Cranbrook United Church
2 12th Ave S Cranbrook BC V1C 2R8 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer test strips and thermometers were not available at the time of inspection.
- 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): The solution in the spray bottle was tested to be at 0 ppm of chlorine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The FOODSAFE certificate available on site has expired.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator unable to provide any info.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Wooden surfaces including the shelving where dishwasher racks are stored and where bowls are stored in cupboards are showing signs of wear (in some areas porous wood is visible). Corrective Action: Ensure that these wooden surfaces are refinished/repainted with a food grade (non-toxic) material so that the surfaces are smooth, imperious to moisture, and easily cleanable. Observation: Chemicals/cleaners were stored next to food contact surfaces (e.g. bowls) in cupboard under sink. Corrected During Inspection: Chemicals/cleaners were moved to a different area.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator noted that their FOODSAFE training certificate had expired. Corrective Action: Ensure that the operator of the premise has valid FOODSAFE or equivalent training and in the absence of the operator at least one employee has valid FOODSAFE training or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temperature dishwasher is being monitored by reading the digital display on the equipment. This would be satisfactory if the dishwasher is yearly maintained and the built-in thermometer calibrated. If such maintenance frequency is not evidenced, maximum registering thermometer or thermal paper should be used for monitoring that this equipment is not only capable of cleaning, but also capable of sanitizing and killing germs at plate level (71 C at plate level).
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of fridge noted to be at 6 degrees C. It had been used frequently during the morning breakfast event and no temperature monitoring currently in place. Temperature log template will be supplied to the operator.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions