E.C.C. Soup Kitchen
3205 27 St Vernon BC V1T 4W8 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 No sanitizer test strips were available. Test strips must be available to check adequacy of sanitizer concentration. Corrective Action: F2.1 Obtain sanitizer test strips for each sanitizer used.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher sanitizer is old and not effective. Ensure that new sanitizer is maintained in the unit for the unit to function properly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): *NSF thermometer missing in fridge. Temperature good. Return to maintaining temperature monitoring logs.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Obtain chlorine test strips to monitor bleach strength in dishwasher and spray bottles. Low temperature dishwasher sanitizer is full with an extra bottle. Good. Dishwasher not checked at time of inspection but the unit is under a service maintenance contractor. Good. Provided Dishwashing Monitoring Log for monitoring sanitizing cycle and spray bottle sanitizer strength. Provided reference sheet, Food Contact Surface Cleaning and Sanitizing.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): No NSF certified probe thermometer available onsite to measure cooked food or hot held food temperatures
- 1.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Dishwasher: Needs to be serviced as it is the chemicals are not feeding through the lines and the cycles are not stopping(just going continuously through) -There is both lemon scented and unscented bleach bottles under the sinks in the cabinet - unscented bleach should be used for sanitizing food contact surfaces. A 200ppm bleach solution(mix 5mL bleach to 1L water) should be made to sanitize food contact surfaces before and after use
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Small white cutting board by the stove is deeply grooved/scarred and stained on both sides
- 14.2 - 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.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions