Skip to content
Loading map…

The Nakusp & District Sports Complex

200 8 Ave NW Nakusp BC V0G 1R0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not on site at the time of inspection. Employee stated that another staff member must have taken it home with them at the end of the operating season.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not on site at the time of inspection. Employee stated that another staff member must have taken it home with them at the end of the operating season.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    6 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1C Accurate NSF certified probe thermometers required to monitor cooking and reheating process for concession and serving kitchens. Food safety plan identifies cooking temperatures and procedures.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for upright freezer in bar kitchen. NSF certified thermometers available in coolers and freezers in concession and serving kitchen area - temperatures satisfactory. Village staff to take over monitoring of temperatures and recording on logs instead of relying on volunteers - good.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3A Mechanical dishwasher in serving kitchen was not dispensing the required amount of chlorine sanitizer at the time of inspection. F2.3G Chemical test strips required for bar kitchen to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier. Chlorine test strips in concession and serving kitchen. Spray bottle available. Bottles of regular chlorine bleach available onsite.
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around and under several exterior doors to the facility. Please install door sweeps and weather stripping to prevent entry of pests. Shatterproof covers on lights in kitchen areas. Ventilation hood due for service on November 2017.
      • F3.4L - The premises must be protected against entry of pests.
  7. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Upright cooler in the auditorium bar kitchen was at 5-7 °C. Cooler was adjusted colder at the time of inspection. Monitor cooler to ensure a temperature of 4 °C or colder is maintained. 4.2 Accurate NSF certified thermometers required for all cold holding equipment (including freezers). Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods, and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.3 Chlorine chemical test strips are required to verify sanitizer concentration for warewashing and low temperature dishwasher. Chlorine test strips x3 vials were ordered at the time of inspection. Low temperature chemical sanitizing dishwasher in the warming kitchen next to the concession had 50 ppm chlorine at the time of inspection meeting the required 50 ppm chlorine level. Bottle of sanitizer tested at greater than 200 ppm Quats. Bottles of food grade chlorine bleach are available in all the kitchens for warewashing sanitizer. Provided three step dishwashing and food contact surfaces require cleaning and sanitizing signage. Please post.
      • 8.3 - Manual dishwashing procedure 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): 14.1 Fluorescent lights require shatterproof covers/tubes on all lights in the concession kitchen area to prevent contamination with glass fragments. Call was put into supplier at the time of inspection for shatterproof tubes. 14.4 Ventilation hood is overdue for cleaning and servicing. Please contact service company for cleaning and servicing.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.3 New hands-free paper towel dispenser is being install in the concession kitchen. Soap and paper towel dispensers will be moved by the 3-compartment sink in the warming kitchen next to the concession in order to be more accessible during handwashing. Provide handwashing signage. Please post.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a 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.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 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.
  8. Monitoring

    0 infractions