Double V.M. Bible Camp
2478 Creighton Valley Rd Lumby BC V0E 2G0 · Restaurant - Food Service
5 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the domestic fridges at the kitchen expansion and sugar shack was measured above 4°C. Corrective Action: Adjust or service both units so they maintain food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Provide new chlorine test strips for the kitchen (10-200 ppm test range).
- 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): F2.3B: Inconsistent sanitize step for manual dishwashing. Corrective Action: Sanitize all cleaned items by immersing in sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water) for at least 10 seconds. Larger equipment may be spray-sanitized if all surfaces are saturated. Notify all food handlers of cleaning and sanitizing requirements. F2.3D: Vinegar solution is stored in the kitchen. Corrective Action: Discard the solution. Vinegar cannot eliminate pathogens to the required standard (5-log or 99.999%). Use bleach solution at 200 ppm chlorine residual or another approved sanitizer for food contact surfaces. Inspect equipment to ensure dishwashing processes were effective. Rewash and sanitize as needed.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some equipment is unsuitable or in poor condition: • Tongs, spoon, wooden fork, tarnished knife • Drawer separators (rough wood, not washable) • Unused tabletop cooler at the sugar shack (interior mould) Corrective Action: Discard the wood and damaged utensils. Operator to use drawer separators that are cleanable and designed for the intended purpose, good. Remove or thoroughly clean and sanitize the tabletop cooler. F2.5B: Inadequate sanitation in some areas: • Kitchen chest freezer • Domestic fridge at the sugar shack (door gasket) • Rodent droppings in Room #2 Corrective Action: Safely clean the areas identified. Spray down droppings with strong bleach solution, let sit, wear gloves and mask, clean up with paper towel. Inspect other rooms and cabins, clean as required. Consult a pest management professional if necessary. F2.5D: One spray bottle is labeled as a sanitizer, but contains a cleaning solution. Corrective Action: Fill bottles with the correct chemical to correspond with the label. F2.5K: The clean dish rack is located below the mounted soap dispenser at the main kitchen sink. Contamination risk (unclean water drip/splash). Corrective Action: Relocate the dish rack so it is away from contamination sources.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The operating permit is not displayed. Corrective Action: Locate the permit and post it in a visible location in the premises. If the permit cannot be found, contact our office at 250-549-5714 to order a replacement ($30 fee).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6A: The operator does not hold a FoodSafe Certificate. Corrective Action: Operator to complete the FoodSafe Level 1 course or equivalent.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4E: The power is periodically shut off to conserve electricity if the primary generation system (Pelton wheel) is inefficient. The safety of refrigerated food cannot be verified when this occurs. Corrective Action: Provide power to the facility at all times. Use the backup generator as needed.
- F1.4E Loss of power: Operator must provide an adequate or alternate power source to ensure the safe and sanitary handling/storage of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. They must be intended for use in food premises and have a test range of 10-200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B(1): The screen at one exterior door is damaged and not flush to the door frame. Corrective Action: Repair or replace the screen door so it is continuous and secure to the frame. F2.2B(2): There are gaps under the side doors in the dining area. Corrective Action: Seal the gaps. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Inconsistent sanitize step for manual warewashing. Corrective Action: Clean and sanitize all food contact surfaces. Use the two-compartment sink (original kitchen) or separate three-compartment unit for warewashing: • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 100-200 ppm chlorine sanitizer solution for 10 seconds • Set items to air-dry in a clean place For the two-compartment method, both wash and rinse steps occur in the first basin.
- F2.3B Manual dishwashing procedure 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): F2.5: One fly ribbon is suspended over a food prep table. Corrective Action: Hang fly ribbons away from food prep areas and clean item storage. F2.5A: Some equipment is unsuitable or in poor condition: • Discoloured chef knife • Unsealed and splintering wooden/particle cutting boards Corrective Action: Safely discard or remove the items. Regularly inspect equipment for damage. F2.5B(1): Inadequate sanitation in some areas: • Sliding door track • Inside chest freezers • Kitchen storage closet (rodent droppings) Corrective Action: Clean the areas identified. Take safety precautions when cleaning the storage closet. Sanitize the area. F2.5B(2): The floor-wall joint in the new kitchen is not properly finished. Corrective Action: Install baseboards. Ensure the finish is smooth, impervious, and cleanable. F2.5B(3): Observed some unsealed wood surfaces: • Floor boards at the sliding door transition • Mounted blocks for utensil storage • Backsplash area between the sink counter and window sill (original kitchen) Corrective Action: Paint or seal untreated wood so the finish is smooth, non-absorbent, and easy to clean. Seal and finish the backsplash section. F2.5K: Clean dish racks are stored on the floor. Corrective Action: Store the dish racks on a clean, dry surface above the floor.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Paper towel is not available in a dispenser at the hand sink (new kitchen). Corrective Action: Install an enclosed, wall-mounted paper towel dispenser at the hand sink. Provide liquid soap in pump bottles or mounted dispensers at each handwashing station.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2B: Construction of the new kitchen did not conform to the submitted plans (e.g. declared hand sink replaced with wide single-basin and spray wand, stoves omitted). Corrective Action: Adjust the usage of as-built equipment and work areas as required by the Environmental Health Officer and as described in Question F2.3B. Report and obtain approval for any further alterations.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6A: The operator does not hold a valid FoodSafe certificate. Corrective Action: Operator to complete the FoodSafe Level 1 course or equivalent. Keep the certificate at the premises.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
9 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor bleach sanitizer solution. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. Store in an accessible location. F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain one or more new NSF-certified probe thermometers for monitoring food temperature. Store in an accessible location. F2.1B(2): Missing or inaccurate thermometers for the chest freezer and outdoor reach-in cooler. Corrective Action: Obtain new NSF-certified refrigerator/freezer thermometers for the noted units. Record temperatures in a log sheet.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Gaps are visible under and around the front screen door and doors from the adjacent dining area. Corrective Action: Seal the gaps to exclude pests. Ensure there is no visible daylight around the door frame. F2.2C: Observed signs of low risk pest activity in the side storage room. Corrective Action: Clean and sanitize the areas identified. Reduce clutter to eliminate potential pest harbourage areas.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution for food contact surfaces is not available for use. Diversey Oxivir Tb RTU disinfectant is not suitable for this purpose. Corrective Action: Keep unscented household bleach onsite. Food handlers to prepare bleach solution at 200 ppm (5 mL bleach per litre water) in a spray bottle before operation. Replace solution daily or as needed. Label the spray bottle to indicate the contents and mixing ratio. Instruct food handlers on proper use.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5J: Light fixtures in the kitchen area do not have protective covers. Corrective Action: Install shatterproof covers or bulbs for the kitchen lighting. F2.5K: Sheet pans are stored on the floor. Corrective Action: Clean and sanitize the sheet pans prior to use. Store food contact surfaces in a clean, dry place at least 15 cm (6 inches) above the floor.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: The hose used to fill the portable three-compartment ware-washing sink is designed for agricultural fuel. Corrective Action: Obtain a food-grade hose intended for use with potable water. Ensure NSF/ANSI-51 or NSF/ANSI-61 certification. Remove the agricultural hose from the premises.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is not available in an adequate dispenser at the primary hand sink. Corrective Action: Provide plain liquid soap in a pump-bottle or wall-mounted dispenser. F2.7C: Paper towel is not provided in the wall-mounted dispenser at the hand sink. Corrective Action: Install paper towel in the existing dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A: Extension of the kitchen area has been partially constructed without the required approvals. Corrective Action: Submit a detailed floorplan of the new addition for review. Do not resume construction until the plan is approved by an Environmental Health Officer (EHO), as changes to the layout may be required.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Develop a Food Safety Plan and keep it onsite. EHO to provide monitoring logs for cooking, cooling, food storage, and sanitation. Operator and food handlers to maintain log sheets where applicable. Orientation for food handlers should include time and temperature monitoring procedures, sanitizer preparation and use, and record keeping.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Develop a Sanitation Plan and keep it onsite.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that chlorine chemical test strips were not available onsite. The facility was not in operation at the time, so the risk is negated. ACTIONS REQUIRED: • Prior to operation for the 2019 season, the operator is to obtain chlorine chemical test strips and have available onsite for use in order to accurately verify the level of chlorine bleach used onsite. Chemical test strips can be obtained from your local chemical supplier. Operator to and email/text photo(s) to Environmental Health Officer (EHO) clearly showing expiration date and type of chemical test strip(s) for infraction resolution. F2.1B At the time of inspection, it was observed that accurate NSF certified thermometers were required for all coolers and freezers. The facility was not in operation at the time, so the risk is negated. ACTIONS REQUIRED: • Prior to operation for the 2019 season, the operator is to obtain accurate NSF certified thermometers for all cold holding equipment (coolers and freezers) and email/text photos to Environmental Health Officer (EHO) showing accurate proper temperatures, NSF logos, and indicate which cooler/freezer the picture is showing for infraction resolution. F2.1 Observations: • NSF certified probe thermometers were observed onsite.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight visible under/around all the exterior entrance doors to the building (i.e. kitchen (x1) and seating area (x2)). • Some of the doors need replacement/repair as it was observed that the height of the door is smaller than the opening, which creates a large opening underneath the door and provides easy access for pests to enter the facility. • Weather stripping and door sweeps have also not been installed to prevent pests from entering. ACTIONS REQUIRED: • Prior to operation for the 2019 season, the operator is to repair/replace exterior doors to ensure they are the correct size for the door openings. • Prior to operation for the 2019 season, the operator is to install weather stripping and door sweeps for all exterior doors. • Prior to operation for the 2019 season, the operator is to email/text photo(s) to Environmental Health Officer (EHO) clearly showing no daylight visible under all exterior doors for infraction resolution. F2.2C At the time of inspection, it was observed that a mouse had been caught in one of the rodent traps in the kitchen area. The building has not been pest proofed and has many openings through which pests can enter the facility. ACTIONS REQUIRED: • Prior to operation for the 2019 season, the operator is to ensure building is maintained free of pests, which will require pest proofing of the building (i.e. repairing doors so no daylight is visible around/under them, plugging any holes in the walls with steel wool and repairing interior finishing, etc.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G At the time of inspection, it was observed that minimal food was left onsite between seasons, however it would be prudent to ensure the foods left behind are stored in a manner to prevent pest infestation (e.g. store in food grade containers with tight fitting lids - rodent proof). ACTIONS REQUIRED: • Operator to ensure any food items left onsite are stored in food grade containers with tight fitting lids - rodent proof (e.g. containers can be the original package if rodent proof, or original packaging can be placed inside a container with a tight fitting lid). Discard any foods that have become contaminated (packaging/food damaged), expired, etc. F2.5J Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Multiple fluorescent light bulbs were missing shatterproof covers in kitchen areas. Note: the use of LED plastic bulbs is permissible without a shatterproof cover. ACTIONS REQUIRED: • Prior to operation for the 2019 season, the operator is to install shatterproof lights/covers on all fluorescent lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Email/text photos to EHO for infraction resolution.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A Interior Health Permit to Operate with valid 2018/2019 fiscal decal was observed to be missing for the food service at the time of inspection (Permit for the water system was posted, but the food service permit was missing). ACTIONS REQUIRED: • Operator to find paper Permit to Operate and affix valid 2018/2019 fiscal decal to the permit and post in a conspicuous location. If the paper Permit to Operator and decal cannot be found, the operator is to call Health Protection Admin at the Vernon Health Centre at 250-549-5714 to request a replacement Permit to Operate (a reprint fee will be charged).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F At the time of inspection, the EHO could not locate a written food safety plan on site. Template Word document and instructions for completion of a written food safety plan to be sent (attached). ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E Since the camp kitchen was shutdown for the offseason at the time of inspection, it was unknown if the operator maintains temperature verification logs for cold holding, hot holding, cooking processes, cooling processes, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (coolers and freezers), hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. It is understood that the kitchen is only used sporadically, so temperature logs should be kept for dates when the kitchen is in use.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-B At the time of inspection, the EHO could not locate a written sanitation plan available on site. Template Word document and instructions for completion of a written sanitation plan to be sent (attached). ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A Since the camp kitchen was shutdown for the offseason at the time of inspection, it was unknown if the operator maintains sanitation logs. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily (when kitchen in use) to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. It is understood that the kitchen is only used sporadically, so sanitation logs should be kept for dates when the kitchen is in use.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
- Observation(s): Gloves are used on-site; glove use does not negate good food-handling practices. Proper handwashing is the best method, but if gloves must be used then please ensure that hands are properly washed (according to handwashing sign) prior to putting on gloves and after removing gloves. Gloves must be changed between activities where contamination could occur i.e.: washing dishes, handling food, touching equipment, touching hair. Proper gloving procedure was discussed with operator, operator to have a discussion with staff.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 'Produce' fridge had an ambient air temperature of 9°C. Corrected during inspection: Fridge will be turned up to achieve ≤4°C. Please monitor fridge temperatures.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw beef was stored in produce fridge. Corrected during inspection: raw beef was moved to another cooler.
- 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?