Coldstream Meadows
9100 Mackie Dr Coldstream BC V1B 1G9 · Institutional - Food Service
4 inspections
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Do not contact sink surfaces after washing. Use paper towel to shut off the tap.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the glass-door cooler in the downstairs storage room is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit. One of two thermometers in the 3-door undercounter cooler was removed (inaccurate, redundant).
- 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): F2.3D: Sanitizer solution from the dispenser was measured at 50 ppm Quat residual. The bulk container is empty. Corrective Action: Connect new sanitizer to the dispenser so the solution is provided at 200-400 ppm Quat. Replace any weak sanitizer solution. Regularly monitor chemical levels. Replace spray bottle solution daily and wiping cloth bins every 2 hours, or when tested below 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: There is one unclean knife on the magnetic holder. Corrective Action: Clean and sanitize the knife. Periodically inspect sanitized items to ensure dishwashing processes were effective. The wiping cloth sanitizer bin should be stored in a clean, neutral area away from food and the dishwashing station.
- 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): F2.5B: Inadequate sanitation of the 3-door undercounter cooler. Overall sanitation is good. Corrective Action: Clean the door gaskets inside the unit.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Short lather duration. Direct contact with taps. Corrective Action: Wash hands using proper technique. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B(1): Some probe thermometers are inaccurate and in poor condition. Corrective Action: Discard the thermometers identified. Obtain one or more new NSF-certified digital probe thermometers. F2.1B(2): Thermometers in some refrigeration units are inaccurate. • Undercounter cooler in the plating area • Upright produce cooler Corrective Action: Obtain new NSF-certified refrigerator thermometers for both units. Obtain new Quat test strips to replace the expired ones.
- 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): F2.3A: The detergent container for the mechanical dishwasher is empty. Corrective Action: Supply detergent to the dishwasher. Monitor detergent and rinse aid levels regularly. F2.3D: Sanitizer solution for wiping cloths was measured at 100 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200-400 ppm Quat. Replace the wiping cloth solution every 2 hours or when tested below the required concentration.
- F2.3A Mechanical dishwasher/glasswasher 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: Scoops for bulk food are stored in direct contact with the product. Corrective Action: Store scoops separately in scoop holders, clean containers/surfaces OR clean and sanitize the scoops after each use.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer, sanitized probe thermometer, and cooling log. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Utensil in poor condition. Observed charred wooden spoon with split at the end. Corrective Action: Discard damaged spoon. F2.5B: Inadequate sanitation observed: • Black residue visible on fan cover inside reach-in glass-door cooler in downstairs storage area • Food debris on bottom shelf of white produce cooler in downstairs area Corrective Action: Clean the areas identified. F2.5K: Dry food debris present in utensil storage drawer at stainless steel prep table. Corrective Action: Clean and sanitize interior surfaces of utensil storage drawers/containers. Do so on a regular basis. Note: Damp cloths used to stabilize cutting boards during food prep must be changed at the same frequency at which the cutting board is cleaned and sanitized: between incompatible uses (e.g. raw and ready-to-eat), when contaminated, and at least every 2 hours.
- 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.
- F2.5K 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): F3.3D: Temperatures recorded in the hot holding log sheet are being taken immediately after cooked food is placed in the hot holding units. This does not provide an accurate representation of the true holding temperature. Corrective Action: After placing food in the hot holding units, allow a rest period for the product to stabilize at holding temperature before checking and recording the value. Ensure food is held at 60°C (140°F) or hotter.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A(1): Dishwasher monitoring logs contain several entries for sanitizing rinse temperature that are below the required minimum of 82°C (180°F), as displayed on the digital readout. Corrective Action: Ensure staff verify and record that the sanitizing rinse cycle reaches 82°C (180°F) or hotter on the digital gauge. If the required temperature is not achieved, take action accordingly. The minimum threshold of 82°C (180°F) is to be clearly posted to remind staff, see infraction F3.4A(2) below. F3.4A(2): Signage directing staff to verify chemical sanitizer concentration for mechanical dishwasher is no longer relevant. Current dishwasher is a high temperature sanitizing unit. Corrective Action: Replace or amend signage to remove outdated information and reflect the following: The sanitizing rinse cycle of the high temperature mechanical dishwasher must reach 82°C (180°F) or hotter on the digital readout and 71°C (160°F) at the interior surface. Take corrective action if this temperature standard is not met.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 Are proper cooling and reheating procedures followed?