First Baptist Church
1406 32nd Ave Vernon BC V1T 2H7 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 No sanitizer test strips were available for spray bleach sanitizer. Test strips must be available to check adequacy of sanitizer concentration. Corrective action F2.1 Obtain chlorine test strips to monitor unscented bleach strength in spray bottles at 200 ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *Obtain chlorine test strips to monitor unscented bleach strength in spray bottles at 200 ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Obtain chlorine test strips to monitor unscented bleach strength in spray bottles at 200 ppm. High Temperature Dishwasher not turned on to check final rinse. Last recorded sanitizing cycle temperature was last summer. Please continue to monitor the temperature on your dishwashing log when the dishwasher is used. The unit appears to be serviced under a qualified maintenance contractor. Good. Signs and operational procedures posted. Good. Lysol Multi-Purpose Cleaner 1% Hydrogen Peroxide spray bottle appears to be available for use. Ensure instructions for use are followed which requires a potable water (clean water) rinse on food contact surfaces after use.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Discussed cooking and reheating procedures - as discussed, a thermometer should be obtained to verify proper cook or reheat temperatures reach 74C.
- 1.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fridge was measured to at 5C according to the two thermometers internally. Thermostat was turned down at time of inspection. Will come back to check it.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Unscented bleach is onsite - ensure that a 200ppm bleach solution is used to sanitize food contact surfaces as per the posted "Food Contact Surfaces Must Be Cleaned and Sanitized" poster. Ensure lemon scented bleach is not used for sanitizing food contact surfaces as the unscented bleach should be used only High temperature dishwasher - rinse: 77.8C **For the high temperature dishwasher - obtain an NSF certified waterproof thermometer that is capable of measuring the maximum temperature for the rinse cycle to ensure it is at least 71C internally.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Two cutting boards is deeply grooved, scarred, and/or stained and should not be used.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions