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Booster Juice

D-160 Trans-Canada Hwy Salmon Arm BC V1E 1J1 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler holding milk was measured at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishes were observed to be dunked in the sanitizing solution for only a second or two. Dishes must sit in the sanitizing solution for at least a minute to ensure adequate removal of contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Quats sanitizer in red bucket holding cloths was measured at ~100 ppm. Quats sanitizer must be at 200ppm to ensure adequate sanitation, and when used to store wiping cloths should be changed every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificate of primary operator has expired. Obtain an up-to-date FOODSAFE or equivalent certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Thermometer placed in walk-in freezer was not working. All thermometers must be in good working conditions and accurate within 1C.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Scoop was observed stored in powder container. Scoop handles must not touch the food product and all food must be covered with a lid to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): It was discussed with staff that spatulas stored in inserts in the line cooler should not be touching the food items. This is to prevent possible contamination of food from the spatula's handle.
  8. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Used wiping cloths were not stored in sanitizing solution. Please ensure cloths in continuous use are stored in sanitizing solution at adequate concentration. Cloths were placed into a bucket of sanitizer with 200ppm of Quats at the time of inspection. CDI - Corrected during inspection. Note: Observed scissor for cutting wheatgrass stored in a bucket of water. Discussed that when utensils are stored in room temperature water, it is ideal for bacterial growth. Therefore scissor should be cleaned and sanitized after each use or every 4 hours throughout the day and should not be stored in stagnant water.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Observed a container of yogurt in ice well uncovered. Please ensure the container is covered at all times to prevent contamination. This was corrected at the time of inspection. CDI - Corrected during inspection. 2. There is no air gap at the dipper well. There must be an air gap between the lowest point of the dipper well's faucet and the top of the dipper well's basin to prevent back siphoning. Note: A lid should be provided for ice stored in ice well that is for immediate consumption.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff was unable to locate the food safety plan.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was unavailable upon request.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Yogurt being kept on ice was at 10C. Must be maintained at temperature of 4C or less. Staff moved container to larger insert and added more ice. Operator will now monitor this product with a probe thermometer and record values. An alternative is to use enough product to last 2 hours and then get a completely fresh batch from back cooler (2-hr turnover rule).
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.