Creekside Landing
6190 Okanagan Landing Rd Vernon BC V1H 1M3 · Institutional - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *The HVAC system return air vents in the main kitchen are due for cleaning. Maintenance should include routine monitoring, cleaning, or replacement of filters as per manufacturer's requirements or sooner, especially during poorer outdoor air quality conditions. *The fire suppression piping throughout the kitchen area appears to be rusting, with paint peel which potentially can flake and drop into food preparation & storage areas, equipment, and foods. **Repair as required and recommended for the piping.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6E **Although improvements have been made with frequency and volume of perishable food deliveries to accommodate the small storage capacities of the walk-in cooler & freezer, and a new satellite stand-up freezer has been installed to help increase prepackaged perishable storage for improved stock rotation and accessibility, I still highly recommend installing larger capacity walk-in cooler and/or freezer units to accommodate the extra food storage required. The storage capacity of the walk-in cooler and freezer has been compromised by the need for storing larger food volumes to accommodate the satellite kitchens when the 'Villas' were added to the original complex. *Advise the EHO what course of action will be proposed, and estimated time required to resolve the issue. Additional refrigeration/freezer stand-up units may be an alternative to new walk-in units, but the stand-up units would need to be located with adequate storage space and easily accessible by food handlers.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): **Although improvements have been made with frequency and volume of perishable food deliveries to accommodate the small storage capacities of the walk-in cooler & freezer, and a new satellite stand-up freezer has been installed to help increase prepackaged perishable storage for improved stock rotation and accessibility, I still highly recommend installing larger capacity walk-in cooler/freezer units to accommodate the extra food storage required. The storage capacity of the walk-in cooler and freezer has been compromised by the need for larger food volumes to accommodate the satellite kitchens with the addition of the 'Villas'.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Noted one food handler briefly wipe their nares, and continue to work unknowingly without washing hands. *Remind staff about personal hygiene habits so they're aware to wash hands after any potential contamination (handling raw proteins, fomites such as doors and objects, touching face or hair, masks, etc.)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure counter areas around hot hold stations at Serveries have smooth, tight, non-absorbent construction, to facilitate easy cleaning. Ensure any other food preparation areas in the kitchen & serveries that have wear, are repaired accordingly. *Ringo - countertop due for repair around the hot hold well. **Also, maintenance staff need to monitor the Point of Use (POU) under-counter water filtration units in serveries, including the tap mount filters, to ensure the filters are changed regularly as per the manufacturers' instructions. The maintenance reminder/schedule should be included in the Sanitation Plan.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Capacity of walk-in cooler and freezer has been compromised by the need for larger food volumes to accommodate the satellite kitchens with the addition of the 'Villas'. This may also be a function of the frequency and volume of perishable food deliveries; more frequent shipment with less product may help, but this is temporary. *Note Closing comments
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored inside coolers measured above 4°C: • Independent Living: White fridge (5°C) • Assisted Living: White fridge (8°C) • Assisted Living: Black bar cooler (10°C) • Kawa: White fridge (7°C) • Ringo: Fridge (8°C) Corrective Action: Adjust, repair or service the coolers identified so food is maintained at 4°C or colder. F1.2B(2): Dairy products stored on the interior of cooler doors measured above 4°C in multiple serveries. Corrective Action: Avoid storing dairy and other potentially hazardous food on fridge doors, unless the items are maintained at 4°C or colder at all times. Notify staff.
- 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: Kitchen: Time-temperature condition of potentially hazardous food is not consistently monitored and recorded during the cooling process. Corrective Action: Cool potentially hazardous food 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 and sanitized probe thermometer and record temperatures in a cooling log. 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Huru: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor dishwasher sanitizing rinse. F2.1B(1): Games Room: Thermometer not present in steel fridge. Corrective Action: Obtain NSF certified refrigerator thermometer and place in Games Room fridge. F2.1B(2): Natsu, Fuyu: Fridge thermometers are inaccurate. Corrective Action: Discard or remove broken thermometers from the premises. Obtain new NSF certified refrigerator thermometers for each unit. Note: Independent Living: Chlorine test strips have expired. Chemical test strips for use should be within the manufacturer expiry.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B(1): Kitchen: Observed gap at bottom right of receiving door. Corrective Action: Install or reinforce door sweep to seal the gap and eliminate visible daylight. F2.2B(2): Gaps around doors observed at multiple serveries throughout the premises. Corrective Action: Inspect all doors leading to outside areas for gaps and daylight. Seal all door gaps to prevent pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3: Huru: Food residue visible on plastic spoon stored with clean cutlery. Corrective Action: Wash and sanitize plastic spoon. F2.3D: Kitchen: Sanitizer solution in open containers measured at 100 ppm Quat residual. Corrective Action: Discard weak solution. Prepare new sanitizer solution at 200 ppm Quat. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- 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.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Kitchen: Observed rust and flaking paint on wire storage rack inside walk-in cooler. Corrective Action: Obtain new storage rack. Rack must be designed for use in food premises and made of smooth, non-absorbent, easy to clean material. In the meantime, continue to keep stored food covered with secure lids or food-grade wrap. F2.5B(2): Inadequate sanitation observed: • Kitchen: Debris in hard to reach areas in the walk-in freezer • Kawa: Debris and black residue along floor-counter joint and around dishwasher Corrective Action: Clean the areas identified. F2.5B(3): Assisted Living: Section of counter surface is damaged, exposing particle board. Corrective Action: Repair or replace counter surface so all sections are smooth, durable, non-absorbent, and cleanable. F2.5B(4): Natsu, Sora, Yama, Ringo: Calcium deposit build-up around door exterior of mechanical dishwasher. Corrective Action: Clean and sanitize exterior of dishwashers to remove calcium deposits. Monitor and clean as needed. F2.5B(5): Sora: Cloth kept on the floor to absorb water leakage from mechanical dishwasher. Corrective Action: Address root cause of overflow or leakage. Train staff and/or repair or service machine as required so water is contained. If cloths are required for safety purposes (slip prevention), launder and obtain new cloths every 4 hours. F2.5J: Fuyu: Observed light fixture without a protective cover. Corrective Action: Install shatterproof cover or shatterproof bulbs for noted light fixture. F2.5K(1): Kitchen: Utensils stored immersed in sanitizer solution between uses. Unsafe practice. • Food debris in solution quickly depletes sanitizer • Residue on utensils harbours bacteria, obstructs sanitizer • Utensils can contaminate food with residual sanitizer, causing allergic reaction or chemical exposure Corrective Action: Discard sanitizer solution from utensil bin. Wash and sanitize used utensils. Store utensils intended for continual food contact at room temperature in clean, dry containers. Clean and sanitize utensils and their storage containers at least every 4 hours. Separate utensils used for incompatible foods (e.g. raw and ready-to-eat). F2.5K(2): Huru, Sora: Dry food debris in cutlery storage tray. Corrective Action: Wash and sanitize storage tray and stored cutlery. Inspect utensil storage containers regularly and clean as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Independent Living: Clean utensils stored in cardboard box. Corrective Action: Discard or remove cardboard from the premises. Store utensils in clean containers made of food-grade material that is smooth, non-absorbent, and cleanable.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Kitchen: Water is not draining from primary hand sink basin at an adequate rate. Corrective Action: Repair or service hand sink so water drains freely from the sink basin. In the meantime, avoid opening taps fully to limit water accumulation.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Kitchen: Observed non-compliant entries in dishwasher monitoring log. Corrective action not specified. Corrective Action: Take and record corrective action if mechanical dishwashers do not achieve critical limits (e.g. 82°C at manifold gauge, 50 ppm chlorine at dish surface). Operator to train staff on proper record keeping and review logs regularly.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Opened container of caramel sauce which indicated "refrigerate after opening" was being stored at room temperature. Two inserts of butter were being kept out at room temperature. Asked operator to keep these items stored 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Piles of food crumbs under the dry storage shelves provide a food source for rodents and insects. Actions required: • Operator to clean the dry storage area and ensure no crumbs underneath the shelves. Send photo of cleaned floor underneath shelves to EHO for infraction resolution.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher in the main kitchen was not reaching 71°C at the plate level or 82°C at the rinse gauge. Three of the sanitizing dishwashers in the serveries were not dispensing sanitizer into the dishwasher. Detergent for sanitizing dishwashers were out or very low during time of inspection. Actions required: • Operator to get all dishwashers serviced to ensure that all high temperature dishwashers can reach minimum 82°C(180°F) at the rinse gauge and all sanitizing dishwashers are able to dispense sanitizing solution properly into the dishwasher at the correct concentration. Send photos of serviced dishwashers function at correct temperatures/sanitizing concentration to EHO for infraction resolution. • Operator to ensure dishwashers have sufficient amount of detergent and sanitizer to remove 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): Main kitchen dishwasher and 3 of the sanitizing dishwashers are not functioning to effectively sanitize food contact surfaces. Walk-in freezer had food items stored on the floor at time of inspection. Actions required: • Operator to get all dishwashers serviced to ensure that all high temperature dishwashers can reach minimum 82°C(180°F) at the rinse gauge and all sanitizing dishwashers are able to dispense sanitizing solution properly into the dishwasher at the correct concentration. Send photos of serviced dishwashers function at correct temperatures/sanitizing concentration to EHO for infraction resolution. • Operator to store food items off the ground to prevent contamination. Send photo to EHO for infraction resolution.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Some dust on ceiling fans and some light covers noted in the kitchen **Some fluorescent lights are out right above food prep/cooking area(~8 lights) -Ventilation hoot duct was serviced/cleaned in January 2017 -Professional pest control contract in place
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): -Observed a food handler cough into her hand and didn't wash her hands and reached for a tray to put into the oven. Spoke to her that she would need to wash her hands and this was done when asked - corrected at time of inspection -Observed the same food handler handling frozen raw beef patties to put them on a tray - hands were not washed after these burgers were handled and I had to remind the food handler to wash her hands. This was done at time of inspection. **Frequent hand washing should be reviewed with staff as I had observed concerning hand washing practices with contaminated hands. Frequent handwashing is the single most effective way of preventing the spread of illness especially as the elderly residents here are immunocompromised**
- 2 Observations, High Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths were being stored on counters when not in use - cloths should be stored in sanitizer solution(greater than 200ppm) to prevent any bacterial growth - these were moved to sanitizer bucket at time of inspection
- 2 Observations, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Monitoring
0 infractions