Chill & Thrill
200 3 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During inspection, the standing fridge near the walk-in cooler and the prep cooler were measured at temperatures above 4°C. All potentially hazardous foods must be maintained at a temperature for 4°C or lower to prevent pathogenic bacterial growth. • Adjust and monitor the temperatures of these cold storage units. • Record daily temperatures on a temperature log to monitor temperature trends.
- 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): During inspection, sanitizer solution spray bottles were measured at concentrations too low for effective sanitization. There were no test strips in the facility to measure sanitizer concentrations in spray bottles for food contact surfaces, or to check the effectiveness of the mechanical dishwasher. • Acquire QT-10 or QAC test strips to monitor spray bottle sanitizer solution concentrations. • Acquire Chlorine test strips to monitor sanitizer solution concentrations in the mechanical dishwasher. Consider logging measured concentrations 2-3 times per week.
- 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): During inspection, Food contact surface spray bottle sanitizer solution concentration was measured below required parameters for effective sanitization. The dispenser was not dispensing an adequate sanitizer solution concentration at first. Once the automatic dispenser ran for a while, it was able to produce sanitizer solution at an acceptable concentration. This demonstrates the importance of test strips and regularly checking the sanitizer solution concentration to monitor effectiveness of the dispenser and ensure food contact surfaces are being adequately sanitized. CDI = Corrected During Inspection.
- 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): During inspection, dust and debris build-up was observed on the fan covers on the condenser unit in the walk-in Freezer. These covers must be kept clean to prevent the contamination of food • Remove, clean and sanitize the fan covers from the condenser unit in the walk-in freezer before replacing them on the fans. Add this procedure to your sanitation plan and routine cleaning checklists.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, handwashing station not properly supplied with single-use paper towel. Paper towel dispenser must be conveniently located near the sink and soap to encourage proper, frequent handwashing amongst food handlers. • Install a paper towel dispenser at the handwashing station, or move the existing paper towel dispenser to the handwashing station.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions