Chiang Mai Orchid
131 Hudson Ave NE Salmon Arm BC V1E 4M2 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler was at 3C (good) - meat prep cooler was at 6C, reduce to below 4C - vegetable prep cooler was at 12C, reduce to below 4C
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION - dishwasher sanitizer bottle was empty - replaced bottle, primed and retested at >50ppm
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The mechanical dishwasher measured 0ppm of chlorine. Mechanical chlorine dishwashers must provide a minimum of 50ppm chlorine to adequately remove contamination. Corrective Action Service dishwasher. In the interim manually wash dishes using the 3 step method (Wash, rinse and sanitize).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificates had expired. Corrective Action Ensure FOODSAFE certification is obtained to replace expired certificates.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The mechanical dishwasher measured 0ppm of chlorine. Mechanical chlorine dishwashers must provide a minimum of 50ppm chlorine to adequately remove contamination.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - The walk in cooler fan cover was collecting dirt and debris. To prevent the contamination of food, clean this fan cover. F2.5J - Lights in the kitchen did not have shatterproof covers. Shatterproof covers must be in place for all lights to prevent contamination of the food in the event of a bulb breaking. Obtain shatterproof covers for all lights.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): Lights in the kitchen did not have shatterproof covers. Shatterproof covers must be in place for all lights to prevent contamination of the food in the event of a bulb breaking. Obtain shatterproof covers for all lights.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lights in the kitchen did not have shatterproof covers. Shatterproof covers must be in place for all lights to prevent contamination of the food in the event of a bulb breaking. Obtain shatterproof covers for all lights.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cloth towels are being used to dry hands after hand washing. Hands must be dried with a single service product such as paper towel, since cloth towels may grow bacteria during use. Stop using cloth towels to dry hands, and use paper towels instead.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's FOODSAFE had expired. Obtain and up to date FOODSAFE certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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): Left line cooler was holding food at 7°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Meat was being stored above vegetables. Meat must be stored below vegetables to ensure there is no cross contamination. Always store meat below vegetables and ready-to-eat foods.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Yogurt containers stored in the walk-in cooler were observed to be expired. Operator stated the yogurt is her own personal food; as well as the cheese block observed stored in the walk-in cooler. Operator is not to store any food not intended for public consumption on the premises.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Freezer unit by the handwash sink does not contain a thermometer to monitor for safe temperatures. Ensure an accurate thermometer is placed in the freezer unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • During inspection, the back door and attached screen door were observed fully open. Operator stated the door is open as the kitchen gets warm during cooking. The operator may wish to open the door for ventilation but the attached screen door must remain closed to prevent entry of pests.
- 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): • Scoop handles were observed stored in rice and salt bins. Ensure scoop handles are stored outside the bins and away from the food to prevent contamination. • Food stored in the freezer unit was stored in uncovered containers. Ensure all food is covered during storage. • At time of inspection, the facility was observed with sticky floors, greasy and visibly dirty microwave. The operator must ensure all equipment is maintained in a clean and sanitary manner.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator stated temperature logs have not been maintained since COVID. Operator is to monitor for temperature in all cooler/freezer units and maintain temperature logs as earlier.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Jar of Peanut Butter was just used to make sauce and was intended to be held at room temperature. Operator was not aware this item is meant to be held at room temperature. Operator moved jar to cold holding and was informed to check labels of all products to ensure they do not require refrigeration after opening.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator's personal food items had been left inside of the walk in cooler for months and the packaging was kept in an unacceptable state above other food products. Operator was directed to not keep personal food in the permitted premise for any reason. Food was assessed and any unprotected vulnerable food products were discarded at time of inspection. All other food appeared in good condition. This area had not been cleaned for an extended period of time based on the personal food
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected at time of inspection - No sanitizer was available at time of inspection. Operator was directed to use bleach sanitizer and showed how to make a spray bottle. Operator to ensure bleach spray bottle is available for all food preparation areas and must ensure that it is at a concentration of 100 ppm to 200 ppm at all times. 5 mL of bleach per litre of water.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in Shelving needs to be fully cleaned (1.5 years since last cleaning). Operator should have this done by March 28th 2020.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was found that cooled cooked rice was not reheated rapidly prior to storing in the rice warmer. According to the operator, rice is being reheated using the rice warmer. Temperature of rice was measured to be at ~56C. It was explained to the operator that the rice warmer may not be capable of reheating the rice rapidly enough. Potentially hazardous foods that have been cooked then cooled to 4C should, if intended for hot holding, be reheated to 74C or higher with the total time between 4C and 74C not to exceed 2 hours.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Temperature of rice was measured at ~56C. According to operator, rice was being re-heated in the rice warmer at the time of inspection. For hot holding, please ensure temperature of food is being maintained at 60C or hotter. This should be verified with an accurate probe thermometer.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Several garnishes were observed to be stored at room temperature on blocks of ice. 2. A large bucket of shelled eggs was stored at room temperature. 3. Temperatures for several food items (including pineapple, corn, bok choy etc) in inserts located in the line cooler closest to the rice warmer, were measured to be above 4C. These inserts were stored above the inserts rack and with constant opening and closing, this may not allow the food to be maintained at the proper temperature. Discussed with operator that inserts should be stored below the rack. It was re-iterated to the operator that potentially hazardous foods including shelled eggs and cut up vegetables must not be stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours. After 2 hours, items must be discarded. Also discussed about the use of a timer.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths in continuous use were not stored in a bucket of approved sanitizer. Discussed that approved sanitizers include chlorine, Quats or accelerated hydrogen peroxide. Test strips should be available to verify the sanitizer concentration in the spray bottles or buckets for wiping cloths. Please ensure spray bottles of sanitizing solution are properly labelled.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. At the time of inspection, the back door was left ajar. If leaving the door open, a screen door must be in place to prevent the entry of pest. 2. Light above dishwashing area is missing a cover or protective sleeves on the fluorescent lights. Note: - A new line cooler has been put in place.
- F3.4L - The premises must be protected against entry of pests.
- F1.1 - Are proper cooking and reheating procedures followed?
- 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): Bucket of sanitizer for wiping cloths at the front was measured at <200ppm or Quats. CDI - Corrected During Inspection. Note: - Low temperature dishwasher provided 50ppm of chlorine. - Spray bottle of sanitizer in the kitchen provided 200ppm of Quats.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A new line cooler is required.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): According to operator, the 2 hour rule is being practiced and only a small amount of items are taken out and stored in small inserts on ice. Discussed that a working cooler is still required as storing inserts on ice and in small amount can only be a temporary method. Operator informed that she will look into getting a cooler this summer.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temperature chemical dishwasher did not provide any sanitizer solution. Operator will be contacting the dishwasher rep this afternoon. Meanwhile directed to use manual dishwashing method i.e. wash with warm soapy water, rinse with warm water, sanitize with chlorine at 100ppm and let air dry. 100ppm of chlorine is made by adding 2.5mL of household bleach to 1L of water. Requested operator to check the sanitizer concentration on a regular basis to ensure adequate amount of sanitizer is provided. Test strip available.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Missing screen door at the back entrance. Door was open at the time of inspection. Operator informed that the screen door will be put in place again. It was taken out in the winter months.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Items (e.g. cut up vegetables, mushrooms) stored in inserts on line preparation table, which was not in operation, were measured at ~17C. At the time of inspection, inserts were stored on top of a big block of ice, however explained to operator that the ice is only maintaining the bottom of inserts cold but not the food items. Therefore discussed that it is best to use ice cubes so that the inserts can be submerged in the ice bath. All potentially hazardous foods must be stored at 4C or less to prevent bacterial growth or toxin production. Also reminded operator of the 2 hour rule i.e. any potentially hazardous foods (including cut-up vegetables) must not be stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours. After 2 hours, the food must be discarded. The danger zone is where toxin produce and bacteria grow and multiply the best. Reminded operator that if foods are to be stored in inserts on ice during lunch rush, please store a small amount and refill as needed. Also since quite a large amount of cut up vegetables and food items are stored in inserts on ice, it was discussed that a working cooler capable of maintaining potentially hazardous foods at 4C or colder should be in place in the near future.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions