Cedar Creek Out of School Care
5160 Chute Lake Rd Kelowna BC V1W 4L6 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The artificial lighting above the kitchen appeared to be glass bulbs. Ensure this lighting is equipped with shatterproof bulbs or covers.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food handling procedures are required for any potentially hazardous food served at the facility.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods in fridge measured at 16C. Operator voluntarily discarded PHFs (milk, cheese).
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers in freezer and fridge are displaying inaccurate temperatures. Replacement needed.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require a probe thermometer to monitor food temperature and test strips to monitor the ppm of the sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three step dishwashing process reviewed and the required sanitizer and ppm. Sanitizer in spray bottle at site greater than 400 ppm. No bleach at the site. Reviewed alternate types of sanitizers. .
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Keep a plan at the site with the required cooking and reheating temperatures, and refrigerator temperature. Note on the log the corrective actions..
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): To provide an updated FOODSAFE certificate
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No test strips at the site for staff to use to check the ppm for the sanitizers.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No label on a container that was containing a quat sanitizer, " Orderly " Bleach at the site for sanitizing. Keep information (name ) and type of sanitizer information at the site. and label containers used for chemicals.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?