Falls Heritage Market
5109 9th Ave Okanagan Falls BC V0H 1R4 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips used to verify the concentration have expired. Operator to buy new test strips.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - Operator must purchase either chlorine or quarterly ammonium (QUAT) sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator MUST STOP using vinegar as a sanitizer. Raw chicken is handled and prepared on-site. - Operator must sanitize food contact surfaces or any equipment that can not be washed / sanitized in the sink by using either: A) chlorine solution at 200 ppm (1 tsp of chlorine per 1 liter of water) for 45 seconds OR B) Quaternary Ammonium (QUAT) solution at 400 ppm for 45 seconds - When Operator is washing by hand in a three-compartment sink, utensils shall be: (a) cleaned in a sink in a detergent solution capable of removing soil; (b) rinsed in a second sink in clean water at a temperature not lower than 43° Celsius; and (c) sanitized in a third sink by: - immersion in a clean chlorine solution of 100 ppm (1/2 tsp per 1 liter of water) for at least forty-five seconds OR - immersion in a clean quaternary ammonium (QUAT) compound solution of not less than 200 ppm for at least forty-five seconds
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding unit is not maintaining foods at the correct temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Do not use cloth towels for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): Temperature of the top shelf of the hot holding unit is not hot enough. Display case near cashier with left over pizza and sandwhich is not cold enough. Monitor both and ensure they operate as required by regulation.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2D Potentially hazardous foods must be transported 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): Operator advised vinegar was used for sanitizing dishes and food contact surfaces. Operator advised to use bleach. Information on preparing sanitizer for manual dishwashing and food contact surfaces provided.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Refrigeration unit did not have an internal thermometer at the time of inspection - CDI Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Foods in units measured at or below 4C at the time of inspection.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Utensils were being stored in an unsanitary condition at the time of inspection. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Fly traps were being used directly above the main processing area at the time of inspection. Remove the fly traps. Do not hang them in a manner that can contaminate foods or food contact surfaces.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Discussed cooling procedures with operator. Items are batch made and were being directly placed into cooler (after cooking) in large containers. - CDI Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): There was a buildup of food debris in the hard-to-reach areas of the meat slicer. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions