Aberdeen House
9604 Shamanski Dr Coldstream BC V1B 2L7 · Institutional - Food Service
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- +1 250-542-9350
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7 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was tested at 63-67°C at the interior surface. Recurring infraction. Corrective Action: Service or repair the dishwasher so the sanitizing rinse cycle consistently achieves minimum temperatures of 71°C (160°F) at the interior surface and 190°F on the exterior display. In the meantime, clean and sanitize items manually in the 3-basin sink. Obtain an NSF-certified waterproof digital thermometer with a max/min memory function to monitor the interior temperature of the dishwasher. Replace wiping cloth sanitizer solution every 2 hours or when tested below 200 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some utensils are in poor condition (knife, spatula). Corrective Action: Discard the affected items. F2.5B: Inadequate cleaning in some areas. Overall sanitation is good. • Walk-in cooler (fan cover, ceiling light) • Dry storage room (one section of the back wall) Corrective Action: Safely clean the areas identified.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the existing Food Safety Plan document or develop a new Plan.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the client fridge is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Replace the recently expired sanitizer test strips at your earliest convenience.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 66-71°C at the plate surface. The sanitizing temperatures are highly variable. Corrective Action: Repair or service the dishwasher so the sanitize rinse consistently achieves 71°C or hotter at the interior surface. In the meantime, manually clean and sanitize items in the warewashing sink. F2.3D: Diversey Virex II 256 One Step Disinfectant Cleaner and Deodorant is used on food contact surfaces. This product is intended for disinfecting floors and high-touch items in medical and institutional facilities, not for food contact equipment. Corrective Action: Do not apply Diversey Virex II 256 to food contact surfaces. Use only as specified by the manufacturer. Betco Sanibet Multi-Range Sanitizer diluted to 200 ppm Quat residual can be used on food contact surfaces (direct sanitizing, cloth immersion, warewashing). Replace open sanitizer solution (cloth bins) every 2 hours and spray bottle solution daily, or when tested below 200 ppm. Keep wiping cloths immersed in sanitizer between uses.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate cleaning in some areas. General sanitation is satisfactory. • Walk-in cooler ceiling and fan cover • Under shelves in the dry storage room • Knife drawer Corrective Action: Safely clean the areas identified. Low shelves should be elevated at least 15 cm (6 in) above the floor to enable proper cleaning. Periodically moving the shelving units to access the floor below is acceptable if thorough cleaning can still occur. Store phones and other personal items in designated areas away from food and clean items.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Declare any pesticides in the Sanitation Plan, including their uses and storage requirements. Identify any pest management contractors. State N/A if appropriate. Update other sections of the Plan as needed (e.g. to reflect the F2.3D correction).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. F2.1B: One probe thermometer is inaccurate. Corrective Action: Discard the thermometer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in a spray bottle was measured at 0 ppm quaternary ammonia (Quat) residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Replace the solution daily or when tested below the required concentration. Ensure the manual warewashing procedure for items that are not run through the mechanical dishwasher includes a sanitizing step. Immerse cleaned items in sanitizer solution at 100-200 ppm chlorine solution for 2 minutes. Allow items to air-dry in a clean place. Replace exposed sanitizer solution every 2 hours or as needed. Bleach and quaternary ammonia sanitizers are incompatible, do not mix.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One can opener is rusted and missing a handle grip. Corrective Action: Discard the damaged can opener. F2.5B: Observed some food debris on the racks of the client bar cooler. Corrective Action: Clean the cooler interior. F2.5C: Absorbent cloths are provided for wiping hands. Corrective Action: Avoid using cloths for this purpose. Reusable cloths must be immersed in a sanitizer solution between uses. Wash hands as needed and dry using single-use paper towel. F2.5K(1): A wicker basket is used for utensil storage. Unsuitable material. Corrective Action: Obtain a utensil storage container that is durable, non-absorbent, easy to clean, and suitable for the intended purpose. Remove the basket or use for a non-food related application. Anti-skid mesh material should be removed from utensil storage drawers to facilitate proper cleaning. The interior drawer finish is cleanable and does not require a liner. Storage bins or trays can also be provided to contain the utensils. F2.5K(2): A plastic cup is used as a scoop for bulk food products. The cup is often stored in direct contact with the product. Contamination risk. Corrective Action: Obtain one or more scoops with handles that are designed for this purpose. Store the scoops in clean, dry containers outside of the bulk bins between uses OR clean and sanitize after every use. Clean and sanitize stored scoops and their container(s) daily or as needed.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3D: Posted temperature standards (critical limits) for cooking raw protein are incorrect. Corrective Action: Remove the document. The Environmental Health Officer (EHO) will provide accurate information. Ensure the Food Safety Plan and any related signage is accurate and up to date.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature condition of potentially hazardous food is not being monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips are expired. Corrective Action: Obtain new Quat test strips for use onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Gaps observed at right corners (top and bottom) of the backyard door. Corrective Action: Install weather stripping or door sweep to seal gaps and eliminate visible daylight.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in open container and spray bottle measured at 100 ppm Quat residual. Corrective Action: Discard weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Change open solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Change spray bottle solution daily.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Utensils in poor condition: • Knife with missing handle section • Utensil with worn handle grip • Knife with rust spots on blade Corrective Action: Discard or remove the damaged utensils from the premises. F2.5B: Observed dry food debris in cutlery storage trays. Corrective Action: Wash and sanitize cutlery storage trays and stored cutlery. Inspect and clean/sanitize regularly.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Inadequate materials observed: • Cardboard used to line racks in dry storage room • Cloth in clean utensil storage container in dry storage room • Anti-skid mesh liner material on storage shelf • Cloths underneath dishwasher chemical jugs • Sanitized items set on cloths to air dry Corrective Action: Remove cardboard and mesh liner from the premises. Remove and launder used cloths. Do not line surfaces with cardboard, cloths, or other absorbent materials. Cloths required to absorb excess water from clean dish racks must be changed every 4 hours. Clean and sanitize hard surfaces as needed.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel dispenser at the primary hand sink is not in good working order. Towels are often caught in the unit and do not dispense at an adequate rate. Lack of convenient access to paper towel can prevent or discourage proper handwashing. Corrective Action: Install new enclosed, wall-mounted paper towel dispenser at the hand sink that provides paper towel in a continuously accessible manner; with no/limited dispenser-hand contact required.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): No cooking temperature log being maintained and temperatures are not taken to verify that proteins are cooked to required temperature. Asked cook to use probe thermometer to measure temperature of the ground meat she was cooking once done to ensure it is cooked to the proper temperature. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooking procedures in temperature logs.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Client cooler outside of the kitchen was measured to be 10°C at time of inspection. There is no temperature control in the cooler to adjust temperature. ACTIONS REQUIRED: • Operator to obtain a functioning cooler to replace the client cooler and do not store potentially hazardous foods in the client cooler in the interim.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight is visible in the crack on the left side of the door next to walk-in cooler. This can allow pests to enter through the cracks. ACTIONS REQUIRED: • Operator to install weather stripping to side of door to ensure no more daylight is visible.
- F2.2B The premises must be protected against entry of pests.
- F1.1 Are proper cooking procedures followed?
- Monitoring
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): **No NSF probe thermometers onsite -Ensure that food items are cooked/re-heated to at least 74C before serving
- F1.1C - Accurate thermometer must be available to monitor process.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher: rinse was at 74.1C as measured with a waterproof thermometer internally. Begin taking rinse temperatures onto a daily log, will provide template **Quaternary Ammonia dispenser that is used for filling spray bottles was dispensing at greater than 400ppm concentration **No test strips onsite for Quaternary Ammonia sanitizer **One wet wiping cloth was noted to be stored at room temperature on counter
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Walk in cooler is currently out of commission as there were some structural issues that are being resolved. Foods are being stored in other refrigeration units currently. **One set of fluorescent lights was out at time of inspection
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **No written food safety plan onsite for all menu items that identify critical limits, critical control points, and corrective actions
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): **No written procedures for frequency of cleaning/sanitizing, what specifically needs to be cleaned/sanitized, and cleaning and sanitizing agents
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Tote with various cleaners and sanitizer was on the counter by the sink. Staff states normally kept in drawer away from food. Ensure all cleaners and chemicals are kept away from food prep areas and stored separately from any food.
- 1 Observation, Moderate Severity of Consequences : Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Mug being used to scoop dry goods and being left in the dry bulk container. Ensure a scoop with proper handle is used and the scoop must be stored in a sanitary fashion so the food does not get contaminated by the handle.
- 1 Observation, Low Severity of Consequences : Food must be protected from contamination in storage areas.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?