Wrong Turn Tavern
629 7th Ave Keremeos BC V0X 1N3 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, scoops with/without a handle submerged in food product. Ensure that containers without a handle are not to be used as a scoop and that scoops with a handle are stored upright to prevent handle from submerging.
- 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): At the time of inspection, all test strips (quat, chlorine, and iodine) were stowed away and was not readily available. Ensure that tests strips are stored in a manner that is easily accessible to all staff members. Improper storage of test strips indicate that concentration strength of sanitizers are not tested regularly.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Cutting boards heavily stained. Repair or replace existing cutting boards. [2] Lowboy cooler handles with gunk build up. Consider installing splash guard for fryer units.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of the inspection, food was observed uncovered in the upright freezer and walk-in cooler. Ensure all food products are adequately covered and protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cold holding units that hold potentially hazardous foods have thermometers for frequent temperature monitoring. Chlorine and QUAT test strips were not available on site.
- 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): At the time of the inspection, the following infractions were observed: [1] High temp dishwasher did not reach 82°C to provide adequate sanitizing action. Operator must wash and sanitize dishes manually until the dishwasher is serviced. Work order placed for April 29, 2025. [2] Sani-spray concentration strength at 0 ppm. Replaced with chlorine sani-spray, tested at 100 ppm. CORRECTED DURING INSPECTION**
- 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): At the time of the inspection, the following were observed: [1] Dust build-up on the walk-in cooler fan and ceiling. [2] Cutting boards were stained and had deep grooves. [3] Cracked floor tiles throughout the kitchen.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - glass washer at bar sanitizing rinse concentration too low; please adjust to 12-25ppm. run glassware through kitchen dishwasher in the meantime
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler evaporator unit (incl. fans) need cleaning - please ensure grease hood filters are cleaned more frequently - please ensure ceiling of storage closet by bar is sealed to protect items in storage from contamination
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure paper towels at bar are contained in a protective dispenser
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - please provide a floor plan of your current layout
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure your sanitation plan is current and readily available for review
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?