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Coldstream Market

9912 Kalamalka Rd Coldstream BC V1B 1L7 · Restaurant - Food Service

9 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: One batch of fried chicken in the hot holding case was measured at 40°C. Holding time is 90 minutes. Reheating is not practical. The product is unfit for consumption. The affected product is near the right access door, which does not close flush. Other food in the same unit is held at a safe temperature. Corrective Action: Discard the unsafe product. Hold all food in the case at 60°C (140°F) or hotter. For now, keep an empty tray in the space near the right access door. If necessary to maintain a safe temperature, adjust or modify the hot holding case so the right door closes fully. Monitor internal food temperature regularly.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present in the countertop cooler that contains perishable creamer packets. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Inconsistent reheating method for samosas. The product is either thawed and transferred to the hot holding unit with no reheat step, or is not reheated to the required temperature. Corrective Action: Reheat samosas in the microwave to an internal temperature of 74°C or hotter before hot holding at 60°C or hotter. Verify the reheat step using a sanitized probe thermometer.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7C: Utensils are not provided for loose ready-to-eat pepperoni at the service counter. Patrons retrieve the product by hand. Contamination hazard. Corrective Action: Provide equipment at the service counter so patrons can retrieve pepperoni in a sanitary manner (e.g. clean tongs in a container, food-grade bags) A new container made of easy-to-clean, non-absorbent material (e.g. food-grade plastic) should be obtained for storing loose pepperoni, to replace the current wooden container. Keep the samosa tongs in a clean container or on a clean surface.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: A thermometer is not present inside the hot holding unit. Corrective Action: Obtain an NSF-certified hot holding thermometer for the unit. The Quat test strips are expired and should be replaced.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: The manual dishwashing procedure does not include a sanitize step. Corrective Action: Clean and sanitize food contact surfaces (e.g. ice cream scoop and tongs): • Wash with warm (45°C) water and soap • Rinse under warm running water • Immerse in, or spray with, 200 ppm Quat sanitizer solution • Set items to air-dry in a clean place
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Pizza and samosa in the hot holding unit were measured at 50°C. Holding time exceeds 2 hours. Products are unfit for consumption due to improper storage. Time is used as a control measure for hot holding; procedures are inconsistent. Corrective Action: Discard the pizza and samosa. Increase the temperature of the hot holding unit so food is maintained at 60°C (140°F) or hotter. Provide a thermometer for the unit; see infraction F2.1B(2). Monitor and record the temperature.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Inadequate reheat step for the samosas. Temperatures are not verified. Corrective Action: Reheat samosas to an internal temperature of 74°C (165°F) or hotter before placing in the hot holding unit. Monitor with a probe thermometer; see infraction F2.1B(1). Record data.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain an NSF-certified probe thermometer to monitor food temperature. Sanitize prior to use. F2.1B(2): No thermometer is present in the hot holding unit. Corrective Action: Obtain an NSF-certified hot holding thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5K: Observed clean napkins and paper plates stored next to the countertop garbage receptacle near the hot holding unit. Contamination risk. Clean items may receive residue as patrons dispose of garbage. Corrective Action: Discard exposed napkins and plates. Modify the hot holding area. Keep plates, napkins, and other clean items to the right of the hot holding unit, away from contamination sources. Re-position other items as needed. Store steel tongs in a clean, dry container outside of the hot holding unit. Wash and sanitize the tongs every 4 hours, or more often as needed.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Observed miscellaneous items in the back area hand sink. This interferes with proper handwashing. The sink is designated for handwashing, as food handling occurs in the back area (samosa reheating). Corrective Action: Remove objects from the sink basin. Keep the hand sink clear of obstructions at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: Staff onsite at the time of inspection do not hold valid FoodSafe Level 1 certificates or equivalent training. Corrective Action: Register employee(s) in FoodSafe Level 1 training as required: The operator of the premises (i.e. manager, supervisor, or owner) must hold a valid FoodSafe certificate or equivalent. When the operator is absent, at least one employee at the premises must hold a valid FoodSafe certificate or equivalent. Send proof of registration to the Environmental Health Officer (EHO) by the noted follow-up date.
      • 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.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2: Time being used as public health control for hot holding of chicken samosas at less than 60°C (140°F). Staff thaw frozen samosas in microwave then place in hot holding unit at 8:00 am. Samosas that have not been sold by 12:00 pm (4-hour holding period) are discarded. Recommend obtaining and using a timer to monitor 4-hour holding duration. Email EHO picture of timer to confirm. F1.2B: Wrapped pre-made sandwiches in front open-air display cooler measured at 7°C. Cooler ambient temperature and remaining food products in cooler measured at 4°C or colder. Corrective Action: Move pre-made sandwiches to the lower level of the display cooler near the back.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quats test strips not available on site. Corrective Action: Obtain Quats test strips to monitor sanitizer concentration.
      • 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): F2.3B: Ice cream scoops stored in container of room temperature water at time of inspection, being rinsed between uses and returned to container of water. Corrective Action: Ice cream scoop must be washed and sanitized after each use by the following process: • Wash scoop using soap and warm water in first compartment of two-compartment sink • Rinse with clean running water over first sink compartment • Sanitize: Place scoop in second sink compartment filled with 200 ppm Quats sanitizer solution for 1 minute • Rinse off scoop with clean water to remove excess sanitizer before using
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Hand sink in back area not supplied with paper towels. Front handwashing station using two-compartment sink is fully stocked. Corrective Action: Place new paper towel roll into dispenser at back hand sink. F2.7D: Small empty butane canister sitting in back area hand sink. Corrective Action: Keep hand sink clear of objects and obstructions for convenient access and use.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan not provided. Corrective Action: Develop Food Safety Plan. EHO to provide reference material and guidance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan not provided. Corrective Action: Develop Sanitation Plan. EHO to provide reference material and guidance.
  6. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A Pizza in warmer at 44 °C. Staff reported that the pizza had been in the warmer for about 2-3 hours. Pizza was discarded at the time of inspection by staff due to temperature abuse. It was noted by the staff that the warmer knob must have been turned down, which resulted in a lower temperature in the warmer. FOOD DISCARDED - ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure pizza is placed in a pre-warmed pizza warmer once it arrives from supplier. • Operator to ensure pizza is kept at a temperature of 60 °C/140 °F or hotter at all times. If the temperature falls below 60 °C/140 °F the food must be discarded after 2 hours to prevent foodborne illness. F1.2B Open display case with ready-to-eat sandwiches, etc. was found to be at 7 °C. ACTIONS REQUIRED: • Operator to adjust cooler to ensure it is capable of maintaining a temperature of 4 °C/40 °F or colder at all times.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7C Ice cream cones are currently being displayed on top of the ice cream freezer and are not protected from contamination (e.g. hair, dust, sneezing, etc.). ACTIONS REQUIRED: • Operator to protect ice cream cones from contamination by moving cones to a food grade container with a tight fitting lid to protect them from contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed 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): F2.3B At the time of inspection the facility was found to not have any Quats sanitizer left onsite for sanitizing food contact surfaces during manual dishwashing. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer in order to be able to perform proper manual dishwashing (wash in soapy water, rinse with clean water, sanitize with Quats (200 ppm), air dry or wipe with paper towel after 2 minutes). F2.3D At the time of inspection the facility was found to not have any Quats sanitizer left onsite for sanitizing. ACTIONS REQUIRED: • Operator to obtain Quats sanitizer in order to be able to perform adequate sanitizing of surfaces onsite.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5K Ice cream cups were found to be stored upright in an area that also does not have a sneeze barrier, which could lead to contamination of the ice cream bowls/cups. ACTIONS REQUIRED: • Operator to protect ice cream cups from contamination (e.g. flip over to have bottoms facing up).
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F Operator to write food safety plan to include all potentially hazardous foods served onsite. Please ensure it identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to use the premade food safety plans in the document Writing a Food Safety Plan (pages 5-11 of the Word document) for no cook, cook serve, cook chill, cook chill reheat, etc. and just adding the various menu items at the bottom of the appropriate pages and submitting for review and approval. Note: Use the Multiple Times log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
      • 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?
      • Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution.
      • 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.
  7. Monitoring

    13 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1B Pizza warmer broken at time of inspection - using samosa warmer to hot hold pizza slices (noted: warmer can only hold 4 slices at a time). Observed two empty pizza boxes behind the service counter and was informed extra pizza that did not fit inside the warmer was being kept in the box until space was available inside the samosa warmer. This practice of keeping the pizza at room temperature prior to slowly reheating it inside the samosa warmer is an unsafe practice and could result in food borne illness. • NSF certified probe thermometer available onsite for monitoring cooking, reheating, and hot holding. • Operator cooking/reheating tornadoes on the roller grill. Operator to ensure tornadoes reach an internal temperature of 74 °C/165 °F prior to service. • NOTE: Facility is NOT equipped properly to reheat/cook samosas safely prior to keeping hot in samosa warmer. Facility to cease selling samosas onsite.
      • F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2A-1 Pizza warmer broken at time of inspection - using samosa warmer to hot hold pizza slices (noted: warmer can only hold 4 slices at a time). Observed two empty pizza boxes behind the service counter and was informed extra pizza that did not fit inside the warmer was being kept in the box until space was available inside the samosa warmer. This practice of keeping the pizza at room temperature prior to slowly reheating it inside the samosa warmer is an unsafe practice and could result in food borne illness. F1.2A-2 Samosa warmer found to have NSF thermometer inside that showed the temperature to be 50 °C (pizza was at 40 °C) at the time of inspection. Adjusted warmer temperature at the time of inspection to be 60 °C/140 °F or greater. NSF certified probe thermometer onsite required to monitor internal hot holding temperature.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4B Accurate NSF certified thermometer(s) required for scoop ice cream freezer - thermometer may have fallen to the bottom of the freezer.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A Employees were observed to not be washing their hands with soap and water, but instead to be relying on hand sanitizer (alcohol based hand rub). Discussed the proper use of alcohol based hand rub and handwashing with staff at the time of inspection. Issue resolved.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3C Manual warewashing (if occurring at all) occurs in a 2-compartment sink. Manual warewashing must be done for the service items (tongs, pie lifter, ice cream scoops, etc.), ice cream, beverage machines, etc. These items are to be washed in soapy water, rinsed with clean water, sanitized for at least two minutes, and air dried. F2.3G-1 Ice cream scoops were being stored in a bucket of water at the time of inspection, which has the risk of cross-contamination to scoops and ice cream. F2.3G-2 Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats chemical test strips.
      • F2.3C - Manual dishwashing procedure 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.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to Operate is still missing the current 2017/2018 fiscal decal. Permit fees have been paid, however missing current fiscal decal on Permit.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.2 - Is the contact information the same?
      • Observation(s): Updates to primary operator obtained at the time of inspection.
      • F3.2A - Updated contact information must be provided to the health officer.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4L Daylight is still visible around front exterior door (door facing Kalamalka Road). Note: door does not close completely. • Noted: Exterior door on the side of the building has been replaced and daylight is no longer visible. Thank you.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): F3.5C Handwashing station did not have paper towel easily accessible at the sink at the time of inspection.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): F3.6A Operator does not have valid FOODSAFE certificate or equivalent training. F3.6B Other staff on duty at the time of inspection also do not have valid FOODSAFE certificate or equivalent training. BC Food Premises Regulation section 10: Every operator (includes owner and manager) must hold a FOODSAFE or equivalent certificate. When the operator is not present, there must be at least one person present who also holds a FOODSAFE (or equivalent - according to current BCCDC list) certificate. Since there may be times when owner/operator is not on site, ensure someone else has FOODSAFE or equivalent training.
      • 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.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Food Safety Plan still not completed. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • 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.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Sanitation Plan still not completed. Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • 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.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): F3.9A Documentation still not available for pizza to assess trans fat compliance.
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  8. Monitoring

    7 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2A Pizza in hot holding display cabinet was measured to be less than 60 °C/140 °F at the time of inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3C Manual dishwashing must follow the proper warewashing procedure modified for use in a 2-compartment sink. Staff are currently rinsing with hot water and then sanitizing. Detergent to remove debris is not always being used. F2.3D Clean in place warewashing procedures for equipment such as pizza warmer, scoop ice cream, etc. are required to be onsite to ensure proper cleaning and sanitizing procedures are followed by staff. F2.3G QUATS chemical test strips required to verify the concentration of QUATS sanitizer used. F2.3G Equipment, utensils and food contact surfaces (e.g. countertops, pizza warmer equipment, tongs, pizza lifter, ice cream scoops/buckets must be cleaned and sanitized.
      • 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.
    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit to Operate is missing the current 2017/2018 fiscal decal.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above the pizza warmer, scoop ice cream freezer, and 2-compartment sink to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4L Daylight is visible around/under several exterior doors (front exterior doors and back interior door).
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • 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.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • 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.
    • F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): F3.9 Provided information card (attached) for the trans fat requirements.
      • F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
  9. Monitoring

    9 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): 2.1 Pizza hot holding unit was at ~50 °C.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.2 Accurate NSF certified thermometer required for chest scoop ice cream.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.3 Manual dishwashing must follow the proper warewashing procedure modified for use in a 2-compartment sink. Informed staff they need to wash with hot soapy water, rinse with clean potable water (under the tap over the wash compartment), sanitize (fully immerse for 2 minutes) and then air dry. 8.7 Chemical test strips must be available to verify sanitizer concentration (Quats based and/or chlorine).
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 9.3 Pizza by the slice is served using gloves and single use paper plates. Gloves were being stored in a cup, but the business (finger) end was not at the bottom of the cup to prevent contamination.
      • 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): 11.1 Permit to Operate with fiscal decal is missing.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights above the scoop ice cream area (4 bulbs) require shatterproof light covers or "fluorescent bulb tube guards" .
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): 16.1-16.2 BC Food Premises Regulation section 10: Every operator (includes owner and manager) must hold a FOODSAFE or equivalent certificate. When the operator is not present, there must be at least one person present who also holds a FOODSAFE (or equivalent - according to current BCCDC list) certificate. Since there may be times when owner/operator is not on site, ensure someone else has FOODSAFE or equivalent training.
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.