Fort Steele Cafe
9851 Hwy 93/95 Fort Steele BC V0B 1N0 · Restaurant - Food Service
10 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility did not have sanitizer test strips to measure the concentration of surface sanitizer. The facility had bleach as well as hydrogen peroxide on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. The facility has installed a residential dishwasher for cleaning and sanitizing dishes. The employee on site stated that it was not being used, and dishes were being washed in the two compartment sink; however, multiple spoons were observed in the dishwasher at the time of the inspection. 2. Test strips to measure the concentration of the sanitizer used in manual dishwashing were not on site during the inspection. Because there were no test strips on site, the concentration of the sanitizer is unknown, and adequate sanitization of utensils and equipment could not be verified. 3. No surface sanitizer was present during the inspection. Surface sanitizers are important to disinfect food contact surfaces and prevent potential pathogen growth.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site during the inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site during the inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Facility closed to Public because of fire.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding 55 C must be 60 C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions