Down's Residence
1304 43 Ave Vernon BC V1T 8B9 · Institutional - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Qualified professional has placed bait due to previous pest entry. Evidence of rodent droppings near the fresh bait.
- 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): There are potential entry points into this older building, as evidenced of rodent entry.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): **Large pot of soup in the walk in cooler was measured with a probe thermometer to be at 25C internally. When asked when the soup was cooked, it was cooked/cooled the night before and in excess of 6 hours. Improper cooling is the top cause of foodborne illness. Proper cooling method as follows: from 60C -> 20C(at room temperature) in 2 hours, 20C -> 4C(ie. in a cooler) in 4 hours, utilize probe thermometer to verify foods are cooled to 20C before placing into walk in cooler. Soup was discarded at time of inspection.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **A few cutting boards were noted to be be deeply grooved/scarred
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): **Written general food safety plan onsite for kitchen that includes minimum cook temperatures and minimum hot holding temperatures - please re-label this plan to include all potentially hazardous foods(perishables) as it is written only for soups currently. There are no written procedures for proper cooling onsite which would help prevent temperature abuse of cooling foods
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): **Weekly cleaning schedule onsite, please have specific information for cleaning/sanitizing requirements for daily operation as well
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions