The Forest Table
6080 Mud Lake Rd Blue River BC V0E 1J0 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Continued - test strips required for bleach sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • permit to be posted - if you cannot locate the existing permit, please contact our office at 250-851-7340 to order a new permit to post in the restaurant.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips. Staff notified EHO that test strips have been ordered.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wet wiping cloths must be stored in sanitizer solution in between use. • Sanitizer spray bottles must be labelled. Corrected during inspection; staff labelled bottle as bleach.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel dispenser located at front handwashing station was empty. Corrected during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) In addition to the logs kept for the coolers, please ensure that cooked potentially hazardous food items are probed and recorded at least one time/day. For example if a batch of 10 burgers is cooked, please probe the internal of 1 burger patty and record. Health officer will supply logs for recording. Begin logging this week, and scan and email a copy showing that the internal cooked temperature is being maintained.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system is currently going through the construction permit process. Source approval letter has been provided by EHO. Facility in process of providing filtration and UV disinfection. Use only approved potable water for customer service in the interim.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): labels have come off the sanitizer and cleaner bottles. Ensure these are labelled today. EHO to follow up tomorrow.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Compartment divider on 2 compartment sink has broken - staff using 2 bins for wash/rinse/sanitize in the interim. Ensure that this is fixed ASAP.
- 14.2 - 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.
- 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Partial food safety plan onsite (missing menu items) Ensure that a completed copy is kept in kitchen. Provide the initial copy or complete a new copy by date noted above. Ensure that staff are aware that the 8 deg C cooler temperature listed on the old temp logs is incorrect. Cooler temps and food must be maintained less than 4 deg C at time of inspection., review with staff. Note: Sous vide cookers onsite - if sous vide is occurring a separate distinct food safety plan must be completed to ensure that CCPs are met for this style of cooking. Please advise EHO with respect to the sous vide - ie: provide me the procedures used for the equipment and meal items.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As per above, ensure that the completed sanitation plan is kept onsite. Partial information provided in folder, however, a completed plan must be kept onsite. EHO provided template in the event that the original sanitation plan cannot be located. Provide the original or complete a new one on or before the date noted above.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
4 infractions
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system is in the process of permitting and approval. Facility to supply only commercially approved and prepared water and ice for customers until water system is permitted and approved for use by Interior Health. EHO to follow up with Russell with respect to the water system and sewerage disposal system.
- 6.2 - Water supplied to the facility must be potable.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure bleach in wash basin is at 200ppm (EHO provided test strips). EHO will contact facility on Friday to confirm. Wiping cloths must be stored in sanitizer solution when not in continuous use. Resolved during inspection.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Clean wooden shelves in cooler. Ideally wooden shelves would be replaced with wire racks (similar to the other shelves). Clean today, and EHO will follow up on Friday. 2)Fluorescent lights require covers or bulb sleeves. Bulb sleeves can be found at hardware stores. Call stores to see if they have the applicable size and length to purchase. One month to provide covers for the lights in the kitchen area.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs noted days in a row of temperatures greater than 4degC with no corrective actions noted. Staff should be advised of the steps to take when units are not maintaining safe temperatures. Corrective actions should be documented. Review with staff and I will follow up on Friday.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?