Canadian Mental Health Association-South Cariboo Branch
B-555 Cedar Ave S 100 Mile House BC V0K 2E1 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chemical sanitizer test strips for "Natural Germicide Cleaner" by Essential Industries. Ensure manufacturing instructions are followed mixing 8ml of product for 1L of water. Recommend switching to bleach. Missing thermometer in fridge. CDI. Remember to regularly check temperatures.
- 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): Kitchen is constructed using mostly wood. Please keep an eye on the condition of the food contact surfaces as they are susceptible to damage / water damage. Some shelving is wearing and peeling.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan needs to be developed for the premise (list of cleaning / sanitizing requirements and chemical agents on site). Template will be emailed to operator to assist with this.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator unable to produce certificate. Send photo once FOODSAFE is found. Thank you.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for dishwasher (heat) • Test strips for bleach sanitizer • thermometer for fridge and freezers.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Please ensure that the decal is attached to the permit to operate and post permit in location visible to clients. If you need to order another permit, please contact our admin at 250-851-7340 to order a new permit. • Health Officer to update food service contact
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please begin keeping temperature logs for coolers, freezers and 1x dishwasher when you audit the machine.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?