Timber Restaurant
6-2425 Golf Course Dr Blind Bay BC V0E 1H0 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in walk in cooler was 7.8 °C. Dry storage cooler: 2.6 C; prep cooler (by window): 4.1 C; sandwich cooler: 2.8 C. Freezer temperatures were satisfactory.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooler in dry storage area: 5.2 °C. Operator re-adjusted unit to maintain 2° cooler. walk in cooler: 3 °C; prep cooler (by windows): 3.2 °C; sandwich cooler: 2.8 °C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repair damaged wall area by dishwasher Some additional cleaning needed around cooking equipment/grease trap, remove dust accumulation around ceiling vents. Note: cooking canopy and exhaust vents are due to be cleaned next week.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Replace burned out light bulbs in dry storage area
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The food contact surfaces were properly maintained, but the general facility was due for a deep cleaning. Please thoroughly clean under and behind equipment, some shelves, and bar ice machine.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): They have some old wooden shelves that need repair or replacement. The pot shelf has peeling paint, replace with something more durable and cleanable. There is a splashguard needed behind wet bar sink. The walk-in cooler was overfull, there were trays of hot food cooling on food prep counters and over hand sink. The dry storage room was also very busy (cooling units, dry storage, personal belongings, wine).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): It is a small kitchen requiring better design and organization to enable safe food handling. There is no janitorial basin or designated chemical storage area. The ceiling tiles are not smooth and washable.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?