Tube Town Cantina
123 Shortt St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Milk was observed being stored inside the ice machine. Ensure that milk is stored in the cooler and that nothing is placed inside the ice machine, as ice is considered a ready-to-eat food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Discussed reheating procedure with kitchen staff, kitchen staff indicated that they reheat food items to 60C prior to placing into the steam table. Corrective Action: All foods must be reheated to 74C prior to being hot held at 60C. Ensure a probe thermometer is used to check the temperature.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature, sanitizer, and sanitation logs must be properly maintained. Observed records indicating sanitizer concentrations were at 200 ppm QUATS tested in the morning, QUATs sanitizer not being used on site. Corrective Action: Ensure staff are trained on the food safety and sanitation plan and are aware of how to check chemical concentrations.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher tested at 0 ppm Cl at the time of inspection. Employees not to use the dishwasher until repairs are made and the dishwasher is providing 50 ppm or as specified by the machine specifics. Corrective Action: Obtain repair services and use the three compartment sink for washing and sanitizing of dishes.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing sink did not have paper towel available at time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Employees must be trained on the Food Safety and Sanitation Plan. Employees are unaware of sanitizing requirements for food contact surfaces. Corrective Action:
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff at the time of inspection had Food Safe level 1. Corrective Action: For the next hiring season ensure all staff have Food Safe level 1.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop stored in ice inside ice machine. Corrective Action: Store scoop outside ice machine. Handle is point of hand contact. Handle may contaminate ice when stored in. Place scoop in designated container on counter. Clean scoop and container on daily cleaning schedule.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Temperature, sanitizer, and sanitation logs. Corrective Action: Logs must be maintained and easy to locate within the facility. Probe thermometer old and falling a part. Corrective Action: Obtain new thermometer for temperature testing of products (meats, soups, sauces, etc.). Recommend having more than one within the facility. Sanitizer after use. No sanitizer test strips available at time of inspection. Corrective Action: Obtain appropriate test strips for sanitizer solution.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution. Corrective Action: Sanitizer bottles must be tested or changed daily to ensure proper concentration. Surface wiping cloth sanitizer buckets must be tested or changed every 2 hours (or less or as needed) to ensure proper concentration. Ex. QUATs sanitizer solution must be measured 200-400 ppm. All employees must know how and how often to change sanitizer bottles and buckets solutions to maintain proper sanitizer concentrations.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General organization of the kitchen facility needing attention. Apron/laundry storage in front of glass door stand up dairy cooler and freezer, hard to access products. Materials stored beside stand up glass door prep cooler by dishwasher needing organization. Corrective Action: Organize and designate appropriate places for items. Ensure items not used or needed for the food facility are stored elsewhere (not in kitchen) or discarded of. No sanitizer buckets for front or back of house surface wiping cloths. Corrective Action: Fill bucket with sanitizer solution. Submerge wiping cloths in solution for at least 30 seconds between tasks. Test or change solution every 2 hours or as needed to ensure proper concentration. Have sanitizer buckets for kitchen, front of house, and for the steam wand wiping cloth at the espresso machine.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler had a temp above 4C. Lower temp immediately to below 4C. All other coolers were maintained at 4C or colder. All hot holding was maintained above 60C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A sanitizer pail and wiping cloth are required for the espresso unit to sanitize the steam wand. The quats dispenser was dispensing a 400ppm solution as verified by test strips. The dishwasher rinse sanitizer was verified with test strips to be 100ppm bleach solution.
- 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): Display cooler had a temperature of 11C. Lower temp immediately to below 4C. All other coolers were maintained below 4C. All hot holding was maintained above 60C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher sanitizer concentration was verified with test strips to be below 50ppm. Address sanitizer level immediately. Quats sanitizer level was 400ppm as verified by quats test strips. Espresso unit stream wand wiping cloth was stored in a quats sanitizer solution and changed frequently = excellent.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Do not store the ice scoop in the ice machine. NOTE : other then the above noted comment the overall operation of the facility is excellent.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The quats dispenser and low temp dishwasher sanitizer must be monitored and documented in daily operations log. NOTE ; excellent documentation of all coolers and hot holding in operation logs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The wiping cloth for the espresso machine wand must be stored in a sanitizing solution and changed frequently and not left loose on the steam wand. NOTE : the quats dispenser was verified with test strips to be dispensing 200ppm quats solution. The low temp dishwasher rinse sanitizer was verified with test strips to be dispensing 100ppm bleach solution.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A cooler and hot holding log is present but must be maintained on a daily basis. The quats dispenser and low temp dishwasher rinse sanitizer is required to be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The quats sanitizer spray bottle located in the front area had zero ppm quats present as verified by quats testing strips. Ensure that all sanitizer spray bottles have a min of 200ppm quats solutions. The low temp dishwasher rinse sanitizer level was below 100ppm bleach solution as verified by chlorine test strips. Ensure that the sanitizer level is above 100ppm bleach solution. The wiping cloths for the espresso machine must be stored in a 200ppm quats solution and changed frequently. The quats dispenser was dispensing a 200ppm quats solution as verified by test strips.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwash basin located in the front area near the espresso machine requires the installation of a paper towel dispenser. The handwash basin located in the kitchen had liquid soap and paper towels.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding of the gravy was being performed below 60C. Ensure all hot holding is performed above 60C. Ensure that all hot holding temps are monitored and documented daily.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): There is no paper towel dispenser located at the handwash basin. Do not store items such as pots in the handwash basin is that deficiency impedes proper handwashing.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Chilli was being held below 60C. Ensure all hot holding is above 60C. All hot holding temps need to be monitored and documented on a daily basis.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher had almost zero sanitizer present. Ensure dishwasher has 100ppm Cl solution at all times. NOTE : premise did have quats and Cl test strips on site = excellent. Quats dispenser verified by test strips to dispense 200ppm solution. Ensure that quats dispenser and dishwasher are monitored and documented on a daily basis.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cookies on display at the counter are required to be covered or individually wrapped. NOTE : Overall food handling practices are very good. Items are covered ,labelled, dated and arranged correctly.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin requires a paper towel dispenser.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The Pepsi cooler was above 4C All other coolers were below 4C Cooler temps need to be monitored and documented daily. The Pepsi cooler will be replaced immediately.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The prep cooler and pop cooler , there was milk stored in the pop cooler , was above 60C. Lower both coolers to below 4C immediately. Items are thawed in the coolers.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS dispensing units needs to be tested and documented daily. QUATS dispensing unit was 200ppm as verified by test strips = excellent
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure that food items delivered to the facility are not left outside the facility , are brought into the facility ASAP and stored in coolers or freezers. Overall food handling practices are very good.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All coolers require NSF thermometers. Overall facility is very clean and very well operated.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths must be stored in a bucket of sanitizer solution and not left out at room temperature or in a sink with detergent
- Are wiping cloths maintained and stored in a sanitary manner?