Francuccino's Gelato
139 Main St Silver Star Mtn BC V1B 3M1 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: No food grade sanitizer was available on site for sanitizing food contact surfaces. Corrective Action: Ensure all food contact surfaces are properly cleaned and sanitized using an approved sanitizer. Inspection Note: Infraction was corrected during the inspection. Staff were shown how to prepare a bleach sanitizing solution (15 mL bleach to 1 L water).
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: The sanitizing dishwasher was not providing an adequate chlorine concentration at the time of inspection. Staff were advised to either use single-use take-away containers or switch to the three-compartment sink method (wash, rinse, sanitize) until the dishwasher is able to properly sanitize dishes. Corrective Action: Ensure the sanitizing dishwasher provides adequate chlorine sanitizer concentration at all times to properly sanitize dishes.
- F2.3A Mechanical dishwasher/glasswasher 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): Facility is not well maintained. A deep clean is required in and around all equipment. Cooler handles and other high-touch surfaces require cleaning and sanitizing. Multiple surfaces throughout the facility require cleaning and sanitizing. Corrective Action: Ensure the facility is maintained in a clean and sanitary condition at all times. Conduct a thorough deep clean of equipment, food contact surfaces, cooler handles, and surrounding areas. Regular cleaning and sanitizing is required to prevent the buildup of food debris and grease that can harbour bacteria and lead to cross-contamination and potential foodborne illness.
- 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): Observation: No single-use disposable hand drying products were available at the hand sink at the time of inspection. Corrective Action: Ensure the hand sink is stocked with single-use disposable paper towels at all times. Reusable towels must not be used for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions