Ullr Bar
722 13th St Invermere BC V0A 1K0 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler in bar area temperature was checked and found to be 8.9°C. Potentially hazardous foods should not be stored in this cooler until it is capable of maintaining a temperature of 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Side door of building going to walk-in cooler does not seal properly. To prevent entry of pests into the building all entrances should seal properly.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Flooring in the walk-in cooler outside is soiled and requires cleaning and sanitizing. 2. Range is soiled and requires a thorough cleaning. 3. Walls and ceiling in kitchen area are soiled/have dust accumulation and require cleaning. 4. Area under cooking equipment is soiled/has debris and requires cleaning. 5. Some of the shelving in the dry food storage area is soiled and requires cleaning. 6. Some of the shelving in the bar area is soiled/has debris and requires cleaning. Old damaged freezers have been replaced with new freezers, good!
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method for monitoring the temperature of the mechanical dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Side door of building going to walk-in cooler does not seal properly. To prevent entry of pests into the building all entrances should seal properly.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hottest temperature reached at surface of items being washed/sanitized was 63°C. Temperature of the surface of items being washed should reach at least 71°C for sanitizing. Recommend having the mechanical dishwasher serviced to ensure it is working effectively.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Freezer lids do not seal well potentially allowing pests to enter into freezer. Freezer lids also have exposed insulation which could potentially contaminate food. Freezer lids should be in a condition to not create a hazard to the foods contained in the freezer. 2. Shelving in bar area requires cleaning. 3. Spray bottles should be labelled.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method for monitoring the temperature of the mechanical dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Side door of building going to walk-in cooler does not seal properly. To prevent entry of pests into the building all entrances should seal properly.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Flooring in the walk-in cooler outside is damaged and requires repair/replacement to be smooth, durable, impervious and easy to clean. Facility plans on replacing flooring in November. 2. Accumulation of dust observed on ceiling and walls in kitchen, cleaning required to prevent contamination of food and food contact surfaces. Wall/ceiling behind oven is soiled and require cleaning. Recommend wall/ceiling behind oven be smooth, durable, easy to clean, impervious, and preferably light in color. 3. Bar area that is less frequently used flooring is soiled/has debris and requires a through cleaning. 4. Freezer lids do not seal well potentially allowing pests to enter into freezer. Freezer lids also have exposed insulation which could potentially contaminate food. Freezer lids should be in a condition to not create a hazard to the foods contained in the freezer.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method for monitoring the temperature of the mechanical dishwasher. Chemical test strips are now provided for monitoring sanitizer levels.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Shelving in the walk-in cooler behind the bar is damaged. Shelving should be smooth, durable, non-corrosive, impervious and easy to clean. Facility has already purchased a new shelving unit to replace the damaged one in the walk-in cooler. 2. Flooring in the walk-in cooler outside is damaged and requires repair/replacement to be smooth, durable, impervious and easy to clean. 3. Interior of ice machine requires cleaning and sanitizing. 4. Accumulation of dust observed on ceiling and walls in kitchen, cleaning required to prevent contamination of food and food contact surfaces.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk-in cooler behind bar area temperature was checked and found to be 10°C. Potentially hazardous foods should not be stored in this cooler until it is capable of maintaining a temperature of 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Provide quaternary ammonia test strips to monitor sanitizer levels. 2. Provide a method for monitoring the temperature of the mechanical dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Shelving in the walk-in cooler behind the bar is damaged. Shelving should be smooth, durable, non-corrosive, impervious and easy to clean. Facility has already purchased a new shelving unit to replace the damaged one in the walk-in cooler. 2. Flooring in the walk-in cooler outside is damaged and requires repair/replacement to be smooth, durable, impervious and easy to clean. 3. Interior of ice machine requires cleaning and sanitizing.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): No lids were observed on buckets of chicken stored in the walk in cooler. Please ensure lids or another method of covering occurs on all stored food products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- 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): 1. Observed some pickled and fermented items being stored at room temperature. These items are required to have pH testing conducted to determine if it is safe for storage at room temperature. Alternatively, these products may be kept refrigerated at all times. If items are being stored at room temperature, they must have a pH below 4.6, the water activity below 0.85 or a combination of 5.3 pH and 0.90 water activity for the end product. The samples of these items must either be sent to an accredited laboratory for testing (attached to email) or pH test strips may be used if proof is photographed and sent to the health officer. Testing with pH strips should be measured by blending the product in a food processor and then testing the pH of this mixture to give us an idea of how acidic the food itself is, not just the brine. Laboratory testing is preferred as it is more accurate and must be conducted if selling the products in jars as a "take-home" grocery style product.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some wooden shelving units in the kitchen require refinishing. Porous or degrading wood surfaces can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 2. Floors underneath equipment in the kitchen had a build-up of food debris. These areas must be periodically cleaned to discourage pest infestations. *Beverage guns were starting to get a build-up of product on the inside of the gun. Ensure these guns are periodically cleaned and added to the sanitation plan.* *Floor in the walk-in cooler is starting to crack. Consider replacing this floor to facilitate cleaning. Walk-in cooler did not appear to have a light, but a light may have been available in the storage area before the cooler. Consider putting a light in the cooler itself to facilitate cleaning and improve workplace safety.*
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Paper towel dispenser at kitchen handwashing station was empty. Paper towel dispenser to be filled as soon as it is emptied. 2. Paper towel dispenser required for bar handwashing station. Bar staff must have a separate designated handwashing station to discourage staff from using the kitchen sink and promote more frequent handwashing. *As a note, the 3-compartment sink is being used as a handwashing station in the kitchen. This is not a dedicated handwashing station as it is also being used for warewashing. During the next renovation of the kitchen, to meet current kitchen standards, the handwashing station sink must be separate from the warewashing sink. This could be a 3-compartment sink plus a handwashing sink or a 2-compartment sink plus a handwashing sink. *
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must be updated to include all menu items including a more complex plan for items that are pickled or fermented at room temperature (examples attached to email). Ensure this safety plan is onsite for employee reference.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
0 infractions