Blue Heron Villa
100-9509 Main St Lake Country BC V4V 2N3 · Institutional - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Dented can found in pantry. Corrective Action: Ensure no dented, damaged, or bulging cans are used on the premises. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Bacteria may lead to foodborne illness.
- F1.6B All food on the premises must be fit for human consumption.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ensure sanitizer buckets for cloths are tested or changed at least every 2 hours to ensure sanitizer is at proper concentration (ppm).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flour scoop stored in bin. Corrective Action: Ensure bulk food bin scoops are stored outside of the bin. Ensure one point of contact on the scoop to ensure no food contamination from hand contact. Ensure scoops are cleaned after use.
- 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
0 infractions
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Lower freezer temp to -18C or colder. Freezer temperature was as warm as -6C and normal temp is -10C. NOTE : all coolers were below 4C and monitored and documented twice daily = excellent Items are thawed in the cooler.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): SANITIZER DISPENSING UNIT MUST BE TESTED AND VERIFIED BY TEST STRIPS PRIOR TO EACH USE TO ENSURE A PROPER CONCENTRATION OF SANITIZER IS BEING DISPENSED High temp dishwasher is 78C = excellent High temp dishwashing temps are documented daily = excellent Sanitrizer is spray bottles is present as verified by QUATS test strips
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Items on display to the clients ie. cupcakes , must be covered to prevent handling and contamination by non-food handlers Dented cans must be discarded
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions