Coyote Indie Books
248 Market Ave Grand Forks BC V0H 1H0 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Test strips for bleach sanitizer needed to monitor concentration. ~5mL bleach per liter of water F2.1B: Thermometer needed for each cold holding unit to monitor temperatures. Please replace.
- 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): No bleach sanitizer prepared at time of inspection. If using a spray bottle, please label any bottle containing a chemical / chemical solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station observed without paper towel and soap in a dispenser. Please replace these items asap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): did not verify sanitizer concentration in solution. beach solution bust be at least 100-200ppm chlorine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): did not verify sanitizer concentration in solution. beach solution bust be at least 100-200ppm chlorine.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not available at the hand wash station.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions