Fairfield Inn & Suites by Marriott Hotel - Salmon Arm
790 16 St NE Salmon Arm BC V1E 2S5 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): During cooking, all potentially hazardous foods must be reach a minimum internal temperature of 74°C before being placed in warmers. This should be verified by staff by using a thermometer. • Acquire a probe thermometer to measure internal food temperatures and train staff on its use.
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): During inspection, the oatmeal being hot-held on the servery line was measured at a temperature below 60°C. All potentially hazardous foods must be hot-held at 60°C or higher. • Adjust and monitor the temperature of the hot-holding unit to ensure it maintains appropriate temperatures at or above 60°C. During inspection, food items in the mini-fridge in the serving area were measured at above 4°C. The internal analog thermometer was reading 9°C. Ice buildup was noted on the back of the unit, which was then melting and causing water to pool in the bottom of the cold storage unit. This ice buildup could be restricting airflow. • Adjust, repair or replace this unit to ensure foods are constantly maintained at or below 4°C
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The facility is not equipped with sanitizer test strips. • Acquire test strips to monitor sanitizer solution concentrations. Food handlers are using the digital temperature gauges to monitor cold storage unit temperatures. • Digital gauges are not always reliable, and measure only one area of the cold storage unit. Internal analog thermometers must be installed in these cold storage units to monitor temperatures more closely. Mini fridge in servery area not included on temperature logs. • Update temperature log to include mini fridge in the front servery area.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishes are being washed and rinsed, but not sanitized. Effective sanitization of dishware is essential for preventing foodborne illness. • Acquire sanitizer, ensure staff are trained on creating effective sanitizer solution and ensure all dishes are effectively sanitized.
- F2.3B Manual dishwashing procedure 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During inspection, the handwashing station was not equipped with paper towel, and was not being used by food handlers. As this is the only handwash station in the kitchen, it is important to keep it supplied appropriately to support frequent, effective handwashing by food handlers to reduce the risk of direct and cross-contamination that could cause foodborne illness. • Install a paper towel dispenser at the handwash station.
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of refrigerator 1 close to the ware washing sink was measured at 7°C. Keeping food at or below 4°C (40°F) prevents it from entering the "danger zone" where bacteria multiply most rapidly. Corrective Action Temporarily move bread and cake to refrigerator 2. Lower the temperature in refrigerator 1, ensure it remains at or below 4°C before reloading.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of black mini fridge measured at 10 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Repair or replace refrigerator and ensure that it maintains a temperature of 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B - Manual dishwashing procedure was found to be inadequate and failed to include a sanitizing step. Manual dishwashing procedure must include a wash, rinse and sanitize step to ensure adequate removal of contamination from dishware. Ensure that a sanitizing step is incorporated into the manual dishwashing procedure. F2.3D - Bar Keepers Friend Cleanser is utilized to sanitize food contact surfaces. To destroy pathogens on food contact surfaces, an approved sanitizer must be utilized. Utilize an approved sanitizer to sanitize food contact surfaces in the kitchen.
- F2.3B Manual dishwashing procedure 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): Scoops used for dry products were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink in the kitchen was not properly supplied. Handwashing stations must be equipped with liquid soap in a dispenser and single-service product to dry hands to ensure that food handlers are able to practice proper hand hygiene. Supply handwashing sink in the kitchen with liquid soap in a dispenser and single-service product to dry hands.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be easily accessible by employees and available for review by an EHO upon request.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site and is outdated. Sanitation Plan must be updated to reflect current sanitation procedures and frequencies.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen employee did not have a valid FOODSAFE certificate or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the kitchen has a 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.
- 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): 1. Hot held foods including eggs, ham, and oatmeal were being hot held at 40-50°C. Hot held foods must be held at 60°C or above in order to prevent the growth of pathogens. These foods are not out for more than 2 hours, using time as a control. 2. Ham was sitting on the counter in the back at 20°C, and the hardboiled eggs were sitting at 12°C. Cold held hazardous foods must stored at 4°C or below in order to prevent the growth of pathogens. The eggs are only out for less than 2 hours, using time as a control.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The only employee in the kitchen at the time did not have a valid FOODSAFE or equivalent certificate. At least one employee present in the kitchen must have a FOODSAFE or equivalent certificate at all times.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?