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Crepe Bistro

13093 Shoreline Dr Lake Country BC V4V 2P1 · Mobile Vendor Type B – Food Service

2 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Clean and sanitize steps occur in containers, not in the designated sink. Corrective Action: Clean and sanitize equipment in the 2-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 200 ppm Quat sanitizer solution for 30 seconds • Set items to air-dry in a clean place Revise the Sanitation Plan accordingly. Transport bulk sanitizer in the mobile unit so sanitizer solution for warewashing or surfaces can be prepared at the venue as needed.
      • F2.3B Manual dishwashing procedure 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): F2.5A(1): The faucet assembly at the 2-compartment sink is loose. Corrective Action: Repair or replace the faucet so it is secure. F2.5A(2): One crepe rake (spreader) has come apart and is shedding glue residue. Corrective Action: Discard the rake. Do not use glue or other materials for spot repair; Replace damaged items. F2.5B: The seal where the POS counter meets the upright cooler has worn away. Corrective Action: Reseal the joint so it is smooth, impervious, and cleanable. F2.5D: Spray bottles are unlabeled. Corrective Action: Label the spray bottles to identify their contents.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or produce a Food Safety Plan. Keep a copy inside the mobile unit with the Sanitation Plan.
  2. Monitoring

    0 infractions