Conversations Coffee House
205 MacKenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Cleaning is required under and around equipment. The facility must be maintained in a manner that prevents unsanitary conditions and pest harbourage. Routinely conduct deep cleaning under and around equipment. F2.5C - Wiping cloths were observed on counters. Wiping cloths in continuous use must be stored in an approved sanitizer solution and replaced every two hours. Store wiping cloths in sanitizer solution.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies were observed around the kitchen area, and the facility's front door was left open. Food premises must be kept free of pests. Keep the front door closed and maintain a clean kitchen to prevent flies.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were observed on counters. Wiping cloths in continuous use must be stored in an approved sanitizer solution and replaced every two hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The front display cooler was measured at 6°C, and the sliding door fridge was measured at 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust these coolers so that they hold 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer was measured at 500ppm. Quats sanitizer must be at 200ppm to ensure proper sanitation without contaminating food. This is a repeat infraction.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front display cooler was measured at 7°C. Hazardous foods must be stored at 4C or below to prevent the growth of pathogens. Adjust this cooler so that it can hold 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer was measured at 500ppm. Quat sanitizer must be used at 200ppm to ensure adequate removal of contamination without leaving a chemical residue.
- 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): Wiping cloths were found to be stored in a chlorine solution at 0ppm. When using bleach, wiping cloths should be stored in a solution of 200ppm of chlorine to adequately prevent bacterial growth. Maintain this solution at 200ppm, and change the solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The cake display cooler, the right prep cooler and the milk cooler were all holding food at 7°-8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust these coolers so that they hold food at 4°C or below.
- 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): 1.Quats test strips were not found on site. Test strips must be available for all sanitizers used on site to ensure they are being used at the correct concentrations. Obtain Quats test strips. 2. Thermometers were missing from several fridges. Thermometers must be available for all fridges to ensure they are holding food at the correct temperatures. Obtain NSF certified thermometers for all fridges.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies were observed around the kitchen area. The front door of the café was also being left open. Food premises must be maintained free of pests. Keep the front door closed and keep the kitchen clean to prevent flies.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Old wiping cloths were observed sitting out and being used to wipe cutting boards. Wiping cloths in continuous use must be stored in an approved sanitizer solution and changed every 2 hours. 2. A can of Raid was found in the food prep area. Hazardous chemicals must not be stored in the food area to prevent contamination of the food.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Filled out Food Safety Plan was not found on site. Complete a Food Safety Plan and keep it easily accessible on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Filled out Sanitation Plan was not found on site. Complete a Sanitation Plan and keep it easily accessible on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Soup was being reheated to 60°C only. Food must be reheated to at least 74°C, and then can be hot held at above 60°C.
- 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): No quats test strips were on site. Chemical testing strips are required for every chemical sanitizer on site to ensure proper sanitation without contaminating food. Obtain quats test strips.
- 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): Quats sanitizer was measured at 500ppm. Quats sanitizer must be at 200ppm to ensure proper sanitation without contaminating food.
- 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): The Ice scoop was stored in the ice well. Ice scoops must be stored outside of the ice well in a clean container to prevent contamination of the ice.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit was not posted anywhere in the restaurant. Post the operating permit in a clearly visible place in the restaurant.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan was on site. Develop and maintain a Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was on site. Develop and maintain a Sanitation Plan.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): While the primary operator was away, no staff had a valid FOODSAFE certificate, Ensure one staff member is on site at all times with a valid FOODSAFE certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions