Friesen's Countrytyme
9172 Kalamalka Rd Coldstream BC V1B 3C3 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the front display cooler was measured at 7°C (4-hour holding time). The food is unsafe for consumption. RECURRING INFRACTION. See F2.1B. Corrective Action: Discard potentially hazardous food. Purchase a new front display cooler to replace the existing one. The replacement cooler must be commercial type, properly sized, and able to consistently maintain food at 1-3°C. It should be brand new and NSF-certified. Notify the health officer of the make and model selected before purchase. F1.2B(2): Some food in the prep table cooler near the 3-sink was measured at 6°C. Corrective Action: Adjust or service the cooler so it holds food at 1-3°C in all sections.
- 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): F1.7B: The ice machine is unclean. There is a plastic fragment inside the ice bin. Corrective Action: Remove the plastic and any other physical contaminants. If worn components are shedding plastic, repair or replace the affected parts. Empty ice from the machine. Clean and sanitize all interior surfaces. Continue to do so monthly or as needed.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the front display cooler is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit. Periodically cross-check with a probe thermometer to ensure accuracy. Ensure NSF-certified digital probe thermometers are available and accessible in the kitchen and bakery areas. Discard and replace any inaccurate analog probe thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in one spray bottle was tested at 150 ppm Quat residual. Corrective Action: Discard the weak solution. Refill with 200 ppm Quat sanitizer solution. Replace spray bottle solution daily or when tested below 200 ppm.
- 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): F2.5B: Inadequate sanitation. Recurring infraction. • Hard to reach spaces (kitchen and front of house) • Interior of the small prep table cooler (soup fridge) Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Soap is not available at the men's washroom sink. Corrective Action: Refill the soap dispenser. F2.7D: There is no dedicated handwashing station in the kitchen. Using the rinse compartment of the 3-sink as the primary hand sink is not sustainable. Corrective Action: Have a qualified professional install a separate plumbed-in handwashing station in the kitchen (mounted stainless steel hand sink, enclosed wall-mounted soap and paper towel dispensers within reach). Consider install at the wall shared with the washroom to the right of the range. Provide a floorplan and specifications to the health officer for approval before installation.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Potentially hazardous food in the front display cooler was measured at 13°C. Holding time exceeds 2 hours. The food is unfit for consumption. Recurring infraction. Corrective Action: Discard unsafe food. Adjust, service, or replace the cooler so food is held at 4°C or colder. Given its history of malfunction, it is strongly recommended to replace this cooler to ensure safe storage and prevent product loss. F1.2B(2): Refrigerated food was measured above 4°C: • Upright kitchen cooler (6°C) • Branded tabletop cooler near the ice machine (8°C) • Main prep table cooler, top section (6°C) Corrective Action: Adjust or service these units so they maintain food at 4°C or colder in all sections. F1.2B(3): Creamer packets on ice were measured at 17°C. Corrective Action: Discard the cream. Keep the packets at 4°C or colder if they are labeled "keep refrigerated." If ice is used, add water. The ice-water level should be close to that of the product.
- 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): F1.7A: A personal cell phone was left on an in-use cutting board (prep table cooler) near ready-to-eat food. Contamination hazard. Corrective Action: Clean and sanitize the cutting board. Do not keep personal effects on food contact surfaces.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Multiple exterior doors were left open. Corrective Action: To exclude pests, keep the doors closed or install screen doors. Leaving certain doors open for short periods may be acceptable if it is necessary for food service and dining area access. F2.2C: There is a moderate-large population of flies in food processing areas. Corrective Action: Take measures to reduce the number of flies: Remove attractants. Clean and sanitize the premises per F2.5B. Control entry points as noted above. Retain a pest management professional if necessary.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Sanitizer solution was measured below 200 ppm Quat residual (spray bottles). Corrective Action: Discard weak solution. Dispense new sanitizer at 200 ppm Quat. Replace spray bottle solution daily or when tested below 200 ppm. F2.3D(2): There is no sanitizer in the wiping cloth bin for the espresso machine. Corrective Action: Fill the bin with sanitizer solution at 200 ppm Quat. Sanitize the espresso machine steam wand as needed and at least every 2 hours.
- 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): F2.5A: The racks in the upright kitchen cooler are rusted, shedding paint. Corrective Action: Replace or refinish (food-safe coat) the racks so they are smooth and washable. F2.5B: Poor sanitation throughout the premises: • Hard to reach spaces • Interior of refrigeration and freezer units • Upright kitchen cooler (fan cover) • Kitchen microwave, equipment storage bins • Fans behind the service counter (heavy dust buildup) Corrective Action: Clean the entire premises thoroughly, including the areas identified. Sanitize food contact surfaces. Remove soiled cardboard. F2.5K: Debris from fly traps is present on clean items (test strips). Corrective Action: Clean and sanitize or replace affected items. Suspend fly traps away from food prep areas and clean item storage. Return the ice scoop to its storage container after each use. The floor in the dishwashing area is slippery, operator to provide new mats.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Observed plastic material tied to a frying pan. Corrective Action: Remove the plastic. Do not apply foreign material to food equipment.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Glass-door cooler (7°C) • Main prep table cooler (6°C) Corrective Action: Adjust or service each unit so food is maintained at 4°C or colder. Ensure coolers are closed securely when not in use. Do not overstock. Defrost the small fridge in the front area.
- 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): F1.7A: Some refrigerated food is uncovered. Corrective Action: Cover all stored food with secure lids or food-grade wrap.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor the dishwasher. F2.1B(1): Observed missing or inaccurate thermometers: • Small prep table cooler • Main prep table cooler • Countertop "Coca-Cola" fridge • Small fridge in the front area Corrective Action: Obtain NSF-certified refrigerator thermometers for these units. Discard any broken ones. F2.1B(2): A probe thermometer is not available. Corrective Action: Provide one or more NSF-certified digital probe thermometers.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was tested at 0 ppm chlorine residual at the plate surface. Corrective Action: Repair or service the dishwasher so the sanitizing cycle achieves a minimum of 50 ppm chlorine at the interior. Verify with test strips daily and record data. In the meantime, clean and sanitize items in the 3-basin sink. F2.3D: Sanitizer solution in one spray bottle was measured at 0 ppm quaternary ammonia (Quat) residual. The bottle is mislabeled. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat; maintain during operation. Replace spray bottle solution daily, or when tested below 200 ppm. Ensure spray bottle labels correspond to the chemical inside. Do not place soiled bus bins adjacent to clean item storage.
- 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): F2.5B: Inadequate sanitation throughout the premises: • Hard to reach areas • Heavy grease buildup on and inside the vent hood • Cooler door gaskets • Glass-door cooler (interior racks and under) • Storage/soiled dish shelving • Door tracks in the front display cooler Corrective Action: Deep clean the facility, including the areas above. Have the vent hood professionally cleaned at the standard frequency and as needed. Reinstall the cover plate for the glass-door cooler after cleaning underneath. F2.5C: In-use wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry in a neutral area. Ensure the warewashing sink is stable; the leg supports appear uneven.
- 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): F2.7: Paper towel is not supplied in the dispenser at the 3-basin sink. Loose paper towel rolls are prone to contamination. Corrective Action: Refill the dispenser with paper towel. Use the mounted soap dispenser for handwashing. Remove the squeeze bottle. The operator must determine options for installing a separate hand sink.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.5: The extent of the health infractions raises concern over food handler training and competency. Kitchen operations were not controlled in a safe or effective manner at the time of inspection. Corrective Action: Retrain staff on facility operation and internal health and safety expectations. The owner/operator and food handlers must complete FoodSafe Level 1 training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Potentially hazardous food stored in the front display cooler was measured at an internal temperature of 10°C. Holding time exceeds 2 hours. The food is unsafe for consumption due to improper storage. Corrective Action: Discard potentially hazardous food. Lower-risk product should be transferred to an alternate cooler at 4°C or colder. Repair or service the display cooler so it maintains food at 4°C or colder. In the meantime, keep only shelf stable products in the unit.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Inconsistent monitoring of cooling procedures. No record keeping. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Heavy residue accumulation on interior surfaces of the ice machine. Corrective Action: Empty ice from the machine. Thoroughly clean and sanitize all interior surfaces. Follow the manufacturer directions for cleaning and maintaining internal mechanisms. Develop a schedule for ice machine sanitation.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain Quat (quaternary ammonia) test strips for the surface sanitizer, and chlorine test strips to monitor mechanical dishwasher sanitizer levels.
- 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): F2.3D(1): Sanitizer solution in two spray bottles was measured at 0 ppm Quat (quaternary ammonia) residual. Corrective Action: Discard the weak sanitizer. Dispense new solution at 200 ppm Quat. Replace the spray bottle solution daily or when tested below the required concentration. F2.3D(2): A dry cloth is used to wipe the espresso machine steam wand. Sanitizer is not available for use. Corrective Action: Store wiping cloth(s) for the steam wand immersed in sanitizer solution at 200 ppm Quat residual. Soak for 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths for spot cleaning in the kitchen area must be stored in the same manner.
- 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): F2.5A: Vise grip pliers are used as a replacement handle for the damaged faucet mechanism at the three-compartment sink. Corrective Action: Repair the sink assembly so proper faucet handles are present for hot and cold water. Remove the pliers. F2.5B: Observed food debris accumulation on interior racks and surfaces of the glass-door reach-in cooler. Corrective Action: Clean the cooler to remove debris. Do so regularly. F2.5J: Glass light fixtures do not have protective covers. Corrective Action: Install external shatterproof covers, tube guard sleeves, or shatterproof bulbs for all light fixtures in the kitchen area. F2.5K: In-use tongs are stored on mesh material at the front display cooler. Improper utensil storage. Corrective Action: Store tongs in a clean, dry container between uses. Wash and sanitize the tongs and container at least every 4 hours.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Dish soap is provided in a squeeze bottle at the primary hand sink. A proper dispenser is not available. Corrective Action: Install an enclosed wall-mounted soap dispenser at the hand sink (three-compartment sink). F2.7C: Paper towel for the front-of-house hand sink cannot be easily accessed from the sink area. Corrective Action: Install an enclosed wall-mounted paper towel dispenser OR provide a standing paper towel holder with a base within reach of the hand sink. F2.7E: Handwashing occurs in the three-compartment sink, which is also used for warewashing and food prep. Food was present in the hand sink compartment at the time of inspection. This obstructs access. Corrective Action: Ensure food and items are promptly removed to keep the hand sink accessible. Manage use of the sink to avoid cross contamination. Determine options and feasibility for the installation of a separate, plumbed-in hand sink in the kitchen area. Advise the Environmental Health Officer (EHO).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: A Food Safety Plan was not available at the time of inspection. Corrective Action: Develop a Food Safety Plan. Keep in an accessible location onsite. Environmental Health Officer (EHO) to provide a template.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: A Sanitation Plan was not available. Corrective Action: Develop a Sanitation Plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?