Cheryl's Place
1592 Hwy 97 Cache Creek BC V0K 1H0 · Restaurant - Food Service
14 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): No sanitizer solution was available during the inspection. Spray bottle of sanitizer was prepared at 200pm chlorine. Sanitizer solution should be prepared fresh at least once a day, and tested with test strips to ensure adequate concentration.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door has a gap at the bottom that can allow for the entry of pests. Corrective Action: Replace the weather stripping/seal at the bottom of the door so that no light is visible, to protect against the entry of pests
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher measured 0 ppm chlorine after several cycles. Corrective Action: Have the dishwasher repaired or replaced. In the meantime, all dishes, utensils, and equipment must be sanitized after washing in a sink filled with sanitizing solution of appropriate concentration, then air dried. If demand outpaces ability to wash and sanitize manually, consider moving to single use disposable plates and cutlery until the dishwasher is repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records are not maintained. Corrective Action: Monitor and record the temperature of all hot and cold holding units daily. Email the next month of records to the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record the concentration of sanitizer solution, and sanitizer concentration of the final rinse cycle in the dishwasher daily. Email the next month records to the EHO.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide thermometers in each cooler and freezer; located where they are easy to read.
- 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): Ensure chlorine sanitizer concentration in dishwasher is at least 50ppm at end of final cycle. Dishwasher spray arms need cleaning and should be checked/cleaned routinely.
- 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): Remove equipment and supplies that are not needed for routine operation of the facility. Additional cleaning is needed behind and under equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Repair or replace walk-in cooler. Kitchen equipment should be commercial grade. Domestic refrigerators are not suitable for this size and type of food premises.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): see note above regarding walk-in cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Operator had produce boxes wrapped in towels (clean and sanitary at time), operator stated this was due to the walk in cooler sometimes causing the products to freeze. The wrapping of the towels was to method operator stated worked. • Operator was cleaning and sanitizing the towels after use. Corrected During Inspection (CDI): • Operator was instructed to look at alternative methods such as Styrofoam boxes. Also to reduce risk until alternative could be selected the towels must only be wrapping the boxes and must not come into contact with the produce items. Also the towels must be part of cleaning schedule. must be regularly cleaned and sanitized (bleach) after use.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Back receiving door (located in kitchen) was observed with worn out weather-stripping (Bottom of door). Corrective Actions: • Please repair or replace the weather-stripping so to prevent any gaps and opening in door that could allow pest entry into the facility.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding Violation: Operator stated he will have an epoxy added on the cement to create conditions for smooth (non-slip), durable, made of non-toxic material and non absorbent/ porous surface. These conditions are the requirements for surfaces in food facilities as this allows for easier sanitation and prevents build up of debris that could possibly contaminate food items. A follow inspection will be conducted as operator plans on completing work. Operator stated that contractor working on floor wants requirements noted, operator to provide this report to ensure floor surface requirements are met.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front hand washing station requires a single -service paper towel dispenser, please have this installed and photo verification sent to EHO.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walls and hanging lights have been cleaned of grease and dust. There are sections of heavily damaged flooring near the walk in cooler and hot water tank. Please have these areas repaired to improve the ease of cleaning and sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please be reminded that dishwashing sanitizer solution must be kept at >50 ppm. Please ensure that the sanitizer solution inside the manifold is verified at least once a week. No sanitizer was noticed during inspection. Sanitizer solutions @100 ppm (either in bucket with rag OR spray bottle and rag) must be available in all food preparation spaces. Please have one prepared at the beginning of each shift.
- 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): Walls, ceilings, and hanging lights are heavily covered in grease and dust. Please address this ASAP. 1 month will be given to remedy this situation. Old egg cartons are used to line cooking equipment by cooking area. Please discontinue this practice and use equipment that can be cleaned and sanitized. Please DISPOSE of all egg cartons used for this manner ASAP.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Sanitizer residual was not detected after the full cycle in the chemical commercial dishwasher. Inspector helped to find a manual back-up solution to ensure 50 ppm chlorine residual at plate level after the cycle. This can only be acceptable as a temporary solution; dishwasher needs to be repaired. [2] The building has now gotten to the stage when it is showing clear signs of wear-and-tear such as wall surface crumbling behind the dishwasher, various cabinetry surfaces are showing porous wood, flooring is no longer smooth and impervious to moisture. Porous surfaces no longer facilitate proper cleaning and sanitation. Please address these surfaces to ensure they are all sealed/coated, made smooth and impervious to moisture. [3] Glasses were observed business-end touching shelving directly. Glasses should be kept on sanitized trays to prevent from contamination.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One of the faucets (out of two) within the dishwashing area is leaking. Please repair the faucet or remove it once the process of upgrade to the building plumbing is underway.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- 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): At the time of the inspection high heat dishwashing unit was not able to achieve the sanitizing temperature, as well there was no approved sanitizer feeding into the unit as an alternative. The machine needed to be switched on and off manually.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in cooler needs to be checked for leaking condensate pipes and the inside of the cooler needs to be cleaned. Dishwashing unit needs to be repaired. Many improvements have been done to the facility. Continue to maintain the facility in a clean and sanitary manner.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): At the time of the inspection swamp cooler fan, walls, and ceiling had dust build-up. Air conditioning lines are in need of an inspection/maintenance. Condensate from a walk-in cooler is collected in buckets. Long term solution should be found to this issue.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions