BJ's Donut Hut
305 Birch Ave S 100 Mile House BC V0K 2E0 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Haier countertop fridge: 8.5 C. Ensure only small quantities of perishables are kept in this unit (and can be used up within a few hours). Walk in cooler and display coolers were satisfactory.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Facility is overcrowded with equipment and stock. This hinders ability to properly clean all areas. Items not used in routine operations should be removed from the site.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan details needed.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed food uncovered / unlabeled in walk-in cooler. All food should be covered and labeled to protect against contamination. Observed scoops stored in dry product with no handle / handle in product. Scoops must have a handle and be stored to prevent employee touching product with bare hands.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At time of inspection, discovered male and female bathrooms had no hot water being dispensed from the tap. Operator recently had automatic sinks installed in these bathrooms. Hot water must be available to allow proper handwashing. Please contact plumber to fix.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At time of inspection, no written sanitation procedure on site for cleaning and sanitizing meat slicer.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Please ensure test strips are supplied for the sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please begin writing down temperatures on the log sheets and supply a copy via email on date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please include the logging of the final rinse temp on the dishwasher at least 1x daily - can be emailed with the above logs.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Tiles missing on floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk-in cooler too warm at 6°to 7°C, temperature adjusted down to 4°C during inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): The bulk roux mixture used to thicken soups and stews was left on the stove to cool. Ensure proper cooling procedures are followed: foods need to be cooled from 60°C-20°C in 2 hours and from 20°C-4°C or less in 4 hours.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?