Chez Totoche Food Specialties
502 Front St Nelson BC V1L 5S4 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer detected with test strips for dishwasher sanitizing cycle.
- 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): The sanitizing dishwasher is not being used in the food service kitchen.
- F2.3A Mechanical dishwasher/glasswasher 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
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): As mentioned during inspection regarding any potentially hazardous bakery items like sausage rolls and cheese filled pastries, please place into refrigeration at 4C or less as soon as possible.
- 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): A peroxide-peroxy acid sanitizer is used onsite. The operator currently tastes sanitizer to verify concentration. Please refrain from doing this as it may cause chemical poisoning. Instead, please consult with your chemical supplier to source out test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The pastry cooler was at 8-9 degrees C when measured by EHO and the inside thermometer registered 6 degrees C. The owner adjusted the unit and will monitor unit for temperature. Recommended to keep temperature log for all the refrigeration units.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): * Bags of flour were observed to be stored on the floor. Discussed with the owner a possibility of getting pallets to make sure flour bags are stored 15 cm off the floor. * Observed light with no shatterproof cover above the food preparation area where meat slicer is located. Communicated this issue to the owner and was told that light is going to be provided with a cover ASAP. EHO must be notified when this work is completed.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan for deli (eg. savoury foods, pickles, etc) must be written and kept on site.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions