Aloha Coin Wash
2800 34th St Vernon BC V1T 5X1 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips must be available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3E- Wiping cloth for espresso machine was stored at room temperature, not stored in sanitizer. This can allow for growth of bacteria on the cloth and can re-contaminate food contact surfaces and hands when used. Actions required: • Operator to store wiping cloths in a sanitizing solution to prevent growth of bacteria. Please make sure that the sanitizing solution is at 200 ppm (5mL sanitizer in 1L water), and verify with chemical test strips.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C- No written sanitation plan on site at time of inspection. No logs for sanitizer concentrations were being recorded. Actions required: • Operator to write a sanitation plan and keep it on site at all times and access to staff. Please start monitoring sanitizer concentrations in sanitizer spray bottles and sanitizer buckets to ensure that a 200 ppm sanitizer solution is being used and record them in a sanitizer log.
- 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.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure that all linen towels that are in contact with utensils are changed frequently. NOTE ; Bleach used to sanitize utensils was greater than 100ppm. All items provided to the public are disposable.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): When using linen towels to contact food or utensils ensure that all linen is changed frequently. Overall a very clean and very well operated facility.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Cooler temp was 7C and needs to be lowered to 4C
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions