École de l'Anse-au-sable
675 Lequime Rd Kelowna BC V1W 1A3 · Institutional - Food Service
5 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure records are kept for the refrigeration equipment temperatures and final cooking temperatures.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure written cleaning procedures are kept for staff
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The quat sanitizer test strips were expired. Ensure the facility is equipped with valid test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure a food safety plan is kept on site. A guide was provided to operator.
- 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): Ensure a sanitation plan is kept on site which contains cleaning procedures and agents used.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Right-side fridge measured at 8C. Eggs were moved to the middle fridge, which is maintaining <4C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator needs to have dishwasher test strips to monitor the dishwasher.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator to be contacted to pay for operating fee.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips seen at time of visit.
- 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): Using scented bleach.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provide a tentative food menu and a detailed food safety plan for 3 items.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Provide test papers for the sanitizer. If using chlorine require chlorine test papers that can test 100 ppm.
- F2.1 Does the facility have proper monitoring supplies?