The Red Antler
148 Silver Lode Ln Silver Star Mountain BC V1B 3Y9 · Restaurant - Food Service
20 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The premises requires detailed cleaning in the back (i.e., back storage area, and in the corridor with the dishwasher).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Head chef is in the process of completing his Food Safe level 1 certificate. Please send EHO copy of Food Safe certificate once completed.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing basin located in the bar area did not have single-use paper towels. Corrective Action: Ensure that all hand washing stations are adequately stocked with soap, single use paper towels, hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility not keeping up with their monitoring logs for the fridges and freezers. Operator was aware at the time of inspection that monitoring logs were not being used. Corrective Action: Ensure that the coolers, dishwasher, and freezer temperatures are checked twice a day.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Kitchen staff were not aware of cleaning and sanitizing requirements within the facility. Staff were not aware of the testing requirements for the QUATs sanitizer solution (i.e., required concentration) or high temperature dishwasher. Corrective Action: Ensure that all staff are trained on the sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff at the time of inspection had valid FoodSafe level 1 or equivalent. Head chef/operator did not have a valid Food Safe level 1 certificate or equivalent at the time of inspection. Corrective Action: Ensure that the operator and kitchen staff have a valid Food Safe level 1 certificate. Food Safe level 1 courses may be found at FoodSafe.ca
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Bacon strips were found in a container near the grill at a temperature of 33°C. Operator indicated bacon strips were cooked less than 2 hours ago. Corrected During Inspection: Operator placed bacon strips into cooler so that the product would be stored at 4°C or below. Either store potentially hazardous food at 4°C or below, or at 60°C or higher. Potentially hazardous foods left in the "danger zone" (4°C-60°C) must be discarded after 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Operating permit visible but with expired decal. Corrective Action: Place up to date decal on operating permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Observation: No current Food Safety Plan is available on site. Corrective Action: Develop and have Food Safety Plan available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler washed hands appropriately however hands were then dried on a common use wiping cloth. Ensure only paper towels are used to dry hands after hand washing to avoid contaminating freshly cleaned hands.
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store uncovered and unwrapped items such as desserts on the counter accessible to the public. All items must be covered or individually wrapped. NOTE other than the above noted comment the general food handling practices are very good.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Low temp glass washer located in the lounge must be monitored and documented in daily operations log. NOTE : other then the above noted concern the overall monitoring of all parameters is excellent : all cooler and hot holding temps are documented daily as well as the quats dispenser and documenting the high temp dishwasher rinse temp.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The wiping cloth for the espresso machine steam wand must be stored in a sanitizing solution and changed frequently. Ensure a pail of sanitizer is present at the espresso machine and changed frequently. Quats dispenser was verified with test strips to be dispensing 400ppm quats solution. High temp dishwasher was verified with a max recording thermometer to be 75C at the dish level during the rinse cycle.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store containers of food items directly on the floor in the walk-in cooler or on the floor of the kitchen. NOTE : other then the observation noted above the overall food handling practices are excellent. Items in coolers are arranged correctly , in proper containers , labelled and dated.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The wiping cloth used to clean the steam wand of the espresso machine must be stored in a sanitizing solution and not left loose on the steam wand. NOTE :The quats dispenser was verified with test strips to be dispensing 200ppm quats solution. NOTE: The high temp dishwasher rinse cycle was verified with a max recording thermometer inside of the unit to be 75C.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers have thermometers however all thermometers must be NSF certified as some are not NSF items. In the bar area the low temp dishwasher is required to be monitored and documented on a daily basis. Excellent daily logs of cooler and hot holding temps. Excellent daily logs that include quats dispenser testing and documenting the high temp dishwasher rinse temp in the kitchen.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice scoops are stored in ice machine and in ice wells for bar area. All ice scoops must be stored a washable container outside of the ice machine or ice wells. NOTE : All other parameters re utensil storage and sanitizing are excellent. Quats dispenser was dispensing 200ppm quats solution as verified by quats test strips. High temp dishwasher rinse cycle was 76C as verified by max recording thermometer. Sanitizer spray bottles had 200ppm quats solution. Observed food handler sanitize counter tops after raw chicken in a tray was present on the surface = excellent.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw and cooked meats such as chicken were being stored on the floor in the walk-in cooler. All items as such must be stored above the floor in the coolers. NOTE : other food handling procedures were very good. Items in coolers were covered, labelled , dated and arranged correctly.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler was above 4C and needs to be altered to operate below 4C. All other coolers are maintained below 4C. All coolers are monitored and documented in daily operations log.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store containers of food items such as plastic containers of chicken wings directly on the floor in the walk in cooler. Items as such are required to be stored above the floor in coolers. NOTE : all other food handling practices were very good : items in coolers were covered , dated , labelled and arranged correctly with raw meats stored below ready to eat items.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed food handler handle raw chicken then wipe hands on a wiping cloth rather than perform proper handwashing. Food handler then proceeded to perform other tasks and contaminate items in contact with his hands. This is a serious concern as raw chicken contains harmful organisms such as Salmonella. Proper handwashing after handling raw meat products is critical in preventing contamination of other food items and surrounding area.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Kitchen dishwasher had zero sanitizer present. Glass washer had zero sanitizer present. Ensure all low temp dishwashers have 100ppm bleach solution present. Dishwasher and glass washer must be tested daily and documented. Quats dispenser had 200ppm concentration present as verified by test strips.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Do not store trays of chicken and other food items directly on the floor in the walk in cooler. NOTE : general food handling practices are very good as items in coolers are covered , labelled and dated.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler was above 4C. Ensure all coolers are maintained below 4C. Ensure all coolers are monitored and documented on a daily basis.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Kitchen dish washer did not have 100ppm bleach solution present. Glass washer had zero sanitizer present. Ensure kitchen dishwasher and bar glass washer have 100ppm bleach solution present. Ensure that kitchen dishwasher and bar glass washer are monitored for sanitizer daily and documented. Quats sanitizer disperser was dispensing 200ppm solution as verified by test strips. Ensure that quats dispenser is monitored and documented on a daily basis to ensure 200ppm solution is being dispensed.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All ice scoops must be stored in washable containers and washed frequently.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Items being reheated before being held in the hot holding unit were not properly reheated before being held in the unit. Items reheated and held in the holding unit were only 50-55C and need to be thoroughly heated before being held in the hot holding unit. Re the cooking process items are thoroughly cooked prior to serving.
- 2 - Are proper hot holding procedures followed?
- Observation(s): Items in the steam table were 50-55C and must be stored at 60C. NOTE : the soups stored in the soup holding unit were greater than 60C and the temps were monitored and documented daily = excellent
- 3 - Are proper cooling procedures followed?
- Observation(s): Do not cool large containers of food such as soups as these items need be be separated into smaller portions to allow faster cooling times OR use an ice wand to cool the items more rapidly.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Container containing cooked chicken wings was stored with the bottom of the container in direct contact with a container directly below it containing cooked chicken wings. There must be a barrier of some sort to prevent the bottom of one container to be in direct contact with another container of cooked food. Do not store the ice scoop in the ice machine : it must be stored in a washable container inside or outside of the unit. NOTE : other than the above noted concern there overall food handling practices were very good ( most items were stored correctly in covered and labelled containers ).
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- Observation(s): All hot holding was above 60C however all items hot held need to be monitored and documented daily.
- 2 - Are proper hot holding procedures followed?
- Monitoring
7 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Ensure all hot holding is above 60C when renovations are completed. No food prep being performed at the time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ensure all coolers are below 4C. No food prep being performed at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure all sanitizers are adequate ie 100ppm Cl solution or 200ppm QUATS solution prior to operating. Ensure dishwashers have adequate sanitizer levels and are tested daily.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator will be applying for a new food permit and name change of facility.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): As facility is still in the construction phase , when construction is complete ensure that the facility is rendered clean and washable prior to operating.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan is being prepared.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan is being prepared.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions