Routine inspection conducted. Facility is generally maintained in good sanitary condition. The following observations were noted:
1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Undercounter prep coolers, cooling wells, stand-up coolers, beverage coolers all at 4C
- Walk-in cooler at 3C
- Hot-holder for soups and gravy at 65C
- Walk-in freezer and stand-up freezer at -18C
- Temperature logs are current and up-to-date
2. Hygiene and Sanitizing
- Handwash stations in kitchen, employee and client washrooms, bar area all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- High-temperature dishwasher has a final rinse cycle of 74C at the plate (minimum: 71C)
- Glasswasher contains a final rinse residual of 12.5 ppm iodophor at the glass (minimum: 12.5 ppm iodophor)
- Utensils, ladles, cups are generally maintained in sanitary condition
- Sanitizing dispenser releases 200 ppm quats
- Oasis MultiQuat 146 spray bottles contain 200 ppm quats, sanitizing pails contain 200 ppm quats
- Ice machine maintained in sanitary condition
- Beer coolers and glass storage area in bar is well maintained
Note: Not all bartenders are aware of how to properly read the test strip for iodophor. Please follow EcoLab's specifications and directions on how to assess for a 12.5 ppm iodophor residual (colour of test strip should change to light purple)
3. Storage
- Take-out trays, condiments are stored in original packaging inside cabinets
- Sanitized equipment is securely stored on wire shelving and trays
- All items are elevated at least 6" off floor
- All raw items placed underneath cooked and ready-to-eat items / produce
- Food containers are covered with either seran wrap or tight-fitting lids
- Food ingredients are dated, FIFO system is employed
4. Administrative
- Manager on duty has FoodSafe 1
- Permit posted. Please contact Fraser Health - Health Protection Billing Department at 604-918-7677 to arrange payment for this years' fiscal permit fees
5. Pest Control
- Facility hires professional pest control company to conduct monthly audits
- Last inspection on April 23, 2018 has indicated beetle activity in dining area that has since been addressed
Recommendations:
Bar:
- Do not store beer nozzle covers inside hot soda and water unless there is an approved rationale for this practice
- Beer nozzle covers may be stored inside a quaternary ammonium compound (sanitizer) solution, then rinsed in the morning prior to insertion back into the nozzle cover
Kitchen:
- Store tongs for seafood, meats, and vegetarian dishes in separate ice containers along cook line. Many individuals are allergic to seafood but not to chicken / meats |