Enderby Preschool & Out of School Program
102 Meadow Cres Enderby BC V0E 1V1 · 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): They have plastic plates, bowls, cups and utensils. Some of these have deteriorated finishes due to cutting or heating foods in microwave. These are to be replaced as they can no longer be properly cleaned.
- 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): IT kitchen's fridge was at 10C (measured with 2 thermometers and waited for it to drop). Their thermometer was reading 40F, please change thermometer, reduce to below 4C, and turn-down or repair/replace as needed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bleach spray bottle not labelled. Foods are covered.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan needs enhancement - see attached template and do up a plan for spaghetti with meat sauce.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan - see attached template.
- F2.4 - Are foods handled in a sanitary manner and protected from 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): -Bleach spray bottle > 200ppm Chlorine strength -Dishwasher in kitchen: NSF 184 dishwasher onsite for warewashing - As a reminder: ensure that the "sani rinse" option is selected to sanitize dishes for warewashing when running the dishwasher. Additionally, ensure the dishwasher is not interrupted mid-cycle as this would cause the heat to be lost, which is needed to adequately sanitize the dishes. **Wiping Cloths: A wet wiping cloth in continuous use was left out at room temperature. Discussed that wet wiping cloths should be stored in a sanitizer solution. A bleach sanitizer solution(greater than 200ppm Chlorine strength) was made at time of inspection and this infraction was corrected.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions