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Dandelion Kitchen

4524 Canim-Hendrix Lake Rd Forest Grove BC V0K 1M0 · Restaurant - Food Service

2 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Cleaning is required in hard to reach corners and under equipment.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No sanitizer testing strips were onsite at the time of inspection. These testing strips are required to verify the sanitizer solution is at the proper sanitizing concentration for sanitizing action to occur. Corrective Actions: • Ensure that chlorine sanitizer testing strips are onsite and available for use. You should be checking your sanitizer solutions every 2-4 hours.
      • 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): Please note for the basement kitchen area the operator noted is not currently be used other than for the coolers & freezers and dry storage. At the time operator stated this area is not being used for food handling and preparation. The way the current ceiling is set up there is a higher risk of dust and other contaminates falling into the food items and work surfaces. Additionally the cleaning of the current ceiling is difficult and not practical. These areas have the following corrective actions needed: • Some walls were still only unpainted dry wall surfaces, these are to be smooth, durable, impervious to water, non-toxic, and easy to clean surfaces. The operator had stated this is ongoing and these surfaces will be painted. • The ceiling in this basement area was left open. The ceiling in this area must also meet the requirements of the smooth, durable, easy to clean, and non absorbent surface. • Operator is to provide a timeline for completion of the ceiling work to begin. Ensure that the EHO is sent a plan for the material used.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Corrective Actions: • Operator was provided a template to complete. Provide the EHO with a copy to review and approve.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Corrective Actions: • Operator was provided a template to complete. Provide the EHO with a copy to review and approve.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.