Garden View Village
280 4th Ave Kimberley BC V1A 2R6 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): The underneath of the meat slicer was observed with food debris. Please adequately clean and sanitize all parts of the meat slicer after every use.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer at 400 ppm used for food contact surfaces. Ensure that QUATs sanitizer for food contact surfaces is at 200 ppm. Operator noted that a 1:1 dilution will be made.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Can of apple sauce with a large noticeable dent noted in the dry food storage area.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): A permit was present, but the decal for the operating year was not found. Operator stated this will be discussed with the manager as soon as possible.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Door at the back kitchen leading to the outside was seen ajar during the course of the inspection. The operator closed the door during the course of the inspection. This was corrected on site.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwash station adjacent to the dishware washing area did not have single service paper towels; an employee was observed to dry their hands on a wiping cloth nearby 2) Handwash station at the back of the kitchen directly across from the baking area did not have liquid soap available
- 11 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Upright glass cooler was measured at 8.1C. Manager indicated cooler is not working properly and a new cooler has been ordered. Unopened ketchup and small amounts of creamers were noted in this cooler at the time of inspection. Manager immediately moved all the creamers into the walk-in cooler that is operating at adequate temperature. Manager is aware to not use the noted cooler to store potentially hazardous foods. Margarine observed to be stored at room temperature. Manager stated they were used for baking and will be stored away when not in use. Reminded manager that potentially hazardous foods stored at room temperature may only be used for up to 2 hours, and then discarded or stored in the cooler at or below 4C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions