Canada Cafe
3581 Voght St Merritt BC V1K 1C5 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher has been converted from a chemical to high temperature unit. The booster heater is not set up properly to increase the incoming hot water to 82°C. Have the unit serviced to provide this increase in temperature. • Until servicing is complete, dishware is to be soaked in 100 ppm chlorine in the utility sink after being washed in the dishwasher. mix 1 ounce of household bleach per gallon of water in the sink. Manually adding household bleach to the dishwasher is not a reliable method of sanitizing dishware.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): NEW INFRACTION: The operator will need to renew their FoodSafe certification, or equivalent certification. A course can be taken online. Please advise Interior Health when the operator has renewed their certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NOT RESOLVED: Purchase chlorine sanitizer test strips for testing the sanitizer concentration in the chlorine sanitizer wipe pails. • NOTE: Contact the suppliers below to inquire if they have chlorine test strips for sale: Perfect Solutions 971C Laval Crescent Kamloops, BC V2C 5P4 250-315-8204 (office/w. house) 236-425-2225 (sales rep) [email protected] (office/w. house) [email protected] (sales rep) or ICS Clean Supplies 940 McMaster Way Kamloops, BC V2C 6K2 250-372-7114 250-372-7107 Fax
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • NEW: A pail of chlorine sanitizer, with a wipe cloth) must be kept in all food preparation areas of the kitchen. Food preparation surfaces (e.g. counters, cutting boards) must be cleaned and sanitized after each food preparation procedure (e.g. after cutting poultry and meat, etc.) All counters and cutting boards must remain clean and sanitized. Replace the chlorine sanitizer in the pails when the concentration is less than 100 ppm or the sanitizer is visibly dirty. • The operator is adding a capful of chlorine (bleach) sanitizer into the dishwasher for each load. • Wares and dishes are washed in the double sink and placed in the dishwasher for sanitizing with chlorine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • NOT RESOLVED: A written sanitation and cleaning plan has not been developed by the operator. Review the attached information regarding sanitation and cleaning plans and write your plan. The attached template can be used to help develop your plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Purchase chlorine sanitizer test strips for testing the sanitizer concentration in the chlorine sanitizer wipe pails.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Interior Health records show that the dishwasher was converted to a high temperature (hot water) sanitizing dishwasher. Chlorine sanitizer is not required for this dishwasher. However, the final rinse temperature of the dishwasher is not hot enough (must be 180 F minimum). Have the final rinse water temperature adjusted so that the temperature gauge reaches 180 F minimum. Correct right away. • Until the dishwasher heater is repaired or adjusted, add a half cap of chlorine bleach into the dishwasher each time it is used. • No detergent was being injected into the dishwasher. have the detergent pump checked and repaired as required.
- F2.1 Does the facility have proper monitoring supplies?