Skip to content
Loading map…

What's Brewing On Broadway

420 Broadway St W Nakusp BC V0G 1R1 · Restaurant - Food Service

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for several freezers.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is visible around side of the back door to the facility. Please install weather stripping to prevent entry of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Food safety plan is still not available onsite. Operator to rewrite food safety plan and update to include any new menu items. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Sanitation plan is still not available onsite. Operator to rewrite sanitation plan and update to include any new equipment/processes. Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Sausage rolls being displayed at room temperature. Sausage rolls are a potentially hazardous food (contains meat) and unless there is documentation that shows the sausage rolls have passed shelf stability testing from a credited laboratory they must be stored in the cooler at 4 °C or less. Sausage rolls are permitted to be served hot and fresh from the oven for a maximum of 2 hours at room temperature and then must be cooled and wrapped then placed in the cooler for storage. Sausage rolls can be reheated above 74 °C for customer service. 4.1 Butter pats (box states to store at 1-4 °C) are being held at room temperature. Please ensure butter pats are stored in the cooler.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.7 Quats (quaternary ammonium chloride) test strips were not located during the inspection (may have run out). Wiping cloths in continuous use for the steam wand was being kept at room temperature, which can allow bacteria to grow and re-contaminate steam wands. Recommend using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. Wiping cloths stored in 200 ppm Quats (with exception of steam wand cloth that was not being stored in the sanitizer bucket provided at the time of inspection) and spray bottles available onsite with 200 ppm Quats (quaternary ammonium chloride).
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.12 Daylight is visible around the exterior front and back doors.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Food safety plan was previously completed and faxed to EHO, but it needs to be kept onsite for staff to reference and use.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Sanitation plan was previously completed and faxed to EHO, but it needs to be kept onsite for staff to reference and use.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    11 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): 1.1 Internal cooking temperatures are not being measured to verify appropriate internal temperature. Ensure all foods are cooked to a minimum of 74 °C or the proper temperature for the food type. 1.2 Soups and chilli are reported to be reheated from frozen in a crock pot over many hours. This is an unsafe practice which could allow the growth of pathogens. 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: Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan on page 12 of the document “Writing a Food Safety Plan” . 1.3 Accurate NSF certified probe thermometer required to monitor reheating process.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.2 Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”. Ensure your hot holding unit is pre-warmed prior to putting reheated food (74 °C or hotter) in the equipment.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): 3.1 Ensure chilli and soups are cooled from 60 °C to 20 °C within 2 hours and from 20 °C to 4 °C 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 cool 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. Cooling methods: • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. 3.3 Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Two mini fridges in the front service area at ~7 °C. Turned fridges colder at the time of inspection. Monitor coolers to ensure a temperature of 4 °C or colder is maintained. 4.1 Display cooler in front service area at ~6° C. Please adjust to ensure temp stays at ≤ 4 °C. It was unknown how to adjust cooler at the time of inspection. 4.1 Butter pats kept at room temperature are labelled keep refrigerated. Butter was placed in the cooler at the time of inspection. 4.2 Accurate NSF certified thermometer required for all cold holding equipment including freezers. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 5.1 Observed staff handling dirty dishes, washing dishes, and handling money and then making food without washing hands. It was discussed with staff at the time of inspection that they must wash their hands as often as necessary to prevent contamination of food. The use of hand sanitizer is permitted provided your hands are not grossly contaminated (i.e. greasy, food residue, sticky, etc.).
      • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.3 Manual dishwashing was occurring in a 2-compartment sink, but sanitizer was being added to the detergent at the time of inspection. Sanitizer must not be added to the detergent as it inactivates the sanitizer. Informed staff they need to wash with hot soapy water, rinse with clean potable water, sanitize (fully immerse for 2 minutes) and then air dry. Provided 3-step dishwashing signage at the time of inspection. Please post. 8.5 Wiping cloths in continuous use for the steam wands were being kept at room temperature can allow bacteria to grow and re-contaminate steam wands. Wiping cloths were placed in 200 ppm Quats sanitizer at the time of inspection. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats, change every 2 hours) to prevent cross-contamination. Test with chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine. 8.7 Equipment, utensils and food contact surfaces must be washed with hot soapy water, rinsed with clean water, sanitized (spray and let sit for 2 minutes) and then wipe with paper towel or air dry. 200 ppm Quats sanitizer in a spray bottle was made at the time of inspection. Provided food contact surfaces require cleaning and sanitizing signage at the time of inspection. Please post. 8.7 Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats chemical test strips.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 10 - Are foods from approved sources?
      • Observation(s): 10.1 All foods on the premises must be from an approved source. Homemade chilli must be made in your commercial kitchen located at this facility. No foods can be made in a home based kitchen and served from a food premises.
      • 10.1 - All foods on the premises must be from an approved source.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. 14.13 Front service area has a 2-compartment sink that is being used for both warewashing and handwashing. The facility only has manual dishwashing yet it has lots of equipment and utensils that are not "single service". For the type of operations occurring at this facility a minimum of a 3-compartment sink is required with a separate handwashing sink. The first sink is for washing with a suitable detergent, the second sink for rinsing in clean potable water and the third sink for immersion in an approved sanitizing solution. These sinks must be large enough to allow the largest pot or utensil to be fully submersed for sanitizing. Drain boards are to be provided adjacent to sinks. Another option is for a commercial dishwasher (either high temperature or chemical) plus a separate handwashing sink. The handwashing sink is to be fully accessible at all times. Please contact your EHO to discuss options. 14.13 Back kitchen area has 2 laundry style sinks that are being used for both warewashing and handwashing. The sinks are quite scored, stained, and are becoming difficult to clean and sanitize. The use of laundry style sinks is not ideal as they need replacement frequently once they become scored, stained and difficult to clean and sanitize. The use of stainless steel sinks are ideal as they are durable, easily cleaned and free from any noxious or toxic substances. As above, for the type of operations occurring at this facility, a minimum of a 3-compartment sink with a drain board plus a separate handwashing sink are required for manual dishwashing, or a commercial dishwasher (high temperature or chemical) plus a separate handwashing sink. Please contact your EHO to discuss options. Note: As the facility is not equipped with ventilation equipment (commercial hood vent with fire suppression or a domestic hood vent) the facility is restricted to preparing foods with no grease laden vapours (reheating is typically okay). Any questions should be directed to your local fire inspector for clarification.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
      • 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2 Front service area has a 2-compartment sink that is being used for both warewashing and handwashing. Handwashing station in the front service area requires liquid hand soap in a pump dispenser. 15.3 Handwashing station in the front service area requires paper towel in a dispenser. The use of a common towel is not permitted. Paper towel was placed at the sink at the time of inspection and common towels were removed. 15.4 Front service area has a 2-compartment sink that is being used for both warewashing and handwashing. Your handwashing sink is to be fully accessible at all times so it is supposed to be a dedicated handsink. Please contact your EHO to discuss options. 15.4 Back kitchen area has 2 laundry style sinks that are being used for both warewashing and handwashing. Your handwashing sink is to be fully accessible at all times so it is supposed to be a dedicated handsink. Please contact your EHO to discuss options. Provided handwashing signage. Please post.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions