Fork Seasons
1460 Trans-Canada Hwy NE Salmon Arm BC V1E 1N5 · Restaurant - Food Service
1 inspection
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 The concentration of chlorine sanitizer was too low and undetectable. Sanitization is critical for reducing the risk of foodborne illnesses by eliminating harmful bacteria from dishes and utensils. Corrective Action: F2.3 Use manual 3 step dishwashing method (wash, rinse and sanitize), service dishwasher, routinely test and record dishwasher sanitizer concentration.
- 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): F2.5 1. Wiping cloth were stored on the counters. Moist wiping cloths left on counters can harbor bacteria, which can then be transferred to other surfaces. 2. Compressor pipes in both walk in cooler and freezer were leaking. Leaking compressor pipes can affect the effectiveness of the cooling system and also potentially contaminate stored food. Corrective Action 1. Wiping cloths should be stored in a sanitizing solution between uses. Ensure the sanitizing solution is at the correct concentration. 2. Remove all food stored close and around the leaking pipe. Service and ensure that coolers are maintained in good working order.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?