Famous Players 7 Galaxy Cinemas
275-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Inconsistent use of sanitizer during operation. It is mainly prepared and used at the end of day. Corrective Action: Dispense and maintain sanitizer solution at 200 ppm Quat residual during operation. Replace spray bottle sanitizer daily or when tested below 200 ppm. Replace sanitizer solution in wiping cloth bins every 2 hours.
- 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): F2.5K: Ice in some soda fountain ice wells is in direct contact with the handle of the ice scoop in its holder. Corrective Action: Reduce the amount of stored ice so it does not contact the scoop handle. Clean and sanitize ice scoops and holders daily, or more often as needed. Determine a method to remove residue from the hot dog roller. The operator may consider replacement parts or a new unit if cleaning is ineffective.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate cleaning in some areas. General sanitation is good. • Hard to reach areas in the stock room • Low space in the dry storage room Corrective Action: Clean the areas identified. F2.5B(2): The wooden shelving unit in the janitorial room is stained and in poor condition. Corrective Action: Replace the wooden unit with new shelving that is non-absorbent and cleanable (e.g. stainless steel wire shelving unit). One ice machine is not working, operator to seek repair as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: Some time-delay faucets in both washrooms near the concession shut off shortly after depressed and do not supply useable running water for proper handwashing. The faucet in the handicap washroom must be held on; water is shut off once released. Corrective Action: Repair the affected time-delay faucets so they function as intended and provide a sufficient quantity of running water. Replace the handicap washroom faucet with a type that also meets this criteria (time-delay or conventional). F2.7E: The hand sink in the warewashing area is slow to drain. Corrective Action: Treat or repair the sink so water drains freely and does not accumulate.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: A gap is present at the bottom of one set of exterior doors. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The detergent container for the mechanical dishwasher is empty. Corrective Action: Provide detergent for the dishwasher. Monitor detergent and rinse aid levels. Multiple runs were required for the sanitizing rinse cycle of the mechanical dishwasher to achieve 71°C at the interior surface. It is recommended to service the machine to ensure consistent sanitizing temperature. In the meantime, ensure staff verify a sanitize temperature of 82°C or hotter on the external gauge.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the Food Safety Plan. Ensure the content below is included. A template will be provided by the Environmental Health Officer (EHO).
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4C: Pesticide info is not included in the Sanitation Plan. Corrective Action: List all pesticides used in the establishment. If none are used, or the site is serviced by a pest control company, state this in the Plan.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitizing rinse cycle of high temperature mechanical dishwasher measured at 67°C at interior surface. This is insufficient for proper sanitizing action. Corrective Action: Repair or service mechanical dishwasher so the sanitizing rinse cycle achieves 71°C or hotter at the interior surface. In the meantime, manually wash and sanitize utensils and equipment. F2.3D: Sanitizer solution not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm Quat in a spray bottle. Ensure sanitizer is available in the front service area at all times during operation. Check concentration with test strips. Change solution daily.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5B: Observed small amount of dry debris in narrow space between mechanical dishwasher and adjacent wall. Corrective Action: Clean the area identified to remove debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Rusted putty knife used to scrape residue from storage racks. This item is in poor condition and not intended for use in food premises. Corrective Action: Discard or remove putty knife from the premises. Any replacement item must be in good repair, suited for its intended use, and made of materials that are durable, smooth, and free of harmful substances.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Several of the exterior doors leaving the front of house area have daylight visible between/underneath them. ACTION(S) REQUIRED: • Operator to install weather stripping/door sweep to prevent the entry of pests. Check all doors leading to the exterior including in the theatres to ensure they are pest proof. Operator to email EHO when all exterior doors have been verified to have no daylight visible (installed weather stripping/door sweeps) for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A Sanitation logs for the high temperature dishwasher are not being maintained. Logs were available for Quats sanitizer concentration. ACTIONS REQUIRED: • Operator to ensure sanitation logs are completed daily for both high temperature dishwasher and sanitizer. Send a copy of the logs to EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3 High temperature mechanical dishwasher kept on flipping the breaker during the inspection, so the maximum final rinse temperature could not be verified. The facility does have a 3-compartment sink for warewashing that is stocked with detergent and Quats sanitizer for proper warewashing so the 3 sink warewashing method can be used to effectively clean and sanitize dishes in the absence of the mechanical dishwasher. • QUATS (n-alkyl dimethyl ethyl benzyl ammonium chloride) being used at the facility with the correct QT-10 Quats test strips available onsite - great! ACTION(S) REQUIRED: ***** Operator to have dishwasher serviced by electrician to ensure breaker does not flip during operation of the dishwasher. Operator to use 3-compartment sink in the interim until dishwasher can be serviced. Turned dishwasher "off" at the time of inspection. Operator to confirm function of dishwasher with EHO once serviced.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): F2.4C Observed sneeze guard for hot dog roller in the upright position at the time of inspection. Environmental Health Officer (EHO) placed sneeze guard in the down position to protect the hot dogs from any contamination.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Several of the exterior doors leaving the front of house area have daylight visible between them. ACTION(S) REQUIRED: ******* Operator to install weather stripping/door sweep to prevent the entry of pests. Check all doors leading to the exterior including in the theatres to ensure they are pest proof. Operator to email EHO when all exterior doors have been verified to have no daylight visible (installed weather stripping/door sweeps).
- F3.4L - The premises must be protected against entry of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 2.1 Nacho warmer in zone 1 was measured to have jalapeno cheese sauce at 54 °C - may have recently been put in warmer. Ensure foods are kept at a minimum of 60 °C/140 °F at all times in the warmers. 2.2 Accurate NSF certified oven thermometers required to monitor hot holding (i.e. nacho warmers). Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Facility monitors temperatures before opening and mid operation in a log - good. Ensure your hot holding unit is pre-warmed to greater than 60 °C/140 °F prior to putting reheated food (74 °C or hotter) in the equipment. Hot dogs are discarded after 3 hours of hot holding. NSF certified probe thermometers are available onsite to verify hot dog temperatures. Records indicate temperature must be 165 °F for hot dogs.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.3 NSF certified probe thermometer is used to monitor internal temperatures of the hot dogs; however it was observed that staff are only washing the probe thermometer with soap and water prior to inserting inside the ready to eat food (hot dog) creating a potential cross contamination issue. Operator to ensure probe thermometers are washed, rinsed and sanitized prior to use. An easy way to sanitize that prevents cross contamination with sanitizer is to wipe the probe thermometer with an alcohol wipe and allowing it to air dry for a few seconds prior to inserting in the food (hot dog).
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.12 Several of the exterior doors leaving the front of house area have daylight visible around/under them. Please install a door sweep/weather stripping to prevent the entry of pests. Check all doors leading to the exterior including in the theatres to ensure they are pest proof.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): 19.3 Poptopia White Cheddar Popcorn Seasoning was found to have hydrogenated milk ingredients and hydrogenated vegetable oil. % trans fat calculation was found to be 12.5% trans fat of the total fat content (0.5 g trans fat/4 g of total fat x 100%) which exceeds the 5% or less requirement for this type of product. Information card was for the Public Health Impediments Regulation was provided at the time of inspection. Note: the Poptopia ketchup, salt & vinegar and dill pickle flavours comply with the regulation as they all have 0 g of trans fat and 0 g of total fat.
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 2 - Are proper hot holding procedures followed?