Boundary Family & Individual Services Society
1200 Central Ave Grand Forks BC V0H 1H0 · Community Kitchen - Food Processing
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous foods stored in older white refrigerator were in the danger zone at 7C. Please refrain from storing potentially hazardous foods in this unit until an alternative can be found and able to keep PHFs at 4C or lower.
- 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): A "Diversey Alpha-HP RTD Accelerated Hydrogen Peroxide Multi-Surface Cleaner" is used onsite. There is no Drug Identification Number (DIN) OR health claims that it can be used in a food setting. As well, there are no indications on bottle that it can be used as a sanitizer. Hence, please discontinue using this product until documentation can be provided that it is an approved food contact sanitizer. If using an alternative sanitizer (e.g. bleach or Quats), please consult with your chemical supplier for the proper test strips. Residential type dishwasher is unknown if NSF-184 rated (i.e. whereby the"Sanitize Cycle" is tested and verified to achieve a minimum 99.999% or 5-log reduction of bacteria). A waterproof, max holding thermometer is required to ensure that this dishwasher can achieve a minimum sanitizing temperature of 71C/ 160F. If it cannot, then dishware should be sanitized in an approved sanitizer (e.g. bleach at 100 ppm) OR cleaned and sanitized as per the "3-compartment sink method".
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A food grade sanitizer is currently not used on site (please refer to item F2.1). Please consult with your chemical supplier for a suitable alternative and its corresponding test strips.
- 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): Rodent poisons are used in the kitchen and in storage area adjacent to kitchen. Please discontinue using poisons as it could potentially cause chemical contamination to food and food contact spaces.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station was low in hand soap at time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Parkay margarine and Betty Crocker icing are too high in transfat. Use up existing and purchase low transfat type in future.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
0 infractions