BoBoys Tasty Treats
605 7 Ave Keremeos BC V0X 1N6 · Restaurant - Food Service
3 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): At the time of inspection, the following infractions were observed: [1] build up of food debris inside clean utensil containers. [2] build up of gunk on shelves inside lowboy coolers. [3] food debris on walls, floor, and non food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cold holding units that hold potentially hazardous foods have thermometers for frequent temperature monitoring. Chlorine test strips not available on site. Ensure to have test strips on site to monitor adequate sanitizer levels.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of the inspection, two chlorine sani-sprays concentrations were observed below chemical parameters of 100-200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of the inspection, handwashing stations were observed filled with utensils. Ensure hand washing basin is used ONLY for hand washing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of the inspection, FOODSAFE certificates for staff members were observed expired.
- 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
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - display cooler with pastries, portioned/to-go cakes and sandwiches measured at 8C - cooler has no further temperature adjustment. Operator states that unit was just serviced by technician; please ensure all coolers are able to reliably hold foods at 4C/40F or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - meat sauce observed at 17C and not under temperature control - discarded during inspection; please ensure all potentially hazardous foods are kept colder than 4C/40F or hotter than 60C/140F - crockpots by service counter measured at 50C - increased temperature setting during inspection; please monitor temperatures closely
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - floor plan has changed substantially; please submit a floor plan of your revised layout for approval
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - menu has changed; please submit a revised food safety plan and ensure it is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - more equipment in place; please submit a revised sanitation plan and ensure it is readily available for review
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?