Cabana Kitchen - Bar
3914 32 St Vernon BC V1T 5T8 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The small UC Fridge 8 (baked items & pastries) appears stuck on defrost cycle at 9° C. Adjust, monitor, and if not corrected to 4° C within the hour, remove the items to another refrigerator or discard.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Require QT40 test strips for monitoring sanitizer strength. Ensure QT40 test strips available from your supplier, extra in stock and check for expiry. Ensure extra NSF thermometers in stock for replacement should those in coolers/freezers break. REMINDER: Thermometers installed in equipment is for redundancy with the digital read-out sensor thermometers.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): E2.5A *The high temperature dishwasher Final Rinse NSF Dial Thermometer is malfunctioning and inaccurate. Recalibrate or replace. F2.5B *Can opener in main kitchen is due for cleaning and sanitizing. Ensure cleaning frequency of equipment is listed in your Sanitation Plan. *Rear storage area (old top level): -Flooring due for major cleaning, as discussed. -Remove items and equipment no longer required for food service operation to facilitate more organized storage space. *Lower Conference Servery Area: -Ensure rear storage & servery areas have improved construction (smooth, tight, non-absorbent finishes) to facilitate efficient cleaning and sanitizing. -The rear of kitchen extra dishwasher pit also requires improved construction, in particular the walls so they're smooth, tight non-absorbent (i.e. reinforced fiberglass panels) and flooring (coving etc.) is improved.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 QUATs spray bottle sanitizer was measured at 0 ppm due to malfunctioning automatic QUATS dispenser. Corrective Action: F2.3 Discard solution and remake using alternative UNSCENTED 5% BLEACH (CHLORINE) at 5 ml of bleach per liter of water. Ensure concentration measures between 100-200 ppm
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): *Cleaning cloths sitting out at new Atrium Servery section (not yet commissioned) with no pail of sanitizer nearby. Reminded the shift manager to sanitize the area with sanitizing wipers. **Follow your Sanitation Plan
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The new Atrium Host Servery Bar has been recently recommissioned. *Ensure the Atrium and new servery area near the dining and kitchen access, have installed liquid soap & paper towel in dispensers. The dispensers have been on order, and will be installed when received. **Meanwhile, install soap and paper towel in temporary dispensers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?