Gateby Care Centre - 2nd Floor Rec Room E
3000 Gateby Pl Vernon BC V1T 8V8 · Institutional - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
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- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Advise whether the dishwasher will be repaired, replaced, or an alternative sanitation plan be implemented (i.e. return wares to be washed to the main kitchen dishwasher) should this location no longer require a dishwasher.
- 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
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- 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. High temp dishwasher rinse temp is not monitored in daily operations log. Ensure dishwasher is monitored and documented daily. The cooler temp is 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 rinse temp was verified with a max recording thermometer placed inside of the unit to be 74C however it did require two attempts to achieve a temperature above 71C. AHP was verified with test strips to be the proper concentration.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temp dishwasher must be monitored and documented daily. There is presently a dishwasher log however the log is not maintained on a daily basis. Excellent daily log of cooler is present.
- 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 temp was verified with a max recording thermometer placed inside of the unit to only achieve a max temp of 69C after two attempts. Ensure the unit is able to achieve a min temp of 71C during the rinse cycle.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin did not have liquid soap present ; the liquid soap dispenser was empty. Refill the soap dispenser immediately.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher rinse temps are not being monitored and documented in daily operations log. Ensure high temp dishwasher rinse temp is monitored and documented in daily operations log. NOTE : the cooler log is maintained and documented several times a day.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Coolers and hot holding temperatures are monitored and documented on a daily basis = excellent. Dishwasher log is rarely maintained and must be maintained on a daily basis.
- 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 for unit to achieve min 71C at the dish level. Dishwasher leaks on bottom of unit ( not from the door seal but from under the unit ) . Dishwasher log is rarely maintained and must be maintained on a daily basis.
- F2.1 Does the facility have proper monitoring supplies?
- 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): High temp dishwasher rinse cycle is required to be monitored and documented in daily log chart. Ensure monitoring and documenting is performed. NOTE : high temp dishwasher was verified to be 72C at the dish level by recording thermometer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Overall a very clean and very well operated facility.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions