Castle View Care Centre
2300 14 Ave Castlegar BC V1N 4A6 · Institutional - Food Service
12 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Wiping cloth sanitizer bucket had ~150ppm QUATs.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizer bucket with rag measured as less than 100 ppm Chlorine. A concentration of 100-200 ppm of chlorine is required to ensure food contact surfaces are sanitized. This level will kill germs that can make patrons sick. The sanitizer solution should be verified by test strips and re-made every two hours or sooner as needed. In compliance: The sanitizing dishwasher was dispensing the appropriate amount of chlorine (50ppm) at the dish surface and the temperature of the water was measured as above the required minimum of 38C.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing station paper towel dispenser was not supplied with paper towel at the time of inspection. A method of hand drying that uses single service products is required as per the BC Food Premises Regulation. This helps staff wash their hands effectively and stops the spread of germs that can make patrons sick.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered frozen vegetables and double stacked fruit containers observed in the walk-in cooler
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lights in prep area and dry storage area were missing shatter shields. Operator stated that these are currently on order.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions