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The Winston Pub

2705 32 St Vernon BC V1T 5L5 · Restaurant - Food Service

1 inspection

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Perishable food in the undercounter cooler at the bar was measured at 6°C. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: The soda fountain unit is visibly unclean and located inside the bar ice sink in contact with ice. Corrective Action: Discard the ice. Clean and sanitize all surfaces of the soda fountain unit exterior housing/lines and the ice sink. If the unit must remain in contact with ice, continue to clean and sanitize it regularly.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate cleaning in some areas. General sanitation is very good. • Line cooler back interior • Low shelf at the line coolers • Undercounter cooler at the bar (interior near front access doors) Corrective Action: Clean the areas identified. Reorganize the bar cooler, remove or replace any rusted racks. Continue to clean the walk-in cooler shelves at the regular frequency and as needed. F2.5B(2): Some line cooler door gaskets are in poor condition. Corrective Action: Replace the damaged gaskets. F2.5C: Observed one food handler storing multiple wiping cloths in contact with their apron and clothing. Corrective Action: Discontinue this practice. Keep in-use cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5K: Utensils are stored in sanitizer between uses. Debris in solution rapidly depletes sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils inside clean, dry containers or on a clean surface between uses. Separate as needed to prevent cross contamination. Wash and sanitize the utensils at least every 4 hours. Within that maximum 4-hour period, remove food residue from the utensils as needed using wiping cloths immersed in sanitizer solution. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily. A used paint brush was removed from the fridge and discarded. Operator to safely dispose of one knife with a broken tip.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: The mop wringer is stored near the sink in the dishwashing area. This can obstruct proper access. Mop handles often contact exposed paper towel at the nearby dispenser. Corrective Action: Store the mop wringer in an alternate location or in a suitable space in the dishwashing area so the sink and dispensers are clear and accessible.
      • F2.7E Handwashing stations must remain accessible at all times.