Easter Seal Camp Winfield
1790 Davidson Rd Lake Country BC V4V 1J8 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The facility was found lacking QUATs test strips for monitoring QUATs sanitizer levels. Corrective Action: Procure appropriate sanitizer test strips and email a photo of them to the EHO once obtained. F2.1B: Several standing coolers were found to be missing NSF certified thermometers, and no temperature logs were observed on site. Corrective Action: Ensure all refrigerators are equipped with accurate NSF certified thermometers and maintain daily temperature logs.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: QUATs food-grade sanitizer was measured below 200 ppm during the inspection and was subsequently replaced. Corrective Action: Implement regular monitoring of sanitizer concentration levels with QUATs test strips and ensure sanitizer is changed every 2-3 hours, after periods of high usage, or when it becomes cloudy.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Handles of coolers in need of attention. Corrective Action: Include handles of all cooling and storage equipment in daily cleaning schedule in order to prevent cross-contamination between equipment use and food preparation. Wiping cloth storage while in use. Corrective Action: Ensure catering services use sanitizer buckets for their wiping cloth storage while preparing or processing foods. Fill bucket with surface sanitizer (QUATs, bleach solution, or equivalent). Submerge surface wiping cloths for at least 30 seconds between use (or as directed by manufacturer). Test or change sanitizer solution every 2 hours, when visibly dirty or as directed by manufacturer. Place these bucket on counters throughout kitchen while in operation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Main hand sink in back storage area. Inconvenient for line cooks to wash hands when needed. Corrective Action: Ensure back prep-sink and other discussed sink are free from clutter and stocked for handwashing. Hand sinks throughout kitchen missing liquid soap or paper towel. Corrective Action: Ensure all sinks designated for hand washing (main hand sink, back prep-sink, double basin sink opposite to dishwashing area sink, bakery sink, and bathroom sink) are fully stocked with hot and cold running water, liquid soap, and single-use product for drying hands at all times. Reminder: Glove use is not an excuse to not wash hands. Hands must be washed when donning and doffing gloves. Gloves must be changed when there has been a change in task or potential contamination of hands.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Cooking, hot holding, and as applicable cooling and reheating temperature must be monitored to ensure that the necessary critical limits to ensure food safety must be monitored on a regular basis
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): 5 out 6 large cans of refried beans found with the dry storage pantry area grossly dented, compromising the integrity of the can and safety of the food contained within
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): Jugs of juice within the service fridge in the dining room were observed to be stored in open jugs
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- 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): -Observed several areas were food debris collected underneath prep tables and the cooking line within the kitchen as well as underneath the guard for the meat slicer, beside and up on the stand mixer found within the bakery area which if left may serve attract unwanted pests. Also observed some moderate build up of grease within the ventilation hood over the hotline -Several screws and chunk of raw wood found on counter ledge in front of stand mixer found to be collected food debris -Soiled wiping cloth found partially dried on top of sanitizer bottle which if used in future could contribute to cross contamination of food contact surfaces -Light fixture within the walk in cooler currently missing a shatterproof cover to prevent breaking the light bulb and potentially contaminating food with a physical injury hazard
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Lone handwashing station, that was adequately stocked with soap and paper towel, was noted to be located in the back storage/office area of the kitchen, out of site and not convenient for use by food handlers within the kitchen
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan unavailable for review at time of inspection
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Formally documents Sanitation Plan unavailable at time of inspection
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.1 Are proper cooking procedures followed?