The Grateful Table
400 Columbia Ave Castlegar BC V1N 1G7 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring in front of dishwasher and prep line are in disrepair and require replacement. Surfaces are now rough and do not promote proper cleaning and sanitizing. Fluorescent lighting near the back storage back door area require shatterproof bulbs OR covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Cardboard material was observed to be used to line some shelves in the dry storage area. Cardboard material must be avoided to be used in the kitchen as it can absorb liquids and cannot be washed and/or sanitized properly. 2. Packaged pizza sausages stored in the walk-in-cooler were observed to be stored above the ready to eat vegetables. Keep meat below the ready-to-eat vegetables. Make sure that all stored foods are covered to avoid cross-contamination from drippings or juices from other foods, and to keep out other contaminants like dust or objects.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility uses two types of sanitizers (chlorine-based and QUAT-based sanitizer) and currently having only chlorine test strips. Test strips for QUAT-based sanitizer must be obtained. Ensure that chlorine-based sanitizer mixture is at 100 ppm and a QUAT-based sanitizer mixture is at 200 ppm.
- 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): 1. Mechanical dishwasher was not dispensing enough sanitizer at time of inspection. Operator will contact technician for troubleshooting and was instructed to manually sanitize dishes in the meantime. Ensure chlorine concentration of 100 ppm for adequate sanitization. 2. Multiple-use cloths used for wiping down counters and tables at the kitchen area were observed to be used without a sanitizer. Multiple buckets with adequate concentration of sanitizer must be provided throughout the kitchen (depending on the number of working areas). Sanitizer mixture in buckets needs to be changed frequently throughout the day.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Two lights missing shatterproof covers. Shielding of lights to prevent the contamination of food from glass fragments in the event of breakage is essential. Operator advised me that a professional will be coming soon to install new light fixtures. Note: some floor tiles missing in the area where two compartment sink is located. As a future project, operator needs to ensure that floor surface in the kitchen is smooth, durable, easy to clean and sanitize.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not dispensing any sanitizer at time of inspection. Operator will contact technician for troubleshooting and was instructed to manually sanitize dishes in the meantime.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- Are there handwashing stations available and properly supplied?
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions