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Firefly Eatery

3130 29 Ave Vernon BC V1T 1Z1 · Restaurant - Food Service

1 inspection

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Observed perishable butter packets at 25°C inside an inoperable cooler. All other products were already removed from the unit. Corrective Action: Discard the butter. Operator to repair or replace the cooler, keep it clean in the meantime.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2C: There are ants inside the premises. Corrective Action: Eliminate the ants. Inspect the area. Take measures to address the root cause. Retain a pest management company if necessary. The front door should remain closed or a screen should be installed.
      • F2.2C The premises must be maintained free 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 sanitizing rinse of the mechanical dishwasher was tested at 0 ppm chlorine residual. Sanitizer in the bulk container is colourless. Corrective Action: Provide new sanitizer for the dishwasher so the sanitizing cycle achieves a minimum of 50 ppm chlorine at the plate surface. If this does not fix the issue, have the machine serviced. Verify the rinse concentration with test strips twice daily. Keep the wiping cloth sanitizer bin in a clean area.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation in some areas: • Upright cooler (interior, exterior/handles) • Dishwashing area (around grease trap) • Exterior of some shelves and equipment • Hard to reach spaces throughout Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
      • 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): F2.7E: The hand sink is not working properly (unusual noise and inconsistent hot water pressure). Corrective Action: Maintain or repair the sink so it functions properly, has normal hot and cold water pressure. Ensure the staff washroom sink is also operating normally.
      • F2.7E Handwashing stations must remain accessible at all times.