Adult and Teen Challenge of British Columbia

4550 Glenmore Rd Lake Country BC V4V 1L7 · Institutional - Food Service

6 inspections

1. MonitoringMar 13, 2024

   0 infractions

2. MonitoringFeb 7, 2023

   1 infraction

   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): Dented Cans found in pantry. Corrective Action: Ensure no dented, damaged, or bulging cans are sued on the premises. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Bacteria may lead to foodborne illness.
     • F1.6B All food on the premises must be fit for human consumption.
3. MonitoringMar 22, 2022

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Vegetables in water on counter at room temperature. Corrective Action: • Potentially hazardous foods must be stored at a temperature of 4°C (40°F) or colder. Once vegetables are prepared, store in cooler to maintain temperature. • Bacteria grow rapidly between 4°C (40°F) and 60°C (140°F); this is considered the danger zone. • Ensure food is not out at room temperature for more than 2 hours. After 2 hours, return the food product to the cooler or reheat (see details below). After 4 hours the product must be thrown away, not used or consumed, as the product may be contaminated with microbiological growth.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Stew at room temperature on stove. Corrective Action: Foods cooking in advance preparation must be either maintained at 60°C (140°F) or hotter or cooled using appropriate procedures (below). COOLING: • Potentially hazardous foods 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. [60-20-20-4 rule]. • FOODSAFE options to cool foods: (1) Separate the food into smaller portions to refrigerate to ensure the middle to the food can achieve the 60-20-20-4 rule. (2) Place pan, pot or portion containers in ice bath, stirring and checking temperature throughout cooling process; ensure following 60-20-20-4 rule. (3) Use chilling equipment, such as ice wand or blast to chiller to meet 60-20-20-4 rule. REHEATING: • Potentially hazardous food must be rapidly reheated to 74°C (165°F) or hotter within two hours before using any hot holding equipment (ex. steam table). • Once reheated the foods must maintain 60°C (140°F) or hotter. Monitor temperature to ensure staying at recommended temperatures. • If temperature is not maintained: within 2 hours the product can be reheated or properly cooled and placed in cooler, after 4 hours the product must be discarded.
     • 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.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F1.7 Are foods protected from contamination?
     • Observation(s): Multiple dented cans found in pantry. Corrective Action: Ensure no dented cans are used for food preparation. Discard of any dented, damaged, bulging, or leaking cans. Damaged cans may lead to spoilage and potential Botulism poisoning. Meats stored in freezer above vegetables. Corrective Action: Store meats separately from vegetables, fruit, starches and other types of meat (ex. fish separate from beef, etc.) and on the bottom shelves of storage areas (freezers/coolers). Meats must not be stored above these products to avoid contamination from potential leakage.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure appropriate sanitizer test strips are available onsite to ensure concentration of sanitizer (200 ppm).
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
4. MonitoringNov 29, 2018

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Quats dispenser must be monitored with quats test strips. Ensure that quats dispenser is monitored and documented daily. Low temp dishwasher must be monitored and documented daily re sanitizer concentration of a min 100ppm.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): Shelves in the walk in cooler require repainting. Overall condition of the walk in cooler is poor due to the age of the unit and as the surfaces are not easily washable.
5. MonitoringApr 27, 2016

   6 infractions

   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): There is no handwash basin in the kitchen. A handwash basin as well as installing a paper towel dispenser and a liquid soap dispenser is required. The handwash basin in the staff washroom has bar soap and a reusable linen towel. Replace immediately and use paper towels and liquid soap.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): A handwash basin is required in the kitchen as currently there is no handwash basin. The walk in cooler needs to be rendered smooth and washable to allow cleaning of the unit.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): There is no handwash basin in the kitchen. A handwash basin as well as installing a paper towel dispenser and a liquid soap dispenser is required. The handwash basin in the staff washroom has bar soap and a reusable linen towel. Replace immediately and use paper towels and liquid soap.
   • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
     • Observation(s): Ensure there is one person in the kitchen at all times w a Foodsafe certificate.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan is being developed.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation plan is being developed.
6. MonitoringMar 9, 2016

   5 infractions

   • 11 - Does the operator have a valid operating permit or approval to operate?
     • Observation(s): Applicant will be applying for a permit immediately.
     • 11.1 - Operator must have a valid permit to operate or approval to operate.
   • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): The walk in cooler requires repairs to render the surfaces washable and of food grade quality.
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): The handwash basin requires a liquid soap dispenser and a paper towels dispenser. The staff washroom has a large linen towel present. Remove linen towel immediately and only use disposable paper towels.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A food safety plan is required.
   • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A sanitation plan is required.