Castlegar Community Health Centre
709 10 St Castlegar BC V1N 2H7 · Institutional - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Two of three surface sanitizer wiping cloth buckets had <200ppm QUATs sanitizer in them. This is a repeat deficiency.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): One sanitizer wiping cloth bucket had 0ppm sanitizer (QUATS) in it.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION: Meat slicer was observed to have some meat residues at hard to reach areas at the back. Operator needs to make sure employees are always cleaning/sanitizing meat slicer from food residues after using it.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer was observed to have some meat residues at hard to reach areas at the back. Operator needs to make sure employees are always cleaning/sanitizing meat slicer from food residues after using it.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was operating at less than 71°C. High temperature dishwashers must operate at higher than 71°C to ensure dishes and utensils are adequately sanitized. Maintenance staff was working to adjust the heating temperature at the end of inspection. Follow up inspection scheduled.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Noted that washcloths used for wiping down counters was stored in a bucket of soap and water without sanitizer. Washcloths must be stored in a bucket of sanitizer (ie. bleach or quats) and water solution to ensure washcloths are sanitized between each use.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions