Clearwater Stop Take Out
200 Old Hwy 5 Clearwater BC V0E 1N0 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): Templates provided
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Templates provided
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's certificate has expired. Other staff onsite have valid food safety training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for the bleach sanitizer. Health Officer to supply link.
- 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): • Sanitizer was diluted by Health Officer at the time of inspection. Corrected. • Health Officer to email ice cream dipper well infographic.
- 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): • Please clean up under the 2 compartment/hand sink where there are knives/cutlery and items that are currently not being used.
- 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): • Operator FOODSAFE expired: 2022-02-27, please retake FOODSAFE or equivalent. Health Officer to email links to courses.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): A few flies noted. Facility is a take away facility so front counter is exposed to outside - recommend sticky traps or other pest control devices for flies.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knives - do not store between trays and counter. Moved to clean tray during inspection. Resolved. Bleach - do not use straight bleach, 200ppm (1oz per gallon) is only required. Made up during inspection. Resolved.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cleaners and sanitizers stored separate from food items. Raw meat stored separate from ready to eat food items.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Ice cream scoops to be kept under cool running water (dipper well) if this is acceptable for your septic system. If not, keep separate scoops in each ice cream bucket in the freezer, but do not keep scoops in non running water. Facility sanitation: bleach solution used in 3 compartment sink for warewashing - ensure that test strips are used to monitor the concentration of the bleach. Bleach in the sinks should be at 100ppm. Sanitizer solution should also be kept in a bucket or a spray bottle for sanitizing surfaces in continuous use, before or after any contamination or at least every 4 hours.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Cover all food items. 2) Raw meat not to be stored beside raw produce. Move the meats a) to one side of the cooler or b) lowest shelf in the cooler. Move today. 3) Do not use garbage bags to store the meat in the freezer. Food grade only. I will follow up next inspection May 20, 2015.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap must be supplied for the handwash stations. Bars of soap are not acceptable as per BC Food Code/BC Food Premises Regulation. This is a repeat code.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update food safety plan to include the menu items as discussed.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions