Four Seasons Whistler Main Kitchen - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:August 23, 2012
Number of critical violations:1
Number of non-critical violations:  1
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
403  Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2))
Observation: Due to a lack of mechanical refrigeration, ice baths are used in the main kitchen ajdacent to the hot line. The temperature of the food ranged from 14C to 25C. The food was immediately placed in the walk-in cooler during the inspection.
Corrective Action: Mechanical refrigeration is required to store potentially hazardous foods. The current setup does not maintain the maximum of 4 degrees celsius required for hazardous foods that are to be stored for extended periods of time. The current setup can produce dangerous levels of bacterial growth, potentially leading to foodborne illness. Do not store food in this manner any more. The Exceutive Sous Chef indicated at time of inspection that time controls for these inserts can be implemented based on a 2 hour turnaround time. This will be enabled by providing low filled inserts and preparing multiple backups for these food items. This method is acceptable as an interim measure until a reliable fix is found which involves proper temperature control of the food such that it is maintained at 4 degrees celsius or below. A reinspection for this item will be conducted on September 13th to verify the time control measures. At that time, management should present their plan to provide proper temperature control for this food.
704   Written procedures to ensure critical limits are met (Sec 23 (3)(c))
Observation: Temperature logs are not completed for the stand alone fridges and freezers. Staff indicated that temperatures may be recorded for the walk-in coolers and freezers.
Corrective Action: Provide temperature monitoring for all coolers, freezers and hot holding units. Implement a temperature monitoring program for the kitchens. If temperatures are monitored for the walk-in coolers and freezers, provide this information during the follow up inspection. Temperature monitoring has been noted as a violation on multiple previous inspection reports. A follow up inspection will be conducted on September 13th to verify that the temperature monitoring program has been implemented. Temperature monitoring templates are provided with this report.


Premises is very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection except where noted in item 403. The main dishwasher, pot washer and bar glasswasher all reach the required sanitizing temperature of 71C at the dish.