Desert Sands Community School
435 Ranch Rd Ashcroft BC V0K 1A0 · Institutional - Food Service
12 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • High temperature dishwasher not meeting minimum 71°C at plate in final rinse. Operator reports that service has been scheduled. This was identified and not corrected at the last inspection. • Quat sanitizer dispensing in excess of 400ppm. At higher concentrations quat sanitizers require a potable water rinse step to avoid chemical contamination of food. No sanitizer was dispensed for use at the time of the inspection. Corrective Action: • Have the dishwasher serviced so that the final rinse reaches the minimum 71°C at plate. In the meantime, after passing through the dishwasher ensure all dishes are sanitized in a solution of sanitizer of adequate concentration, then air dried. • Have the unit serviced to deliver 200ppm quat sanitizer. Until the dispenser is repaired the solution can be diluted to 200ppm, or all surfaces must be rinsed with potable water after application of the sanitizer. Ensure sanitizer is readily available in spray bottles or buckets when the kitchen is in operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): TRUE 2 door cooler: 10.7C. Remove all perishables from this unit and store them in a cooler that is working properly. Coldstream 3 door cooler: 4.0 C; TRUE prep cooler: 3.9 C. Hot holding not in use at time of inspection. Freezers were satisfactory.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher final rinse temp: 67 C. This must be minimum 71 C at dish level.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Dishwasher spray arms need cleaning and should be cleared of blockages routinely. This should be incorporated into the facility sanitation plan. 2) Dishwasher is leaking. Repair required to prevent leaking. 3) Meat slicer needs some additional cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed drain flies / fruit flies in the kitchen area, there was noted activity coming from the dishwashing area and from the grease trap and dishwasher drain. This is usually the result of bio film and debris in the drains that can allow harborage of drain flies. The concern is the risk of cross contamination of food and food contact surfaces and equipment from the flies. Corrective Action: • Ensure that this issues is resolved, call a pest control company that can provide services and treatment options for this issue. Additionally ask the pest control company regarding ongoing control actions that can be taken to prevent this in the future also. Once the pest control company has been arranged and onsite assessment and treatment implement provide the local EHO an update.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quats testing strips were not available onsite during inspection • It is requested that at high temperature dishwasher safe max recording thermometer be onsite for verification of the sanitizing temperature of the the high temperature dishwasher. • Thermometers are needed inside all temperature control units. True Cooler was one observed without this. Corrective Actions: • Ensure that quats sanitizer testing strips are available and used onsite for verification of sanitizer concentration, for Quats it should be 200ppm. • Ensure you have thermometers in units and onsite to ensure proper temperatures are being reached for food safety processes.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ventilation ducts and ceiling tiles around the units were observed with built up dust and debris. This can cause possible cross contamination risk of food items and surfaces. Corrective Actions: • Ensure that these vents and tiles are cleaned to prevent any cross contamination risk and to have the facility in a clean and sanitary condition.
- 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): • Provided copy to complete and update. Once completed please provide copy to EHO for review.
- 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): • Provided copy to complete and update. Once completed please provide copy to EHO for review. Additionally please note the comment below, provide explanation of this oven if being used. Possible movement of unit can be required. Please see below for comment provided during previous inspection. This was not corrected at time of inspection and there is a concern that continued use may pose an elevated likelihood for a hazard to occur. Both stove and convection oven do not have an exhaust to extract grease laden vapors allowing for the grease to accumulate on the ceiling above the equipment. Needs to be completed by January 20, 2017: Three small refrigeration units are out of commission and they need to be cleaned inside. Broiler located above the hot line needs to be cleaned.
- 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?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer is available. Please provide quat sanitizer test strips (0- 400 ppm range) for staff to verify quat sanitizers. Food service use should be 200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please have probe thermometers to be able to check the internal temperature of food while cooking, cooling, reheating, and hot holding.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Currently the oven located within the cafeteria does not have exhaust hood for removal of grease laden vapours. The unit is not well used at the present time so it does not pose significant issue, however, with increased use the issue of grease accumulation on the wall and ceiling will develop. Please clean the wall and ceiling of accumulated grease. One refrigeration unit (double door stand up unit) was unplugged for the season and it needs to be cleaned inside. Few refrigeration units are non-functional and they need to be repaired or removed from the facility.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher took nine cycles for rinse water to reach at least 71°C at plate level. Water colder than this temperature will not sanitize dishes adequately. Operator stated that this was likely due to hot water not circulating sufficiently before use. Operator is to ensure that the dishwasher is sanitizing reliably -- please contact maintenance person to assess this equipment and update Health Officer when finished. In meantime, operator is to do one of the following: 1. check rinse temperature using a dishwasher safe thermometer set to measure the maximum temperature and verify that the rinse temperature is 71°C or higher at the level of the plate prior to sanitizing and dishes 2. sanitize dishes by submerging them into a sink filled with sanitizer and letting them air dry after running them through a dishwasher. Please contact EHO when dishwasher has been assessed by maintenance
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please see below for comment provided during previous inspection. This was not corrected at time of inspection and there is a concern that continued use may pose an elevated likelihood for a hazard to occur. Both stove and convection oven do not have an exhaust to extract grease laden vapours allowing for the grease to accumulate on the ceiling above the equipment. Needs to be completed by January 20, 2017: Three small refrigeration units are out of commission and they need to be cleaned inside. Broiler located above the hot line needs to be cleaned.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator was unaware if this has been completed -- please verify if this plan was developed and contact EHO
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator was unaware if this has been completed -- please verify if this plan was developed and contact EHO
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): CDI - corrected during inspection: Sanitizer bottles did not have a sanitizer solution of appropriate concentration and they were not labelled. The bottles were emptied, rinsed, and they were refilled with a sanitizer solution. The bottles need to be labelled appropriately.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Both stove and convection oven do not have an exhaust to extract grease laden vapours allowing for the grease to accumulate on the ceiling above the equipment. Needs to be completed by January 20, 2017: Three small refrigeration units are out of commission and they need to be cleaned inside. Broiler located above the hot line needs to be cleaned.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- F3.6A - Operator must have valid FOODSAFE certificate 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template will be provided.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template will be provided.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Raw meats were being thawed at room temperature - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; or - In a cooler overnight. Refrigeration units measured at or below 4C at the time of inspection.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Front handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were not being kept up-to-date - CDI Templates were provided to operator. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher final rinse temperature was not being recorded - CDI The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate). Use a dishwasher safe thermometer to record the plate temperature.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the time of the inspection the refrigeration unit no. 1 had an ambient temperature above 4°C. Ground beef in a plastic casing was left in a warm water to thaw. The meat was transferred into the pot to be fully cooked.
- 12 - Is the contact information the same?
- Observation(s): Update is pending.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Small home style range located in the prep/baking area needs to be cleaned. The range and the convection oven are not vented outside creating a grease accumulation above the convection oven. Heat tape on the Coldstream no. 4 refrigeration unit is falling out and it needs to be repaired.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths to be kept in sanitizing solution when not in use. Corrected during inspection.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions