Squamish Valley Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 29, 2005
Number of critical violations:	2
Number of non-critical violations:	5
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 ). Sausage rolls on display at Bar counter ~23C. Corrective Action: Sausage rolls discarded at time of inspection.
109	Critical Other (Specify) Observation: Updated info/menu/food safety plan not available for '10th Tee Shack' not available and not operating at time of inspection. Corrective Action: Submit info/menu/food safety plan for' 10th Tee Shack' as soon as possible. Facility will be inspected with 1 month.
110	Food Not Protected - General Observation: 1.Temperature logs are not maintained for all cooler, freezer and hot holding units. 2.Sanitation logs are not being kept to record final rinse for dishwashers and sanitizing solutions. Corrective Action: 1.Start Temperature logs - template provided at time of inspection. 2.Start Sanitation logs - template provided at time of inspection.
113	Improper Sanitary Facilities Observation: Handbasin in food prep area not adequately constructed - not secured to wall and fully sealed. Corrective Action: Clean secure and seal handbasin in food prep area at wall joins and around sink.
116	Improper Construction / Maintenance of Establishment Observation: 2.Ventilation hoods, ductwork, filters showing some grease build-up. Corrective Action: 2.Clean and de-grease ventilation hoods, ductwork, and filters on a regular basis.
116	Improper Construction / Maintenance of Establishment Observation: 1.Floors, walls, ceilings, shelves not properly constructed, installed, not in good repair, or unclean surfaces.i.Floors are showing dirt and debris under equipment. ii.Walls were repainted in most of food prep area, but showing nicks and unclean surfaces in some spots. iii.(REPEAT)Ceiling tiles above dishwasher are either decayed or missing. iv.Some shelves in food prep area are bare wood. Corrective Action: 1.i.Ensure floors are cleaned under equipment, in corners, and at floor/wall joins. ii.Walls require repainting within year - oil based paint, light in colour (presently yellow, but white is a better choice for the food prep area). iii.Replace ceiling tiles immediately. iv.Paint all bare wood in food prep area. The facility must be thoroughly cleaned and kept clean. Seal at counter/wall join to prevent the collection of dirt and debris in gaps.
117	Food Handler Training Observation: Current FoodSafe certificates of operator and manager are not on file. Corrective Action: Please submit copies of FoodSafe certificates as soon as possible.
118	Other (Specify) Observation: Permit to Operate not displayed in view of public. Corrective Action: Display Permit to Operate in view of public - updated Permit sent.

Comments:

Inspection 29/03/05 at 2pm
Areas addressed from previous inspection 28/11/03.
108.1.Final rinse of dishwasher in food prep area acceptable (see below).
108.2.Test strips available to monitor concentration of iodine in Bar area (12.5ppm iodine).
118.Plans submitted with location of new handbasin
104.Handbasin installed in food prep area.
122.Food Safety Plan approved 30/01/04.
116.Spice shelves re-painted - some bare wood remains (see 116.1.above).

Other areas noted at time of inspection.
-all refrigerators, including sandwich display in Service area <4C = good!
-refrigerators, including walk-in cooler well organized - *some missing thermometers.
-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!
-screen door kept closed to prevent insects and rodents = good!
-final rinse of dishwasher in bar area 12.5ppm iodine solution = good!
-final rinse of dishwasher in food prep area >82C = good!
-staff cooperative = thanks!