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Cracked Pot Coffee Express

2101 32 St Vernon BC V1T 5L2 · Restaurant - Food Service

9 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the right dairy cooler was measured at 8°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3: Samosas are reheated, displayed at room temperature, cooled, then reheated again on request. Multiple reheat steps increase the foodborne illness risk. The current batch was measured at 22°C, held for 1 hour. Corrective Action: Transfer the samosas currently on display to a cooler at 4°C or colder. Store samosas under refrigeration at 4°C or colder and reheat individually to order, or reheat them to 74°C (165°F) or hotter and keep in a hot holding case at 60°C or hotter. F1.3C: Soup is reheated inside the hot holding unit. This can result in uneven heating even if required temperatures are achieved, as these units are designed for holding only. Corrective Action: Reheat soup to an internal temperature of 74°C (165°C) or hotter using alternate equipment before hot holding (e.g. microwave, saucepan on stove or portable induction cooktop). Always preheat the hot holding unit to 60°C for safe holding.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • White upright fridge (top inset handle) • Hard to reach spaces (corners, floor-wall joints, between equipment) Corrective Action: Clean the areas identified. Sanitize the fridge handle. The fly ribbon near the warming unit should be removed. F2.5K(1): Metal stir sticks in water are in close proximity to the hand sink. Corrective Action: Move the setup further from the sink. Clean and sanitize or replace stir sticks and their storage containers every 2-4 hours. F2.5K(2): In-use tongs are stored inside a container of clean napkins; there is food debris inside. Corrective Action: Store in-use tongs in a separate clean container or on a clean surface between uses.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Perishable food in the steel domestic fridge was measured at 9°C. Corrective Action: Adjust or service the fridge so it maintains food at 4°C or colder, or store only shelf-stable food inside the unit (e.g. bread, whole produce). Ensure that excess packaging of opened/leftover food does not obstruct proper refrigeration. Do not stack containers in the top section of the prep table cooler. Keep all cold perishable food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Recurring infraction. Corrective Action: Lather with soap for at least 15 seconds. Shut off the tap using paper towel. Do not touch the sink basin. Proper hand hygiene must be prioritized, especially for food service in a healthcare facility.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: There is no thermometer in the white upright dairy fridge. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit. One of two thermometers in the glass display cooler is broken. It was discarded, good.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation in some areas: • Prep table cooler (door gaskets) • Upright beverage display cooler (door tracks) • Hard to reach spaces Corrective Action: Clean the areas identified. F2.5K: Clean utensils are stored in a wicker basket. This material cannot be properly cleaned. Corrective Action: Store the utensils in a container that is non-absorbent and washable (e.g. hard plastic, stainless steel).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Observed an employee attempt to wash their hands at the single-basin dishwashing sink. This sink is not properly equipped for handwashing. Corrective Action: Install enclosed wall-mounted soap and paper towel dispensers at the sink.
  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Some refrigerated food was measured above 4°C: • White domestic fridge (8°C) • One under-counter bar cooler (6°C) • Steel domestic fridge (9°C) Corrective Action: Adjust or service the coolers so food is maintained at 4°C or colder. Do not store perishable food on fridge doors unless verified at ≤4°C. F1.2B(2): The top section of the prep table cooler is overstocked. Containers are stacked. This can obstruct proper cooling. Corrective Action: Reorganize the cooler. Ensure food is held at 4°C or colder in all sections of the unit. Products in separate containers must be stored in the lower section. Do not stack inserts or packages. Food can be placed directly into clean, lidded inserts in the top section.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Observed an employee contact the sink basin after handwashing. This re-contaminates hands. Corrective Action: Retrain staff as required. Use proper handwashing technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly - leave the water running - dry hands with paper towel, turn off the taps using paper towel. Do not contact sink surfaces or other contaminated areas. The premises is located inside a healthcare facility; prioritize handwashing and proper hygiene. Personal phones should not be stored in food prep areas. Wash hands thoroughly after using a phone or other personal item, and before and after glove use.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are expired and discoloured. Corrective Action: Obtain new quaternary ammonia (Quat) test strips. F2.1B(1): The probe thermometer is inaccurate. Corrective Action: Provide a new NSF-certified digital probe thermometer. Discard the old one. F2.1B(2): The thermometer in one under-counter bar cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
      • 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): F2.3D: Sanitizer solution was measured at ≥500 ppm Quat residual. Steramine 1-G tablets are used. Corrective Action: Discard the strong solution. Prepare and maintain sanitizer solution at 200 ppm Quat residual. Verify with test strips. Follow the manufacturer directions for dilution; one Steramine tablet per gallon (3.8 L) of water. Prepare in bulk and decant as needed. Replace spray bottle solution daily, cloth bins every 2 hours. Liquid sanitizer concentrate is recommended for ease of use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The permit is posted but not visible. Corrective Action: Display the permit in a location visible to staff and patrons.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Soup in one section of the hot holding unit was measured at 47°C. The product was held for an extended period, and is unfit for consumption. The hot holding unit cannot maintain consistent temperature and is in general disrepair. Corrective Action: Discard the soup. Obtain a new hot holding unit. In the meantime, increase holding temperature and monitor soup frequently to ensure it is held at 60°C or hotter. Discontinue or suspend the service of soup if safe holding cannot occur. F1.2B: Food in the prep table cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • 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): F2.1B: Observed missing or inaccurate thermometers: • Right-most glass-door upright cooler • Upright bread cooler • Right-most under-counter dairy cooler Corrective Action: Obtain new NSF-certified refrigerator thermometers for these units. Discard inaccurate thermometers.
      • 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): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. Corrective Action: Repair or service the dishwasher so the sanitizing cycle reaches a minimum of 50 ppm chlorine residual on a consistent basis. Verify with test strips. In the meantime, clean and sanitize items manually: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment (bin): Immerse in 100-200 ppm chlorine or 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5K: Sanitizer spray bottles are suspended over the warewashing spray-down sink. The spray triggers are susceptible to contamination when stored in this manner. Corrective Action: Clean and sanitize spray bottle exterior. Store bottles on a clean, elevated surface away from food and contamination sources.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3B: Soup preparation is not included in the Food Safety Plan. Corrective Action: Add soup to the Cook-(Hold)-Serve and Cook-Chill-Reheat-Serve sections of the Food Safety Plan. Monitoring logs for cooling, equipment, and sanitation will be provided by the Environmental Health Officer (EHO).
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  5. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food in steel reach-in cooler measured at 7°C. Stored product is shelf stable with exception of butter with "keep refrigerated" label, see infraction F1.2B(2). Corrective Action: Adjust or service cooler so it maintains food at 4°C or colder. F1.2B(2): Butter with "keep refrigerated" label is stored in the steel reach-in cooler on the door. Butter measured at 14°C. The cooler door is often warmer than the interior of the unit. Corrective Action: Transfer butter to an alternate cooler at 4°C or colder, or to the interior shelving of the steel cooler once it can maintain 4°C or colder per infraction F1.2B(1). F1.2B(3): Almond milk stored inside small white bar cooler on the door measured at 12°C. Corrective Action: Move almond milk to interior shelving of the bar cooler so it is held at 4°C or colder. F1.2B(4): Cinnamon buns with cream cheese icing are held at room temperature for extended periods. Cream cheese based icing is a potentially hazardous product. Corrective Action: Discard cinnamon buns currently displayed at room temperature. Store this product under refrigeration at 4°C or colder, or display at room temperature for a maximum period of 2 hours, after which time all remaining cinnamon buns must be discarded. F1.2B(5): Food items (e.g. sliced deli meat) in steel insert trays in top section of the prep table cooler are kept in secondary containers or sealed bags, measured at 6°C. Stacking or doubling of containers/bags obstructs proper cooling action. Corrective Action: Transfer all food directly into steel insert trays. Ensure inserts are cleaned and sanitized before holding food. Do not stack containers or keep food in sealed bags in the top section of the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Leftover soup being cooled in Styrofoam cups at room temperature. Internal temperature of soup measured at 36-43°C after 2 hours of cooling. This fails to meet the time-temperature standard for safe cooling. The product is unfit for consumption. Corrective Action: Discard leftover soup. Potentially hazardous food must be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer, sanitized probe thermometer, and cooling log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed employee, on multiple occasions, neglecting to wash hands before retrieving a clean pair of gloves. This is a recurring infraction. Corrective Action: Wash hands using proper technique when changing gloves and before handling food: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Light residue and calcium developing on interior surfaces of the ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize interior surfaces to remove residue.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Quat test strips are in poor condition and may not provide accurate results. Corrective Action: Obtain new QT-40 Quat 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): F2.3A(1): Chemical sanitizer for the mechanical dishwasher is not provided. Supply container is empty and operator cannot locate more sanitizer (Advance 12A) onsite. Dishwasher unable to provide a sanitizing step. Corrective Action: Obtain chemical sanitizer for the dishwasher. Ensure the sanitizing rinse cycle reaches a minimum of 50 ppm chlorine residual, as measured with chlorine test strips. In the meantime, manually sanitize items after using the wash and rinse cycles of the dishwasher. Immerse items for 2 minutes in sanitizer solution at 200 ppm Quat or chlorine and air dry items in a clean place. F2.3A(2): Inadequate clean and sanitize frequency for knives and other utensils used continually at room temperature. Corrective Action: Wash and sanitize utensils intended for continual use at room temperature (e.g. knives, tongs) at least every 4 hours to prevent microbial contamination.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5B: Inadequate sanitation observed: • Food particles in door track of reach-in glass-door display cooler. • Debris and loose items under prep table cooler • Food debris present in handle depression along door of steel reach-in cooler Corrective Action: Clean the areas identified to remove debris.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Temperature monitoring logs are not maintained. Corrective Action: Monitor and record the temperatures of all coolers and hot holding units on a daily basis.
  6. Monitoring

    13 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B Cooking logs are not available to verify cooking process and to ensure proper time/temperature criteria are reached when cooking raw chicken, sausage rolls, etc. • No cooking temperatures taken by Environmental Health Officer (EHO) at the time of inspection - no cooking observed at time of inspection. • NSF certified probe thermometer available onsite to monitor process. • Discussed cooking procedures - most foods are either no cook, cook-serve, thaw-chill-reheat-(hot hold)-serve, cook-chill-reheat-(hot hold)-serve, but no logs maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooking procedures daily in temperature logs. Note: Use the "Cooking temperatures log" provided or create your own and verify temperatures daily. • Operator to ensure all foods are cooked to a minimum of 165 °F (74 °C) or the proper temperature for the food type. Please refer to "Safe Internal Cooking Temperatures Chart" and "Appendix B: Time/Temperature Control - Raw Animal Foods" attached with inspection report.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B-1 At the time of inspection, it was observed that the sausage rolls were being stored at room temperature all day. Storage of this potentially hazardous food at room temperature can lead to foodborne illness. NOTE: This is a repeat issue as it was also observed during the last inspection (17Dec2017). Following the last inspection, the operator had agreed to only display freshly baked sausage rolls at room temperature for a maximum of 2 hours. After 2 hours the sausage rolls MUST be cooled to 4 °C/40 °F or colder within 4 hours (monitor time and temperature and record on cooling log). Once cooled, sausage rolls are to be wrapped with food grade wrap and then stored in a cooler capable of maintaining 4 °C/40 °F or colder at all times. Sausage rolls were discarded at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure all staff are educated to cook sausage rolls as per supplier instructions (verifying internal cook temperature at least 74 °C for 15 seconds) and serve "hot/fresh" for a maximum of 2 hours (set timer). Once 2 hours has passed (record time on cooling log provided) the sausage rolls are to be cooled to 4 °C/40 °F or less within 4 hours (monitor temperature and times) and then wrapped with food grade wrap and placed in a cooler capable of maintaining 4 °C or less at all times. F1.2B-2 At the time of inspection, the white display cooler was measured to be at 7-13 °C depending on where in the cooler the temperature was taken. It was also observed that the cooler doors were broken - right door falls into cooler if knocked and the doors do not seal properly, and the door handles have broken off - "Duct tape handle" and "bracket handle" added are not durable, non-porous, nor are they easily cleanable. Temperature display on the cooler read between 2-4, however the temperature inside the cooler was between 7-13 °C. A NSF certified thermometer was also not available inside the cooler for staff to monitor for temperature compliance. Environmental Health Officer was informed that the cooler digital temperature adjustment does not appear to work to turn the cooler colder. Since it was unknown how long the potentially hazardous food inside the display cooler was being temperature abused (i.e. above 4 °C/40 °F), staff was directed to discard all the potentially hazardous food from the cooler. Manager voluntarily closed the facility at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure all the potentially hazardous food is discarded from the cooler. • In the interim while figuring out replacement of the display cooler, the display cooler can only be used as a DISPLAY ONLY and the food to be sold is to be stored in coolers capable of maintaining 4 °C/40 °F or colder at all times. • Operator to replace display cooler with a cooler that is capable of maintaining 4 °C/40 °F or colder (see F2.5A).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A-1 Sausage rolls were not being properly cooled (i.e. being kept at room temperature all day). Sausage rolls were discarded at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sausage rolls are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. • Operator to maintain cooling logs to monitor cooling processes and ensure proper time/temperature criteria are met. F1.3A-2 Leftover soup is reported to be cooled (process has not been verified, so temperature abuse has not been ruled out) and then reheated for service another day. It may not be possible to save leftover soup depending on how the soup was processed by the manufacturer. If the soup has already undergone a cooking and cooling (frozen) step prior to arrival at the facility then the product has already gone through the "Danger Zone" twice. At your facility if the soup then gets reheated, cooled (if leftovers) and then reheated again then that is 5 times through the Danger Zone, which increases the risk of foodborne illness. ACTIONS REQUIRED: • Operator to check with manufacturer of soup to determine safe handling practices, how many times product can be reheated for service. • In the interim, operator is NOT to save leftover soup (i.e. leftover soup is to be discarded). F1.3C Reheating process for soup to a rolling boil is not being verified. ACTIONS REQUIRED: • Operator to verify reheating procedures for soup to ensure any potentially hazardous foods are reheated to 74 °C/165 °F or higher within 2 hours before placing in a pre-warmed hot holding unit. Use reheating log provided.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A At the time of inspection, it was observed that staff were not washing their hands prior to food handling and donning gloves, and after handling contaminated items (money, cloths, etc.), or using gloves. The handwashing station was not accessible at the time of inspection (staff use the single compartment warewashing sink), the hot water from the tap was extremely hot preventing proper handwashing, and no paper towel (in a dispenser) was available. Hand washing practices was discussed with staff at the time of inspection. ACTIONS REQUIRED: • Operator to ensure all staff are washing their hands as often as necessary to prevent the contamination of food. • Operator to supply a dedicated handwashing station with the proper supplies (hot and cold running water, liquid soap in a pump dispenser, paper towel in a dispenser) to facilitate proper and frequent hand washing.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A Chlorine and Quats QT-10 test strips required to verify sanitizer concentrations. ACTIONS REQUIRED: • Operator to obtain appropriate chlorine and Quats QT-10 sanitizer test strips for infraction resolution. F2.1B At the time of inspection, it was observed that NSF certified thermometers were missing from the upright white domestic Amana cooler and freezer (i.e. 2 thermometers required), upright domestic Danby stainless steel cooler and freezer (i.e. 2 thermometers required), white display cooler with sandwiches & baked goods, smoothie juice cooler, prep cooler, downstairs equipment (freezers x2 and cooler x1 in cage). Operator has an IR thermometer that is being used to monitor temperatures, however the accuracy of this thermometer was unknown as it was not NSF certified (no NSF logo) indicating third party temperature validation. This type of thermometer can also give erroneous results if used incorrectly - e.g. gives erroneous results when used on shiny surfaces. It is best practice to have a NSF certified thermometer inside each cooler and freezer in order to verify the temperature of the equipment - also easier/faster for performing temperature checks. ACTIONS REQUIRED: • Operator to ensure accurate NSF certified thermometers are in place for all cold holding equipment including freezers.
      • 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): F2.3A Observations: • Mechanical low temperature dishwasher was measured to reach 52.3 °C (126.1 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 125 °F during the wash cycle and dispensed 100 ppm chlorine during the final rinse cycle according to the installed temperature gauge on the machine and chlorine test strip. Note: EHO had to run the dishwasher 2 times to attain passing wash temperature and chlorine concentration. • The observed temperatures reached by the mechanical low temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 49 °C (120 °F) during the wash cycle, • 50 ppm chlorine during the sanitizing final rinse cycle. F2.3B Process for manual dishwashing and clean in place warewashing must provide sufficient washing and sanitizing action to remove contamination. ACTIONS REQUIRED: • When relying on the manual method for washing and sanitizing, the operator must use the single compartment sink and the following modified 3-sink warewashing procedure: 1. Scrape clean any gross debris and food residue; 2. wash in the sink in detergent solution capable of removing grease and food particles and that is maintained at a temperature of not less than 43 °C (110 °F), or as specified on the cleaning agent manufacturer's label instructions (NOTE: do not fill the first compartment too full as you will be rinsing over the first compartment); 3. rinse over the sink with clean potable water maintained at a temperature of not less than 45 °C (113 °F); and 4. sanitize in the sink by immersion, for at least 2 minutes in a water maintained at a temperature of not less than 45 °C (113 °F) with a chlorine concentration between 100 - 200 ppm verified using an appropriate chlorine chemical test strip; 5. air dry. The operator should test the temperature of the water and the sanitizer concentration frequently to ensure that effective sanitizing is occurring. F2.3C Clean in place procedures must provide sufficient washing and sanitizing action to remove contamination. ACTIONS REQUIRED: • Operator to ensure clean in place procedures involve washing with soapy water, rinsing with clean water, spraying with sanitizer (200 ppm Quats or chlorine), air drying or wiping with a paper towel after 2 minutes. F2.3D-1 At the time of inspection, it was observed that a spray bottle labelled "bleach" was measured to be greater than 200 ppm chlorine. Chlorine sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and sanitizer to prevent the creation of toxic gas fumes. New solution was made up by the EHO at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm chlorine). • Operator to ensure staff are educated regarding the proper use of sanitizer. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer. F2.3D-2 At the time of inspection, it was observed that a spray bottle labelled "sanitizer" was measured to be greater than 200 ppm Quats. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and sanitizer to prevent the creation of toxic gas fumes. New solution was made up by the EHO at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm Quats). • Operator to ensure staff are educated regarding the proper use of sanitizer. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.4A At the time of inspection, it was observed that the upright commercial freezer in the cage was not operating properly. Staff indicated that the freezer does not tend to keep the food products very frozen. Foods inside were measured to be -1.3 °C (warmest measured) and the food was a bit "squishy", which would indicate that the food inside is going through thawing and freezing cycles. Freezer reported to only be opened perhaps twice per day, so the food inside should be very frozen. ACTIONS REQUIRED: • Operator to have freezer serviced/replaced to ensure it is capable of maintaining frozen food at -18 °C/0 °F or colder at all times to prevent repeated thawing/refreezing cycles which will affect the quality of the foods and depending on how warm the freezer gets during a defrost cycle the foods inside could also be temperature abused (i.e. above 4 °C/40 °F). F2.4B At the time of inspection, EHO was informed that foods are thawed at room temperature prior to placing inside the display cooler (e.g. wraps). ACTIONS REQUIRED: • Operator to ensure food is thawed according to the following approved methods: • Under refrigeration at 4 °C (40 °F) or less; • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
      • 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): F2.5A At the time of inspection, the white display cooler was measured to be at 7-13 °C depending on where in the cooler the temperature was taken. It was also observed that the cooler doors were broken - right door falls into cooler if knocked and the doors do not seal properly, and the door handles have broken off - "Duct tape handle" and "bracket handle" added are not durable, non-porous, nor are they easily cleanable. Temperature display on the cooler read between 2-4 °C, however the temperature inside the cooler was between 7-13 °C. A NSF certified thermometer was also not available inside the cooler for staff to monitor for temperature compliance. Environmental Health Officer was informed that the cooler digital temperature adjustment does not appear to work to turn the cooler colder. Since it was unknown how long the potentially hazardous food inside the display cooler was being temperature abused (i.e. above 4 °C/40 °F), staff was directed to discard all the potentially hazardous food from the cooler. ACTIONS REQUIRED: • Operator to replace display cooler with a cooler that is capable of maintaining 4 °C/40 °F or colder. • In the interim, the cooler can only be used as a DISPLAY ONLY and the food to be sold is to be stored in coolers capable of maintaining 4 °C/40 °F or colder at all times. F2.5C-1 Wiping cloths in continuous use were being kept at room temperature, which can allow bacteria to grow and re-contaminate surfaces and hands. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. 200 ppm Quats sanitizer was made up at the time of inspection (concentration verified by the EHO) and wiping cloths placed in sanitizer. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are fully immersed in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed/checked regularly to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. F2.5C-2 Wiping cloths in continuous use for the steam wands were being kept at room temperature, which can allow bacteria to grow and re-contaminate steam wands and hands. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. 200 ppm Quats sanitizer was made up at the time of inspection (concentration verified by the EHO) and steam wand wiping cloths placed in sanitizer. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator must ensure that steam wand wiping cloths are fully immersed in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed/checked regularly to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. • Recommend using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats (quaternary ammonium chloride), change every 2 hours or earlier as needed) to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with Quats chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A At the time of inspection, it was observed that the hot water supplied at the single compartment sink being used for handwashing (note: the sink is also being used for warewashing) was very hot, so staff are not washing hands as often as required to prevent the cross contamination. ACTIONS REQUIRED: • Operator to have hot water supplied to single compartment sink turned down in temperature. It is unknown if turning the temperature down for the hot water will affect the temperature of the wash water for the dishwasher. If the dishwasher water temperature is affected, so as to lower the wash water temperature below the required 120 °F then the water temperature at the tap may not be able to be adjusted. Operator to have this investigated to determine if hot water temperature can be adjusted without affecting the dishwasher compliance. F2.7C At the time of inspection, it was observed that the single compartment sink was not supplied with paper towel for drying hands. Staff were using reusable towels that were clipped to the wall behind the sink, which could allow for cross contamination. The use of a common towel is not permitted. ACTIONS REQUIRED: • Operator to remove common towels for drying hands. • Operator to equip hand washing station with paper towel in a dispenser for drying hands. F2.7D It is noted that a single compartment sink exists by the espresso machine and cash register, which was probably approved originally as the dedicated hand washing sink to allow for frequent and proper hand washing, but it is now reported to be used for guests to get water, etc. ACTIONS REQUIRED: • Operator to use the single compartment sink by the espresso machine and cash register as the dedicated hand washing station and equip it with liquid soap in a pump dispenser, and paper towel in a dispenser to facilitate proper and frequent hand washing. • In order to prevent splashing of water onto surfaces adjacent to the dedicated hand washing station, operator to install a splash barrier on either side of the hand washing station to prevent contamination of nearby surfaces. F2.7E At the time of inspection the current hand washing station (i.e. single compartment warewashing sink) was not accessible as there was dishes and the cutting board from the prep table in the way. Hand washing station was made accessible at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure dedicated handwashing station is set up with the proper supplies to ensure hand washing station is accessible at all times.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A Permit fees for the 2019/2020 fiscal period have not been paid. Permit to Operate is missing valid 2019/2020 fiscal decal. ACTIONS REQUIRED: • Permit to Operate fees are immediately required to be paid. Payment can be made via cash, debit, cheque, credit card at the Vernon Health Centre - Health Protection department or by calling our local health protection admin at 250-549-5714.
      • 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): F3.3A-F Food safety plan found onsite requires additional information (see below). Staff were also not aware of the food safety plan or its contents. ACTIONS REQUIRED: • Operator to ensure that the food safety plan is onsite and available for staff to review and that staff are educated regarding its contents. This is a working document and should be available and updated as required. • Operator to rewrite the food safety plan to include all potentially hazardous foods onsite. Ensure the plan identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review. Note the information contained in the premade food safety plans in the Word document Writing a Food Safety Plan (attached) for no cook, cook-serve, cook-chill, cook-chill-reheat, etc. You could add your menu items at the bottom of the appropriate pages and submit these plans for review. F3.3E Temperature logs for the coolers and freezers are not being maintained daily (sporadic recording for AM only on temperature log). Temperature verification logs are also not being kept and maintained for hot holding, and cooking, cooling, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-C Sanitation plan found onsite requires additional information (see below). Staff were also not aware of the sanitation plan or its contents.. Template Word document to be sent. ACTIONS REQUIRED: • Operator to ensure that the sanitation plan is onsite and available for staff to review and that staff are educated regarding its contents. This is a working document and should be available and updated as required. • Operator to rewrite sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips. Ensure cleaning and sanitizing procedures for all equipment to be used onsite is included. Submit sanitation plan to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical low temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure low temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents (detergent, rinse aid, sanitizer), temperature of wash cycle, and final rinse chlorine concentration. Use templates provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B Staff on site reports having FOODSAFE, but noted that certificate has expired. Informed of the new 5 year expiry dates (information provided in email). ACTIONS REQUIRED: • Operator to ensure that someone onsite has FOODSAFE or equivalent training (according to current BCCDC list) at all times. • Operator to ensure staff have FOODSAFE or equivalent training by 30Apr2019 and provide records of completion to Environmental Health Officer for infraction resolution.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    10 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): F1.1A Internal cooking temperatures are not being measured to verify appropriate internal temperature. Ensure all foods are cooked to a minimum of 74 °C or the proper temperature for the food type. Facility cooks chicken from the raw and cooks/reheats many commercially prepared foods (e.g. sausage rolls, soups). F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
      • F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
      • F1.1C - Accurate thermometer must be available to monitor process.
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. • Soups were measured to be at a temperature of 60 °C/140 °F at the time of inspection meeting the 60 °C requirement.
      • F1.2B - Accurate thermometers must be provided to monitor equipment.
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): F1.3A Ensure sausage rolls, cooked chicken, etc. are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3C - Accurate thermometer must be available to monitor process.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): F1.4A-1 Many coolers in service area were found to be at greater than 4 °C/40 °F at the time of inspection. Coolers that could be adjusted (i.e. known how) were turned colder at the time of inspection. Unknown how to adjust display cooler with sandwiches, wraps, etc. F1.4A-2 Country style sausage rolls, etc. were found displayed at room temperature (23 °C) at the time of inspection. No shelf stability testing information available for this product, so the product must be considered a potentially hazardous food and must be kept at 60 °C/140 °F or greater or 4 °C/40 °F or colder. F1.4B Accurate NSF certified thermometers required in all cold holding equipment - including freezers. Several thermometers were observed, but only one had the NSF logo on it (found in the bottom of the prep table).
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5 Observed staff handling dirty dishes, washing dishes, emptying garbage, and handling money and then making food without washing hands properly or using a reusable hand towel for drying hands. Also observed the incorrect use of gloves (no handwashing prior to putting on new gloves, reusing the same set of gloves repeatedly).
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): F2.3A Mechanical low temperature dishwasher did not have any chlorine sanitizer at the time of inspection (bottle was empty). F2.3E-1 Wiping cloths in continuous use for the steam wands were being kept at room temperature at the time of inspection, which can allow bacteria to grow and re-contaminate steam wands and hands. F2.3E-2 Wiping cloths in continuous use for countertops were being kept at room temperature at the time of inspection, which can allow bacteria to grow and re-contaminate surfaces and hands. F2.3G-1 Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats and chlorine chemical test strips. F2.3G-2 Spray bottle for sanitizing tables was found to be empty at the time of inspection. Also noticed that food contact surfaces were being wiped with a reusable cloth that is not kept in sanitizer - this has the potential to contaminate the table/countertop again. Use single use paper towel with the spray bottle or a reusable wiping cloth kept in a bucket of sanitizer. F2.3H-1 Tongs observed being stored on partition between sandwich prep table and countertop, which could allow for contamination of the tongs prior to contacting food. F2.3H-2 Storage of yogurt parfait cups and lids on top of the white domestic refrigerator could allow for contamination to fall inside cups (being stored upright rather than upside-down).
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): F2.4A-1 Tongs observed being stored on partition between sandwich prep table and countertop, which could allow for contamination of the tongs prior to contacting food. F2.4A-2 Storage of yogurt parfait cups and lids on top of the white domestic refrigerator could allow for contamination to fall inside cups (being stored upright rather than upside-down).
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): F3.5B Handwashing station not equipped with liquid soap in a dispenser (in a reusable ketchup squeeze bottle, which acts as a common touch point and creates the risk of cross-contamination. F3.5C-1 Handwashing station not equipped with paper towel located inside the dispenser. Paper towel roll was found to migrate around the facility and was not readily and easily available at the handwashing station. Having the paper towel roll loose also has the risk for contamination of the roll (falling on the floor, in the sink, etc.) F3.5C-2 Staff were observed to be using a reusable hand towel being used instead of disposable paper towel, which could allow for cross contamination. The use of a common towel is not permitted.
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions