Candyland Invermere
2-1206 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide sanitizer test strips to monitor sanitizer levels.
- 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): Sanitizer must be provided for sanitizing reusable dishware. Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized A drying rack should be provided to air dry clean dishware.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Area under counter requires cleaning and organizing. Ensure chemicals are stored separately from food products. All foods should be stored in a sanitary manner. 2. Interior of cooler is soiled and requires cleaning and sanitizing. 3. Ensure new equipment is cleaned and sanitized as per manufactures instructions prior to use.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper handwashing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ready to use quaternary ammonia in spray bottle available to sanitize food contact surfaces. Recommend also providing additional sanitizer to be used when washing and sanitizing dishware. Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper handwashing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chemical test strips to monitor sanitizer levels.
- 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): Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized No surface sanitizer was available onsite. Sanitizer should be used to sanitize food contact surfaces after use and to sanitize equipment that cannot be cleaned in the sink and must be cleaned in place.
- F2.3C Clean in place warewashing procedures 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food storage/food prep space requires cleaning and organizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper hand washing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chemical test strips to monitor sanitizer levels. Provide an accurate thermometer to monitor food temperatures in all fridges 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Proper steps for manual dishwashing are as follows: 1. wash with detergent and warm water 2. rinse with warm water 3. sanitize with an approved sanitizer 4. air dry *all dishware must be sanitized Sanitizer should be used to sanitize food contact surfaces after use and to sanitize equipment that cannot be cleaned in the sink and must be cleaned in place. All items (blender jugs, milk jugs, milkshake containers, etc) that are used throughout the day should be cleaned and sanitized at least every 4 hours.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food storage/food prep space requires cleaning and organizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Prep counter is damaged and requires repair/replacement to be smooth, durable, impervious, easy to clean, non-toxic and non-corrosive.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Only 2 sinks available in food prep area. In addition to the two sinks in food prep area a handwashing sink must be made available in the food prep area to help facilitate proper hand washing. The handwashing sink must be equipped with liquid soap and paper towel from dispensers. The handwashing sink must be available at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?