The Hearth Restaurant
99 3 Ave S Williams Lake BC V2G 1J1 · Restaurant - Food Service
9 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed sliced bacon stored on the shelf above the flat top with an ambient temperature of 32°C. According to the operator, the bacon is stored in this manner throughout the day. Cooked bacon must be hot held at 60°C or higher, or cold held at 4°C or lower to prevent the growth of bacteria.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed several raw animal proteins stored above ready-to-eat foods in the stand-up freezer in the front kitchen and the freezers in the back area. Please reorganize all units so that ready-to-eat foods and raw fruits and vegetables are stored above raw meat, poultry, and fish products. EHO recommends dedicating 1 or 2 freezers to raw animal proteins only.
- 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): 1) No chlorine test strips were available on-site for checking the concentration of the surface sanitizer. Please obtain chlorine test strips. 2) After discussions with staff, it was determined that temperature checks for fridges and freezers are not being completed. Please implement a monitoring log to record fridge and freezer temperatures at least once daily, and document any corrective actions taken if temperatures are out of range.
- 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): Observed no prepared sanitizer solution onsite. Every area of the facility (the back and front kitchen) must have a bottle or bucket of surface sanitizer (e.g., 100ppm chlorine bleach) prepared before the start of each business day.
- 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): Observed the ice scoop to be stored directly on the countertop. Ice scoops must be stored in a clean container to protect them from potential contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed the paint on the back shelving units beginning to peel/chip, revealing raw wood. Please repaint the shelving units with a sealant to ensure the surfaces remain smooth, durable, non-absorbent, and easily cleanable.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed the handwashing sink in the back kitchen area to be filled with dishes. Please ensure handwashing sinks are dedicated to handwashing only and remain unobstructed at all times to ensure proper hand hygiene.
- 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
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): • Some shelving in the back pantry/dry storage area is becoming worn out and will soon need to be repainted. Corrective Actions: • Have the shelving repainted so that it is durable, smooth, easy to clean, and water resistant surface. Provide EHO with verification once completed.
- 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
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily temperature log for all refrigeration units must be kept.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dish pit area wood shelving requires resurfacing.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Back prep counter top needs to be replaced or the crack along the back of it repaired so the counter can be properly cleaned.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The rinse temperature of high temperature dishwasher must reach 180 F or 82° C.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All cracked/damaged counter tops and cupboards in the kitchen area must be repaired or replaced. Freezer in the dry storage area needs replacement as the lining is broken and falling apart.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions