Big Steve's Catering Company

2250 Shields Ave Lumby BC V0E 2G0 · Catering - Food Service

1 inspection

1. MonitoringNov 25, 2025

   2 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Provide Quat test strips to monitor sanitizer concentration. Two of the three thermometers in the upright cooler are broken/inaccurate and were removed.
     • 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): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 48°C at the interior surface. Due to time constraints, the unit was tested shortly after activation and the results may not be representative. Despite this, the exterior readout on the machine indicated a compliant temperature of 82°C, while the interior did not achieve the corresponding minimum of 71°C or hotter. Corrective Action: Before the next session, ensure the sanitize cycle of the dishwasher consistently achieves a minimum of 71°C or hotter at the interior surface and 82°C (180°F) or hotter on the exterior display. Consult facility staff as required. Confirm that the machine readout is accurate, resolve any issues. Operator to work with site staff to determine the procedures for dispensing and maintaining Quat surface sanitizer. Dispense at 200 ppm Quat residual. Apply to cleaned surfaces and let air dry. Replace the solution before each operating session or when tested below 200 ppm.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.