Fountainview Academy Dining Room
7615 Hwy 12 Lillooet BC V0K 1V0 · Restaurant - Food Service
11 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer test strips are expired • Not all coolers/freezers have thermometers. Corrective Actions: • Acquire new sanitizer test strips and monitor expiry date. • Ensure all coolers and fridges have independent thermometers to monitor temperature. Also recommend a water proof digital thermometer for monitoring the temperature of the final rinse cycle of the high temp dishwasher
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear door opposite Pantry #1 has a large gap at the bottom of the door, which may allow for the entry of pests. Corrective Action: Place a new seal or weather stripping along the bottom and edge of the door to protect against the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizer measured at 50 ppm chlorine. Corrective Action: Prepare fresh sanitizer solution regularly and monitor the concentration using test strips to ensure it remains at 200ppm.
- 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): Temperature logs are not maintained. Corrective Action: Monitor and record temperature of all fridges and freezers daily. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record the concentration of sanitizing solutions, and temperature of final rinse cycle in high temp dishwasher daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): An unlabelled spray bottle was filled with a solution of diluted Mr. Clean disinfectant not meant for food contact surfaces. Please ensure all chemicals are labelled. Please ensure that a food grade sanitizer is used.
- 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): Some large dried grains bulk bin lids in storage rooms (in Pantry #4) are in disrepair. Please replace to ensure that vermin do not have access to your dried goods.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cheese sauce at 44.5 degrees Celsius sitting on counter top. Staff explained the sauce hasn't been kept on the counter top for longer than 2 hours. Please ensure that potentially hazardous foods are either kept at 4 C or lower or at 60 C or higher at all times. Room Temperature is considered as the Temperature Danger Zone; therefore Time & Temperature control of potentially hazardous foods is very important.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Staff were observed diligently and frequently cleaning food contact surfaces with detergent. There was powdered chlorine product, as well liquid bleach chlorine observed on site; however, when inspector asked about the cleaning practices, it was clear that staff haven't been using sanitizer. Please remember that cleaning (removing most of the contaminants) is not enough; there needs to be a kill-step for germs (sanitizing-step) in place in public facilities, as well. Please ensure that the major work station have a sanitizer bucket made up with wiping cloths in them. Between uses, always keep wiping cloths in a 100 ppm bleach solution. Food contact surfaces must be not only cleaned, but also sanitized.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Walk-in cooler is being monitored through a computerized program run by a company that alerts facility if the ambient temperature is above 4 C for more than 90 minutes. However, all refrigeration equipment should have calibrated thermometer in them - preferably positioned at the warmest part of the equipment so that staff can notice problems when opening the refrigeration unit. [2] Unless yearly maintenance and calibration records are available for the high temperature dishwasher, maximum registering thermometer or thermal paper should be available and in use to monitor that the mechanical dishwasher is capable of sanitizing (71 C needs to be reached at plate level). At the time of inspection, the gauge on the dishwasher showed that the rinse water temperature reached 90 C. Please note that the temperature at the gauge is not the same as the water temperature at plate-level and at this time it is unknown whether the built-in thermometer is accurate. [3] Please maintain a calibration log of thermometers to ensure that the readings are accurate. [4] Temperature logs should be maintained for all refrigeration equipment twice a day, but once a day at minimum. [5] Monitoring test strips for sanitizer were not available. Please ensure that monitoring test strips are available for each type of sanitizer in use, and staff know how to use them.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] In the cabinetry there are now surfaces where the plastic laminate has peeled off and porous wood surfaces are being exposed. The wood structure holding the plastic food chopping boards was observed with a lot of exposed wood surfaces. Porous wood cannot be properly cleaned and sanitized. Please make plans for these surfaces to be coated/sealed. [2] Staff were observed diligently wiping food contact surfaces. Keep wiping surfaces, but remember that surfaces need not only be cleaned but also sanitized. Moist wiping cloths act as an incubator to germs when kept at room temperature and contribute to cross-contamination. Between uses, the wiping cloths need to be stored not on the surfaces, but in a sanitizer bucket of sufficient solution (e.g. 100 ppm bleach chlorine solution).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): [1] Upon entry, inspector asked to be directed to the designated hand-wash station and staff showed a hand-wash sink that had a stirring apparatus stored in it. Please remember that hands are one of the most contaminated surfaces in a food prep area. Therefore, hand-wash sink(s) should be dedicated to the sole purpose of handwashing and be accessible at all times. Inspector observed 3 single compartment sinks in the food prep area that are being used for mixed purposes by staff members. This would only be acceptable if there was a very thorough (3-step) sanitation method being applied to the sinks' entire surface between hand washing and other uses. For practical reasons, inspector recommends that staff decide which sink(s) should be dedicated to hand-washing only and follow-through with this being in practice. [2] The handwash station in the middle of the food prep area has a paper towel dispenser installed in a bit of a distance where the hands would be dripping directly on top of food preparation area. Recommend reconsidering the positioning of paper towel dispensers so that the hand-drying process doesn't contaminate surfaces/foods.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Facility Operator needs to complete an approved food safety training program.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): If the windows are kept open have protective mesh installed to prevent pest entry. Window located behind the dishwashing unit was slightly open and had pest droppings on the window seal. Please ensure that the droppings are cleaned with 1:10 bleach ratio (virus elimination) using personal protective equipment (PPE).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One of the ovens was out of commission. Once it is repaired, please contact your EHO to resolve the infraction.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Faucet on the triple sink needs securing/tightening. Drain hose attached to the steamer is loose and it needs to be secure.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Single use paper towel was missing from the dispensers. In the interim period, use any type of single use paper towel until the dispensers are replenished. Please monitor the dispensers on a regular basis.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the time of the inspection frozen, made in house, pesto and salsa were found placed on top of the chest of freezer for thawing.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): One of the hand wash stations had only hot water which makes it difficult to safely wash hands. Hand wash sink adjacent to the new steamer needs liquid soap and paper towel. Self juicing area needs to have a hand wash station available for the patrons to wash hands before juicing.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions