Barriere Secondary School
4811 Barriere Town Rd Barriere BC V0E 1E0 · Institutional - Food Service
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- Phone
- (250) 672-9943
- Website
- Visit website →
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15 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): chlorine test strips were not onsite
- 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
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): in the adjacent storage room, a number of foods were observed being stored directly on the floor ( potatoes in perforated plastic bags, onions in net bags)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Amana freezer compartment was checked and observed keeping an air temp of 15°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Laura J Mairs' FOODSAFE Certificate expired in August 2023.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The log for the Inglis fridge shows temperatures observed ( air temp of the unit measured by fridge thermometer) for the first 9 days of the month as 7°C. ( CDI- Laura adjusted the temp setting and a re-check shows that 4°C as air temp near the back of the fridge is maintained)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sliced fruit ( watermelon )was being stored in the upright cooler unit ( unit is for storing tetra pack juices) that was observed having an air temp of 50°F- Laura will move the potentially hazardous food ( sliced fruit) to the other cooler
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): discussed missed steps during hand hygiene observations of student helpers ( dispensing of dressing into disposable cups, no hand hygiene performed in between switching from 1 task to another non-foodhandling task ( e.g. cash transaction)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizing solution ( bleach diluted in water in the middle sink) was tested and found to contain only 50 ppm Chlorine ( required chlorine concentration CRITICAL Limit is 200 ppm)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Exhaust canopy is overdue for servicing ( TVS sticker on the side states, "service is due Dec 2020"
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): exhaust canopy is overdue for servicing-TVS sticker states it was due in July 2019
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Reminder was given to cook to wash hands using hand soap and running warm water ( and not dip hands into stagnant soiled washwater as a substitute for proper handwashing procedure)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine ( bleach ) is used as a chemical sanitizer; Operator has no test strips on site for checking chlorine concentration White Westinghouse fridge needs its own 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): There were two student helpers that were helping Laura during the 11:10 break. They are tasked with handing out the food or pouring milk into cups and handling cash. Both were handling food and cash. This could be improved by delegating 1 task each for the helpers ( one to handle cash and the other to dispense the food). They didn't wash hands upon entering kitchen. EHO observed that the handling of breakfast bun bag ( handled the opening of the bag/pouch) makes the food subject to contamination by food handlers' fingers. The student helpers both have long hair and no form of hair restraint was used.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Handout, "Writing a Food Safety Plan" was provided to Operator
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Handout, "Writing a Sanitation Plan" was provided to Operator
- 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.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Parkay baking margarine contains 25% Trans fat (2/8g) ; Cooking oil has been transferred into a bottle of salsa ( no documentation, no Nut Fats table from the original container of the oil); other items reviewed: Aunt Jemima original syrup (0g fat), Olafson's original tortillas (0/4.5g)
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): New operator for the premises-Prinicipal is now the operator ( used to be Laura)
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- Are there approved plans on file?
- Observation(s): Facility has been in place prior to 1975
- Does the sanitation plan indentify pesticides being used, where used and storage requirements?
- Observation(s): School District 73 would establish this criteria.
- Are there approved plans on file?