Columbus Court II
403-3003 Gateby Pl Vernon BC V1T 9H5 · Institutional - Food Service
8 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): ATOSA stand-up cooler at the end of the cook-line had a door ajar which apparently occurs frequently upon closing; bounces back open a bit. Temperature noted was ~10° C. *Watch it returns to normal operating temperature within 2 hours; if not dropping temperature or stuck on defrost cycle within the hour, remove perishables to a correct temperature cooler.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Missed from previous inspection: -Obtain food grade plastic liners (more cost effective) for the dry storage bins not designed for storing food. -Or obtain food grade plastic food storage bins with lids. New: Ensure a properly designed knife rack for storage.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Obtain food grade plastic liners (more cost effective) for the dry storage bins not designed for storing food. Or obtain food grade plastic food storage bins with lids.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure your Food Safety Plan is updated. Provided the Templates for ease of use by staff.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure your Sanitation Plan is updated with the templates provided.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer strips for surface sanitizers available onsite. Corrective Action: Obtain appropriate sanitizer testing strips for surface sanitizers to ensure at proper concentrations (ppm). [To low means surface not being sanitized; to high means may need water rinse post sanitizer.]
- 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
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): All coolers require NSF certified thermometers . NOTE : overall cleanliness and operation of facility is excellent : a very well operated facility.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin requires paper towel as paper towel dispenser was empty.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats dispenser needs to be monitored with test strips on a daily basis and documented to ensure concentration strength. NOTE : quats dispenser was dispensing 200ppm solution. High temp dishwasher was 80C and is monitored and documented daily = excellent.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer dispenser needs to be tested daily with test strips and documented in operation logs. QUATS sanitizer was 200ppm = excellent The high temp dishwasher rinse temp was 75C and monitored and documented daily = excellent.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions