Four Seasons Whistler Main Kitchen - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 09, 2011
Number of critical violations:3
Number of non-critical violations:  2
Follow-up Required:  No

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: The server cooler measured an internal temperature of 10.2 degrees.
Corrective Action: All potentially hazardous foods stored in unit for >2 hours were discarded. All remaining foods were relocated to walk-in cooler. Discontinue use of this unit unit repairs are complete and 4C can be maintained.
108  Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: The final rinse temperature of the pot washer measured 66.3C with a probe thermometer.
Corrective Action: Final rinse temperature must be a minimum of 71C measured at the plate. Until the unit is capable of achieving adequate sanitization, all dishes must be washed using the conveyor dishwasher. Once repairs are complete, daily checks should be conducted. If the external temperature gauge is not reliable, an alternate method must be used such as thermo labels or a waterproof thermometer.
109  Critical Other (Specify)
Observation: Facility does not have temperature logs for refrigeration units.
Corrective Action: Resume checking and recording temperatures at least twice per day. Logs must be available for review during next inspection.
113   Improper Sanitary Facilities
Observation: Bar staff are currently using a cloth for drying hands.
Corrective Action: Disposable paper towels are required. Install a paper towel dispenser.
116   Improper Construction / Maintenance of Establishment
Observation: The end cooler under the counter in the hot line has a loose inside panel on the door which is currently held in place with duct tape.
Corrective Action: Repair.
116   Improper Construction / Maintenance of Establishment
Observation: The upright cooler next to the hot line has a broken plastic handle.
Corrective Action: Repair.


General Observations:
1. All temperatures met regulatory requirements for refrigeration (except 1 cooler, see comments above).
*During the inspection, it was noted that temperature of the foods in inserts at the garde manger ranged between 4C and 7.4C despite the use of metal inserts and lids. Options should be investigated to further reduce the temperature of these foods so they are at or below 4C at all times.
2. Thermometers were noted in all coolers.
3. Food storage was acceptable: all items in coolers were covered and dated, stock rotation system in place, dry storage foods in sealed containers, all foods at least 6 inches off the floor.
4. Facility has a pest control program in place, no signs of pests during inspection.
5. Hand washing stations all equipped with liquid soap/paper towel (except bar, see comments above).
6. Quat sanitizing solution tested 200ppm, sani buckets and spray bottles available.
7. Conveyor dishwasher tested 77.6C at the plate during final rinse cycle (measured with probe thermometer).
8. Discussed rotation times for 4 hour breakfast buffet, no concerns noted.
9. Discussed compliance with trans fat requirements, no concerns noted.
10. General sanitation and maintenance acceptable.

Re: Service of Raw Oysters
A raw oyster advisory should be printed on all menus which reads:
"The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination. Medical Health Officer"

Discussed the provision of hot water for hand washing station at the poolside bar. Please contact health department to advise how this will be addressed.