24th Avenue
3605 24 Ave Vernon BC V1T 1L7 · Institutional - Food Service
6 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain test strips for chlorine, and should you return to Quaternary ammonium (Quat) sanitizer, obtain the correct type (Hydrion) for the Quat that's in chemical storage. EHO provided several chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Windex Antibacterial Disinfectant is not a practical product to use, as you require 10 minute 'wet' contact time on surfaces, and requires a fresh water rinse thereafter, to ensure safe for food contact surfaces. Also, scented products are not to be used. *Return to unscented household bleach, or the concentrate Quat sanitizer in storage. Follow correct manufacturer's procedures for mixing dilution, and monitor with test strips to ensure correct strengths. The high temperature dishwasher sanitizing temperature is good. EHO provided daily monitoring log for the dishwasher and sanitizer for bottles or pails.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for surface sanitizer. Corrective Action: Obtain sanitizer test strips from janitorial supply store. Use test strips to ensure proper concentration of sanitizer solution (ex. 200 ppm Multi-QUATs).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No temperature or maintenance logs available for dishwasher. Corrective Action: Have the mechanical dishwasher checked on a regular basis to ensure proper functioning (i.e., reaching sanitizing temperatures). Sanitizer not changed or checked. No test strips available to ensure concentration (ppm) of sanitizer. Overtime, sanitizer dissipates from the solution and therefore must be checked and/or changed regularly. Corrective Action: Use sanitizer test strips to check concentration of sanitizer solution daily. Test or change sanitizer solution on a regular basis to ensure proper concentration (ppm). Note: Sanitizer solution bottle expires March 2022.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The cooler that the residents use for their use had a temp of 8C and must be maintained below 4C Lower temp of cooler immediately. All other coolers are below 4C Items are thawed in the cooler on the bottom shelf : Excellent
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): CONVENTIONAL RESIDENTIAL DISHWASHER MUST BE REMOVED AND REPLACED WITH A COMMERCIAL DISHWASHER OR A RESIDENTIAL DISHWASHER THAT IS NSF 184 CERTIFIED.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions