Cranbrook Triple O - White Spot
702 Cranbrook St N Cranbrook BC V1C 3R9 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot Holding of Bacon and sausage burger 54 C must be 60 C or higher Ice Bath - Ensure vegetables containers are buried in ice. Mayo Pump ensure placed in cooler
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Potentially hazardous foods (e.g. prepackaged sandwiches) stored in cooling unit near cashier area measured ~7-8°C. Potentially hazardous foods must be stored at 4°C or below to help prevent the growth of pathogens. Corrected During Inspection: Sandwiches were moved further back in cooling unit where temperature could be maintained at 4°C or below.
- 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): Observation: QT-10 test strips have expired. Corrective Action: Have non-expired sanitizer test strips available on site. Observation: One cooling unit was missing a thermometer. Corrective Action: Have a thermometer installed in the cooling 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizing bucket near the front counter measured at 0ppm.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Potentially hazardous foods namely cut tomatoes and lettuce were seen sitting at room temperature.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket holding wiping cloth and sanitizer was tested for adequate concentration. Test strips indicated the QUAT in the solution was at 50 ppm. Employee changed the sanitizer bucket and 200 ppm was detected. This was corrected during inspection.
- F3.2 - Is the contact information the same?
- Observation(s): New ownership change. Request for new contact information to follow.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions