Skip to content
Loading map…

Currents Restaurant

596 Marine Drive, Ucluelet, BC, V0R 3A0 · Food Premises

1 inspection

  1. Routine

    5 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Multiple sanitizer bottles were filled with all-purpose cleaner. * This is not a food-grade sanitizer and can cause chemical contamination to foods being prepared.
      • Operator collected all sanitizer bottles, discarded the solution, rinsed bottle, and replenished with solution registering 400ppm quats residuals. * Ensure the contents of chemical bottles matches the label - to avoid mix-up. Re-sanitize all food contact surfaces.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Stored insert containers facing downwards were not properly air-dried. Moist environments on food equipment creates ideal growth conditions for pathogens.
      • Staff used a towel to manually dry the containers before storing them back on shelves. * Ensure that all food equipment is completely dry before storing again.
    • Food Not Protected - General
      • Double stacking observed in the line prep cooler. Bottom of the bowls can contaminate exposed product.
      • Staff relocated the bowl. * Ensure that all foods are covered with a food-grade material (i.e., saran wrap, insert container lids, etc.)
    • Food Not Protected - General
      • Ice scoop was improperly stored on top of the ice machine. This is not a place of sanitary storage - and cause pose cross-contamination risks.
      • Staff removed the scoop and placed it in line for dishwashing. * Place it in a designated container that reduces contamination risk.
    • Food Not Protected - General
      • Ice machine had pink growth/biofilm forming at the dispensing line of the ice machine. This can contaminate ice going out to patrons - posing biological contamination risk. Staff stated the machine is cleaned every 6 months.
      • Discard the ice and clean/sanitize the machine (including the dispensing line). Increase the cleaning frequency for the ice machine. Comments Routine inspection conducted. Action items: - Take temperature logs twice daily. * Ensure to take corrective actions when readings are in the danger zone. - Don't store measuring cup handles in dry ingredients due to cross contamination risk. - Refrigerate opened beverage products (i.e., Tazo green tea). - Remove accumulation in the corner of dry storage space corner (basement). Comments: - Overall sanitation of the facility was satisfactory. - 3-compartment sink fully equipped with hot/cold running water and 3x sink stoppers. - Low temperature dishwasher registered 50ppm chlorine residuals after final rinse. - Containers were placed below to catch potential leakage. None were observed at time of inspection. - Front-end glass washer registered 25ppm iodine residuals after final rinse. - Test strips were available for iodine, chlorine, quats. They were all before their expiration dates. - Ventilation hoods are cleaned every 3-4 months. Filter is cleaned 1x weekly. - Deep frying oil is replaced regularly. - All refrigeration units registered at or below 4C. - All freezer units registered at or below -18C. - Storage hierarchy is adequate with ready-to-eat items on top and raw on bottom. - Stickers are utilized in adhering to FIFO practices. - Staff onsite with valid FOODSAFE certification. Expiration date: 2028. - Food safety and sanitation plan were available via digital copy. * Ensure to make a copy available for all staff members. - No signs of pest activity observed onsite. Facility is contracted with a third party pest control company. - UV lights were available to trap flies - and was not overhead the food preparation area.