Fauquier Community Hall
119 Oak St Fauquier BC V0G 1K0 · Food Manufacturing - Food Processing
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The plate-simulating dishwasher thermometer is broken. The exterior gauges on the mechanical dishwasher do not work. Corrective Action: Provide one or more new NSF-certified digital thermometers (probe or plate-simulating) that are waterproof and have a memory function to display maximum and minimum temperature readings. It is recommended that the dishwasher gauges be repaired or replaced.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: The tap at the men's washroom sink is loose. Corrective Action: Repair the tap assembly so it is secure. F2.5K: Cutting boards are stored on the floor. Corrective Action: Clean and sanitize the cutting boards, keep them in a clean storage area off the floor.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigeration units were measured above 4°C: • Small bar cooler (10°C) • Upright fridge (6°C) Corrective Action: Adjust or service the coolers so they maintain food at 4°C or colder. Refrigeration temperatures should be monitored and recorded periodically.
- 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): F2.1B(1): The thermometer in the upright fridge is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one. F2.1B(2): The probe thermometer onsite cannot read temperatures below 60°C. Corrective Action: Obtain an NSF-certified probe thermometer that includes a 0-60°C range. Digital is recommended for ease of use.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is out of date. Corrective Action: Produce a new Sanitation Plan. Keep a copy onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Community kitchen used by various groups, so food handling procedures are up to each individual. F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Community kitchen used by various groups, so food handling procedures are up to each individual. F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Community kitchen used by various groups, so food handling procedures are up to each individual. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log attached.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Community kitchen used by various groups, so food handling procedures are up to each individual. F1.4B Accurate NSF certified thermometer(s) required for freezer section of domestic fridge and little white bar fridge.
- 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): F2.3G-1 Chemical test strips required to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine). Chemical test strips can be obtained from your chemical supplier or online - Google "chlorine food chemical test strips" for options. F2.3G-2 Spray bottle required onsite with 200 ppm chlorine for use on food contact surfaces. Mechanical high temperature dishwasher measured 150 °F/66 °C during the wash cycle and 204 °F/101 °C during the final rinse cycle meeting the required 180 °F/82 °C during the final rinse requirement. Test strip met the required 160 °F/71 °C at the plate temperature to ensure wares are sanitized.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Daylight is visible at bottom between doors under the double front doors. Please install a door sweep/weather stripping to prevent the entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F1.1 - Are proper cooking and reheating procedures followed?