Fresh Lemon Grass
300A-3107 48 Ave Vernon BC V1T 3R5 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler was above 4C during the time of inspection. Ensure all coolers are maintained below 4C. Walk in cooler was below 4C.
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store raw meats above ready to eat foods - was corrected during the time of inspection. Do not store containers of food directly on the floor of the walk in cooler. Overall food handling practices are good - items stored in the coolers are in proper containers and covered.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding (rice) temps are required to be documented daily. High temp dishwasher rinse temp is required to be documented daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring surface in the kitchen is in very poor condition and needs to be replaced in the very near future. Some walls in the kitchen require repairs. The racks in the walk in cooler are rusty and need to be replaced. Operator states that after Christmas the kitchen floor , damaged kitchen walls and rusty racks in the walk in cooler will be addressed.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure handwash basin located in the rear area behind the kitchen is available for handwashing at all times ie. there is no items stored in the basin as this detours handwashing . Soap and paper towels were not available but were addressed during the time of inspection. NOTE the general sink in the kitchen is used for handwashing and had soap and paper towels present.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meat items in the prep cooler were stored above ready to eat items such as vegetables. Ensure raw meats are stored below ready to eat items. NOTE : other than the concern in the above statement the overall food handling and storage of food items and ingredients was very good. In the walk-in cooler raw meats were all stored on the lowest shelf.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The cooler, hot holding , sanitizer and dishwasher temp must be monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher was not functioning correctly and the rinse cycle did not reach 71C at the dish level. Dishwasher is going to be repaired however the items washed in the unit must be sanitized in the large pot sink with 100ppm bleach solution or 200ppm quats solution for a min 2 minutes. Bleach solution used in sanitizer bottle had 100ppm present.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures good. However: * return to maintaining daily temperature logs of coolers and freezers. * install NSF (National Sanitation Foundation) accurate thermometers inside the units (condiment cooler on the cook-line, freezer chest, etc.).
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Maintain a daily Dishwashing Monitoring Log for the High Temperature Dishwasher (hot water sanitizing cycle temperature of 82° C) and Sanitizer strength in spray bottles (200 ppm). Checked chlorine bleach strength in spray bottle, good at 200 ppm. *Obtain chlorine test strips for daily monitoring, as discussed. *Verify dishwasher final rinse temperature when in full use after the lunch period.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): *One knife is stored between a table and wall to be cleaned, sanitized and stored with the other knives on the knife rack. *The ice scoop is stored in the ice machine. Remove and store in a proper container.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4B * The Upright Freezer is under repair for a replacement part on re-order. Prior to stocking foods, ensure the freezer is thoroughly cleaned and sanitized. Ensure it is recalibrated to -18° C by the qualified professional. F3.4C * The single product sink requires a silicone seal along the splash-back and wall.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure adequate soap and paper towel in storage to replace the dispensers at the hand sink and double sink when emptied.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions