanitizer solution had ran empty. Solution was changed at the time of inspection. Chlorine disinfectant measured at 75-100ppm.
- 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- Are accurate thermometers available to monitor temperatures?
- Observation(s): The line cooler was missing a thermometer. A thermometer was put in place at the time of inspection.
- Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment.
- Are food contact surfaces properly cleaned and sanitized?