Booster Juice
199-2111 Main St Penticton BC V2A 6W6 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must clean a standing freezer. Premises looked cluttered. On food contact surfaces staff keeps their person items. The three-compartment dishwashing sink must be re-caulked to remove old & molding caulking.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishware observed only being dipped in sanitizer solution. Corrective Action: Ensure all staff are following the 4 steps of dishwashing: wash, rinse, sanitize, and dry. The sanitization step must include the submersion of the dishes for at least 2-minutes in clean water with a chemical sanitizing solution (e.g., 200 ppm QUAT solution) in accordance with the manufacturer's instructions. Sanitizer solution 3-compartment sink observed at 150 ppm QUATs solution. Corrective Action: Test sanitizer solution every 2 hours, or as needed, to ensure at recommended parameters (e.g., 200 ppm QUATs solution). Dipper well not turned on at time of inspection. Corrective Action: Ensure continual and proper use of dipper well. [CDI]
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Surface wiping clothes observed on counters. Potential breeding ground for bacteria. Corrective Action: Use bucket filled with sanitizer solution to submerge clothes in between uses. Test sanitizer solution every 2 hours, or as needed, to ensure at recommended parameters (e.g., 200 ppm QUATs solution).
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration not at 200 ppm QUATs during time of inspection
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): No informed dining signs
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer concentration during time of inspection
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap during time of inspection. Also hand washing station had bucket of sanitizer for wiping cloths.
- FI1.1 Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer for food contact surfaces need to be a minimum of 200 ppm QUATs
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - sanitizer in triple-sink not reading 200 ppm - corrected during inspection; please ensure you are checking the concentration frequently to ensure it is providing adequate sanitization
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please ensure you are covering all your foods in storage with hard lids to protect them from contamination
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - floor tile still not repaired; please repair as soon as possible
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): - please ensure hand wash sink remains readily available
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - open containers of yogurt; please ensure container remains covered. You may wish to look into a lid with a cut-out for the ladle.
- 13.4 - Are hand washing stations easily accessible?