Centex Summerland
101-6011 Hwy 97 Summerland BC V0H 1Z9 · Restaurant - Food Service
2 inspections
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the following were observed: [1] no chlorine test strips on site. [2] quaternary ammonium test strips expired. Ensure to supply chlorine and quaternary ammonium test strips for accurate and frequent sanitizer concentration monitoring.
- 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): At the time of inspection, no sanitizing solution was observed at the front counter. Ensure to keep sanitizing solution at the front counter for frequent sanitizing of all food contact surfaces and frequently touched surfaces.
- 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): At the time of inspection, a scoop was observed stored inside a dirty, inoperative dipper well. Ensure scoops are stored in a sanitary manner that prevents cross contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the following were observed: [1] Handwashing station was not supplied with paper towel supply. [2] A water bottle inside the handwashing basin. Corrected During Inspection: Operator removed the water bottle from the handwashing basin and supplied the handwashing station with single-service napkins. Ensure to keep the handwashing basin free of any equipment or utensils that may obstruct staff from frequent handwashing. Ensure to adequately supply of paper towels at all times for proper hand drying.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): At the time of inspection, permit was not posted in a conspicuous location. Permit: expired. Corrected During Inspection: Operator placed permit in a conspicuous location. Corrective Actions: Ensure to pay permit fee and replace the decal once permit fees have been paid.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection, no food safety plan was current on site. Ensure to provide a food safety plan that outlines all food handling procedures of foods (i.e. samosas) and keep available for staff on site. A general food safety plan template will be provided by email.
- 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): At the time of inspection, no sanitation plan was available on site. Ensure to have written sanitation procedures readily available for staff on site. A general sanitation plan template will be provided by email.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips. The test strips can be purchased at ZEP Store located in Penticton. Completion Sep 3, 2023.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that chlorine is always available for sanitizing step. At the time of inspection, a chlorine bottle used / connected to the three compartment sink wash/ sanitizing dispenser was empty and had no chlorine. MANUAL dishwashing or cleaning & sanitizing of FOOD CONTACT SURFACES, equipment, utensils should involve the following steps: i) removing gross debris from surfaces; ii) washing by applying a detergent solution to loosen soil and bacterial film; iii) rinsing with water to remove loosened soil and residues of detergent; iv) sanitizing by immersing or spray chlorine sanitizing solution and achieving contact time of 2 minutes. The sanitizing solution using bleach is prepared by mixing 1 tsp of bleach per 1 liter of water; v) air-drying. FREQUENCY OF CLENING a) Food contact surfaces of cooking equipment should be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b) Equipment that is used continuously at ROOM temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every FOUR hours (e.g., sushi cutting boards). Follow up by: 03-Sep-2023
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must wash floors in the food handling room / three-compartment sink and email me a picture of cleaned floors at [email protected] Follow up Sep 1, 2023.
- F2.1 Does the facility have proper monitoring supplies?