Handsinks (handsink in the kitchen, near the ice machine, in the bar, and in both customers washrooms) were supplied with liquid soap, hot and cold running water, and single-use paper towels via dispensers.
2-compartment sink was supplied with hot and cold running water.
Overhead spray near the dish pit was operational.
High temperature dishwasher was turned on during the inspection. Dishwasher final rinse temperature was 71 degrees C or hotter (measured at 71.6 degrees C) at the plate level. Dishwasher met this standard consistently across three runs checked at the time of inspection.
Refrigeration units (walk-in-cooler, both upright coolers, both prep. coolers, and bar cooler) were at or below 4 degrees C.
Freezer unit temperatures (for both chest freezers and both upright freezers) were satisfactory.
Raw meat was stored separately from potential ready-to-eat food.
Staff informed that they have temporarily and voluntarily stopped sale and service of oysters. Prior to selling/serving oysters again in the future, ensure to obtain them from an approved (government inspected) source, follow the procedures in your food safety plan, and follow the directions in the oyster advisory letter that was mailed recently from Fraser Health.
Invoices were available on-site for seafood and other food products.
Previously cooled BBQ pork and chicken products were checked in the walk-in-cooler and were found to be at or below 4 degrees C.
Hot-held food was at or above 60 degrees C.
No signs of recent pest activity were evident at the time of inspection.
Ice machine was in a clean condition.
In-use spatulas were observed stored in ice water. Ensure to clean and sanitize the in-use spatulas and container at least every 4 hours between use and after final use each day.
Permit to operate was posted in a conspicuous location.
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, Please feel free to contact the district Environmental Health Officer of Fraser Health (business card was provided). |