The Den
123 Shortt St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially Hazardous Foods such as cut vegetables being stored in plastic containers stored on top of ice. Temperatures of food at the top of the container measured at 10C. Discussed with operator about either filling the containers up half way to ensure that temperatures are consistent throughout the container, discarding potentially hazardous foods after 2 hours, or installing a new cooler unit with ability to store the containers.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in spray bottles tested below 200 ppm. Sanitizer dispenser dispensing QUATs at 200 ppm. Corrective Action: Ensure that sanitizer concentrations inside spray bottles are tested regularly, and are re-filled as necessary.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Counters in the bar area are not smooth and easy to clean. Discussed with operator either refinishing the wooden surfaces or replacing with an easy to clean, non absorbent surface material.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar hand sink was inaccessible at the time of inspection, blocked with cups. Discussed the importance of handwashing with staff, staff will keep one side of the double sink free of obstruction for hand washing.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Potentially hazardous foods such as cut vegetables (e.g. carrots, tomatoes, etc.) were being held in plastic containers within a shallow container filled with ice. Temperatures of potentially hazardous foods in plastic containers measured up to 11°C. Containers were out between 2-3 hours. There was not enough ice in the shallow container to keep the potentially hazardous foods at 4°C or below to prevent the growth of pathogens. Corrected During Inspection: Operator replaced shallow containers with deeper containers and added more ice. Temperature of potentially hazardous foods began to drop rapidly reaching 5°C after a brief period.
- 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): Observation: No Food Safety Plan available on site. Corrective Action: Develop and have a Food Safety Plan on site. Note: If menu items are being updated then the Food Safety Plan must also be updated.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Observation: No Sanitation Plan available on site. Corrective Action: Develop and have a Sanitation Plan on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator indicated that their FOODSAFE training was expired. Corrective Action: Ensure that a valid FOODSAFE or equivalent training certificate is available on site. Note: In the absence of the operator at least one employee must have a valid FOODSAFE or equivalent training certificate. Ensure FOODSAFE certificates are available on site for staff as well.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glass dishwasher sanitizer empty. Corrective Action: Test dishwasher daily testing logs to ensure chemical concentration proper ppm. Check level of sanitizer every couple of days to ensure enough for operating hours.
- 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): Wiping cloth storage during food preparation insufficient. Corrective Action: Fill bucket with surface sanitizer. Store and submerge surface wiping cloths in sanitizer buckets for at least 30 seconds between tasks. Test or change sanitizer at least every 2 hours or when visibly dirty to ensure proper concentration (ppm). Treat all wiping cloths in this manner.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps were monitored and documented until mid February. Ensure all coolers and hot holding is monitored and documented daily. Low temp dishwasher and quats dispenser was monitored and documented until mid February. Ensure that all sanitizers are monitored and documented daily. Quats sanitizer was labelled as iodine in daily logs and not tested correctly. Ensure that proper test strips and monitoring is occurring. Glass washer must be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer pail and wiping cloths are required to sanitize the espresso machine steam wand. Ensure such is present at the espresso machine. The quats dispenser was dispensing a 400ppm quats solution as verified by test strips. The dishwasher and glass washer was dispensing a 100ppm bleach solution as verified by test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The floor and walls near the dishwasher need attention however premises is very well operated. The chemical dispensers must be labelled to avoid confusion re dispensing the proper chemicals.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store items such as milk containers and squeeze containers in the ice well as contaminants from the containers are in contact with ice that will be served in drinks. NOTE : other than the concern noted above the overall food handling practices are very good. Items in coolers are in proper containers , arranged correctly , covered , labelled and dated.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Do not cool liquid food items in large containers. Portion liquids into smaller portions then chill in the cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Logs are present to document all cooler temps , hot holding temps and sanitizer concentrations (excellent) however the logs are required to updated daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats dispenser was dispensing zero sanitizer when tested with quats test strips. Quats dispenser was repaired during the inspection. Low temp dishwasher sanitizer was verified with test strips to be 100ppm. Glass washer had 100ppm bleach present as verified by chlorine test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Areas in the kitchen that need attention are under equipment and walls. NOTE : overall operation of facility is very good. A very well operated facility.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): The cooler contained a huge container that was several gallons in size that contained bean lentil vegetable soup that was being chilled in the walk-in cooler. This is not a best practice and batch cooking of liquids needs to be portioned into smaller containers and chilled.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The bar glass washer had zero sanitizer at the time of inspection. Glass washer was repaired during the site visit. NOTE : the quats dispenser was dispensing 200+ quats solution as verified by test strips and the low temp dishwasher rinse sanitizer cycle had 100+ ppm bleach present.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The general sanitation of the kitchen is good however the area around the dishwasher and under equipment needs cleaning.
- F1.3 Are proper cooling and reheating 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): Espresso machine located in the lounge requires wiping cloth used to sanitize the steam wand to be stored in a sanitizer solution ( quats ) and changed frequently to maintain a 200ppm quats solution. The quats dispenser was dispensing 200ppm quats solution as verified by test strips. The dishwasher rinse cycle was dispensing 100ppm bleach solution as verified by chlorine test strips. Sanitizer test strips are present on site. Ensure sanitizer concentrations are monitored and documented on a daily basis. NOTE : observed food handler perform an excellent process of washing counter top with detergent then sanitize with quats solution after raw chicken was present on the surface.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ice scoops are required to be stored in a washable container. All coolers require NSF thermometers. Kitchen sanitation requires attention especially under equipment . NOTE : overall operation of facility is very good and very good food handling practices were observed. NOTE : observed food handler perform an excellent process of washing counter top with detergent then sanitize with quats solution after raw chicken was present on the surface.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- 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): Glass washer had zero sanitizer present as iodine sanitizer bottle was empty. Replace sanitizer immediately. Low temp dishwasher had 100ppm bleach sloution present as verified by test strips. Quats sanitizer dispenser was dispensing 200ppm solution as verified by test strips.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin had several items present in the sink. DO NOT store items in the handwash basin or use the handwash basin for any food prep as handwash basin must be free for handwashing. The handwash basin had soap and paper towels.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 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 had zero sanitizer present. Ensure glass washer has sanitizer present and that unit is monitored and documented on a daily basis. Main dishwasher had 100ppm Cl solution present as verified by test strips. Ensure main dishwasher is monitored and documented on a daily basis. Quats sanitizer dispenser was dispensing 200ppm quats solution. Ensure quats dispenser is monitored and documented on a daily basis.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store metal inserts of food directly on the walk in cooler floor. Ice scoop in the bar area cannot be stored in direct contact to the ice in the ice well. A can of whipped cream was also stored in direct contact with the ice that will be used in drinks. NOTE : general food handling procedures were excellent ; items in prep coolers and other coolers were covered , labelled and dated.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): General sanitation of kitchen needs attention especially the floor area below equipment and in the dishwashing area. Walk in coolers and interior of prep coolers were very clean though.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Do not store any items in the handwash basin as this impedes handwashing. NOTE : handwash basin did have soap and paper towels present.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Glass washer in bar area was absent of sanitizer. Add sanitizer immediately. Primary dishwasher demonstrated sanitizer of 100ppm in the unit however the sanitizer container was empty. Observed staff replenish bleach sanitizer with QUATS sanitizer which is not intended for dishwashers. Directed staff to use bleach in the unit until proper dishwasher sanitizer is available. NOTE : sanitizer levels are monitored and documented daily for the QUATS dispenser and the dishwasher = excellent
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store food items , chicken or fish ,in black plastic garbage bags in the walk in cooler. Do not store the whip cream in the ice well in direct contact with ice that will be added to drinks.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Primary dishwasher sanitizer was below 100ppm as verified by Cl test strips ( unit was at 25ppm ) . Dishwasher was below acceptable levels as suspect chlorine sanitizer is old and needs to be replaced. Ensure dishwasher is above 100ppm. Glass washer had no detectible level of iodine as verified by iodine test strips. Ensure iodine level is above 13ppm. NOTE : sanitizer concentration of primary dishwasher is tested w test strips and documented daily = excellent
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ice scoop is stored out side of the ice making unit but must be stored in a washable container. Overall a very clean and very well operated facility.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): GLASS WASHER DID NOT HAVE IODINE SANITIZER. SANITIZER WAS ADDRESSED IMMEDIATELY UPON DETECTION OF INFRACTION. The low temp dishwasher in the kitchen had sanitizer and was excellent. Spray sanitizer bottles had sanitizer and were excellent.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions