Wayback Burgers
111-1502 Columbia Ave Castlegar BC V1N 4J4 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods must be stored at appropriate temperatures. This will prevent the growth of germs that can make customers sick. 1. Hot-holding chilli was measured at 54C by probe thermometer. The chilli must be kept at 60C or above. 2. Honey Mustard Sauce and Smokey BBQ sauce were observed on the dry goods storage shelf. The sauce containers were open with label stating 'refrigerate after opening' and measured at 23C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The surface sanitizer spray bottle and sanitizer bucket was measured as 0ppm QUATS. A minimum concentration of 200ppm QUATS is required for sanitizing food contact surfaces. Prepare the QUATS solution according to the manufacturer's directions.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): A sink full of unpackaged chicken was observed to be thawing in still water that measured 17C. Potentially hazardous foods must be thawed in a manner that will prevent the rapid growth of foodborne pathogens. If completely submerged, the chicken must be in its original sealed packaging in cold potable water which should be changed every 30 minutes OR under cold running potable tap water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Employees did not have proof of FOODSAFE training at time of inspection. At least one employee present must has a valid FOODSAFE certificate or equivalent as per the BC FOOD Premises Regulation.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 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): When asked, staff were unable to produce temperature logs and stated that they did not use them. Manager directed one staff member over the phone as to where the temperature logs were located.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Surface sanitizer was 0ppm QUATS in all wiping cloth buckets and in the 3rd sanitizing sink. This can cause pathogens to grow and/or the formation of toxins.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?