Canoe Seniors' Association Branch 92
7330 49 St NE Canoe BC V0E 1K0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Corrected during inspection: Raw beef product stored above juice jugs in refrigerator. Raw meat was moved to the bottom shelf of the refrigerator to prevent cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Bottled water in large double door fridge probed at 6.4°C. The only perishable product in this unit is commercially pre-made mayo. Operator had already turned down temperature setting and temperature was observed to be dropping during the duration of the inspection. 2. Domestic fridge measured at 5-6°C. Limited lower risk PHFs were in this unit (eg. raw shell eggs). Temperature was turned to a colder setting at the time of inspection. Please monitor and inform once fridges maintain temperatures of 4°C or colder. No monitoring records are available--operator should keep temperature records of all relevant food safety temperatures.
- 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): Chlorine test strips are required to monitor sanitizer concentration (required level 100-200ppm).
- 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): Bleach sanitizer spray was too strong. This could leave a chemical residue on food contact surfaces or related prep areas. Ensure proper practices and concentrations are used for manual or surface sanitizing. A guidance document is being provided for wiping cloths storage and surface sanitizing. At the time of inspection, this solution was emptied and bottle was labelled with bleach and correct make-up ratio. The high temperature dishwasher reached 71°C upon second run. Please use waterproof dishwasher thermometer to check run temperature to ensure this minimum is met prior to considering wares sanitized (preferred temperature is 74°C). Note that all reusable wares must be sanitized either through a manual warewashing process (wash-->rinse-->sanitize-->airdry) or be run through a satisfactory cycle on the commercial dishwasher. The wash and rinse gauges on the unit can also be used but the in-unit measurement indicated above is more accurate.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan must be completed. Please use the provided guidance documents to complete a food safety plan.
- 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.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan must be completed. Please use the provided guidance documents to complete a sanitation 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's Foodsafe certificate has expired--please renew at your next convenient opportunity. Ensure each event has an operator with a valid Foodsafe certificate. One certificate was available for review at the time of review. Please keep a copy of all relevant certificates.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for sliding door cooler storing ham, commercial dressing/condiments and pop was measured at ~8C. Temperature dial was adjusted at the time of inspection. Ham and opened dressing/condiments with "refrigerate after opening" label are moved to another cooler capable of maintaining at 4C. Please do not store any potentially hazardous foods in this cooler until it is capable of maintaining at 4C or colder. 2. Thermometer in cooler appears to be inaccurate. Please ensure accurate thermometer is provided. NSF-certified thermometer is recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Completed food safety plan was not available onsite upon request.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Completed sanitation plan was not available onsite upon request.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of cooler (white) was measured at between 5C and 6C. Temperature dial was adjusted at the time of inspection. Please ensure all coolers storing potentially hazardous foods are capable of maintaining at 4C or less.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions