Camp Hatikvah
15800 Oyama Rd Oyama BC V4V 2E4 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate sanitizer test strips for all sanitizers. Test sanitizer bottles daily to ensure proper concentration. If concentration too low, empty, refill and retest bottles. Monitor dishwasher for chemical concentration or temperatures to ensure proper sanitization. Test strips available for chemical dishwasher and outside gage final rinse temperature of at least 82°C for high temperature dishwashers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure that all parameters required to operate the facility are in proper operation.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan is required.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher is required to perform 71C at the dish level however was only able to achieve 70.9 and 70.5. Adjust dishwasher unit to achieve min 71C at all times. Dishwasher rinse temp is required to be monitored and documented on a daily basis. Bleach is used in spray bottles and was found to be in excess of 200ppm. Do not use an excess of bleach as the residue will need to be cleaned after sanitizing.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is being prepared.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is being prepared.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The coolers in the public area are above 4C The large white cooler is 8-11 C and the smaller silver cooler is 6-8 C Lower cooler temps to below 4C Items are thawed on the lower shelves of the coolers = excellent
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Operator could not demonstrate sanitizer concentrations in the appropriate concentrations ie. spray bottles or 3 compartment sink Address immediately High temp dishwasher was excellent
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A written food safety plan is required
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was damaged over the winter and needs repairs.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All lights in food prep areas require protective covers.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan is required for the facility.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): Ensure that the IR thermometer you are using is of good quality and is accurate as the current piece is not accurate. Operator discontinued use of the current IR thermometer and will replace with an accurate unit.
- 15.1 - Are accurate thermometers available to monitor temperatures?