Cariboo Memorial Hospital
517 6 Ave N Williams Lake BC V2G 2P3 · Institutional - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonium sanitizing solution was found to consistently be between 300-400ppm for the past several months. This level is too high, and would require any surface it is used on to be rinsed off afterwards. Unless otherwise stated in the product information, quat solutions should be 200ppm. Any greater strength could leave chemical residue on surfaces. Please discuss with your chemical supplier, and ensure corrective actions are taken when solution is found to be too strong.
- 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): Observed meat thawing on the counter at room temperature. Meat should be thawed in the refrigerator or under cool running water. Discussed with operator, and food was immediately moved back into fridge.
- 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): F2.5A - Cutting boards observed to have deep cuts, which could allow dirt and food debris build up. Recommend replacing these. F2.5K - Cereal scoops found stored in product and without a handle. To prevent contamination please ensure scoops have a handle and are stored outside dry product container.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please advise when Food Safety Plan is ready as I will need to see it.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please advise when Sanitation Plan is ready as I will need to see it. Please include the process for cleaning the meat slicer, and what concentration the Quaternary Ammonium sanitizer needs to be.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Dishwasher broken. Part is on order, advised it should be onsite this week for repair. Please confirm when dishwasher has been repaired. 2) Back of kitchen (Bread Freezer) door handle is held together with duct tape. Please repair with a smooth, easy to clean, non moisture absorbing surface.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Presently the facility is operating under a BWN. Food Safety Plan BWN guidelines being followed. Water is being boiled before use and alternate sources (Deni House) are being utelized.
- F1.4B Water supplied to the facility must be potable.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions