The Fernie Hotel
691 1st Ave Fernie BC V0B 1M0 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The bain marie that held the gravy, au jus and soup was measuring 50 - 55 C at time of inspection. The temperature was increased on the unit at the time of inspection. Ensure hot holding of potentially hazardous food products is at or above 60 C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATs test strips were available at the time of inspection. Please locate or replace the test strips so that they are available for staff to use. Each different sanitizer product requires the corresponding test strip to verify concentration of the product to ensure it is at a satisfactory concentration.
- 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): QUATs sanitizer in the spray bottle in the basement measured below the required 200 ppm. Employee replaced the solution. It was determined that you must run the QUATs sanitizer station for approximately 30 s after limited use to ensure that an appropriate concentration comes out of the dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan could not be located at time of inspection. Please locate the Sanitation Plan, confirm it reflects current operation and send a copy to Interior Health for review or create a new Sanitation Plan. Resource information will be provided with this report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was observed in the Front of House sauce fridge. Chef was able to locate and equip fridge with thermometer at time of inspection and will monitor unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Caramelized onions were observed at room temperature (21 C). Discussed proper cooling timelines with employee. Item was put into the refrigerator immediately.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold holding unit contained potentially hazardous food that measured at 18 degrees Celsius. Food had been held at ambient temperature for over four hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employees were not performing hand washing during the inspection. Employees were grabbing food with bare hands and then wiping their hands on their pants.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): Employees rested tongs that had mac and cheese on it on oven handle and proceeded to use the tongs after they were in contact with unsanitary surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated hand sink in the kitchen was obstructed. Hand sink had two large containers inside of it that were blocking access to water supply.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written Food Safety Plan was not available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written Sanitation Plan was not available on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employee observed eating and then directly food handling without washing hands. Employee was asked to wash hands before continuing food handling.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Finishing of pass through area required as raw wood and drywall is present. Please ensure all surfaces are smooth, easily cleanable and impervious to moisture.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please send updated food safety plan to Interior Health for review.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please send updated sanitation plan to Interior Health for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel not available at bar handwashing sink at time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Change in head chef and kitchen coordinator. New employees will be reviewing practices and redoing food safety plan to reflect current menu.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Change in head chef and kitchen coordinator. New employees will be reviewing practices and redoing sanitation plan to reflect current menu.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This is an outstanding infraction. No food safety plan on site at time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This is an outstanding infraction. No food safety plan on site at time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must have FoodSafe level 1 certification or equivalent. A list of equivalent courses will be provided with this report along with information on BC FoodSafe.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler in basement at 8 - 10 C. Unit is not maintaining temperature and requires repair. Potentially hazardous foods must be relocated to another cooler or held on ice within this unit until the unit is able to maintain at or below 4 C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Unpackaged bread in deep freeze. Ensure that all foods are protected from contamination and covered/in containers etc.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.2 - Is the contact information the same?
- Observation(s): Please inform Interior Health of new operator.
- F3.2A - Updated contact information must be provided to the health officer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Gaskets in disrepair for line refrigerator on the left and deep freezers in basement. Repair is required to ensure units work effectively and maintain temperatures satisfactorily.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Sink in basement must be equipped with soap and paper towel if food preparation is occurring in the basement.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was available at the time of inspection. Please locate and update plan or draft a new plan.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan was available at the time of inspection. Please locate and update plan or draft a new plan.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Outstanding observations: 1. Light covers missing from 5 lights in kitchen area. Ensure lights are covered in a manner to prevent physical contamination. 2. Deep freezer lids are in disrepair and cannot close properly. Ensure deep freeze lids are repaired or an alternative such as installation of a walk in freezer is looked at. This would allow for good air circulation and organization of product.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The small line cooler was not maintaining an adequate temperature at the time of inspection. Sour cream, cut vegetables and sauces were measured to be 7-9 degrees Celsius. The head chef will monitor the temperature and if items are not below 4 C within 2 hours they will be removed and placed in a cooler that is functioning at or below 4 C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The ice scoop in the bar area was stored in a manner that could cause contamination by having the handle touching the ice. Ensure the handle is positioned in a manner so it is not touching the ice.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Light covers are missing from 4 lights in the main kitchen area. Ensure light covers are in place or shatterproof tubes are installed over the lights. 2. OUTSTANDING OBSERVATION: Multiple chest freezers in the basement require repair. The lids are in disrepair and heavy objects are being used to ensure the units are closed properly. Ensure units are repaired.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions