Whitewater Ski Resort
6010 Whitewater Ski Hill Rd Nelson BC V0G 2K0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle in at the coffee bar needed to be re-filled. this was corrected during the inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of prep cooler 7 Deg C. Inserts above prep cooler, temperature is 9 Deg C.
- F1.7 Are foods protected from contamination?
- Observation(s): Some foods that are cooling on the counter after being cooked are not covered.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Cell phones are seen placed on food contact surfaces in food prep areas. Please restrict cell phone use to break times and not during food service as these high touch surfaces cause foods and food contact surfaces to become contaminated with pathogens.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): A large stockpot of gravy was seen cooling (with an ice-wand) in the walk in cooler with no cover beside boxes of raw meat. Please cover all foods to prevent contamination at all times. Please also relocate the gravy to an area where it is not close to defrosting raw meat.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse droppings were found underneath dishwashing area. Please clean and sanitize area immediately. Please install mechanical baited traps (no chemical traps) in this area. Please monitor on a weekly basis.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer requires improved cleaning in hard to reach areas. Please cover meat slicer when not in use to prevent contamination.
- F2.3C Clean in place warewashing procedures 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): Wall in dishwashing area is damaged and requires repair. Please ensure all surfaces in the kitchen are easy to clean, non-absorbent, and smooth.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for chlorine-based sanitizer must be obtained and available on site. It is recommended to keep records for sanitizer concentration for the dishwasher daily.
- 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): * Mechanical dishwasher was not dispensing any sanitizer at the time of inspection. Operator is required to repair the dishwasher to ensure adequate sanitation (chlorine concentration should be 100ppm). Chlorine test strips must be used to ensure adequate sanitizer concentration. Until the dishwasher is repaired, use the three compartment sink method to clean and sanitize equipment and utensils. * Kitchen staff were observed to be using multiple use cloths to wipe down counters. If using multiple use cloths ensure they are either kept in a bucket with sanitizer at all times, or if using sanitizer spray mixture, cloths need to be changed frequently (every 1-2 hours) to avoid any risk of cross-contamination.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One of the cooler units was not operating to keep food below 4 degrees Celsius. Operator adjusted unit
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 3 compartment sink had no hot water. There was hot water available from an adjacent sink, making the situation manageable and keeping the response requirement from escalating but the sink needs to be repaired so that there is hot water available to it.
- 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- Monitoring
2 infractions
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Modification to kitchen layout and equipment were made. These modifications were for the purpose of improvement and have significantly improved work flow, ease and space. Provided onsite approval of the changes during the inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Chilli and gravy temperatures were recorded to be less than critical limit of 60 degrees Celsius. Discussed this with Grant. He adjusted units. Based on response that the product was online for 0.5 hours, it was determined to be safe and fit for consumption.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions