The Heid Out
821 Baker St Cranbrook BC V1C 1A2 · Restaurant - Food Service
17 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass Washer 25 ppm Chlorine residual
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): Clean in Kitchen and downstairs floors and walls.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): [1] At the bar, ice is used for consumption without being stored in sanitary containment. Remember that this sink is not simple to sanitize and tap hose frequently touches the ice in the sink. Ice for consumption should be stored in sanitary containment to protect from contamination at all times and embedded in the ice in the sink. [2] At the pastry and the salad stations, utensils were observed being stored in water that contains QUATs and are kept at room temperature all day. Inspector discussed that foods need to be protected not only from physical and microbiological hazards, but also from chemical hazards. Discussed alternative solution of keeping sanitized jugs/utensils filled with half ice/half water (for temperature control to prevent from bacterial growth) and once ice is melted then jugs and utensils need to be put through the 3-step-dishwashing method before being refilled with half ice/half water once again. [3] Basement storage area concrete flooring is getting to that stage when at spots the concrete started showing bare concrete. Bare concrete is porous and doesn't facilitate proper cleaning and sanitation. Inspector recommended for the facility to start planning to have these surfaces sealed/coated to be smooth and impervious to moisture to facilitate proper sanitation and slow down wear and tear.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At time of the inspection soup in the hot holding unit was measured at 53 degrees C for under two hours. All potentially hazardous foods must be hot held at 60 degrees C or higher to help prevent the growth of pathogens in the danger zone.
- 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): Thermometers missing in multiple fridges holding potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are 4 degrees C and below to ensure prevention of pathogen growth. Install thermometers in all refridgeration units and ensure they display 4 degrees or less.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ice scoop was stored on top of the ice machine at the time of inspection. Ensure the ice scoop is stored in a matter protected from contamination. For example in a container or affixed to a wall.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ceiling paint of the walk in freezer is peeling.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not available at the 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): Sanitation plan is not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Visible accumulation of dust on the ceilings along the dishwasher and front prep lines as well as the back kitchen sink area.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1- It was noted during inspection that the tongs by the grill were stored in water at 34'C with minimal to no sanitizer in it. Test strips indicated less than 50ppm Quatz sanitizer. 2- There was no sanitizer reaching bar glass washer and sanitizer did not appear to be moving through the lines at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions