Day Break Cafe
351 Alpine Way Elkford BC V0B 1H0 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large stand-up cooler 14 C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting of coolers required
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting of coolers required.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No QUATs based sanitizer test strips were available on site during the inspection. Corrective Action: Have QUATs based sanitizer test strips available on site so that the concentration of your sanitizer can be measured.
- 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): Observation: QUATs based sanitizer in spray bottle measured above 500 ppm. Corrected During Inspection: QUATs based sanitizer was adjusted to be between 200-400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Staff on site could not provide proof of valid FOODSAFE or equivalent certificates. Corrective Action: Ensure that when the operator is not present at least one employee on site has valid FOODSAFE or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 'Grab and go' item cooler was not maintaining 4 C at time of inspection. Unit was observed at 9 C. Employee agreed to put potentially hazardous foods on ice or move items to another cooler. It was noted a replacement unit was already being explored. P
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Lights were not operational in back store room. Adequate lighting is required in all food storage and service areas.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Double cooler was observed at 8 C. Records indicated that the cooler has been at 6 - 7 C for the past 2 weeks when being checked. All potentially hazardous foods must be maintained at 4 C or lower.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Raw wood exposed on the side of the front prep station and corner has chipped off exposing more raw wood. These areas require repair to ensure they are smooth, easily cleanable and impervious to moisture.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Mould was present on the walls of the walk in cooler. Ensure area is cleaned and sanitized. 2. Ceiling in kitchen is beginning to peel and raw wood is exposed on the side of the prep counter. These areas will require maintenance in the future.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions