Ella's
300 Cranbrook St N Cranbrook BC V1C 3R3 · 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): Spray Bottle Quat 0 ppm
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to find test strips
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Glass washer requires repair
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1- Cooked chicken was observed in two separate containers at 38.5 degree C which is within the danger zone . This poses a risk for bacterial growth. 2- A container of coleslaw was stored on top of lettuce above the cold holding unit at 8 degree C . Cut lemons were also stored on the top of other containers inside the cold holding unit at 12.3 degree C , which is above the required cold holding temperature of 4 degree C or lower . Stacking containers in this manner prevents proper air circulation, resulting in inadequate cooling and increasing the risk of bacterial growth .
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): 1-A cardboard box of food was stored in the cooler with signs of liquid leakage from another container above. This creates a risk of cross contamination and damage to the packaging . 2-Coolers and freezers were observed in a cluttered and disorganized condition. Food and beverage items were stacked haphazardly and some products were stored directly on the floor . This prevents proper cold air circulation, complicates cleaning and increases the risk of contamination. 3-Food and food related items were stored directly on the floor in the dry area. This practice increases the risk of contamination and makes cleaning difficult. 4-Overripe bananas with darkened and deteriorating skin were observed stored on a shelf in the processing area above ready to eat food and food contact surfaces . This creates a potential risk of contamination. 5-Containers of flour and tomato sauce were left uncovered near the 3 compartment sink, exposing them to possible contamination from splashes or handling in the sink area. 6-In the cooler , Onions were stored uncovered , leaving them unprotected from potential contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available at the facility during inspection to verify concentration of chemical sanitizers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Small dark droppings observed in corners and under equipment in the storage area, indicating pest activity. Only one mouse trap was noted in the storage area , with the operator stating that additional traps were located in the dining area and outside.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No spray bottles or buckets containing sanitizer were available during the time of inspection for cleaning and sanitizing food contact surfaces. Without sanitizer solution readily available , surfaces cannot be effectively sanitized after use.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): Wet wiping cloth was observed stored at room temperature. Wet wiping cloths left at room temperature may allow for pathogen growth.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available for review at the time of inspection. Operator stated that these documents would be provided by email , but they had not yet been received.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available for review at the time of inspection. Operator stated that these documents would be provided by email , but they had not yet been received.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep coolers 7-9 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required for coolers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot Holding unit 39-46 C must be 60 c or higher Stand up Pepsi Cooler 5 C must be 4.4 C or less
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ceiling - large crack noticed requires repair Walls paint peeling and cleaning required
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Require 1 person per shift have a up to date Food Safe Certificate
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observation: Potentially hazardous food was going to be reheated using the hot holding unit. Hot holding units are meant to keep hot foods hot, not for reheating cold foods. Corrected During Inspection: Operator instructed staff to remove the food from hot holding unit to be reheated (74°C) on the stovetop before being placed back into the hot holding unit to be held at 60°C or above. Note: Cooling log will be provided to help with monitoring of cooling processes (60°C to 20°C in 2 hours and from 20°C to 4°C or below in 4 hours).
- 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.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chlorine or "Ecolab Sink and Surface Cleaner" sanitizer test strips available on site. Corrective Action: Ensure chlorine and "Ecolab Sink and Surface Cleaner" sanitizer test strips are available on site to measure the concentration of sanitizers used on site. Observation: Some coolers were missing thermometers. Corrective Action: Ensure thermometers are available in coolers containing potentially hazardous foods.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Portions of meat slicer appeared to have food debris. Corrective Action: Ensure that meat slicer is cleaned and sanitized according to manufacturer instructions or if unavailable, completely disassembled every 4 hours once it has been used. Observation: Wet wiping cloth was observed stored at room temperature. Wet wiping cloths left at room temperature for long periods may allow for pathogen growth. Corrective Action: Ensure wiping cloths are stored in a sanitary manner (e.g. in a sanitizer bucket, sanitizer solution should be changed out every 2 hours or when the solution appears dirty/cloudy). Observation: Food containers/boxes were stored on the floor in the walk-in cooler and walk-in freezer. Corrective Action: Ensure food containers are stored off of the floor.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions