Squamish Valley Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 14, 2005
Number of critical violations:	3
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Deli cooler in cooking area at 10C at time of inspection - non-hazardous foods stored at time of inspection. Corrective Action: Replace deli cooler in cooking area... can only be used for the storage of non-hazardous foods ie. acidic salad dressings.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: (REPEAT) Sanitizing rinse for dishwashing in bar area not at proper concentration for adequate time ( Iodine 12.5ppm). Corrective Action: 1.Do not use this machine until serviced - transfer and wash all glassware, etc. at high temp dishwasher in food prep area. 2.Have dishwasher in bar area serviced immediately! 3.Obtain test strips and monitor/record concentration (12.5 ppm iodine). 4.The fine for failing to maintain equipment and utensils in a sanitary condition is $230.00 - a fine will be charged if this violation is cited again.
109	Critical Repeat Other (Specify) Observation: (OUTSTANDING) Violations from 29/03/2005 remain outstanding. Corrective Action: Correct outstanding violations from 29/03/2005 --- 116.1ii Re-paint walls (light in colour ie. white) in food prep area / shelves / hallway to walk-in cooler; 117.Submit FoodSafe Certificates for file - current staff is certified, but none of the certificates are on file.
116	Improper Construction / Maintenance of Establishment Observation: 2.Arborite counters in food prep area and bar area are showing extreme wear. Corrective Action: 2.a.Replace counters in food prep area. b.Replace counters in bar area near sink.
116	Improper Construction / Maintenance of Establishment Observation: 1.Floors not in good repair some unclean surfaces. Corrective Action: 1.a.Re-paint floors in food prep area and hallway to walk-in cooler.b.Clean dirt/debris from door jam in food prep area by handbasin.
118	Other (Specify) Observation: (REPEAT)Permit to Operate not displayed in view of public. Corrective Action: Display Permit to Operate in view of public. Found and moved at time of inspection, but not secured to wall.

Comments:

Inspection 14/12/2005 at 1:30pm
Areas addressed from previous inspection report. 29/03/2005 and 03/05/2005.
110.1.Temperature logs being maintained.
110.2.Sanitation logs have been started, but areas need to be recorded at least twice daily - including in bar area.
113.Handbasin equipped with liquid soap and paper towels for handwashing and fully sealed.
116.2. Vent hoods in cooking area are being maintained.
116.1.i.Floors are being maintained *** keep door jams cleaned at floor *see 116 above.
116.1.iii.Ceiling tiles replaced.
116.1.iv.Bare wood shelves painted - but need repainting *see 109 above.

Other areas noted at time of inspection.
-refrigerators <4C = good! (*see 105 above)
-refrigerators well organized.
-wiping cloths in 200ppm QAC sanitizing solution in food prep area and bar area / spray solution with 200ppm QAC also available = good!
-hot holding >60C = good!
-freezers <-18C = good!
-ice scoop stored separately from ice machine and at bin in bar area = good!
-final rinse of dishwasher in food prep area >82C = good!
-staff cooperative = thanks!

15/12/2005 Confirmation from manager that dishwasher in bar area has been repaired.