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Fireside Cafe and Lounge

2040 Summit Dr Panorama BC V0A 1T0 · Restaurant - Food Service

6 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed uncovered foods on countertop. Ensure foods are covered/protected from contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed veggie pastry being stored at room temperature. Veggie pastry is considered a potentially hazardous food and should be stored at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Checked temperature of display cooler and found it to be 10°C. Potentially hazardous food should be stored at 4°C or colder.
      • 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): Provide a method to monitor temperature of mechanical dishwasher.
      • 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): Mechanical dishwasher requires cleaning/descaling.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan should be available onsite.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): No one working in the café during time of inspection who had successfully passed a course in food safety.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    0 infractions