Eagle Valley Manor - Seniors Meals
1095 Shuswap Ave Sicamous BC V0E 2V1 · Restaurant - Food Service
7 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): The final rinse temperature for the dishwasher measured at 65 °C. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair the dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was run several times. The final rinse gauge was reading 90C which should be sufficient, BUT the temperature was 67C at the dish and must be at least 71C. Please have dishwasher gauge and final rinse temperature checked.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): There were 3 whole turkeys thawing at room temperature since this morning. Perishable foods are to be thawed in fridge or by immersing in a cold water bath so the exterior does not warm to above 4C.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Peeled and chopped carrots and potatoes were being stored in three pots in cold water for the next day's meal. Product temperature was measured at 10°C at the time of inspection. All processed vegetables are potentially hazardous foods that must be stored at 4°C or colder. Operator placed all three pots under refrigeration at the time of inspection. Operator must monitor any cooked, hotheld foods during service to ensure that temperatures are maintained at 60°C or hotter. This is especially relevant given take-out units are also sold even though the lunch service lasts only 1-1.5 hr. Please monitor and keep records of cold storage (fridges must be 4°C or colder, freezers -18°C for best quality) and hotholding (>60°C) temperatures. Some sample record logs are being provided by email. Please retain on records on site.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): Chlorine test strips must be available to monitor bleach sanitizer solution concentration. Required concentration for use on food contact surfaces and around food prep areas is 200ppm. This is typically 1 tsp of unscented household bleach to 1 litre of water. Please obtain test strips. Ensure all freezer thermometers are placed in a visible location.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Rubbermaid storage totes are not food-grade plastics. Please obtain foodgrade bins or ensure that foods are not stored in direct contact with the bins (eg. can store foods in their original packaging in the bins). 2. Scoops/pots are not to be stored in bulk foods as the handled portions can serve to contaminate the food. Please store scoops outside of food in a clean location. Clean and sanitize after use. 3. Please ensure raw animal proteins are not stored in contact with other more ready to eat products in freezers. Contamination can occur via holes or surface contamination of packaging. It is recommended that one chest freezer is a designated meat freezer. 4. One lightshield is missing in the kitchen. Please replace.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site at the time of inspection. Operator must ensure a food safety plan is completed and available for review at all times. Guidance documents have been provided by email to assist with completing this requirement.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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): Sanitation plan was not available on site at the time of inspection. Operator must ensure a sanitation plan is completed and available for review at all times. Guidance documents have been provided by email to assist with completing this requirement.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): There must be one person with valid Foodsafe at all times when food is being handled/prepared. A number of food handler Foodsafe certificates are now expired. The main cook has changed and Foodsafe certification of new cook could not be verified at the time of inspection. Please provide Jackie's Foodsafe certificate for verification and look to having more foodhandlers re-take Foodsafe. A copy of certificates must be available on site for review purposes.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.5 - Are foods from approved sources?
- Observation(s): Farm fresh eggs are being used. Eggs were observed to be free of cracks and generally clean so cook was permitted to finish using the current batch. Ensure only eggs from approved sources (graded eggs) are being used. Assurance was provided from the main cook that this will be the case at the time of inspection. Corrected during inspection (CDI).
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Fluorescent light over the two sink areas do not have light covers. All lights in a food prep quarter must be shatterproof or have covers. If these lights are not used and the overhead lights are sufficient for working purposes and to achieve proper sanitation, the bulbs may be removed. Dining tables are to be sanitized. Vinegar and water solution is not a recognized sanitizer through Health Canada. A food-grade sanitizer can be made using 1 tsp of unscented household bleach to 1 litre of warm water. Allow to airdry upon application. Solution should be made fresh. Operator indicated that this will now be done. Corrected during inspection (CDI)
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan does not include all required elements. A guidance document is being provided by email to assist you with completing this requirement.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Parkay block margarine is non-compliant 2g trans/8g total fat. Please finish current batch and switch to an alternate product. The trans fat compliance requirements were explained at the time of inspection as the cook was unaware of this element.
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F2.5 - Are foods from approved sources?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): The thermometer in the Habco double door cooler was inaccurate and this was replaced with an accurate one (preferably, NSF certified).
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): The Habco double door cooler was 6.5 °C but the cooler was adjusted during the inspection and it went down to 4.0 °C. Other food storage temperatures: The Kenmore chest freezer = - 22 °C; Danby fridge = 4 °C.
- 15.1 - Are accurate thermometers available to monitor temperatures?