Dash Eatery
22 12th Ave S Cranbrook BC V1C 2R7 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. The temperature of the ham slices was measured to be at 10.5C and milk at 11.2C. Operator indicated that a new cooler has been order to replace the current one that is not functioning properly. 2. Operator indicated that sandwiches stored in the display at ambient temperature are discarded every 2 hours, but a temperature log was not used to record time and temperature of food.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Moderate amount of food debris was observed on the kitchen floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich Display case 18 C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers must be charted everyday
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen and equipment require cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soups 48 C - 53 C must be 60 C or higher
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily Temperature charting is requires of coolers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): minor cleanup required for kitchen equipment
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Two soups in hot holding units were measured to be below 60°C. Corrected During Inspection: Operator raised temperature of hot holding units to keep soups stored at 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Sanitizer test strips for "Ostro San" sanitizer were not available on site. Corrective Action: Have appropriate sanitizer test strips available on site.
- 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): Observation: Build up of clutter (cardboard boxes and glass containers for disposal) near kitchen back door and handwashing sink. Corrective Action: Remove clutter (cardboard boxes and glass containers for disposal) from the premises.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?