The Village Idiot
306 Mackenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
12 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pizza line fridge measured approximately 7°C at the time of inspection. Temperature log taken approximately an hour prior to the inspection indicated refrigerator was at ≤4°C. It was recently filled and prepared for the day as per operator. Please ensure refrigerator temperature falls to ≤4°C within two hours, else food must be moved to another cold holding unit. All potentially hazardous foods must be maintained at ≤4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for QUAT sanitizer used in kitchen or chlorine sanitizer used in mechanical dishwasher. Test strips must be available for all chemical sanitizers used on site, ensure they are available where sanitizers are dispensed and used.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): A large container of soup in a small ice bath measured at 35 °C and had been cooling for over 2 hours. Potentially hazardous food must be cooled from 60 °C to 20 °C within 2 hours, and from 20 °C to 4 °C within 4 hours to prevent pathogen growth. Use an appropriate cooling method, such as transferring the food into shallow containers, using ice wands, or appropriately sized ice baths.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease build-up was observed in the exhaust hood in the kitchen. The exhaust hood must be cleaned regularly to prevent the build-up of condensation or grease, which can lead to contamination of food and food contact surfaces, as well as an increased risk of fire. Clean the exhaust hood in the kitchen. The area under and around the dishwasher appeared unclean. The facility must be maintained in a clean condition to prevent the accumulation of dust, dirt, food residue and other debris that can create unsanitary conditions. Thoroughly clean the floor and the area surrounding 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): Employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Floors in front of the stove are cracked and broken. Floors must be maintained in a good condition to ensure they are easily cleaned and to prevent the growth of bacteria. Repair the broken floor areas. F2.5B - The basement is becoming cluttered and recycling is piling up. Clean the affected areas to ensure sanitary conditions and to eliminate harbouring sites for pests. F2.5J - One light cover in the kitchen is missing. All artificial lighting must have a shatterproof cover to prevent glass from contaminating the food areas in the event of a bulb breaking. Obtain a shatterproof cover for the lights, or confirm the bulbs are shatterproof.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Floors in front of the stove are cracked and broken. Floors must be maintained in a good condition to ensure they are easily cleaned and to prevent the growth of bacteria. Repair the broken floor areas. F2.5B - The basement is becoming cluttered and recycling is piling up. Clean the affected areas to ensure sanitary conditions and to eliminate harbouring sites for pests. F2.5G - Cornstarch container downstairs is missing a lid. Foods must be covered to prevent contamination. Obtain a new lid for this container. F2.5J - One light cover in the kitchen is missing. All artificial lighting must have a shatterproof cover to prevent glass from contaminating the food areas in the event of a bulb breaking.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bags of meat were observed defrosting on top of the chest freezer in the basement. Foods must be thawed in an approved method such as in the refrigerator.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • 2% chocolate milk container with expiry date of September 18 was observed stored in cooler. Ensure all food on premises is consumed or discarded by date on container. Voluntarily discarded during inspection.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Corrected at time of inspection - Operator is to ensure all handwashing stations are fully stocked and available for handwashing. Papertowel was not available in main kitchen handwashing area but was moved when noted. Ensure that staff are washing hands inbetween incompatible activities while preparing food.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
9 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Temperature for BBQ sauce in hot holding unit was measured at ~56C. Sauce was quickly reheated at the time of inspection. CDI - Corrected During Inspection. Please ensure that potentially hazardous foods are held hot at 60C or hotter. If potentially hazardous foods are stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours, then they must be discarded. The danger zone is where pathogens grow and multiply the best. Please also be reminded that potentially hazardous foods can only be reheated one time only.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Observed large containers of soups/sauces stored in walk-in cooler. It appears that cooling temperatures were not being monitored. A probe thermometer should be available to verify the cooling temperatures of potentially hazardous foods. Reminded staff that cooling must be done rapidly by cooling from 60C to 20C within 2 hours then from 20C to 4C within 4 hours. Proper cooling methods (e.g. portioning into smaller portions, ice bath etc) should be clearly indicated on the food safety plan.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for sliding door cooler located by the pizza area was measured at ~6C. Cooler was frequently opened and closed at the time of inspection. Please ensure that cooler is capable of maintaining at 4C or colder. 2. Potentially hazardous foods (including sliced tomatoes, cut-up vegetables (lettuces, carrots, celery), sauces made in-house, and cooked bacon) were observed to be stored at room temperature without time log or time control. Reminded that potentially hazardous must not be stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours. After a total of 2 hours, items must be discarded. A time or time log should be used to track the amount of time that these potentially hazardous are being held in the danger zone. Also discussed the use of ice bath. However since ice bath may not necessary keep the food items at 4C or colder, after 2 hours, they must be discarded. Note: - Please ensure all cold-holding units (all coolers and freezers) have accurate thermometers. NSF-certified thermometers are recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed a few food handlers using rags kept at waist to wipe hands. Discussed with operator that rags must not be used and hands must be properly washed after each task and before handling foods. Proper handwashing procedures include washing hands with warm soapy water and dry with single use paper towel. Please ensure all handwashing stations are equipped with liquid hand soap and single use paper towel. Several stations are observed to be missing either hand soap or single use paper towel.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There is only one bottle of sanitizer solution within the food premises. All food handling areas (i.e. basement food preparation room, kitchen, front/server area) must have sanitizer solution available at adequate concentration. Sanitizer concentration should be verified with test strips. 2. Low temperature dishwasher did not provide sufficient amount of sanitizer i.e. <50ppm was measured. Sanitizer concentration should be verified with test strips on a regular basis. Requested to use manual dishwashing method before the dishwasher can be serviced. Manual dishwashing method includes: 1) wash with warm soapy water 2) rinse with warm water 3) sanitize with chlorine at 100ppm by submerging the items in the sanitizer solution for at least 2 minutes, then 4) air dry. Discussed that step 1 and 2 can be done using the dishwasher. 100ppm of chlorine can be made by adding 1/2 tsp of unscented household bleach to 1 L of water. 3. Wiping cloths in continuous use must be stored in a bucket of sanitizer solution at adequate concentration i.e. 200ppm of chlorine or 200ppm of Quats. 4. Observed an accumulation of food debris on the slicer in the basement food prep room. 5. Observed an accumulation of food debris on potato cutter.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed an open bag of panko stored in the basement food prep room. Bag of panko must be stored in an air tight pest-proof food-grade container.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Liquid hand soap was missing at the handwashing sink located in the basement food preparation room. Paper towel was available but not kept in dispenser. CDI - Corrected During Inspection. 2. Observed missing paper towel in staff washroom. CDI - Corrected During Inspection. Please ensure all handwashing sinks (staff bathroom, basement food preparation area, kitchen area) are equipped with liquid hand soap and single use paper towel at all times. Paper towel must be easily accessible and stored in a dispenser or holder. Also discussed about designating one of the two compartment sinks in the kitchen for handwashing only.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available upon request. All staff should be familiar with the food safety plan.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available upon request. All staff should be familiar with the sanitation plan.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
7 infractions
- Are proper cooling procedures followed?
- Observation(s): 15L of soup was pulled off the stove top at around 60°C (just entering danger zone) for cooling. This is good as the product was not permitted to sit in the danger zone without cooling being initiated. However, observed cooling method is unsatisfactory. Soup was transferred to deep tub (overall depth of soup was ~12"), moved to the walk-in cooler, partially covered with a lid, and set on top and beside cooled products. Three problems exist: core of the soup is unlikely to meet cooling requirements (also no monitoring or verification data exists), cooled products are being heated by the hot product, the walk-in cooler temperature is being elevated by the significant input of heat. At the time of inspection, cooling soup was placed in a larger bin of ice slurry to the depth of the soup and routine stirring was instructed.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. "Pepsi" cooler by the washroom had an ambient temperature of 8°C. A tub of carrots in water was probed at 7.3°C. This provides a better indication of the stable temperature rather than assessing the ambient cooler temperature which can fluctuate more readily. As morning temperature reading was satisfactory for the unit and previous few days, I suspect that this unit is poorly equipped to handle frequent usage. Seals on the unit are also worn and of poor condition. All products were required to be moved out of this unit at the time of inspection into the walk-in. Please ensure your food safety plan is followed with regards to handling cold storage of items. All cold storage units must be able to maintain products at a temperature of 4°C or colder under the conditions of use. Equipment servicing or upgrade is required. 2. Burger toppings/sauces, as well as cut veggie toppings at the salad station were stored in a manner that does not maintain a satisfactory temperature. A thin layer of ice was present in the wells containing the product inserts, but are not conferring any cooling effect to the majority of the products. The product inserts must be maintained fully immersed in an ice slurry at all times. Some inserts are also too big to allow proper submersion in the holding containers. Some adjustments were made at the time of inspection. This is a continuing concern. As implementation of conditions to ensure product safety is not being observed, it will be required that these products are maintained in cold storage. This could come through re-arranging stations or obtaining new cold storage units. During the transition period of implementing an appropriate change, proper ice bath method may continue to be used. 3. Deviances in temperature exist in the walk-in cooler, with the zone near the door being warmer. At the time of inspection product temperatures in this zone were measured between 4-7°C. Deviance in fridge temperature has been noted on multiple occasions. The fridge is coldest where produce is currently stored. Please rearrange products in fridge such that all potentially hazardous food products are kept in the coldest zones. All produce (except sprouts) are not considered PHFs until processed or cut, and can be kept in warmer zones. All efforts should be taken to minimize the introduction of heated products without a means of drawing the heat away (eg. via an ice slurry bath). 4. Please note that margarine with fresh parsley must be maintained as per a potentially hazardous food product unless verification for the product's safety at ambient temperatures is available. The use of commercially dried parsley seasoning is fine.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No detectable amount of sanitizer measured from the dishwasher. No test strips available on site to enable self-checks. A manual sanitizing bin with 200ppm chlorine was set up at the time of inspection. Staff were instructed on the processes surrounding the manual sanitizing method, including solution make-up and solution changes. Please note that a non-functional dishwashing unit (which includes inadequate sanitizer levels) warrants closure in a busy facility as manual sanitizing demands would be too high and cannot be properly achieved. Furthermore, a three-sink system is usually required to make allowances for manual warewashing as an assist. Please service the dishwasher immediately and ensure proper sanitizing of wares is completed manually in the interim. Sanitizer checks will be required to be monitored and recorded daily in moving forward. 2. Wiping cloths in continuous use are not being stored in a sanitizer solution. This is a continued observation. 2. Ice machine scoop holder requires routine cleaning and sanitizing. Build-up is observed. Please ensure this is on a routine schedule for cleaning. Scoops are to be cleaned and sanitized daily.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. In the under stove cold storage drawers, raw hamburger patties are stored beside items that are RTE/precooked and may not be fully heated to a temperature that would destroy pathogens (eg. cheese products, sauteed mushrooms). Please keep all raw meat proteins separated from RTE and precooked products. They should not be placed in a manner that allows for possible cross-contamination. This arrangement was adjusted at the time of inspection. 2. Scoops are to be kept out of bulk products as the handle end can be a source of contamination.
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Flooring is currently unfinished and handsink not installed in the downstairs prep area. As the room is not fully enclosed from the basement environment, please ensure all prep and food contact surfaces are properly cleaned and sanitized before use.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Lightshields need to be re-installed. Some light fixtures require cleaning prior. 2. As the washroom opens directly into the kitchen and a prep area, a self-closing door is required. This door is observed to be open on multiple occasions.
- Are there handwashing stations available and properly supplied?
- Observation(s): All paper towel dispensers (staff washroom, kitchen sink) are broken. Paper towel could not easily be located around the premises and essentially all staff are observed to be using repeatedly used cloths hanging from own pockets to wipe hands under all circumstances (clean and soiled state). Paper towel in bathroom is bare and exposed to any form of aerosolized spray from the toilet and sink. Properly functioning paper towel dispensers are to be installed immediately. Repeatedly used cloths are also being used for handwashing at the bar. A dispenser is required (can just be a tack on rod type).
- Are proper cooling procedures followed?
- Monitoring
7 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Line chef at time of inspection was unaware of the availability of a probe thermometer. Critical limits for cooking, hotholding, reheating processes do not appear to be monitored. Please ensure that you have a system in place to ensure that critical limits specific to food safety (and as specified in your food safety plan) are met consistently in your operations.
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hotholding temperature was satisfactory at the time of inspection, but vulnerabilities as described above exists.
- 3 - Are proper cooling procedures followed?
- Observation(s): Large batches of soups/sauces are currently being cooled via methods that have not been verified to meet cooling requirements (and in my opinion, are unlikely to meet rapid cooling requirements). Please review and validate cooling methods to ensure required cooling rates are met. When cooling using unassisted methods (eg. no ice bath or ice wand), containers should not exceed 3" in depth (eg. should use wide shallow containers rather than deep storage containers). Cooled products can then be transferred into deeper containers for storage. At the time of inspection (2pm), a bbq sauce and cream soup are sitting at ambient temperature in large storage containers. Products were made at noon and measured at 50°C at the time of inspection. Staff was instructed to take portion that is needed (for soup of the day) and put all remaining product into walk-in cooler.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Thermometer for salad station as well as pepsi cooler (by washroom) are either broken or missing. Please replace. 2. Cut produce continue to be stored in relatively deep inserts in a non-temperature controlled manner at the salad station. This is an ongoing deficiency that needs to be addressed. Products should also be covered to protect from contamination. Please ensure mixing bowls and utensils are changed at least every 4 hours. 3.Burger condiments on the line are kept on ice, however the inserts are deep. Please use shallower inserts and use an ice slurry (water and ice) to facilitate temperature transfer. As there are some concerns expressed by staff regarding the lack of a low-boy cooler, please consider purchasing a unit for the line to facilitate processes. 4. Ground chuck was observed to be thawing in the basement. Outer temperature measured at 10°C. Staff was instructed to return product to cooler for continued thawing. Please ensure proper thawing processes are used. Surface temperature of thawing product is not to exceed 4°C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A food portioning/prep area has been set up in the basement downstairs without approval. This is not a sanitary location for food prep for the following reasons: unfinished ceiling/floors, lack of handwashing facility, limited lighting (also no shatterproof bulb), as well as general unacceptability of the area to be used for food prep when sanitation of the area can not be guaranteed (dust/debris from basement). Please ensure food contact equipment stored in this area are kept covered to minimize the potential for contamination and are cleaned and sanitized prior to use. Until additional changes are made to make this area more fitting for food prep, please refrain from engaging in processing of unpackaged foods in this area. Please discuss any planned changes to this area.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure written food safety plan is available for review by staff at all times. Increased oversight to ensure critical limits are being met on the operational level is required. Please also review the attached Pooled Egg Guideline, which provides the background information related to the changes surrounding the handling and use of eggs.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure the written sanitation plan is available for review by staff at all times. Increased oversight to ensure sanitation criteria are being met on the operational level is required. Please have test strips available to assess sanitizer concentrations.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Main prep line cooler inserts were arranged such that drippings from raw seafood (eg. shrimp, fish) can contaminate ready to eat products (eg. guacamole and salsa). At the time of inspection, inserts were rearranged from left to right as follows: ready to eat items-->sauces that must be reheated/cooked-->raw protein. As discussed, please observe proper arrangement at all times to ensure ready to eat products are protected from contamination/cross-contamination.
- 1 Observation, High Severity of Consequences : Food must be protected from contamination in prep areas.
- 15.3 - Are foods protected from contamination and/or cross contamination?