Buffalo Bill's Bar & Grill - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 19, 2011 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: The sanitizing rinse for the dishwasher was not at proper temperature (must be 71ºC measured at the plate). The temperature tested 67.5 C, 67.2 C and 66.8 C on three consecutive trials using a max-read thermometer.
Corrective Action: This problem was first noted on June 16, 2011 and must now be corrected. The provision of a sanitizing rinse in the sink with 100ppm chlorine solution is an interim solution only. Please make arrangements to have the machine repaired or replaced and provide a timeline in writing to the health department for the anticipated completion of this item.
 |
| 122 | Critical Repeat Inadequate Food Safety Plan
Observation: A copy of this facility's Food Safety Plan has still not been provided to the health department.
Corrective Action: Ensure that a copy of the Food Safety Plan is supplied by the end of the month - July 31, 2011.
|
| 130 | Repeat Inadequate Sanitation Plan
Observation: A copy of this facility's Sanitation Plan has still not been provided to the health department.
Corrective Action: Ensure that a copy of the Sanitation Plan is supplied by the end of the month - July 31, 2011.
|
Comments:
In general most of the items from the June 9th routine inspection report have been addressed or are in the process of being addressed. There are currently 3 outstanding items that have yet to be addressed as noted above:
1. Dishwasher
2. Food Safety Plan
3. Sanitation Plan
Items corrected from previous report:
1. The line cooler is still not being used. A new line cooler is currently on order.
2. 1 staff member is Foodsafe Level 1 certified, additional employees will be completing their Foodsafe training within the next month. Provide copies of Foodsafe completion letters or certificates to the health department as they become available. Ensure that at least 1 person is in the kitchen at all times during operation who has completed Foodsafe Level 1 training.
3. Thermometers were noted in all coolers.
4. Temperature logs are posted for all refrigeration units and were up-to-date.
5. The back prep counter has been re-painted.
6. Shatterproof light covers have been installed on some of the kitchen lights; however most are cracked and will need to be replaced in the near future. Additional covers are still required for the remaining unprotected lights.
7. Operator is working to address the issue of overhead contamination by insulation in the back storage room. In the mean time glassware has been relocated.
8. Ice machine now has a cover.
9. The bottom shelves of the bar have been re-painted.
10. Facility has a new glass washer on order.
Note: If renovations or upgrades are planned for the food service or bar areas, plan approval from the health department must be obtained in advance as per section 3 of the BC Food Premises Regulation which states:
Plans and specifications to be approved
3 (1) A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health official.
(2) An applicant for approval under subsection (1) must
(a) submit to a health official a copy of the complete plans and specifications for the construction or alteration, and
(b) provide the health official with any other information the health official reasonably requires.