Gateby Care Centre - 2 West Kitchen
3000 Gateby Pl Vernon BC V1T 8V8 · Institutional - Food Service
12 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher monitoring logs maintained. Good. The dishwasher is an older model with dial gauge thermometers. The EHO ran the dishwasher 3 times until the wash temperature was correct, but the sanitizing cycle temperature briefly only reached 77° C by 1° increases. **Require 82° C for minimum of 10-18 seconds, depending on the dishwasher manufacturer and model. **Check the sanitizing temperature gauge is accurate. Staff Reminder: *The dishwasher must be run several times with the same rack of wares at the start of the day and during slow periods to ensure operational wash and sanitizing temperatures are met.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The hot-hold steam table has been non-functional for a week, and is due for repair.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired test strips were being used to verify AHP sanitizer concentrations in the room the cleaning supplies are maintained in for the second floor. Ensure test strips used to monitor AHP sanitizer are not expired. The cooler and high temp dishwasher rinse temp are monitored and documented in daily operations log.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food premise permit must be displayed visible to the public.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse cycle was only able to achieve 63C at the dish level as recorded with a max recording thermometer which is less than the required 71C for this unit. Repair dishwasher immediately to ensure a rinse temp of a min 71C at the dish level.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Premise has a valid permit however the permit is not displayed to the public.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher required multiple attempts to achieve the min 71C at the dish level. Ensure dishwasher can achieve a min 71C during every operation of the unit.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food premise permit was not displayed visible to the public. Ensure food premise permit is displayed at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions