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FM Catering - Revelstoke Secondary School

1007 Vernon Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The internal temperature of the upright refrigerator measured at 8°C while the displayed temperature was at 3°C. Corrective action: Service refrigerator and ensure temperature remains below 4°C to prevent the growth of harmful bacteria that can cause foodborne illnesses. Keep an additional thermometer in the refrigerator to ensure accurate reading of internal temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 1. Chlorine sanitizer in spray bottle was undetectable/ 0 ppm. Sanitizer concentration is vital for effective sanitization and preventing the spread of foodborne illnesses. Too low a concentration may not be effective in killing bacteria. 2. Sanitizing action in manual dishwashing procedure was inadequate. Sanitizer was being sprayed instead of soaking dishes in the sanitizer. Corrective Action 1. Ensure sanitizer concentration is maintained between 100-200 ppm. Change every 2 hours or when measured below the required concentration 2. Submerge dishes in clean water with a chemical sanitizing solution for at least 10 seconds (100 ppm bleach solution) or 30 seconds (200 ppm QUAT solution)
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5.1 1. Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Dried ones were left piled up on sink. 2. Dry foods stored next to hand wash basin are continually sprayed with water with each use of the sink. Dry food must be protected from any moisture to prevent spoilage and maintain quality. Corrective action: 1 Store wiping cloth in sanitizer solution when not in use. The used dried cloths must be stored away from cooking area in laundry basket. 2. Move dry storage away from the hand wash basin. Protect foods from spoilage.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Rodent droppings were observed behind the dishwasher. Areas contaminated by rodent droppings must be thoroughly cleaned and sanitized to destroy pathogens. Clean and sanitize behind the dishwasher and routinely monitor kitchen for evidence of pests.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Chlorine sanitizing solution in the spray bottle was around 500ppm. Chlorine sanitizers should be at 200ppm to ensure adequate removal of contamination without leaving a chlorine residue. 2. Wiping cloths were stored in a mixture of chlorine and soap. Wiping cloths should be stored in only bleach as soap may interfere with the chlorine's effectiveness.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.