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The Josie Hotel

4306 Red Mountain Rd Rossland BC V0G 1Y0 · Restaurant - Food Service

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Lactic acid sanitizer solution being used - no test strips. Facility has contract with Ecolab which checks the concentration once/month. Quat ammonium test stripes were expired by a few years. Please purchase new ones if using this chemical.
      • 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): Observed round plastic container being used as a scoop for dry ingredients. Scoops must have a handle and be stored with handle outside of product.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quaternary ammonium test strips were not available at the time of inspection.
      • 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): Dishwasher in the back of kitchen did not dispense sanitizer at correct concentration of sanitizer during cycle. Chlorine sanitizer should be kept at 100-200ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Back door was open at the time of inspection. Staff stated the door was open for fresh air in the kitchen. The door was closed at the time of inspection.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1 Glass washer in the back kitchen was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use. 2 Glass washer in the bar was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1 Glass washer in the back kitchen was not dispensing sanitizer into wash cycle. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use. 2 Glass washer sanitizer bottle in the bar area was empty, therefore not being dispensed into the wash cycle to provide adequate sanitization. The operator must not use this dishwasher as it is not providing adequate sanitizing of glassware. This dishwasher must be repaired before use.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Knives stored on the magnet strip in the back kitchen appeared to be dirty. All food contact utensils must be free of contamination and dirt.
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions