Blondies Cafe
302 Finlayson St Sicamous BC V0E 2V0 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Full water jugs to refill coffee machine placed over handwashing sink. Potential to introduce contamination into water from handwashing. Corrected during inspection: water jugs were moved out of handwashing area. 2) One scoop stored in bulk dry goods container. Keep scoops out of food product to prevent contamination. Corrected during inspection: scoop was removed from dry product.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - Chlorine test strips were not available. Test strips must be available to verify that the sanitizer concentration is sufficient to reduce the microbial load on food contact surfaces. Obtain test strips and routinely test the sanitizer concentration. F2.1B - No thermometer was available in the prep cooler. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at or below 4 °C. Obtain and place NSF certified thermometers in all refrigeration units.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Repeat Infraction: F2.2A - Containers and excess items were observed in the storage closet beside the back door. Storage of excess items creates conditions that may lead to breeding or harbouring of pests. Remove any excess items from the premises.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine solution in the spray bottle measured at 50 ppm. To adequately sanitize surfaces, chlorine solution in spray bottles must measure between 100 - 200 ppm. Prepare a new solution as needed and ensure it measures between 100 - 200 ppm.
- 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): Repeat Infraction: F2.5K (1) - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Store scoops with handles upright or in containers outside the product. F2.5K (2) - The dipper well was not functional and ice cream scoops were observed in standing water. To prevent contamination, scoops must be stored in a functional dipper well with continuous running water, in clean hot water changed as needed, or cleaned and sanitized after each use. Store ice cream scoops in a manner that prevents contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Employee stated that she did not have FOODSAFE certification. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A - Boxes and excess items were observed in the storage closet beside the back door. Storage of excess items creates conditions that may lead to breeding or harbouring of pests. Remove any excess items from the premises. F2.2B - The back door was observed to be open. Exterior openings of the facility must be protected from the entry of pests or contaminants. Keep the back door closed at all times.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Store scoops with handles upright and not submerged in food product.
- 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): Handwashing sink was observed to have a large pot placed inside. Handwashing stations must remain clear and accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Ensure that handwashing sinks remain unobstructed.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Products in display cooler were measured at 9°C, whereas ambient temperature was 14°C at the time of inspection. Lower chill unit was measured at 2°C. 9am temperature record indicates unit to be at 4°C. Most temperature readings for the month of June were satisfactory, with the occasional 5°C. Operator was instructed to monitor the unit and ensure the unit resumes holding temperatures of 4°C or colder within an hour. Otherwise all potentially hazardous foods to be moved.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A number of flies are noted on the premises. Some fruitflies are noted around the smoothie station. Please take measures to prevent entry of flies--keep doors closed. If any door to the exterior is kept open, a screen door is to be in place. To reduce fruitflies, increase the frequency of cleaning and sanitizing any area with sugary residue throughout the day. Please obtain fly strips to eradicate existing flies. A vinegar solution is effective in attracting and drowning existing fruit flies.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The process of straining cold brew was being conducted at a dirty dishes cart. No cover was in place on the filter to prevent contamination. This setup was revised at the time of inspection. 2. Ice cream cones and containers must be stored in a manner that protects from contamination --place in an area where contamination by customers (touching/sneezing) is not possible. Cups should be stored upside down to prevent contamination. 3. Due to recent re-location of the hard ice cream station, dipper well plumbing was disengaged and must be re-established. In the interim, please ensure scoops and cold water containers are washed out and replaced with fresh cold water on an hourly basis. Full sanitation using the three sink method is to be completed at least every 4 hours. 4. Keep scoops out of food products (frozen fruit, dry goods) as the handles can act as a vehicle for contamination. 5. Wiping cloths in continuous use are to be immersed in a sanitizer solution. If bleach is used, this solution is to be changed as often as necessary to maintain 200ppm. As reviewed, ensure food contact surfaces in continuous use (eg. cutting boards, knives) are cleaned and sanitized at least every 4 hours.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is available but requires review and revision to reflect current food and beverage offerings. A separate food safety plan is to be developed for cold brewed coffee as additional food safety considerations apply. Please submit revised copy for review.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is available but does not reflect all key sanitation measures that are necessary for the premises. Please review your plan and look to improving the comprehensiveness of document. Please submit revised copy for review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): -Discussed cooling of meats: as it was observed that a big portion of cooked roast beef is being stored in the cooler, it was mentioned to the owner that it can take a long time for the food to cool down to 20C(from 60C in 2 hours) and then put into the cooler so that the temperature can go down from 20C -> 4C within 4hrs. Mentioned to owner that the meats should be cut into smaller portions for cooling. Will follow up with owner next week. -NSF certified thermometer is onsite that can be used for measuring cooling temperatures.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front display cooler was measured to be at 11C using a probe thermometer, sandwiches were moved at time of inspection to another cooler(sandwiches were made an hour ago). NSF thermometer internally in this cooler was measuring consistent to the probe thermometer temperature. Serviceman was called at time of inspection, no food should be stored into this cooler until it is functioning at less than 4C. It is a possibility that it may be defrosting but it is not known, discuss with serviceman. Owner had indicated temperature logs for June are not onsite at the moment - temperature logs should be onsite for the previous 3 months at all times. Bring these temperature logs to the restaurant for the follow up inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan required for the following: roast beef(cook-chill), breakfast wraps(cook-serve), sandwich(no-cook). Will send template via email.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Complete a written Sanitation Plan, will send a template.
- 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.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions