Ellison's Market Cafe
523 Front St Nelson BC V1L 4B4 · Restaurant - Food Service
14 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies are observed in the cafe area.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The staff are currently enrolled in the course.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Cafe staff worker requires Food Safe
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Deli stand up cooler was found to be 8°C using a calibrated probe thermometer.
- 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
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Chili was found to be at 50°C in the hot holding unit for ~1 hour.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station hot water was turned off by staff at the valve under the sink.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): When questioned, the operator did not know basic aspects of food safety such as proper hot holding and reheating temperatures.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found under the stairs and along the perimeter walls. Open poison was being utilized to control pests.
- 7.1 - The premises must be maintained free of pests.
- 7 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Hydrogen Peroxide surface sanitizer (H2O2) was found to be less than 1000 ppm at the time of inspection.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 3-compartment sink method in use. Sanitizer was found to be 0 ppm chlorine. This is a repeat deficiency.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4.1 - Is the written food safety plan developed and maintained for the facility?
- 5.1 - Is the written sanitation plan developed and maintained for the premises?
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Soup was found to be 40°C and was being reheated in a slow cooker. Foods that are reheated need to be done so quickly, to 74°C, then placed in hot holding at ≥60°C. The soup was reheated to 80°C and placed back into the hot holding at 60°C.
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 1 Observation, Moderate Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 15.4 - Are potentially hazardous foods adequately processed?
- Observation(s): Soup was found to be 40°C and was being reheated in a slow cooker. Foods that are reheated need to be done so quickly to 74°C then placed in hot holding at ≥60°C. The soup was reheated to 80°C and placed back into the hot holding at 60°C.
- 1 Observation, Moderate Severity of Consequences : Food must be processed in a manner that makes it safe to eat.
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): 3 compartment sink method in use. The sanitizer was found to be 0 ppm chlorine due to a non-standard bleach being utilized. Use standard bleach to make up a concentration of 100 ppm chlorine when using the 3 compartment sink method. 3 compartment sink method IHA handout given at the time of inspection. Please post this IHA sign above the 3 compartment sink.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?