Fischer Place - Main Kitchen
555 Cedar Ave 100 Mile House BC V0K 2E0 · Institutional - Food Service
8 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler #3 : 6.4 °C. Please adjust cooler temperature to maintain foods below 4 C. Use calibrated probe thermometers to verify food temperatures. Protein cooler: 3.6 °C; Foster 2 door cooler: 3.8 C; Display cooler: 3.8 C (top shelf) Hold holding temp: 67 C. Freezer temperatures are satisfactory.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Double sink - tap leaking, must be repaired. • Sandwich display cooler - work order has been submitted.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwash sink adjacent to the service kitchenette had very low pressure and took a long time to reach hot temps. Have this assessed and repaired as needed. If necessary, have staff use an adjacent sink if pressure is too low or hot water takes to long to conveniently wash hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Two door upright cooler too warm at 12°C, must be ≤4°C. Temperature logs indicate cooler is maintaining proper temperatures over a larger period of time.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Bar soap by sink is not acceptable for handwashing. This was removed to ensure only liquid hand soap is available.
- 13.4 - Are hand washing stations easily accessible?