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Community Connections

314 2 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature for stand-up cooler located in the kitchen was measured at ~10C. In-unit thermometer was also showing a temperature of ~10C. Temperature dial was adjusted at the time of inspection. Temperature was measured at ~6C. Please ensure coolers are capable of maintaining at 4C or colder. Also discussed that when temperature for cold-holding units are measured at >4C, corrective actions should be documented on the log sheet. Note: - Please ensure all cold-holding units have accurate in-unit thermometers. NSF-certified thermometers are recommended.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please update the sanitation plan to reflect the proper concentration for food contact surfaces sanitizing (i.e. clean-in-place sanitizing).
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.