Cibo & Vines Ristorante
5842 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Observed several plastic spatulas with extensive chipping or cracking. Once utensils begin to chip or crack, bacteria can hide in the damaged areas. 2) Observed the lighting fixture in the walk-in cooler to be missing a protective cover. Please provide a protective cover for the fixture or replace the current bulb with one that is shatterproof.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is to provide a copy of the facility's Food Safety Plan. This is a repeat infraction, also observed on November 1, 2019, January 7, 2020, February 8, 2022, and December 6, 2024.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available on-site for the mechanical dishwasher. Chlorine test strips are necessary for ensuring that sanitizer concentrations are at safe and effective levels. Send a photo of the chlorine test strips to the EHO once they have been obtained. Observed QUAT test strips on-site to be expired. Expired test strips may no longer be accurate in assessing the concentration of the sanitizer. Send a photo of the QUAT test strips to the EHO once they have been obtained.
- 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): Observed two sanitizer bottles in the kitchen containing QUAT at a concentration of 0ppm. QUAT sanitizer must be maintained at a minimum concentration of 200ppm to effectively sanitize surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed that both customer washrooms and two handwashing sinks in the kitchen/server area did not have hot water. Hot water is necessary for proper handwashing and to prevent the spread of harmful bacteria and viruses. The operator is to develop a plan to ensure hot water is consistently supplied to the building.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed uncovered raw meatballs and raw hamburgers in the walk-in cooler stored above ready to eat foods. Raw proteins should be stored on lower shelves to prevent the contamination of ready to eat foods from leakage. Observed insert of egg mixture in the prep cooler left uncovered with utensil left inside. Staff indicated that the egg mixture is held in this manner all day. When utensils are reused and stored in food products they can lead to contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Accumulation of food particles and residue observed in hard to reach areas beneath shelving in the walk-in cooler and between/beneath equipment on the cooking line.
- F2.3C Clean in place warewashing procedures 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): Cutting boards appeared stained and worn at time of inspection. When cutting boards become worn and grooved they can harbor pathogenic bacteria in the uneven surfaces. Cutting boards in worn condition can no longer be properly sanitized and may lead to cross contamination of products prepared upon them.
- 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): No paper towels available at the handwashing sink in the kitchen at time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?