Casey's Community House
1136 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service
6 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATs, chlorine and iodine test strips were found to be expired.
- 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): Rodent droppings were found inside a cage storing liquor products in the basement which is used as dry storage. Large amount of used cardboard boxes were observed to be piling up on the the floor near the dry storage.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Iodide solution was measured to be at 0 ppm on the glass washer in the bar area. Iodine solution was apparently not being injected due to pumping issue.
- 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. Boxes of frozen food products were stored on the the floor in the walk-in freezer. 2. Wet wiping cloths were observed to be sitting on the prep tables.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): A cleaning bucket and a open bottle of cleaning chemical were observed to be stored on the handwashing sink beside next to the mop station.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat and chlorine test strips were available on site during inspection but Iodine test strips were not available to verify sanitizer concentration in the bar dishwasher.
- 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): The mechanical glasswasher in the bar area was tested for sanitizer concentration at the time of inspection and was not dispensing sanitizer. The sanitizer chemical bottle was found empty and replaced by the operator: however, upon retesting, the machine still did not deliver sanitizer.
- F2.3A Mechanical dishwasher/glasswasher 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): 1-Wiping cloth was observed stored on top of spray bottles and not in a sanitizer solution between uses. This increases the risk of bacterial growth and cross contamination of food contact surfaces. 2-Two bags of sugar and flour were observed stored directly on the floor . This can lead to contamination and prevent proper cleaning of the floor surface . 3-A scoop was observed stored directly in the bar ice bin, which can lead to cross contamination between hands, scoop handle and consumable ice.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot Holding of soup 55C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions