Fruitvale Kitchen
1930 Main St Fruitvale BC V0G 1L0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No surface sanitizer in use.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Frozen, advanced prepared foods not covered on trays in freezers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator is using cardboard on top of prep surfaces.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer for food contact surfaces is not readily available at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Dry bulk food (flour) is stored in their original paper bags and not protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The walk in cooler flooring is raw wood, plywood. This is not an acceptable flooring for a food service establishment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): The rice in the cooker is 43 C. This batch is discarded.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The thawing chicken is in a bin of stagnant water. The product is still frozen and therefore deemed to have been just placed in the container. The thawing of meat should never be in stagnant water. One option is to thaw under cool running water.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): The rice in the cooker is 34-39 C. The owner states this is for personal use and that the rice for customers has not been made yet. I will assume this rice is for customers because it is in the facility kitchen.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The pork waiting to be processed is in a plastic container on the floor under the 2-comp sink. No food shall be stored on the floor at any time.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.5 - Are foods from approved sources?
- Observation(s): There is a whole, raw fish in a bowl under running water in the sink. The owner states this fish was personally caught and for personal use.
- F2.5A - All foods on the premises must be from an approved source.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Plastic grocery bags are being used to store prepped food in the freezers. Please use food grade materials for food storage.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Rice in cooker is measured to be 40 C. Operator did not not have thermometer to monitor rice temperature.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Raw chicken breasts are at room temperature (19 C) in a bowl. These are discarded.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Although no smoking is verified in the kitchen, cigarette butts are found in the pot sink next to a sink compartment where frozen food is being thawed.
- 5.3 - Employees must not smoke in any area where food is prepared, dispensed or stored.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Discussed leaving food out at room temperature during the lunch service.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?