Country Cafe
13228 Kelly Ave Summerland BC V0H 1Z0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips to measure the sanitizer solution concentration. The test strips can be purchased from the ZEP store located in Penticton or on amazon. This item remains outstanding since 2022.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer required for monitoring food processes
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): RTU sanitizer expired. Obtain sanitizer with future expiry date
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers at 4°C and below All freezers at -18°C and below Temperature logs not maintained
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep table inserts were at 10 degrees C. Operator stated that foods are not stored in the inserts for longer than 2 hours during service. Asked operator to return all leftover food to the working refrigeration units during quiet hours and at closing time. Thermometers were present in refrigeration units, however, temperature logs were not present nor maintained. Operator has agreed to start maintaining temperature records.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Operator is currently using a sink filled with soap, bleach, and water to clean food contact surfaces. Chlorine levels were at 100 ppm in the solution. Asked the operator to use a soap and water solution for cleaning only, and a spray bottle with bleach sanitizer to sanitize surfaces after cleaning.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions