Circle Market & Cafe
102-926 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service
5 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide sanitizer test strips to monitor sanitizer levels.
- 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): Ensure sanitizer is available to sanitizer food contact surfaces.
- 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): 1. Some areas of the kitchen and food storage areas require cleaning. Ensure to clean under and behind equipment and shelves. 2. Upright freezer has large amount of frost/ice build-up and require defrosting. 3. Some of the coolers are soiled and should be cleaned and sanitized.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Ensure at least one person is present at establishment at all times food is being prepared and served who has successfully passed a recognized course in food safety.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Tested quat sanitizing solution in spray bottle and found it to be to high. Test strips should be used to verify concentration of chemicals. Operator is having an automatic dispenser installed for the sanitizer soon.
- 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): Some areas of the kitchen require cleaning, operator has already started deep cleaning after the busy summer. Reach in freezers in smoothie room have debris and require thorough cleaning.
- 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.
- F2.3 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): Mechanical dishwasher was not functional during time of inspection. Facility has ordered a new one. Facility is doing 3 step method(wash, rinse, sanitize) to wash equipment/utensils. They have also moved to disposable containers for customer use.
- 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): New counter has been installed for smoothing making area, thank you! Some areas of the kitchen require cleaning and organizing. Ensure to clean exterior of food containers.
- 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.
- F2.3 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. Countertop in smoothie making area is worn. Recommend counters be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive, and preferably light in color. 2. Some areas of the kitchen such as cupboards and shelves require cleaning. 3. Interior of some of the coolers is soiled and requires cleaning and sanitizing.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed uncovered baked goods by till. Foods should be covered with a food grade material to help prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan should be available onsite. Please provide a written sanitation plan to Interior Health for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?