Cherry Park
317 Winnipeg St Penticton BC V2A 8J9 · Institutional - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Overall yes, however the fans in the walk-in cooler have dust accumulation. Dust particles can create the potential of cross contamination. -Ensure to remove dust, clean and monitor on a regular basis.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): ensure once bags of food are open in the dry storage area they are put in pest proof containers with a lid (jello and pudding bags)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ensure wiping cloths that are in use are stored in sanitizer solution at all times. if they are no longer in use they will need to be put in the dirty cloths bin under the sink
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): paper towel dispenser by the dry storage room is not able to consistently provide paper towels. dispenser keeps getting jammed and isn't able to produce full sheets all the time
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): once bags of food are open they need to be placed in pest proof containers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): towel wrapped with tape on the edge by the kitchen entrance needs to be removed. all surfaces need to be smooth and non-porous light cover in the back area has a hole, shatterproof light cover needs to be in place
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): once bags of food are opened, they need to be stored in pest proof containers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): ice machine needs a deep clean, green slime is starting to grow
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Various areas within kitchen needed attention: -Far Corner surrounding pipe in floor - food debris which appears to have been here for a period of time indicates this area is not being effectively maintained/cleaned. Please send picture showing this has been cleaned. -Nozzles of coffee machine in kitchen need to be cleaned more effectively -Sanitizer Bucket w/ rag needs to be made available at all times while food is being prepared (this was made up during inspection). Operator had sanitizer in spray bottles labeled oxivir, please do not use this in the kitchen and use the approved QUATs dispenser -Back of line has not been cleaned, workers had stated they weren't sure if line could be pulled forward to clean. Grease + Dust build up along surfaces was evident -- presumably area is cleaned during professional cleaning service.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsink adjacent to door leading to dry storage was not fully stocked with paper towel. Operator acknowledged concern but was still able to wash hands at another hand sink. Please ensure all handsinks are fully stocked at all times.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Chilli prepared night before not cooled using best practices. Staff are aware of procedures.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.2 - Is the contact information the same?
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): thermometer in stand up cooler is not showing accurate temperature, temperature is acceptable but new thermometer is needed
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats spray bottle was only at 50ppm; ensure proper dilution is completed to obtain 200ppm wiping cloths are being used with a spray bottle, if cloths to be used it needs to be stored in a sanitizer solution; otherwise use paper towels with a spray bottle obtain test strips to determine concentration of sanitizer is at the proper concentration
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?