Skip to content
Loading map…

Carrington Place

4751 23 St Vernon BC V1T 9J4 · Institutional - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Ensure your chemical & equipment contractor provides Hydrion QT 40 Test strips for the Multi-Quat. Also, require test strips to confirm correct dispensing strength of the accelerated hydrogen peroxide used for food contact surfaces/equipment in the kitchen. NSF thermometers installed in units. Inside walk-in cooler thermometer replaced.
      • 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): Dry storage receiving door sweep is due for replacement to ensure a tight seal. Main receiving door is good.
      • 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): Ensure HVAC filters are monitored and replaced as per manufacturer's specifications (or more frequently), as the air return vent and ceiling above the preparation table (west wall across from the oven) has dust/grease build-up. The area is due for cleaning.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-n cooler temp was 6C and needs to be lowered to a min 4C immediately. NOTE : all other coolers were maintained below 4C. All cooler temps are monitored and documented in daily operations log.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): During GI outbreaks quats sanitizer is required to be replaced with 1000ppm bleach solution in all sanitizing pails and all sanitizing spray bottles. Do not use quats sanitizer during periods of GI or RI outbreaks as quats is not an effective sanitizer during these events. NOTE : quats dispener was dispensing 200ppm solution as verified by test strips. High temp dishwasher rinse cycle was above 71C at the dish level. Sanitizers are monitored and documented in daily operations log.
  5. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Shelving in the walk-in cooler is worn which makes it difficult to keep clean. Recommend replacement with shelving that is durable and easily cleanable.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.