Viewmont Eatery & Public House
19 Apex Dr Logan Lake BC V0K 1W0 · Restaurant - Food Service
3 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler across from the cookline and nearest the handwash sink is not maintaining temperatures ≤4°C. Operator reports that it needs to be defrosted. Corrective Action: Move items from the prep cooler to one that is able to maintain appropriate temperature. Defrost the unit often enough that temperatures are continuously maintained at ≤4C. Monitor temperature of the items in the top of the prep cooler frequently.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Three sauces in the hot holding unit measured as follows: gravy 20°C, Au jus 42°C, butter chicken sauce 37°C. Operator reports that items were not reheated to 74°C prior to being placed in the hot holding unit, and prior to the unit being fully pre-heated. Operator reports that all three sauces had been in the unit for no more than one hour so sauces were reheated on the stove to ≥74°C then returned to the hot holding unit. Follow proper reheating techniques at all times, and monitor and record temperature of hot holding items throughout the day.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher measured 0ppm chlorine in final rinse cycle. Lines were primed and after several cycles 100ppm chlorine measured in final rinse. Monitor and record the concentration of sanitizer in the dishwasher daily prior to using it to ensure it is delivering an appropriate concentration of sanitizer.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Mop placed in two compartment sink to dry. Janitorial areas must be kept separate from food preparation areas to prevent cross contamination. Corrective Action: Clean and sanitize the sink prior to using for any other purpose, and find an alternate location to store the mop.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Hot holding temperatures are not included in daily temperature monitoring and recording. Corrective Action: Add all hot holding items to daily temperature monitoring and recording log. Email the next month log to the EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk in cooler in basement had food products with internal temperature measured at 9-10°C with a probe thermometer. All potentially hazardous foods were removed to a working cooler and service was scheduled for the unit. Do not return food to the cooler until the temperature is maintained at ≤4°C. • Condiments labeled "Keep refrigerated after opening" were stored at room temp including hot sauce, hoisin sauce, oyster sauce etc. All products were moved to a cooler and operator was instructed to read all labels carefully to ensure proper storage.
- 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): • Wiping cloths observed stored on food contact surfaces. Operator filled a bucket with sanitizer and all cloths relocated to sanitizing solution. This solution should be changed as often as needed to maintain an adequate concentration of sanitizer (ie. 200ppm quats) and tested regularly with test strips. • Scoop for ice machine was stored inside the machine on the ice. This risks contaminating the ice with the handle of the scoop. The scoop was moved to a container outside the ice machine.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station in the kitchen did not have liquid soap. Handwash station in the prep/serve area did not have single use paper towel. Both sinks were stocked with soap and paper towel immediately and operator was reminded of importance of a properly stocked handwashing station so that it can be used regularly for adequate handwashing.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Current Food Safety Plan not available on site. Resources provided to operator to update/prepare a current FSP. • Temperature logs for most coolers and freezers are maintained. Add logs for the prep line coolers, and the hot holding units. Templates provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation Plan on site requires updating as it does not reflect current chemical use and sanitation practices. Prepare and submit and updated sanitation plan to the EHO. Resources provided. • Maintain a log of sanitizer concentrations including the dishwasher and sanitizing solution used on food contact surfaces. Template provided.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips for confirming sanitizer concentrations in dishwasher final sanitizing rinse and the sanitizing solution used for work surfaces in the kitchen.
- 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): • Dishwasher final sanitizing rinse not operational. Have unit serviced to provide a residual of a minimum of 50 ppm chlorine on utensil surfaces as measured by test strips.
- 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): • Repair faucet at two compartment sink to provide hot and cold running water.
- 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.
- F2.1 Does the facility have proper monitoring supplies?