BLOCK ONE Restaurant at 50th Parallel Estate Winery
17101 Terrace View Rd Lake Country BC V4V 1B7 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): EHO tested a sanitizer bottle in back prep area. Little to no sanitizer concentration measured. Operator stated sanitizer bottles not changed. Corrective Action: Test (using appropriate sanitizer test strips) or Change sanitizer bottles DAILY to ensure proper concentration of sanitizers. Ex. 200 ppm QUATs sanitizer.
- 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): Scoops stored in dry ingredient bins. Corrective Action: Store scoops outside of bins. Ensure that scoops have handles, one point of hand contact. Scoops must not be stored within the product bins to prevent handle contamination. Ensure scoops are part of regular daily cleaning schedule. General sanitation: Handles and doors of cooling equipment in need of attention. Corrective Action: Clean all areas of cooling equipment where hands may contaminate including in and around handles, doors (outside, inside, and sides), and shelves. Ensure these areas are included in regular cleaning schedule.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C. No wiping cloth sanitizer bin for steam wand at espresso machine. Dairy from steam wand may lead to growth of microorganisms between use. Corrective Action: Fill bucket with sanitizer. Submerge cloth for at least 30 seconds between use. Test or change sanitizer every 2-4 hours to ensure sanitizer concentration. F2.5G. Scoops stored in dry ingredient bins. Common problem throughout facility. Corrective Action: Store scoops outside of bins. Ensure that scoops have handles, one point of hand contact. Scoops must not be stored within the product bins to prevent handle contamination. Ensure scoops are part of regular daily cleaning schedule. Replacing cutting boards.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A. Update Food Safety Plan with current BC CDC raw oyster guidelines. Review guide (link attached, copy given at inspection). Include: • Receiving temperature controls and monitoring logs. • Serving on ice. • Keeping tags for 90 days. Review other required documentation. • Potential hazards/concerns. • Any additional procedures mentioned to maintain food safety. Menu's received. Operator added raw oyster warning.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions