D Dutchmen Dairy (Large Mobile)
1321 Maier Rd Sicamous BC V0E 2V1 · Mobile Vendor Type B – Food Service
10 inspections
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3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator had chlorine test strips for pools/hot tubs. This is not suitable for use in assessing your sanitizer level. Some test strips were provided at the time of inspection for use at the event. Please ensure the correct test strips are in place for your next event.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice cream scoops were proposed to be kept in buckets of warm water with bleach that are replaced frequently. This was discussed with the operator is being unsuitable. Bleach residue would be transferred to food product in this manner. Manual warewashing practice of was reviewed (wash-->rinse-->sanitize with 100-200ppm bleach solution-->airdry). For this event, operator was requested to change scoop and water bucket every 30min, putting the containers and scoops through a full wash and sanitize in between. Operator will need to consider alternative operational methods for future events. Please provide revised considerations in the form of a sanitation plan (see F3.4).
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please create a sanitation plan that includes all the listed items below. A suitable means to maintain the cleanliness/sanitation of scoops needs to be reviewed. The dipper well and alternative methods guideline is being provided to assist you. Consider instances when you have direct access to potable water supply and sewer vs when you do not.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator did not have chlorine test strips at the time of inspection. At the time of inspection, the sanitizing sink was made to the required concentration of 100-200ppm. A couple of test strips was provided to the operator at the time. Please ensure test strips are always available when in operation.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fluorescent lights are missing shatterguards. Please install.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Upon return to the mobile unit, the operator had boiled water for use. Plumbing for hot water needs to be resolved.
- F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Upon return to the mobile unit, the operator had boiled water for use. Plumbing for hot water needs to be resolved.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
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