Cornerhouse Cafe
4-3044 Boswell St Horsefly BC V0L 1L0 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice buildup noted in small white freezer. This prevents airflow, and can be a source of contamination. • Move all frozen food to a different freezer, defrost to remove ice. Clean and sanitize and ensure freezer is achieving temperatures of -18 or colder before re-stocking with frozen foods. Ongoing infraction: Hole in ceiling in food storage area. • Seal the ceiling of the storage room to prevent the entry of pests.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Left fridge missing thermometer. • Ensure all refrigerators are equipped with analog thermometers to monitor temperatures. No chlorine bleach test strips on site. • Acquire chlorine bleach test strips to measure chloring sanitizer concentrations in spray bottle and in sanitizing sink used during manual dishwashing.
- 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): Chlorine (bleach) sanitizing solution at appropriate concentration (200 ppm) in spray bottle. Chlorine bleach solution must also be used for sanitizing dishes using the 3-compartment sink method. Vinegar is not an approved sanitizing agent. 3-compartment sink dishwashing method poster provided. • Ensure food contact equipment, utensils, dishware, glassware and utensils are appropriately sanitized with chlorine bleach sanitizing solution using the 3-compartment sink method.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): During inspection, hood ventilation filters observed to have accumulated dust and grease. Hood ventilation servicing overdue. • Remove, clean and sanitize the hood ventilation filters before replacing them in the hood ventilation system. • Schedule a certified technician to service the hood ventilation system.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap not readily available at handwashing station. Single use paper towel available at wall-mounted dispenser. • Install a wall-mounted liquid soap dispenser to ensure convenient access to handwashing at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach strips must be available for sanitizing solution.
- 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): No sanitizing solution on site at time of inspection. Wiping rags should be stored in 200ppm bleach sanitizing solution.
- 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): Hole in ceiling in food storage area. This should be repaired to prevent entry of pests.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B - Liquid soap should be available in a dispenser for hand washing F2.7E - When doing dishes, please switch to the Two-compartment sink method. Your handwash station must remain accessible at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please create FSP for the premise. Template will be sent to operator.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please create SP for the premise. Template will be sent to operator.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was unable to produce FOODSAFE certificate at time of inspection. Please forward this to me when you are able to locate it.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?