Denny's Restaurant Vernon
4201 32nd St Vernon BC V1T 5P3 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The floor in the dry storage area and under equipment on the cooking line requires attention. NOTE -other than the above comment the overall facility is clean and well maintained.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in wiping cloth sanitation buckets in kitchen and front of house measured below recommended levels. Corrective Action: Test or change sanitizer buckets every 2 hours in both front of house and kitchen. QUATs must be at 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Steam table was between 53C and 55C. Ensure hot holding temps are above 60C at all times. All hot holding temps are monitored and documented daily = excellent.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Documentation of sanitizer concentrations for QUATS must be above 200ppm not the 150ppm the Dennys operations manual requires. Ensure the QUATS is recorded correctly ; the level was above 200ppm but was being recorded as 150ppm. Overall sanitizers were excellent ; dishwasher had 100ppm Cl present and QUATS were 200ppm.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Quat sanitizing strength dropped to 100 ppm. Adjust to 200 ppm and monitor
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?