CMHA Kitchen Collective
433 Hudson Ave NE Salmon Arm BC V1E 4S1 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The volunteers indicated that they have food safe certificates. Please ensure that the kitchen manager and/or staff have copies available onsite.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were not available on site to monitor for sanitizer concentration. Chlorine test strips must be purchased to verify the sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were not available to verify the sanitizer concentration. It was recommended that a NSF-certified dishwasher safe thermometer with maximum hold setting should be used to verify the final rinse temperature. Or dishwasher temperature test strips can be used.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Operator is using a dishwasher safe thermometer to monitor the final rinse temperature. However the thermometer is consistently providing a maximum reading of 155.5F (~68C), which is insufficient for a final rinse temperature. At the time of inspection, a temperature test strip was provided. Please inform whether the final rinse temperature reached at least 71C. Meanwhile, directed to use manual dishwashing method i.e. 1. wash with warm soapy water 2. rinse with warm water 3. sanitize with chlorine at 100ppm by submerging the items in the sanitizer solution for at least 2 minutes (100ppm of bleach can be made by adding 2.5mL of household bleach to 1L of water) 4. air dry Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Informed operator that 200ppm of chlorine is sufficient. 200ppm of chlorine can be made by adding 5mL of household bleach to 1L of water. - Ensure wiping cloths in continuous use are stored in a bucket of sanitizer solution.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions