Blue Moon Galeria & Cafe
3-4628 Barriere Town Rd Barrière BC V0E 1E0 · Food Retailer - Food Store
2 inspections
- Monitoring
6 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): Table eggs being offered for sale at this food store must come from approved sources ( graded, inspected sources) Table eggs sourced from the Operator's private residence or farm does not meet the criterion of food coming from an approved source; EHO discussed application process to sell farm fresh eggs via the Farmer's Markets ( Temp Food Market venues). Operator agreed to voluntarily cease the selling of her chickens' eggs in the store.
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): No mech. exhaust system in the premises; ware washing equipment ( two compartment) sink is inadequate for the needs of the premises- dishwashing area must be equipped with a three-compartment sink with drain board and drying racks for utensils; Artificial lighting was not checked at the time of Inspection ( area where food prep is occurring appears dimly lit and may not meet the 540 lux illumination intensity required)
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Owner/Operator is operating as a Food Service Establishment ( cooking waffles and serving same in the seating /dining area of the store )but only applied for and was granted approval for a FOOD STORE (prepackaged food retail sales) operation. Operator agreed to voluntarily cease the operation of the food service establishment until the permit application is approved.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Floor plan for proposed changes must be submitted to EHO ( Operator is required to install three compartment sink to replace two compartment warewash sink;
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- 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.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 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): Operator noted selling home-made cake at food store. Foods made at home may subject to contamination. Operator was asked to remove the cake from display and stop the sale of the cake immediately. Corrective action: Ensure foods present in the store are from approved sources.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer testing strips observed to measure the concentration of a sanitizer solution. Corrective action: Ensure appropriate sanitizer testing strips are available onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer solution observed for sanitizing utensils and food contact surfaces. This is required to to achieve the necessary reduction in microbial levels. Minimal food handling noted on site. Operator was instructed to use disposables until sanitizer is supplied. Corrective action: Ensure an appropriate sanitizer is available on site. A sanitizer solution of 100 ppm chlorine (1/2 teaspoon bleach / 1L of water) may be used. Note: Ensure to store the wiping towels in a sanitizer solution to prevent growth of pathogens on wet towels.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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?