Bolacco Cafe
109-3160 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for chlorine sanitizer are not available. Corrective Action: Acquire test strips for all sanitizers used on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Monitor and record the temperature of all coolers and fridges daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main prep cooler not keeping perishables at 4c or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator to have a probe style thermometer onsite for measuring food temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/operator Foodsafe certification expired June 30, 2023 Owner must have valid Food safe certificate
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operators with valid foodsafe not onsite today. Certify more staff to provide coverage
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach and water solution should be made available for food contact surfaces-household bleach plus water to make up 200 ppm. Staff at time could not find the sanitizer normally onsite
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Various internal temperatures of foods taken . Back prep cooler- ham 7c, sausage 5c, Front cooler -wrap 6c. Move thermometers to a place in the cooler representing "worse case scenario" rather than near the condenser fan. Keep temperature cooler to compensate opening/closing doors during busy time. Try removing shelf liner in front cooler to promote air circulation
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Baked goods on top of display cooler are not covered. Ensure that they are covered or moved to behind the counter. Having the baked goods open in an area where customers line up for coffee/food service has the potential to contaminate the food items if customers sneeze, cough or touch items with their hands. Please email a photo showing compliance on or before the date noted above.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) temperature logs for coolers and freezers to be maintained - 1x daily. Please take a photo and email me or text me a copy of the logs 250-318-3202 on the date noted above. Written food handling procedures: 3 page poster on food handling/critical limits/corrective actions posted in back room. Interior Health colour food safety poster provided on back pin board.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): Ensure all coolers with perishables are provided with thermometers
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Monitoring
0 infractions