Ecotreats Cafe & Bakery - Salmon Arm
190 A Trans-Canada Hwy Salmon Arm BC V1E 1S3 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Kitchen area requires a deep clean. Floors and area around the dishwashing area and under the sink. b) Food debris was observed on the kitchen floor. Debris on floor can create unsanitary conditions that can attract pests and vermin leading to possible food contamination. Corrective Action a) Thoroughly scrub floor to remove grit and grime. b) Kitchen must adopt a clean as your go approach, sweep and mop when observed to be dirty.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer was measured at >200 ppm. Chlorine sanitizer should be used at 100-200ppm to adequately remove contamination without leaving a chemical residue.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths were found stored in chlorine solutions of 0-25ppm. Wiping cloths in continuous use must be stored in an adequate sanitizer solution such as 100-200ppm of chlorine, and the solution should be replaced every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Efi brand fridge to the right of the hand sink was measured ay 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it holds food at 4°C or below.
- 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
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: No light covers for bulbs near fridge/dishwasher area. Corrective Action: Install light covers near fridge/dishwasher area. If bulbs shatter they may potentially contaminate food/food contact surfaces below.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Measuring using a maximum registering thermometer, the high temperature dishwasher final rinse cycle was only able to reach ~38°C after multiple runs. The final rinse temperature must reach at least 71°C to provide an adequate sanitizing step for dishware. Corrective Action: Ensure that the high temperature dishwasher is serviced so that the final rinse temperature reaches at least 71°C. A two-compartment sink dishwashing method may be used temporarily until the high temperature dishwasher is serviced. Note: A staff member was shown how to set up a sink compartment for sanitizing dishware and how to test the concentration of the sanitizer required in the compartment (100 ppm of chlorine). Before leaving the facility the sanitizing compartment of the sink was measured to be 100 ppm of chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers, accurate to 1C, must be available in all cooler and freezer units to monitor for safe temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff were unable to locate Food Safety Plan. It must be available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff were unable to locate Sanitation Plan. It must be available on-site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed chlorine strips for sanitizer expired. Ensure chlorine strips on premises are valid. Record sanitizer concentration on sanitizer log.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed no handwashing soap dispenser in the kitchen prep area. The handwashing station in the kitchen prep area must be supplied with liquid hand soap dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator was unable to provide sanitation plan during inspection. Sanitation plan must be available and accessible onsite at all time.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator unable to provide food safe or equivalent training certificate during inspection. Ensure the operator and 1 additional staff during their absence of operator has a FOODSAFE certification.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Baked goods with cream cheese filling and savoury pastries (including those with sundried tomatoes, mushrooms and artichoke and goat cheese toppings) were displayed at room temperature without any temperature/time control. It was discussed that these items contain potentially hazardous foods and must be kept refrigerated at 4C or colder. Otherwise items must not be kept in the danger zone (i.e. between 4C and 60C) for more than 2 hours. After 2 hours, items must be discarded. Procedure must be in place to monitor the time in the danger zone. It was also discussed that operator may send in the items to an accredited lab for testings. Meanwhile these items must be kept refrigerated or discarded after 2 hours (using a timer). 2. Stand up cooler located in the kitchen was measured at between 8C and 10C at the time of inspection. Dial was adjusted at the time of inspection. It was also observed on the temperature log that the unit temperature was consistently measured to be >40F/4C (e.g. 48F, 49F etc), without any corrective actions taken/documented. Operator was requested to remind staff that when temperature is recorded to be >40F or 4C, corrective actions must be taken to ensure the unit does not remain at an inadequate temperature. Any potentially hazardous foods stored in this cooler maintaining at more than 4C will have to be discarded. Since it is unknown as to how long the unit has been maintaining at between 8C and 10C, operator was directed to discard potentially hazardous foods (including deli meats, cooked chicken breasts, leftover soups) that were kept in the cooler. Temperature was re-checked and has decreased to 4C. Some areas are still at >4C (~6C). Operator was advised that each shelf should not be stocked too full to allow for proper air flow. 3. Temperature for dairy cooler was measured at between 4C and 7C. Cooler was frequently being opened and closed at the time of inspection. It was discussed with operator that only items that will be used up within 2 hours should be kept in this cooler as the unit is not capable of maintaining at an appropriate temperature (i.e. 4C or colder) throughout.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): At the time of inspection, a pot of leftover soup was being cooled using an ice bath in the handwashing sink. Temperatures are not being verified. Operator was directed to implement a cooling log so that cooling temperatures of potentially hazardous foods can be monitored and documented.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available to verify the sanitizer concentration. Please ensure test strips are used to verify the concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bucket of bleach by the hot holding station/panini station did not provide sufficient amount of sanitizer. Only 50ppm of chlorine was measured. 200ppm is required. Please ensure sanitizing solution is changed frequently and ensure sufficient concentration is available for sanitizing food contact surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was used for cooling soup at the time of inspection. Operator was requested to use a bus pan to keep the ice bath and cool the soup in the bus pan instead of using the handwashing sink. Handwashing sink must remain free at all times to allow for proper handwashing. CDI - Corrected During Inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Temperature for rice was measured at ~56C. Requested to leave a small portion or enough for the lunch rush (must be used up within an hour) and cool the rest of the rice rapidly and store refrigerated. The rest of the rice can be reheated as needed. CDI - Corrected During Inspection. Discussed about using a proper hot holding unit or rice warmer in the future. Reminded that potentially hazardous foods must be held hot at 60C or hotter. Hot holding temperatures should be monitored and recorded.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed storing baked goods with cream cheese at room temperature. As cream cheese is a dairy product, baked goods with cream cheese are to be stored refrigerated i.e. at 4C or colder.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.2 - Are proper hot holding procedures followed?