The Revelstoke Golf Club
171 Columbia Park Dr Revelstoke BC V0E 2S0 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar hot holding cabinet was at 40C, raise to 60C and discard 3 remaining breakfast sandwiches (>2h). All coolers were below 4C, good.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATS test paper and no log of food contact sanitizer concentration. Please test bar glasswasher daily.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): REPEAT INFRACTION Please ensure that these are current and available onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure that these are current and available onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chopped vegetables and cheese in prep cooler inserts measured at 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Adjust temperature of cooler or keep cooler lid closed to ensure that food items are maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was left open. Exterior openings of the premises must be protected against the entry of pests and other contaminants. Install a screen or ensure that the door remains closed at all times.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop was stored on top of the ice machine, in front of a fan. Utensils must be stored in a clean location to prevent contamination from dust, dirt or other contaminants. Store scoop in a clean container or scoop holder.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed, contain all menu items, and be kept on site at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There was no log being maintained for cooler/freezer T, dishwasher sanitizer level, or sanibucket/spray sanitizer level. Please implement.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - shed overflowing with empties and old oil - chairs, pallets and old equipment stored next to building - weeds around building perimeter - basement cluttered and no storage shelving - rat droppings throughout basement - basement deep freezer lid has exposed insulation All of these conditions attract pests and create lots of harbourage areas. There is a MAJOR declutter and organization effort required. In addition, you should contract a pest control professional to identify and seal entry points and enhance extermination efforts.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - fire suppression nozzles obstruct grill resulting in them being manipulated so that the jets are not appropriately directed - storage cabinets and countertop across form dishwasher in disrepair
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): If they are, it could not be demonstrated as they did not have records of this.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The back splash around the dishwasher is starting to break down.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There is no designated hand wash station for the kitchen staff. This is a requirement for all food services that have open foods now.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Require food safety plans that cover all menu items.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooler two was not working - ambient temperature measured at ~13°C. Records indicate satisfactory temperatures the day before (no reading was taken today). Products within were commercially pre-made sauces, some unopened, which were moved to the walk-in cooler at the time of inspection. Please discard any of objectionable quality or are not of a shelf-stable variety.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. As the basement conditions are not suitable for exposed foods/food contact surfaces, please ensure ice scoop is kept in an enclosed container. Ensure all ice machine panels are kept tightly closed. Clean and sanitize scoop and container on a daily basis. 2. Ice scoop at bar must not sit in drinking ice (handle can act as a source of contamination). Corrected during inspection. 3. Please ensure probe thermometer is cleaned and sanitized before and after use.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Sanitizer dispenser was not working and operator had been purchasing pre-mixed solutions. Dispenser was fixed by servicing agent at the time of visit. 2. Ensure wiping cloths in continuous use are maintained in sanitizer at the appropriate concentration. Note- Ensure all food contact surfaces in continuous use (eg. cutting knives/boards) are cleaned and sanitized at least every 4 hours and at any point contamination is likely or suspected.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Top panel of ice machine was removed and on the floor at the time of inspection. Panel has moderate build-up. Please clean and sanitize panel thoroughly and ensure it is replaced on to ice machine immediately to protect ice from contamination in the basement environment. 2. Wiping cloths that are used more than once are to be stored in a sanitizer solution. Please see emailed link for rationale. 3. Please do not store knives in between the crevice of equipment (eg. cooler and table). This is not a sanitary surface and not suitable for storage of food contact equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cleaning is required in fridges with special attention needed for the line prep cooler. Other areas needing additional attention include but are not limited to: dishpit area, underneath equipment in grill and prep area, sides of equipment (eg. food splatters on side of line cooler). Please ensure cleaning routine and frequency are following your sanitation plan. On your sanitation plan, cleaning frequency for interior of fridges is indicated to be after every shift. If not already done, please ensure line cutting board is given a deep clean and sanitize in the sink at the end of the day--this will help to reduce staining and help to reduce load in crevices in board.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station is out of soap. Please refill or purchase temporary hand pump soap dispenser. In the interim, dishwashing detergent or soap from the washroom can be used.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan specific to the facility is not available on site at the time of inspection. Buffet stations are also held for certain event nights. Please ensure all food service processes and menu items are included in your food safety plan. A brief description regarding nature of buffet service and any additional or separate food safety conditions related to the buffet should be indicated (eg. protection of food from customer contamination, leftover protocol, hotholding equipment and process, cold holding conditions if applicable).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Line cutting board continues to require resurfacing to provide a smooth, easy to clean surface. Current board has a moderate level of deep scars which can impeded proper cleaning and sanitizing. 2. Fume hood is due for professional cleaning.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?