Commonage Market
101 Village Centre Pl Vernon BC V1H 1T2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *Quat QT40 test strips extra stock available from main kitchen. Ensure always available for use in this facility to check sanitizer bottle strengths and small container for espresso machine steam wand. Note Reminders
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Ensure espresso machine steam wand is sanitized between uses by using a wiper in a small container of sanitizer beside the machine. This is standard practice. *Add procedure to your Sanitation Plan. High Temperature dishwasher correct operation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No staff on shift have FoodSafe certification or equivalent.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in dessert display cooler measured at 8°C. Product held for an extended period. Corrective Action: Discard potentially hazardous food. Adjust, repair, or replace display cooler so food is maintained at 4°C or colder. F1.2B(2): Food in display coolers measured above 4°C: • Packaged pepperoni and cheese in open display unit (7°C) • Bagged spinach in produce cooler (8°C) Corrective Action: Move products towards the back of the cooler so they are held at 4°C or colder. Reduce stock in open coolers to ensure proper cooling.
- 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): F2.1B: Thermometer in pop cooler is inaccurate. Corrective Action: Discard broken thermometer. Obtain new NSF certified refrigerator thermometer for the cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Observed utensils stored in a box made of unfinished wood. This material is not suitable for utensil storage. Corrective Action: Remove wooden box from the premises or paint/seal the box so it is smooth, non-absorbent, and easy to clean. Replacement containers must be made of material that meets this criteria.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap in a dispenser is not available at the primary hand sink. Corrective Action: Provide liquid soap in a wall-mounted dispenser or pump bottle at the hand sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Refrigerators(milk cooler and sandwich/salad cooler) require NSF certified thermometers Sandwich/salad cooler was at 7C. Handy man was contacted. Foods were moved into other cooler that was manually turned down to 33F. Will need to come back to verify the temperature of this cooler is no greater than 4C. All temperatures for coolers in the store are at less than 4C and those ones have thermometers.
- 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): -Bosch Ascenta dishwasher onsite used to wash dishes and utensils - when looked into the specifications of the domestic dishwasher, it appears as though it is not an NSF 184 approved dishwasher. As such, please obtain a dishwasher safe thermometer to verify the temperatures internally while it is on a sanitize cycle. The temperature should reach greater than 74C at the plate. -Obtain a spray bottle sanitizer to have onsite at all times
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please fill out application for a Food Service Establishment permit and return to Interior Health along with payment of permit fees.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- Observation(s): Require completed application
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station requires paper towel - single use paper towel placed at sink at time of inspection. Please install a paper towel dispenser.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?