Cora Breakfast and Lunch
302-5601 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Food product in hot holding unit was at 42°C. Hot holding units are not suitable to reheat foods because they allow food to remain in the danger zone for too long. Corrective action: Potentially hazardous foods must be rapidly reheated to 74°C before placing in hot holding unit
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer buckets along cook line tested at 0ppm Quats. Sanitizer buckets should be replaced every two hours or when solution is visibly cloudy to maintain adequate sanitizer concentration for food contact surfaces. Corrected during inspection: sanitizer buckets were replaced with new solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Container of soup measured at 25°C sitting out on cook line stovetop. Chef advised it was leftover from yesterday's service and was being thawed from frozen, and had been sitting out for roughly 2 hours. Uneven thawing at room temperature could allow growth of harmful bacteria. Corrected during inspection: Soup was discarded by staff. In the future, frozen products must be thawed at or below 4°C or reheated rapidly to 74°C and maintained above 60°C.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops stored in dry goods containers. Keep scoops out of food product to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions