Black Pines Social
148 Silver Lode Ln Vernon BC V1B 3Y9 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: several fridges throughout the facility did not have NSF thermometers for temperature monitoring. Corrective Action: Ensure all fridges have an NSF thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Scoops stored inside the bulk flour bins. Corrective Action: Store scoops outside the flour bins. If it is necessary to store scoops inside the bins, ensure that the handles are not in contact with the flour to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Eggs and dairy stored above lemons, avocados and other fruits stored on shelf below in walk-in cooler. Corrective Action: Reorganize shelves so raw proteins (ex. raw meat and eggs) are on the bottom, then dairy and cheeses, fruits and vegetables, precooked product and items needed less/no preparation on top. Ensure raw proteins are placed on the bottom so juices do not potentially leak onto pre-cooked/no-cook items.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice scoop in back ice machine stored in ice. Corrective Action: Store ice scoop outside of ice. Ice is a ready-to-eat food item and the handle of the scoop may contaminate the ice from hand contact or if the scoop falls over in the ice. Ensure scoop is part of regular cleaning schedule. Remind staff of ice scoop storage. No sanitizer or cloth for steam wand. Corrective Action: Fill container with QUAT based sanitizer. Submerge cloth for at least 30 seconds between use. Wipe steam wand with cloth after use. QUAT based sanitizers do not degrade as fast from dairy content. Test or change sanitizer at least every 2 hours or when visibly dirty.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?