Traverse NightClub
312 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available for the bar glass washer. Test strips must be available for all chemical sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No chlorine test strips available for chlorine sanitizer/glass washer. Test strips must be available for all chemical sanitizers used on site. Note: Glasswasher was dispensing 50ppm chlorine at the time of the inspection. Good.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Refit all ceiling panels in the intermediate space where the ice machine sits. 2. Cleaning the fan/ceiling/floor of the walk-in cooler. Try to keep items off the floor as much as possible. You have a good amount of shelf space to do this—get more if needed.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Both paper towel dispensers at the two handwashing stations were empty. These were replenished with newly arrived paper towel at the time of visit. Corrected during inspection.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): At minimum, the main operator must have Foodsafe certification. I was unable to verify Foodsafe certification status of new manager (Koltyn). Previous manager, Jay, had Foodsafe. All Foodsafe certificates now have a 5 year expiry date. For individuals who do not have an expiry date indicated on their certificate, they will no longer be valid after July 29, 2018. Options for renewing your certificate can be reviewed online at www.foodsafe.ca . An online refresher course is available.
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must complete a written sanitation plan. A guidance template has been provided by email. Include a written policy related to expectation for staff hygiene, including hand hygiene.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Ice scoop for ice machine must be stored on a clean and sanitized surface as this is a food contact item (eg. do not store directly on top of ice machine). We also reviewed following manufacturer's instructions for cleaning and sanitizing of the ice machine. Currently only the ice storage bin is being cleaned and sanitized on a routine basis. Some info on ice machine cleaning and sanitizing is being provided by email. 2.Please check glasswasher sanitizer concentration prior to each event for 50-100ppm chlorine. 3. Quat (savall) spray sanitizer measured at 150ppm (needs to be 200ppm). Please increase concentration of solution being made up. We discussed making up fresh solution as least weekly so concentration does not dissipate over time. As this is used on non-food contact surfaces only, a higher concentration than 200ppm would not be harmful.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): Drink mix guns and their holders must be cleaned out more frequently to reduce the incidence of fruit flies. I recommend cleaning the residue off both the guns and holders and sitting guns in a sanitizer solution at the end of each event. This task was undertaken at the time of inspection.
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Monitoring
0 infractions