Elma Restaurant
994 Lakeshore Dr W Penticton BC V2A 1C1 · 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): Sanitizer levels in the spray bottles were not at the proper concentration. This was corrected during inspection. Please ensure to regularly check the quat sanitizer levels with test strips when filling bottles up.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap in the handwashing sink by the dishwasher, corrected during inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer strips needed for the chlorine dishwasher and the Quats being used at the premises. Can be purchased through Zep, Amazon, etc or through the companies that supply the cleaners to the site.
- 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
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Staff belongings should not be stored on food contact surfaces/working counters as the may create cross contamination. Chef stored staff belonging away at time of inspection. -Utensils being stored in sanitizer solution is not recommended as this may create chemical contamination and can easily inactivate the sanitizer when food debris are introduced. Store clean utensils in a clean container, rotate regularly or when visibly soiled to prevent microbial growths (recommend to switch out utensils and container at least once within shift).
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions