Canco 106 - Restaurant
494 Silver St Greenwood BC V0H 1J0 · Restaurant - Food Service
5 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit at front was less than 60°C and was raised during the inspection. Hot holding unit at back was able to reach 60°C or higher.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Improper hand hygiene observed after handling raw chicken. Staff did not use soap to wash their hands. Staff was asked to wash their hands again properly and thoroughly before moving onto the next task.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure accurate physical thermometers (e.g. NSF certified) are available inside all cooling units. Staff could not find chlorine test strips. Some test strips were left to staff. Staff took a picture of the label to assess what the proper concentration would look like.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff were skipping the sanitizing step for dishware. Poster is on the wall describing steps. Sanitizer solution had 0 ppm of chlorine solution. Manager on site agreed to buy household bleach during the inspection so that a 100-200 ppm chlorine solution could be used for their sanitizing dishware and sanitizing food contact surfaces such as prep tables.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chicken in buckets of water were observed in the three compartment sink. Staff noted that they were thawing frozen chicken. When questioning how long frozen chicken was left in the buckets in the sink to thaw at room temperature different answers were received. At one point staff noted that chicken is left to thaw in the sink for a couple hours in cold water. At another point staff noted that the chicken bucket is filled with cold water and then placed into the fridge with the cold water being changed out every 2 hours. There was a language barrier with the staff on site. Managers were contacted for clarification and then both managers came on site during the inspection. One manager noted that frozen chicken is placed in buckets filled with cold water and then left to thaw overnight in the sink. The temperature of the one of the buckets containing chicken was above 20°C when measured using an infrared thermometer. Staff discarded this chicken during the inspection. Given the temperature and uncertainty for how long chicken was held at room temperature. There was reason to believe this chicken was not cooled properly and that portions of chicken were held in the "dangerzone" for long periods. Staff/management noted that they might've have accidently used hot water instead of cold water when changing water in the bucket. Approved thawing methods can be found in the Canadian Food Retail and Food Services Code (p.35-36). Clarify the company protocol for thawing chicken.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Need to clean food contact surfaces (e.g. all prep tables, tongs, etc.) in constant use at least every 4 hours. Protocol should include both CLEANING and SANITIZING steps. Poster will be provided. Focus on cleaning. Any utensils used to pick up food from hot holding units such as tongs need to be stored on a cleanable surface like a holder/container/plate. Do not store these utensils directly on the counter top or on cupboard handles. Change out the flour that chicken is dunked in at least every 4 hours. Reminders: - Ensure wiping cloths are stored in a sanitizer solution when not in use. Used wet cloths should not be left out at room temperature. The sanitizer solution should be changed out every 2 hours or sooner if it appears dirty. - Keep items like remotes off of prep table surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods in hot holding units must be maintained at 60°C or above. If foods in these units are not maintained at 60°C or above for more than 2 hours they must be discarded. Reminder to keep prep cooler lid closed when not in use.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers are needed for hot holding units at the front. Thermometers should be accurate (e.g. NSF certified) and able to show if the unit is maintaining 60°C (140°F) or above.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator is aware of small leak under three compartment sink and noted it will be repaired soon. The metal sheet on top of the large chest freezer where dough is prepared is not securely attached and may allow food debris to get trapped underneath the sheet in crevices. Duct tape is on the corners of the makeshift dough table. Duct tape is not an easily cleanable material and can accumulate food debris. Ensure food contact surfaces are smooth (e.g. level), durable, and easily cleanable (no food debris getting trapped in crevices). Ensure wiping cloths are stored in a sanitizer solution when not in use. Used wet cloths should not be left out at room temperature. The sanitizer solution should be changed out every 2 hours or sooner if it appears dirty. Any utensils used to pick up food from hot holding units such as tongs need to be stored on a cleanable surface like a holder/container/plate. Food contact surfaces such as utensils need to be washed and sanitized at least every 4 hours. Do not store these utensils directly on the counter top or on cupboard handles. Dough mixer is stored under the handwashing sink at this time. This area is not ideal as water from above or drips from pipes may potentially splash onto the mixer. There is some sort of cover for the mixer when it is not in use. Space is quite limited. Recommend to move mixer to an area where it is less likely to be contaminated. Reminder to keep items like remotes off of prep table surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Gap under garage door in storage area. Corrective Action: Install weather stripping to prevent potential pest entry from this area.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observation: Freezer containing pizzas measured around -5°C. Condensation noted on one freezer door. Staff noted that customers would often accidently leave this freezer door slightly open. Corrective Action: If freezer is consistently not able to maintain frozen foods at -18°C ensure that it is replaced or repaired.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: A material that appears to be cut out from an old plastic sign is being used to cover pizzas in pizza pans. Staff noted that this material is still washed and sanitized like any other food contact surface. It is unclear whether this material is food grade plastic. Corrective Action: Please use a food grade material or provide confirmation that the current material being used is food grade plastic.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Overall all cold holding units that hold potentially hazardous foods maintain within required temperature parameters of 4C or below. However the pizza fridge was reading high. Operator moved all meat into the cooler across from the pizza fridge at the time of inspection. -Ensure pizza fridge is maintaining adequate temperature before placing meat back in unit.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice cream scoops stored in water bath at room temperature. Store in freezer or wash between each use.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): do not use wiping cloths to wipe hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?