Co-op Granite Trading Association Ice Cream
4828 Trans-Canada Hwy Tappen BC V0E 2X0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Faucet handle on 3rd sink needs to be repaired /replaced.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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?
- 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?
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): The pizzas in the hot holding unit were measured at 58-59°C. This may be due to the constant opening and closing of the unit by the customers. Workers indicated that store policy is to keep food items up to 4 hours. All pizza was sold during the duration of the inspection. Please increase the temperature of the hot hold unit if possible and monitor the internal temperatures of the food. - If the food cannot be consistently maintained at 60°C, the amount of items served can be minimized. - If food items found below 60°C for more than 2 hours, they must be discarded.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers are missing for freezer unit (scoop and novelty ice cream) and any cooler containing beverage products with dairy components. Ensure an accurate thermometer (preferably NSF certified) is in place for each freezer and fridge with potentially hazardous food products.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. The facility does not have a dipper well but cleans the ice cream scoops after each use, and they are sanitized at end of the day during low season and more often during busy season. Please ensure that food contact surfaces are cleaned and sanitized at least every 4 hours (including tongs for hot foods etc.). All other food contact surfaces must undergo manual warewashing in the double compartment sink. The manual warewashing steps include washing the wares with warm soapy water, rinsing off the wares, sanitizing the wares by immersion in sanitizing solution for at least 2 minutes, and then allowing wares to air dry. If items are cleaned in place, make sure to wipe the area dry prior to spraying the area with sanitizing solution. 2. The following issues were noted: - the sanitizer level was found to be more than 100 ppm as the test strips were bleached - the sanitizer was made significantly in advanced - no test strips on site to test the concentration of sanitizer - was informed that sanitizer was rinsed off after application. Please ensure that bleach sanitizers be mixed to achieve 100 ppm in concentration and be mixed daily. This can be achieved by mixing 1/2 teaspoon of bleach into 1 litre of water. When sanitizing during the manual warewashing, please ensure that sanitizers are made fresh in the sink with each cleaning. A diagram with the manual warewashing method will be in an email with this inspection report. Note: To ensure that food is protected from contamination by the public, it is recommended to have signage on the hot holding units for the pizza and the hot dogs/ taquitos that read: "Please Use Tongs"
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The lights above the ice cream parlour and the food service areas at the front of the store were observed to be missing light shields. We discussed with operator that if the light shatters, the shards may fall onto the food and pose a physical hazard. Please install shatter proof casings on the exposed lights. 2. Bait stations were found in the facility. Bait inside a food service facility is not recommended as the poisoned animal may contaminate the food in the facility with the chemicals from the bait. It may also cause a rodent to die and decompose in an inaccessible place which may lead to unpleasant odours and insect infestations. Please use physical traps only as food is handled within this facility.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): When asked about a food safety plan for the ice cream and any of the hot served foods, the operator informed us that there was no official document. Please create a food safety plan for ice cream service and any other hot food items served. Please email a copy to your environmental health officer and keep a copy of the food safe plan on site. A guidance document will be emailed along with this inspection report.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): When asked about a sanitation for the facility, the operator informed us that there was no official document. Please create a sanitation plan and email a copy to your environmental health officer. Please keep a copy on site. A guidance document will be emailed along with this inspection report.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
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- Monitoring
0 infractions
- Monitoring
1 infraction
- Is the premises construction and layout unchanged?
- Observation(s): CDI - Corrected during inspection. New layout constructed with proper handwashing station and two compartment sink for warewashing. Ice cream serving area is now at the back of the store.
- Is the premises construction and layout unchanged?