Deka Lake VFD-Sulphurous Lake Hall -Mountain Spruce Community Events Centre
7571 Petty John Rd Lone Butte BC V0K 1X3 · Community Kitchen - Food Processing
2 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for sanitizing solution.
- 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): No approved sanitizer for food contact surfaces on site such as: -200 ppm chlorine solution -200 ppm Quaternary ammonium solution
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator stated washrooms are being used for handwashing purposes - this is not an acceptable practice. Please install paper towel dispenser in kitchen to supply single-service product for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No plans available. EHO to supply template.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No plans available. EHO to supply template.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer testing strips were not available onsite. Corrective Actions: • Please have the sanitizer test strips available onsite. These are used to ensure the sanitizer is at proper levels for disinfection.
- 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): Only a single compartment sink is available. Three compartment sink required or two compartment with dishwasher. Use extra tubs for 3 compartment method or use single use utensils. This is a temporary solution. Please have some plans and timeline for when this can completed.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No onsite sanitation plan was available. Please provide a copy for review.
- 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.
- F2.1 Does the facility have proper monitoring supplies?