Cariboo Memorial Hospital - Deni House
517 6 Ave N Williams Lake BC V2G 2G8 · Institutional - Food Service
4 inspections
- Monitoring
6 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4: At the time of the inspection a notice was sitting at the sink stating "Drain Plugged Do Not Use". Corrective Action: Contact a trained professional and fix/ensure the sink is being adequately drained. Note: The operator stated that the building has frequent issues relating to plumbing.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: The handwashing sink was not working at the time of the inspection. Corrective Action: Fix the handwashing sink. Ensure all employees are adequately washing there hands when serving or preparing food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Facilities only sink was broken and not draining at the time of the inspection. Corrective Action: Fix the sink.
- 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): F2.5: Raw wood surfaces are noted throughout the facility. Corrective Action: Future building plans must address the raw wood and appropriate measures must be taken to ensure all surfaces are kept smooth, easily cleanable, and durable. Note: Please ensure all surfaces and infrastructure are being routinely monitored and updated as needed. All surfaces are required to be kept smooth, non-absorbent, and easy to clean. Properly maintained equipment and surfaces are essential in all food premises as it reduces the spread of potentially harmful microorganisms.
- 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): F2.6I: The kitchen is not adequately separated from general building activities and is easily accessible by patients. Corrective Action: Add a door or some type of infrastructure that can be locked and ensure that patients or other members of the public cannot easily access the kitchen when left unsupervised. Separating the kitchen from other incompatible areas and limiting access is critical as it helps to prevent cross contamination and reduce the risks associated with introducing potentially harmful microorganisms in the kitchen.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Handwashing sink is broken. Corrective Action: Fix the handwashing sink.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As noted in previous reports - Kitchen is constructed primarily of wood. Wood is susceptible to moisture damage resulting in it breaking and chipping apart, and is therefore not an appropriate material. Plans should be made in the future for this to get replaced. Please also ensure the stove top is clean and sealed to the surface. I did not notice any issue during my inspection, but this is a known problem area for this facility. I would expect it to be addressed in the sanitation plan.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Previous inspection reports show a Food Safety Plan exists for the premise. Please forward it to me when you are able to locate 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): Previous inspection reports show a Sanitation Plan exists for the premise. Please forward it to me when you are able to locate it
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2: The doors have been removed from the cupboards where dry food is stored. Corrective Action: Re-attach the cupboard doors or replace the cabinets. Ensure all food items are adequately sealed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: The stove top could be lifted and was no longer sealed to the surface, thus allowing for the build up of food and debris. Corrective Action: Properly seal the stove top to ensure it cannot be lifted and clean both underneath and around the stove. F2.5: All wood surfaces were chipping and breaking apart. (See F2.6) Corrective Action: Re-seal or replace all surfaces so that they are smooth, easily cleanable, and durable. F2.5: Large cloth covering the wood surface located at the hot holding unit. Corrective Action: Remove the cloth and ensure all surfaces are adequately sanitized with a product that is safe for food contact surfaces. F2.5: Black powder residue flaking off cabinet door hinges onto shelving. Corrective Action: Clean and sanitize all shelves, utensils, and equipment and throw away any food items that might be contaminated.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: The areas listed below require immediate repairs: • Service counter top needs to be re-sealed or replaced • Wood areas surrounding the stove top and hot holding buffet unit must be replaced or resurfaced. • Stove must be replaced or re-sealed to the counter top. • Wood sneeze guards surrounding the stove and buffet must be replaced or painted and sealed. • The wall around the oven needs to be re-sealed and painted. • The area behind the sink is starting to show evidence of water damage. Re-seal or replace the sink. • Repair and re-seal all cupboard doors or replace all cabinets. Corrective Action: Repairs and refinishing is required for all of the surfaces listed above in order to ensure all surfaces are smooth, non-absorbent, and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions