Squamish Valley Restaurant - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 22, 2006 |
| Number of critical violations: | 0 |
| 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 |
| 110 | Food Not Protected - General
Observation: 1.Ice dispensing scoop not properly stored.
2. Temperature in under-counter bar fridge fluctuates between -2C and 10C.
Corrective Action: To reduce the risk of contamination to the ice, provide a designated ice scoop and store in a washable container on a separate shelf (external to the ice machine!) with the handle facing out.
2. Maintain bar fridge temperature at 4C, or below. Please monitor fridge temperature on your daily temperature log. (Only beverages, produce and condiments stored in fridge).
 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: 1.Walk-in cooler has mold and grime visible on floors, walls, ceiling and fan.
2. Ice machine - some visible mold/algae on inside roof of machine.
3. Floors show a visible build-up of dirt and debris, especially beneath equipment and shelving.
Corrective Action: 1.Walk-in cooler requires a thorough cleaning/sanitizing.
2. Ice machine requires a cleaning on inside walls. Please clean inside of machine on a regular basis (monthly).
3. Floors throughout all areas of kitchen require a good cleaning. Please maintain a regular cleaning schedule.
|
Comments:
Areas addressed since last inspection (March 14, 2006):
109. Arborite on kitchen counter has been replaced.
Sandwich and salad prep tables in kitchen have been replaced.
New stainless steel shelving has been installed in kitchen - looks good.
New doors have been installed on cupboards below bar counters.
Arborite on counters in bar area have been replaced
Other areas noted at time of inspection:
- Refrigeration temperatures: Coke Upright 6C, Walk-in cooler 2C, Salad prep table 2C, Below salad prep table 2C, Sandwich prep table 6C (maintain below 4C),
Unit below sandwich table 2C = good
- Freezer temperatures: Coldstream -14C, Chest freezer -22C = good.
- Hot-holding temperatures (soups, gravy) 62C = good.
- Glasswasher in bar recorded sanitizer 12ppm iodine = good.
- High temperature dishwasher recorded sanitizing rinse at 78C = good.
- Clean wiping cloths stored in sanitizing solution 200ppm QAC = good.
- Liquid handsoap and paper towels available at handwash basins.