C-Lovers Fish & Chips
2501 53 Ave Vernon BC V1T 8G6 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5(1): Ensure staff are practicing adequate hand hygiene. Corrective Action: Wash hands following the steps listed below: • Wet hands with running water • Apply soap • Lather and scrub for 20-seconds • Rinse • Dry your hands with a paper towel • Use paper towel to turn off the tap F1.5(2): Staff members had cloths tucked into aprons during food preparation. Corrective Action: In replacement of the cloth's, adequately wash hands when needed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Potato peeling machine was visibly damaged. Corrective Action: Acquire a new potato peeling machine. F2.5B: Cleaning is required in the following areas: • Flooring of walk-in cooler • Underneath pallets in the back of store used for dry storage • Racks holding clean/sanitized dishes • Underneath and behind deep frying station • Hard to reach corners behind equipment F2.5E: Bottle of Round-Up herbicide spray located in the back of the store near food products. Corrective Action: Ensure all equipment, materials, and chemicals not required or related to food operations are removed from the premises or stored in a designated area that is away from all food and clean items.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Visible light entering below back receiving door. This could be a potential entry point for pests. Corrective action: • Seal bottom of back door with weather stripping, door sweep or other suitable material to prevent the entry of pests
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As discussed: *Require extra NSF thermometers added to coolers in addition to outside unit gauges. *Require a replacement NSF instant read digital probe thermometer. Chlorine and Quat test strips available. Good.
- 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): F2.5A Walk-in cooler and freezer shelving is rusted, difficult to maintain clean. Due for replacement as discussed. F2.5B As discussed, a new silicone seal along utility sinks splash back requires re-caulking in some sections that are separating to ensure no further water seepage behind the sinks and to minimize potential mould growth.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Chlorine test strips available. Dishwasher maintained under contract. Good. However, require Quat test strips to monitor pales of pre-mix sanitizer and checked every 2 hours to adjust strength. Operator will confirm whether test strips available.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rear receiving door requires improved door sweep/seal to help prevent potential pest entry.
- 14.12 - The premises must be protected against entry of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions