Amplified
2nd Floor Polson Tower-2101 32 St Vernon BC V1T 5L2 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Inadequate dishwashing method. Clean items are placed on a dish rack in the sink and spray-sanitized. Recurring infraction. Corrective Action: Alter the dishwashing procedure: Wash and rinse items in one sink basin. Sanitize cleaned items by fully immersing in 200 ppm Quat solution in the second basin for at least 30 seconds. Set items to air dry on a clean dish rack on the counter. Drain and replace the sanitizer solution every 2 hours or when tested below 200 ppm.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 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 is not available at the espresso machine. Corrective Action: Provide separate sanitizer solution at 200 ppm Quat residual for the espresso machine steam wand. Continue to use the two-compartment sink method for manual warewashing: • First compartment: wash with soap and warm (45°C) water • First compartment: rinse under warm running water • Second compartment: Immerse in 200 ppm Quat sanitizer solution for 30 seconds • Set items to air-dry in a clean place
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4B: The Sanitation Plan requires updating. Corrective Action: Revise the Sanitation Plan to declare the Diversey Surface Sanitizer product. Include the manufacturer instructions for dilution and required concentration. Remove any products no longer in use. Review other sections of the Plan and update as needed.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the left under-counter cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the broken thermometer.
- 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): F2.3B: Inadequate dishwashing procedures. Clean items are placed on a dish rack inside the sink basin, then sprayed with sanitizer. Corrective Action: Clean the items and sanitize by immersion. Maintain a sanitary process flow. • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 200 ppm Quat or 100-200 ppm chlorine sanitizer solution for 2 minutes • Set items to air-dry in a clean place (dish rack on the adjacent counter) F2.3D: Dedicated sanitizer solution for the espresso machine steam wand is not available. A container is labelled for this purpose but is not being used. Corrective Action: Prepare sanitizer solution at 200 ppm Quat residual for use on the steam wand. Keep cloth(s) immersed in solution. Soak for at least 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Maintain separate solution for the espresso machine and for other food contact surfaces (e.g. fixed counters, display cases).
- F2.3B Manual dishwashing procedure 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: A coffee machine is stored on a sheet of unsealed plywood on casters. Bare wood is prone to moisture intrusion and can support mould and bacterial growth. Corrective Action: Paint or seal the wood surface so it is smooth, non-absorbent, and easy-to-clean OR replace with a surface or item that meets these criteria.
- 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: Napkins are provided at the hand sink for drying hands. Napkins are not intended for this purpose. Corrective Action: Provide paper towel at the hand sink on a standing holder with a base OR install a wall-mounted paper towel dispenser. The single basin sink is intended as a handwashing station. Ensure the sink and surrounding area is kept clear to enable proper hand hygiene. The two-compartment sink is to be used for manual warewashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The complete Sanitation Plan could not be found at the time of inspection. Corrective Action: Locate the Sanitation Plan or develop a new one. Keep the Plan onsite.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Whipped butter packets with "keep refrigerated" label stored at room temperature for an extended period. Corrective Action: Discard packets held at room temperature. Store whipped butter packets at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Biofilm visible on interior surfaces of ice machine. Corrective Action: Empty ice from the machine. Wash and sanitize all interior surfaces to remove biofilm and residue. Clean ice machine on a regular basis to prevent contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat sanitizer test strips are not available onsite. Corrective Action: Obtain QT-40 Quat 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): F2.3B(1): Knife and tongs intended for continual use at room temperature are cleaned and sanitized once daily. Inadequate frequency. Corrective Action: Utensils used continually for food contact at room temperature must be washed and sanitized every 4 hours, or more often if contaminated or heavily soiled. F2.3B(2): Milk pitchers are sanitized, then washed and rinsed as a final step. Improper order. Sanitizing is ineffective without initial wash and rinse steps to remove gross debris. Corrective Action: Rinse milk pitchers at rinse station after each use. Wash, rinse, and sanitize milk pitchers daily. The sanitize step must occur after the wash/rinse. Allow sanitized pitchers to air dry in a clean place. Note: Do not place clean, sanitized items on dish rack in the sink basin. This increases contamination risk. Keep the dish rack on a clean counter away from contamination sources. Promptly place items in storage once dry. F2.3D: Sanitizer solution in open container measured at 0 ppm Quat residual. Corrective Action: Prepare new sanitizer solution at 200 ppm Quat for sanitary storage of wiping cloths. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- F2.3B Manual dishwashing procedure 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): F2.5C(1): Damp wiping cloths stored loose on work surfaces. Reusable cloths support and spread bacteria when not properly stored. Corrective Action: Keep wiping cloths immersed in 200 ppm Quat sanitizer during operation. Soak cloths in solution for at least 30 seconds to eliminate bacteria between uses. Do not rest used utensils on wiping cloths. F2.5C(2): Sanitizer solution for espresso machine steam wand is not provided. Corrective Action: Prepare and maintain a separate wiping cloth sanitizer bin for use with the steam wand. Return cloth to solution after each use. Change solution every 2 hours, or more often as needed. F2.5K: Ice scoop stored in a bucket lined with wiping cloths. Cloths absorb moisture and residue, which can contaminate the scoop. Corrective Action: Remove and launder cloth liners. Clean and sanitize ice scoop. Store ice scoop in a clean, dry container between uses. Wash and sanitize ice scoop and its container daily. Do not line the container with absorbent material.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips were not available Chlorine test strips are required to ensure the sanitizing solution used for manual warewashing is at the required concentration to decrease the microbial load to an acceptable level CORRECTIVE ACTIONS: • Purchase 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): F2.3B: Operator stated that manual warewashing consisted of washing with detergent and water, rinsing and sometimes spraying with a chlorine sanitizing solution. Spray bottle sanitizing solution was measured to be 50ppm (Chlorine) Improper manual ware washing can be ineffective in decreasing the microbial load to an acceptable level CORRECTIVE ACTIONS: • Follow the manual warewashing steps with a 2 compartment sink: 1) Scrape dishes to remove any food and discard material into a garbage 2) In first sink wash with detergent and hot water (at least 45°C) 3) Rinse with clean hot water (at least 45°C) over the first sink 4) Immerse dishes in hot water (at least 45°C) with 100-200ppm chlorine solution and let soak for at least 2 minutes 5) Let dishes air dry • Test chlorine sanitizing solution each time the sink is filled to ensure the concentration is 100-200ppm
- F2.3B Manual dishwashing procedure 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): F2.5C: Wiping cloth was sitting in a discoloured sanitizing solution and was measured to be 0-50ppm (QUATs). Operator stated that there are alarms for approximately every 2 hours for the wiping cloth solution to be changed CORRECTIVE ACTION: • Monitor sanitizing solution and change out if the water is discoloured or the concentration drops below 200ppm
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7C Ice scoop was observed to be in direct contact with the ice (ready-to-eat food) in the ice machine at the time of inspection. ACTIONS REQUIRED: • Operator to remove ice scoop from the ice machine immediately. • Operator to ensure staff are educated to keep ice scoop out of the ice in the ice well, as it is considered a ready-to-eat food. • Operator to store ice scoop outside of ice bucket/machine in a sanitary container/manner to prevent contamination of ready-to-eat food (ice) e.g. store ice scoop(s) inside a bucket. Wash, rinse and sanitize container and scoop(s) daily.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): FI1.1A & B Informed Dining information (binder) is available onsite and staff were aware of the program, however the Informed Dinging mark (logo) signage that used to be displayed around or close to the cash register has gone missing so there is no directional statement advising guests that nutritional information is available displayed near the cash register. ACTIONS REQUIRED: • Ministry will be informed of the missing signage and arrange to provide updated signage for display.
- FI1.1A The Informed Dining mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- FI1.1B A directional statement advising guests that nutritional information is available should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A-1 At the time of inspection, it was observed that chlorine test strips were not available onsite in order to verify the concentration of chlorine bleach mixed onsite. Chlorine test strips were found in the cupboard under the handwashing station at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to obtain chlorine test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution. ISSUE RESOLVED - CORRECTED DURING INSPECTION. F2.1A-2 At the time of inspection, it was observed that Quats QT-10 test strips were available onsite in the cupboard under the handwashing station, but it was noted that they expired Feb2018. ACTIONS REQUIRED: • Operator to replace Quats QT-10 test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution.
- 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): F2.3B & C At the time of inspection it was determined that staff were performing manual dishwashing and clean in place (CIP) warewashing with only soapy water and rinsing with clean water and then air drying. Sanitizer was reported to not be used during dishwashing and CIP warewashing. This is not the proper procedure ensure sufficient washing and sanitizing action to remove contamination. Discussed proper dishwashing/warewashing process with staff at the time of inspection - ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • When relying on the manual method for washing and sanitizing, the operator must use the 2-compartment sink and the following modified 3-sink warewashing procedure: 1. Scrape clean any gross debris and food residue; 2. wash in the first compartment sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 43 °C (110 °F), or as specified on the cleaning agent manufacturer's label instructions (NOTE: do not fill the first compartment too full as you will be rinsing over the first compartment); 3. rinse over the first compartment sink with clean potable water maintained at a temperature of not less than 45 °C (113 °F); and 4. sanitize in the second compartment sink by immersion, for at least 2 minutes in a water maintained at a temperature of not less than 45 °C (113 °F) with a chlorine concentration between 100 - 200 ppm verified using an appropriate chlorine chemical test strip; 5. air dry. The operator should test the temperature of the water and the sanitizer concentration frequently to ensure that effective sanitizing is occurring. • Operator to update warewashing procedure to reflect the above, or follow the 2-sink dishwashing method signage provided.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): F2.5C-1 Wiping cloths bucket had less than 200 ppm chlorine at the time of inspection. No chlorine test strips onsite for staff to verify concentration when mixed up. ISSUE RESOLVED - CORRECTED DURING INSPECTION. Chlorine sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm chlorine at all times, and to ensure that the solution is changed every 2 hours, or earlier if lots of debris in the solution to prevent cross-contamination of food contact surfaces and hands. ISSUE RESOLVED - CORRECTED DURING INSPECTION. TIP: Set a timer to remind you when to change the buckets of sanitizer. Verify concentration with chemical test strips and record in log. F2.5C-2 Wiping cloths in continuous use for the steam wands were being kept at room temperature, which can allow bacteria to grow and re-contaminate steam wands and hands. ISSUE RESOLVED - CORRECTED DURING INSPECTION. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator must ensure that steam wand wiping cloths are fully immersed in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed/checked regularly to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. • Recommend using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats (quaternary ammonium chloride), change every 2 hours or earlier as needed) to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with Quats chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E Handwashing sink was observed to have a bucket of wiping cloths being stored in the sink at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to remove bucket from sink to ensure handwashing stations remains accessible at all times (i.e. do not store items in the sinks) in order to facilitate proper and frequent handwashing. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B Staff on site reports having FOODSAFE, but noted that certificate has expired. Informed of the new 5 year expiry dates (information provided in email). ACTIONS REQUIRED: • Operator to ensure that someone onsite has FOODSAFE or equivalent training (according to current BCCDC list) at all times. • Operator to ensure staff have FOODSAFE or equivalent training by 30Apr2019 and provide records of completion to Environmental Health Officer for infraction resolution.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1B Staff are reheating soup (thawed) in a pre-warmed crock pot, but were unsure of how long it takes to reheat soup to above 74 °C or hotter. • NSF certified probe thermometer available onsite.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A Upright double door cooler (main cooler) was found to be at 8-9 °C at the time of inspection. Cooler was turned colder at the time of inspection. • All cold holding equipment had accurate NSF certified thermometers at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5 Observed staff handling dishes, and handling money and then making food without washing hands properly. Also observed the incorrect use of gloves (no handwashing prior to putting on new gloves).
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 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 cloths in continuous use for the steam wands were being kept at room temperature at the time of inspection, which can allow bacteria to grow and re-contaminate steam wands and hands. • Quats and food grade chlorine sanitizers available onsite. • Quats and chlorine sanitizer test strips available onsite.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F1.1 - Are proper cooking and reheating procedures followed?