Canco Cherryville Emporium
187 N Fork Rd Cherryville BC V0E 2G3 · Restaurant - Food Service
3 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Potato wedges in the hot holding case were measured at 49°C (90-minute holding time). Corrective Action: Reheat the product to an internal temperature of 74°C (165°F) or hotter. Increase the temperature of the hot holding case so it maintains food in all sections at 60°C (140°F) or hotter. Monitor internal food temperatures regularly with a sanitized probe thermometer. F1.2B: Some refrigerated food was measured above 4°C. RECURRING INFRACTION • Sandwich display cooler (6-10°C) • Deli meat cooler (7°C) Corrective Action: Discard high-risk food held above 4°C for 2 hours or longer. Transfer other food to an alternate cooler at 4°C or colder. Adjust, service, or replace the coolers so food is maintained at 4°C or colder. Do not overstock the deli meat cooler; keep products towards the back.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometers in the sandwich display cooler are unsuitable for refrigeration. The minimum gauge reading is 100°F. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler that displays temperatures above and below 40°F. The primary method for monitoring hot holding temperature is infrared and probe thermometer, okay. It is recommended to also provide independent NSF-certified hot holding thermometers inside each case. The thermometers taken from the display cooler can work for this purpose if they are accurate.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There are gaps at the corners of the loading bay door. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Poor sanitation. RECURRING INFRACTION • Interior of display coolers (sandwich cooler, deli meat cooler) • Produce display risers near deli meat cooler (visible mould) • Hard to reach spaces throughout • Dishwashing area (corners, high shelf, surfaces, dish rack) • The red cooler (interior, door gaskets) • Walk-in cooler (pizza cart, beer shelves, hard to reach spaces) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. F2.5B(2): The steel top on the wooden counter next to the warewashing sink is not secured. There is debris buildup between the steel top and wood surface underneath. Corrective Action: Clean to remove the debris. Remove the entire steel top if needed to clean properly. Reattach it so it is flush and secure, and there are no gaps. Clean and sanitize all surfaces. The finish and configuration of this wooden counter unit should be improved so it is cleanable, accessible, and properly finished. F2.5B(3): Sections of the floor near the warewashing sink are heavily damaged. Corrective Action: Determine a plan to repair or replace the affected flooring. Notify the health officer beforehand. F2.5D: Some spray bottles are unlabeled or have inaccurate labels. Corrective Action: Label all spray bottles to identify their contents. Keep spray bottles on clean surfaces 15 cm (6 in) above the floor. F2.5K: Clean items are stored in a cardboard flat on the red cooler. Corrective Action: Remove the cardboard. Store equipment in non-absorbent, washable containers (e.g. hard plastic, stainless steel).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: One ceiling light fixture is in poor condition. Corrective Action: Repair or replace the light so it is properly installed and functions safely. F2.6H: Dust and debris is present around the convection oven ventilation system. It has not been recently serviced. There is grease accumulation on ceiling air vents near the oven, indicating a potential ventilation issue. RECURRING INFRACTION Corrective Action: Have a qualified professional inspect and maintain the ventilation system and ductwork, examine the condition of the nearby ceiling vents, and resolve any issues. Continue to have the system serviced at the frequency specified by the professional.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is not available at the primary hand sink (warewashing sink). Corrective Action: Refill the soap dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Include more detail. Health officer to provide a template to supplement the existing Plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the sandwich display cooler was measured at 14°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. If the temperature in the display cooler does not return to ≤4°C within 2 hours, discard the transferred food and adjust, service, or replace the cooler so food is maintained at 4°C or colder at all times. F1.2B(2): Some food products towards the front of the produce/deli meat cooler were measured at 8°C. The unit is overstocked. Recurring infraction. Corrective Action: Reduce stock. Keep food towards the back of the cooler so it is held at 4°C or colder. Adjust or service the unit if required. Before checking and recording hot holding temperatures, allow the warming units to preheat and reach a stable operating temperature so the measurements are accurate and representative.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3B(1): Previously cooked frozen food is thawed, reheated, hot-held, cooled, then sold, and in some cases processed further and reheated again. Unsafe practice. Extensive cooling and reheating increases the foodborne illness risk. Corrective Action: Discontinue this practice. Reheat food once only. Discard any leftover food that remains in the hot holding units at the end of service. Manage hot food quantities in order to minimize wastage. F1.3C: Food is only reheated to 160°F prior to hot holding. Corrective Action: Reheat food to an internal temperature of 165°F or hotter before hot holding.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: One food can has a significant dent at the lid. Corrective Action: Discard the product. Inspect incoming products; reject damaged canned food. Operator to remove another can with a smaller dent, as a precaution.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain chlorine test strips. They must be intended for use in food premises and have a test range of 10-200 ppm. Provide an accurate, NSF-certified refrigerator thermometer for every cooler.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There are gaps around the man door at the loading dock. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B(1): The manual dishwashing procedure does not include a sanitize step. Recurring infraction. Corrective Action: Clean and sanitize items in the two-compartment sink: • First compartment: wash with warm (45°C) water and detergent, then rinse under warm running water • Second compartment: Immerse in 100-200 ppm chlorine sanitizer solution for ≥10 seconds • Set items to air-dry in a clean place F2.3B(2): The rack used for air-drying sanitized equipment is unclean. Corrective Action: Clean and sanitize the rack. A domestic dish rack is also acceptable for air-drying. Replace spray bottle sanitizer solution daily or when tested below 200 ppm chlorine. Sanitize the coffee bar counters after using a cleaning product and after rinsing; a sanitizer spray bottle can be prepared specifically for use at the coffee bar. Keep in-use wiping cloths immersed in a sanitizer solution or launder/replace them after each use.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: There is heavy residue buildup on the small wire cooling racks. They cannot be properly cleaned. Corrective Action: Discard the racks. F2.5B(1): Inadequate sanitation in some areas: • Food preparation/dishwashing room (corners, hard to reach spaces) • Red cooler interior • Walk-in cooler (steel shelving units, under shelves, hard to reach areas) Corrective Action: Clean the areas identified. Consult the pest management contractor where necessary. F2.5B(2): Observed pooling water inside the walk-in cooler. Corrective Action: Determine and address the cause so water does not accumulate. In the meantime, remove residual water as needed. F2.5D: The label for one sanitizer spray bottle has faded. Corrective Action: Label all spray bottles to identify their contents.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6H: The ventilation system for the convection oven is not professionally serviced at adequate frequency. Dust and debris is visible around the intake. There is grease accumulation on ceiling air vents adjacent to the oven, indicating that the connected ventilation system may not be functioning properly. Inadequate ventilation increases fire risk. Corrective Action: Retain a qualified professional to inspect, clean, and maintain the ventilation system and ductwork, and to advise on the observed condition of the nearby ceiling vents. Continue to have the system professionally serviced annually or at the frequency specified by the professional.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan could not be located. Corrective Action: Find or develop a Sanitation Plan. Keep a copy onsite. Ensure that all employees can provide the Food Safety and Sanitation Plans on request.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Taquitos in the small hot holding unit were measured at 55°C. The product was stored for one hour. Corrective Action: Adjust or repair the unit so it maintains food at 60°C or hotter. In the meantime, transfer the food to an alternate hot holding unit at 60°C or hotter. F1.2B: Packaged meat stored near the front of the open-air meat/produce display cooler was measured at 7°C. The unit is overstocked. Corrective Action: Reduce the amount of food in the cooler, and move products towards the back where safe temperatures can be maintained. Ensure food in all sections of the cooler is held at 4°C or colder. The glass-door unit in the kitchen area is operating at -4°C. Staff advised that the unit is operated as a cooler, and is primarily used for thawing frozen products. The temperature of refrigeration units must be maintained at 4°C or less, and should not be colder than 0°C, as this may prolong the thawing process and affect food quality.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: A fly ribbon is suspended above a food preparation area. Debris can fall from the ribbon and contaminate food or surfaces. Corrective Action: Discard the fly ribbon. Hang ribbons away from food processing areas and clean equipment.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The chlorine test strips are expired. Corrective Action: Obtain new chlorine test strips. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. Discard the old ones. F2.1B: Thermometers are not present in some appliances: • Open-air display cooler near the service counter • The small hot holding unit Corrective Action: Obtain new NSF-certified refrigerator and hot-holding thermometers for each unit.
- 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): F2.3B: Manual dishwashing does not include a sanitize step. Corrective Action: Clean and sanitize food contact surfaces to remove debris and pathogens: • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 100-200 ppm chlorine sanitizer solution for 2 minutes (2.5/5 mL bleach per litre water) • Set items to air-dry in a clean place
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation in the walk-in cooler: • Storage racks near the door • Under the storage racks and in hard to reach spaces • Trays and surfaces on the portable shelving unit Corrective Action: Clean the areas and equipment identified. Discard the soiled aluminum tray. Store items in cleanable containers. F2.5B(2): The metal threshold plate on the interior side of the walk-in cooler door has come loose. Corrective Action: Repair or replace the door plate so it is properly sealed. F2.5D: Sanitizer spray bottles are not labelled. Corrective Action: Label all spray bottles to indicate their contents. F2.5K: Clean items on the high shelf in the kitchen area are stored in a worn cardboard tray. This material is not suitable for equipment storage. Corrective Action: Remove the cardboard. Store food contact items on surfaces or in containers that are smooth, non-absorbent, and easy to clean (e.g. food-grade plastic bins, clean metal racks). Ensure any reusable wiping cloths at the coffee service area are immersed in a sanitizer solution between uses. Spray sanitizer can also be applied and wiped as needed with single-use paper towel.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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?