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Vernon Golf and Country Club

800 Kalamalka Lake Rd Vernon BC V1T 6V2 · Restaurant - Food Service

7 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food in the prep table drawers (Cooler 3) was measured at 4-6°C. Corrective Action: Adjust or service the unit so food is maintained at 4°C or colder in all sections.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Use paper towel to shut off the tap. Retrain staff as needed.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in Cooler 6 is broken. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler.
      • 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): F2.3A: The ice scoop and its storage container (ice machine) are not cleaned and sanitized at adequate frequency. Corrective Action: Clean and sanitize the ice scoop and its container at the end of each day or more often as needed.
      • 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): F2.5A: The meat slicer dials are damaged, exposing crevices that are hard to clean. Corrective Action: Determine options for replacing the dials if possible. Notify the health officer. For now, continue to clean thoroughly and sanitize after every use. F2.5B: Water is leaking to the floor through a seam at the dishwasher drainboard. Corrective Action: Adjust/repair the drainboard assembly to stop the leak. Address any other contributing factors. Standing water was also observed in the walk-in cooler. If this indicates a leak or malfunction, resolve the issue. F2.5G: One bulk flour bin is uncovered, debris is visible in the flour. Corrective Action: Discard the flour. If the bin will be used again, provide a secure lid. The cloth liner under butter/oil products at the line should be removed. Clean the area as needed. Wine bottles and other heavy items should not be stored on the top shelf of the pass. Staff safety issue. Safely clean the floor behind the combi-oven to remove debris.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Gravy held on the flat top grill was measured at 48°C. The holding time exceeds 2 hours. The product is unsafe for consumption. Corrective Action: Discard the gravy. Store hot food at 60°C or hotter. Food held in a double-boiler setup on the flat top must be monitored frequently. Do not stack inserts. Reheat food to ≥74°C (165°F) before hot holding. Discard any potentially hazardous food stored at 4-60°C for 2 hours or longer.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Cooling processes are not consistently monitored. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Check internal temperatures to ensure compliance. Discard food if either standard is not met.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Sanitizer solution in one wiping cloth bin was measured at 100 ppm Quat residual. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat. Replace open solution every 2 hours or when tested below the required concentration. F2.3D(2): Sanitizer is not available in the bar area, only cleaning products are supplied. Corrective Action: Provide and maintain sanitizer solution at the bar (spray bottle or wiping cloth bin). Iodophor sanitizer levels for the glasswasher are low. Operator to obtain more sanitizer the next day. If necessary, clean and sanitize glassware in the mechanical dishwasher until the glasswasher chemicals are replenished.
      • 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): F2.5A(1): There is a leak at the mechanical dishwasher. Corrective Action: Repair the dishwasher to stop the leak. In the meantime, remove residual water as needed. F2.5A(2): Some utensils are in poor condition (spoons, spatula, strainer). Corrective Action: Discard the affected items. Inspect equipment for damage and replace where necessary. F2.5B: Inadequate sanitation in some areas: • Line cooler door gaskets • Unpowered cooler for dry storage (door tracks) and near soda syrup racks • Interior of the ice machine • Under the ice well at the bar Corrective Action: Clean the areas identified. Empty ice from the machine; clean and sanitize the interior surfaces. Clean and maintain other ice machine components as per the manufacturer specifications. F2.5D: The sanitizer bin at the line is stored near uncovered food. Corrective Action: Keep the sanitizer bin on a clean surface away from food. F2.5K: Utensils are stored immersed 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. Separate as needed to prevent cross contamination. Remove food residue using wiping cloths in sanitizer solution. Wash and sanitize the utensils at least every 4 hours. Alternatively, utensils may be stored in ≥60°C (140°F) water and/or at ≤4°C (40°F) with a wash and sanitize step once daily.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel is not available within reach of the primary hand sink. Corrective Action: Supply paper towel in an enclosed tabletop dispenser at the hand sink. The sink tap should be modified or maintained to reduce splashing from regular use (e.g. aerator fitting, tap replacement, consult qualified professional). The operator plans to determine options for an additional hand sink at the line. Obtain approval from the health officer before installation.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Iodine and Quat test strips are expired. Corrective Action: Obtain new Quat test strips for the kitchen area and new iodine test strips or test kit to monitor the bar glasswasher. Discard the expired strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one spray bottle in the bar area was measured at 150 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat. Replace spray bottle solution daily or as needed.
      • 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): F2.5B(1): Low storage racks in the walk-in cooler and freezer are not elevated to enable proper cleaning. Corrective Action: Raise the lower racks on the walk-in cooler and walk-in freezer shelving units so the area under the racks can be easily cleaned. There should be at least 15 cm (6 in) of space between the floor and the lowest rack. F2.5B(2): Inadequate sanitation under the storage racks in the walk-in freezer. Corrective Action: Clean the area identified. F2.5C: Reusable cloths are stored in contact with aprons and clothing. Corrective Action: Discontinue this practice. Keep cloths immersed in sanitizer solution. Cloths for handling hot items must be kept clean and dry. Replace cloths frequently to prevent contamination. F2.5K: In-use utensils are stored immersed in sanitizer solution between uses. Inadequate storage method. Corrective Action: Store in-use utensils held at ambient temperature inside clean, dry containers or on a clean surface. Separate as needed to prevent cross contamination. Remove food residue with wiping cloths immersed in sanitizer solution. Wash and sanitize the utensils and contact surfaces at least every 4 hours. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily or as needed.
      • 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.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in small glass-door cooler in bar area measured at 8°C. Corrective Action: Transfer fruit preserves to alternate cooler at 4°C. If intending to hold potentially hazardous food in the bar cooler, repair or service the unit so it maintains food at 4°C or colder. If not, monitor cooler to ensure it only contains shelf stable products. Note: Reach-in glass-door cooler in kitchen area holding non-potentially hazardous food measured at 8°C. It is recommended to reduce and maintain temperature at 4°C or colder so potentially hazardous food can be stored if needed. Operator manually lowered unit temperature, measured at 0°C after adjustment.
      • 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): F2.5B: Observed small quantity of dry food debris and residue under and around cooking equipment, in dishwashing area, and in hard-to-reach areas throughout the premises. Corrective Action: Clean the areas identified to remove debris and residue. Maintain regular cleaning. F2.5D: Unlabelled spray bottle containing clear liquid being stored on prep table. Corrective Action: Label spray bottle to indicate the contents.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Grease-stained cloths used to line upper shelf near cooking equipment. Corrective Action: Remove and launder soiled cloths. Do not line surfaces with absorbent material. Regularly clean and sanitize to remove grease and debris.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Left-most basin of two-compartment prep sink serves as primary handwashing station. If the prep/hand sink is occupied, there is no convenient access to a fully supplied alternate hand sink in the kitchen area. Liquid soap and paper towel is not easily accessible at the small kitchen hand sink when the prep/hand sink is in use. Corrective Action: Use the left-most basin of the two-compartment hand sink for handwashing ONLY. No food prep or other activities permitted in left-most basin. - OR - Install paper towel in a dispenser and liquid soap in a dispenser within easy reach of the small hand sink. Note: It is recommended to determine if an additional plumbed-in hand sink can be installed in the back preparation area. Operator to notify EHO if this is feasible or intended.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan not available onsite. Corrective Action: Locate Food Safety Plan. Email plan to EHO for review and keep a physical copy onsite. EHO to provide guidance if new plan is required.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan not available onsite. Corrective Action: Locate Sanitation Plan. Email plan to EHO for review and keep a physical copy onsite. EHO to provide guidance if new plan is required.
  5. Monitoring

    10 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1- Cooking logs are not available to verify cooking process and to ensure proper time/temperature criteria are reached. • No cooking temperatures taken by EHO at the time of inspection - no cooking observed at time of inspection. • No NSF certified probe thermometer available onsite to monitor process. ACTIONS REQUIRED: • Operator to obtain NSF certified probe thermometer and monitor and record temperatures for cooking procedures daily in temperature logs. Note: Use the CCP cooking/reheating temperature log provided or create your own and verify temperatures daily.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: • Potatoes, bacon, butter, and eggs were stored at room temperature at time of inspection. Staff noted that they were using it for food prep later. Asked operator to place items in cooler to stay at 4°C or below. Corrected during inspection. • Ranch sauces with label that claims "Refrigerate" and opened containers of sauce with labels indicating "Refrigerate after opening" need to be stored at 4°C or below to prevent growth of bacteria. • The cooler under the prep counter was measured to be 6°C at time of inspection. Corrected during inspection. Operator is not maintaining temperature logs of coolers to ensure all cooling units are capable of maintaining 4°C or below. ACTIONS REQUIRED: • Operator to store all potentially hazardous foods in coolers at 4°C or below at all times and only take out the amount to be used up within 2 hours if kept out during food preparation. • Operator to check all sauces that are marked "Refrigerate" and store them in the cooler when receiving shipments and ensure all opened containers of sauces are stored in the cooler if labelled "Refrigerate after opening". Operator must discard sauces if they have been temperature abused for more than 2 hours. • Operator to record temperatures for all coolers/freezers in a daily temperature log to verify that units are capable of maintaining 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A- Cooling logs are not available and temperatures are not being measured to verify cooling processes and to ensure proper time/temperature criteria are reached. • No cooling temperatures taken by EHO at the time of inspection - no cooling observed at time of inspection. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the cooling temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested. Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A- Scoop was stored in the flour instead of on the hook in the dry storage bin. This can allow cross contamination from the handle to the flour. ACTIONS REQUIRED: • Operator to ensure that scoops are properly stored on the hooks in the dry storage bins and not directing in the food.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A- Chemical test strips required to verify the concentration of sanitizers used. • Quats chemical test strips are required to verify the sanitizer concentration from the dispenser at the mop sink. • Iodine chemical test kit (e.g. Hydrion Lo-Iodine 0-50 ppm test kit) is required to verify the sanitizer concentration in the mechanical glasswasher. • Chlorine chemical test strips are required to verify concentration used in the spray bottle at the concession stand. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. iodine, Quats). Chemical test strips/kits can be obtained from your chemical supplier. Send photo of chemical test strips onsite to EHO for infraction resolution. F2.1B-1 Accurate NSF certified thermometers required for all cold holding equipment including freezers. A majority of the coolers and freezers were missing NSF certified thermometers at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. Send photo of NSF certified thermometers in all cold holding equipment to EHO for infraction resolution. F2.1B-2 Accurate NSF certified probe thermometer required to verify internal food temperatures during cooking, reheating, cooling, and hot holding. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified probe thermometer. Send photo of NSF probe thermometer onsite to EHO for infraction resolution.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B- The back door in the kitchen was slightly open during time of inspection. Closed door. Daylight was still visible in the cracks between the two doors. Sticky fly trap in concession stand was located above food, and was full of flies. Fly traps should be located away from food to prevent flies from falling onto food or food contact surfaces. ACTIONS REQUIRED: • Operator to get weather stripping between the two doors to ensure no daylight is visible. • Operator to remove sticky fly trap in concession stand and if replacing with a new one, locate it away from the food area.
      • 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): F2.3D- Sanitizer concentrations were found to not be at the correct levels (too strong) at the time of inspection. • Quats dispenser by the mop sink was measured to be 400 ppm. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. • Bleach solution used in concession stand was too high, bleached out test strip. Adjusted solution to 200 ppm. Corrected during inspection. ACTIONS REQUIRED: • Operator to call chemical supply service technician to adjust levels dispensed by Quats dispenser (Quats = 200 ppm). Send photo of Quats solution dispensed at 200 ppm for infraction resolution. • Operator to verify and record sanitizer solution concentrations daily for the glasswasher and Quats solutions. Note: use dishwashing logs provided (attached).
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B- In the main kitchen, frozen chicken wings were observed to be thawing at room temperature at time of inspection. In the concession stand, frozen deli meat was thawing at room temperature. Both items were placed in the cooler for proper thawing. Corrected during inspection. ACTIONS REQUIRED: • Operator to ensure thawing is done using appropriate methods: • In the cooler • Under cold running water • In the microwave just prior to use
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C- Wiping cloths were observed to be at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours. F2.5D-Spray bottles were not labelled to identify the chemicals used. ACTIONS REQUIRED: • Operator to label all spray bottles to identify the chemical inside and to ensure chemicals are not mixed together. F2.5G- Observed containers of food placed directly on the floor of the walk-in cooler and freezer. Placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. ACTIONS REQUIRED: • Operator to ensure all foods are stored off the floor (minimum of 6" under bottom shelves to allow proper cleaning/sanitizing) to prevent contamination of foods, food containers, and subsequently food contact surfaces. Operator may need to rearrange some areas of the walk-in cooler to provide more shelving - ensure ready-to-eat foods are still kept above raw proteins, etc. to prevent cross-contamination.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E- The double compartment sink was reported to be used for handwashing, but also for cooling and dishware. The smaller hand sink next to the double compartment sink was not being used for hand washing but just to drain coffee. No soap at the smaller hand sink. Handwashing stations must only be used for handwashing and not for other purposes in order for it to remain accessible at all times. ACTIONS REQUIRED: • Operator to use the smaller hand sink as the handwashing station and supply it with a liquid soap dispenser if double compartment sink is being used for other purposes.
      • F2.7E Handwashing stations must remain accessible at all times.
  6. Monitoring

    14 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1 Cooking logs are not available to verify cooking process and to ensure proper time/temperature criteria are reached. • No cooking temperatures taken by EHO at the time of inspection - no cooking observed at time of inspection. • NSF certified probe thermometer available onsite to monitor process. • Discussed cooking procedures - most foods are cook-serve, but no logs maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooking procedures daily in temperature logs. Note: Use the CCP cooking/reheating temperature log provided or create your own and verify temperatures daily. Ensure proteins are cooked to the minimum temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B-1 Observed multiple opened 4 L containers of teriyaki sauce and hoi sin sauce that were marked as "Refrigerate after opening" being stored at room temperature in the dry storage area. ACTIONS REQUIRED: • Operator to discard temperature abused teriyaki and hoi sin sauces in the garbage. • Operator to verify and ensure any opened containers are stored according to the manufacturer's storage instructions after opening (i.e. refrigerate after opening or no refrigeration necessary). F1.2B-2 Observed a box of whipped butter pads that were marked as "Keep refrigerated" being stored at room temperature along the back of the cook prep line. ACTIONS REQUIRED: • Operator to move box of butter pads to the walk-in cooler and only take out enough butter pads to last 2 hours at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A Cooling logs are not available to verify cooling processes and to ensure proper time/temperature criteria are reached. • No cooling temperatures taken by EHO at the time of inspection - no cooling observed at time of inspection. • NSF certified probe thermometer available onsite to monitor processes. • Discussed cooling procedures - foods are cooled using an ice wand, cut into smaller portions and cooled in shallow storage containers, but no cooling verification logs are maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the cooling temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested. Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. All potentially hazardous foods must be rapidly reheated to 74 °C or hotter within 2 hours. The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Reheating methods: • Stove top - should be stirred throughout or midway during cooking • Microwave - should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. Note: If food being hot held drops below 60 °C/140 °F for more than 2 hours then it must either be reheated rapidly to greater than 74 °C in 2 hours or less (once only) or discarded. Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan of the document “Writing a Food Safety Plan”.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A Observed a staff member wash hands at the front bar hand washing station, but then dry hands on a reusable hand towel at the time of inspection. It was also observed that single use disposable paper towel was available nearby at the time of inspection. ACTIONS REQUIRED: • Operator to ensure staff are properly washing and drying their hands as often as necessary to prevent contamination of hands and food. Ensure no reusable hand towels are available at any hand washing stations to encourage staff to use the single use disposable paper towel.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 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): F1.6B Observed some green potatoes in some of the potato boxes in the dry storage area. It was also noted that one of the boxes of potatoes was missing its lid at the time of inspection. Discussed the importance of not using green potatoes (throw the whole potato away) with staff onsite at the time of inspection. Green potatoes contain concentrated amounts glycoalkaloids that cause bitterness and are toxic to humans. Ingestion of green potatoes can lead to symptoms such as headache, nausea, fatigue, vomiting, abdominal pain, and diarrhea. Note: Cooking potatoes does not destroy the glycoalkaloids. ACTIONS REQUIRED: • Operator to ensure all staff are educated regarding the dangers of using green potatoes (show potato info handout provided - attached). If staff encounter a green potato they are instructed to discard the entire potato (i.e. DO NOT just cut off the green part) as the concentrated glycoalkaloids are found in the entire potato, which could lead to symptoms of headache, nausea, fatigue, vomiting, abdominal pain, and diarrhea. Cooking potatoes does not destroy the glycoalkaloids. • Operator to ensure potatoes are stored in a cool, dark location (i.e. keep away from light and keep box lids on potatoes). • Operator to discard green potatoes.
      • F1.6B All food on the premises must be fit for human consumption.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A Observed many food items in the walk-in cooler that were not covered with tight fitting lids or food grade plastic wrap to protect from contamination. ACTIONS REQUIRED: • Operator to ensure all food on the premises is covered with tight fitting lids or food grade plastic wrap to protect from contamination. Note: when cooling foods, wait until the food is cold before covering. F1.7B Beer bottles were observed to be in direct contact with the ice (ready-to-eat food) in the ice well at the time of inspection. ACTIONS REQUIRED: • Operator to ensure staff are educated to keep all bottles and ice scoop out of the ice in the ice well, as it is considered a ready-to-eat food. F1.7D Meat slicer was observed to have food debris under the blade guard area at the time of inspection. This can lead to foodborne illness from the accumulation of food soils and disease-causing microorganisms on areas of commercial deli slicers that are difficult to clean and sanitize. There are many areas on a commercial deli slicer that can trap debris and moisture, which can lead to areas that may not be adequately cleaned and sanitized under normal cleaning methods. ACTIONS REQUIRED: • Operator to ensure all staff are properly breaking down the commercial deli slicer as per manufacturer's instructions PRIOR TO and AFTER EACH USE for thorough cleaning and sanitizing in order to prevent the growth of disease-causing microorganisms. • Operator to ensure commercial deli slicer is routinely examined the assess the condition of seams, seals, and gaskets to confirm integrity of these seals while the slicer is assembled and before breaking down for cleaning and sanitizing. Note: refer to keep commercial deli slicers safe and inspection tips handouts for more information.
      • 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.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Chemical test strips required to verify the concentration of sanitizers used. • Quats chemical test strips are required to verify the sanitizer concentration from the dispenser at the mop sink. • Iodine chemical test kit (e.g. Hydrion Lo-Iodine 0-50 ppm test kit) is required to verify the sanitizer concentration in the mechanical glasswasher. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. iodine, Quats). Chemical test strips/kits can be obtained from your chemical supplier. F2.1B-1 Accurate NSF certified thermometers required for all cold holding equipment including freezers. A majority of the coolers and freezers were either missing NSF certified thermometers, or the thermometer was broken (e.g. True double door cooler) at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. F2.1B-2 Accurate NSF certified probe thermometer required to verify internal food temperatures during cooking, reheating, cooling, and hot holding. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified probe thermometer.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B-1 Back exterior door was found to be opened several times during the inspection, which can allow the entry of pests into the kitchen area. ACTIONS REQUIRED: • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. F2.2B-2 Once the back exterior doors to the kitchen were closed, it was observed that daylight was visible between, around, and through the two vents in the doors. ACTIONS REQUIRED: • Operator to install door sweeps, weather stripping around doors, and screen vents with a tight mesh screen on the exterior kitchen doors to prevent the entry of pests.
      • 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): F2.3A Iodine sanitizer bottle connected to the mechanical glasswasher was observed to be empty, resulting in no sanitizer residual being measured using a iodine chemical test kit. ACTIONS REQUIRED: • Operator to ensure mechanical glasswasher is equipped with the required reagents (detergent, sanitizer, rinse aid) to provide sufficient washing and sanitizing action to remove contamination during all times of operation. Operator to replace empty bottle of iodine sanitizer and prime sanitizer line. F2.3D Sanitizer concentrations were found to not be at the correct levels (too strong) at the time of inspection. • Iodine in the mechanical glasswasher was measured to be 25 ppm. Optimal level of iodine sanitizer concentration is 12.5 ppm for glasswashers. • Quats dispenser by the mop sink was measured to be 400-500 ppm. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to call chemical supply service technician to adjust levels dispensed by both the glasswasher (iodine = 12.5 ppm) and Quats dispenser (Quats = 200 ppm). • Operator to verify and record sanitizer solution concentrations daily for mechanical glasswasher, Quats dispenser, all sanitizer spray bottles, buckets, and the sanitizer compartment of the warewashing sink, to ensure the proper concentrations are maintained. Note: use dishwashing logs provided (attached). • Mechanical high temperature dishwasher was measured to reach 79.3 °C (174.7 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 160 °F during the wash cycle and 196 °F during the final rinse cycle according to the installed temperature gauges on the machine. • The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying • It was observed that the operator had the same waterproof NSF certified thermometer as the EHO onsite, so the operator was taught how to measure the at the plate temperature in order to verify sufficient washing and sanitizing action to remove contamination.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A Prep table cutting boards were observed to have many scoring/cutting marks. Contamination can be hidden in the cracks made by the knives and therefore cannot be effectively sanitized. ACTIONS REQUIRED: • Operator to ensure prep table cutting boards are replaced, resurfaced, or flipped to the opposite side of the cutting board to allow for proper sanitation of the cutting boards. F2.5C Wiping cloth was observed to be stored by the sink at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with Quats chemical test strips. Record sanitizer concentrations in a sanitation log daily (provided). F2.5G-1 Observed an open bag of blanched roasted peanuts in the dry storage area. This can allow contamination or pests into the opened bag. ACTIONS REQUIRED: • Operator to seal bag to prevent contamination of food. F2.5G-2 Observed containers of food placed directly on the floor of the walk-in cooler. This could allow pests or other contamination to easily fall into foods and prevents proper cleaning under the containers. Additionally, placement of food containers directly on the floor can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. ACTIONS REQUIRED: • Operator to ensure all foods are stored off the floor (minimum of 6" under bottom shelves to allow proper cleaning/sanitizing) to prevent contamination of foods, food containers, and subsequently food contact surfaces. Operator may need to rearrange some areas of the walk-in cooler to provide more shelving - ensure ready-to-eat foods are still kept above raw proteins, etc. to prevent cross-contamination. F2.5K-1 Ice wand was observed to be stored directly on the floor of the walk-in freezer at the time of inspection. ACTIONS REQUIRED: • Operator to clean and sanitize ice wand and then store it in a cleaned and sanitized food grade container in the walk-in freezer off of the floor to prevent contamination of the food contact surface (i.e. ice wand) and subsequent contamination of the food being cooled. • Operator to ensure ice wand is cleaned and sanitized after EACH use. F2.5K-2 Ice scoop for ice machine was being stored outside of the ice machine which is good, but it was being stored on top of the dusty ice machine at the time of inspection. This can lead to contamination of the ice scoop and subsequent contamination of the ready-to-eat ice. ACTIONS REQUIRED: • Operator to ensure ice scoop is stored in a food grade bucket and to run bucket and ice scoop through the dishwasher daily to prevent contamination of scoop and ice. F2.5K-3 Ice scoop for ice well in bar area was being stored outside of the ice well which is good, but it was being stored in direct contact with a wine bottle at the time of inspection. This can lead to contamination of the ice scoop and subsequent contamination of the ready-to-eat ice. ACTIONS REQUIRED: • Operator to ensure ice scoop is stored in a food grade container and to run container and ice scoop through the glasswasher daily to prevent contamination of scoop and ice.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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): F2.6B Exposed bare wood was observed behind the potato slicer. ACTIONS REQUIRED: • Operator to seal the exposed wood to protect it from water damage and allow for proper cleaning and sanitizing. F2.6H Commercial ventilation hood did not have a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection. Although the ventilation hood filters and surfaces appeared "clean" from the outside, having a professional company come in to professionally clean and service all parts of the equipment is necessary to ensure proper operation and prevent the accumulation of smoke, grease, water vapour, and objectionable (offensive) odours. ACTIONS REQUIRED: • Operator to retain the services of a qualified professional to clean and service the commercial ventilation hood at a frequency determined by the qualified professional.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to Operate did not have the valid 2018/2019 fiscal decal affixed to the permit at the time of inspection. ACTIONS REQUIRED: • Operator to find valid 2018/2019 fiscal decal and affix it to the Permit to Operate.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3E It was observed that no temperature verification logs or temperature logs were being kept and maintained at the time of inspection. Temperature logs for the cold holding units were not up-to-date at the time of inspection - operator has a log with spaces to monitor and record temperatures at AM, Noon, PM, and Closing times. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cooler, freezer, and hot holding units and temperatures are recorded for all units daily. • Operator to verify cooking, cooling, and reheating processes and record them in logs provided. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A It was observed that sanitation logs were not being kept and maintained, and no chemical test strips were available for the testing of the concentration of sanitizing solutions. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher and mechanical glasswasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must obtain the appropriate chemical test strips in order to verify sanitizer concentrations. • Operator to ensure dishwashing logs are kept and recorded daily to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles, and concentration of final sanitizer solution. Use templates provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

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