Gillis House
1699 Tutill Crt Merritt BC V1K 1C6 · Institutional - Food Service
14 inspections
- 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): NEW INFRACTION: Several sanitizer pails in the facility did not contain sufficient sanitizer solution to maintain an adequate sanitizer concentration on the wipe cloths. Wipe cloths must be submerged in sanitizer solution, not maintained just damp. Correct procedure/policy.
- 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
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): • NEW: The dishwasher in the multi-care wing will need to be checked. The water in the dishwasher reservoir is red after the final rinse cycle has finished; this water should be relatively clean and not red. • NOTE: Until the dishwasher in the multi-care wing has been checked/repaired all wares will need to be washed and sanitized in the main kitchen dishwasher.
- F2.3A Mechanical dishwasher/glasswasher 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
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Ongoing pest control measures by the facility and professional pest control company (Orkin). • Gaps in back receiving and entry doors are potential entry points for pests. Ensure all gaps and openings are covered.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- 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 freezer door has an ongoing icing problem. Ice builds up on the door and door frame, including the outside edges of the door frame.. Continued icing can lead to door and door frame damage. • The door heater should be checked to ensure that it is operating. • Inspect the freezer door seal to ensure that it is adequate to prevent moist air from entering the freezer from the walk-in cooler when the door is closed.. • Consider the use of heat tape around the outside of the door frame to prevent ice build up on the frame and the water line supplying the fire sprinklers. • Consider caulking around the outside edges of the freezer door frame to prevent moist air from getting into, or behind, the door frame, leading to icing inside the door frame.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): a) The hot food holding equipment has been removed from the kitchen in the Special Care ward; Staff are currently dispensing meals from the hot holding equipment in the Multi Care ward. It is reported that the equipment from the Special Care ward has replaced broken hot holding equipment in the central kitchen. On site records indicate that this situation has occurred since February 7, 2019. b) Interior Health must facilitate the rapid replacement of the hot holding equipment in the Special Care Ward and in the central kitchen. Please advise Interior Health-Public Health at 250-851-7349 (Ted Mahler, Inspector, Kamloops) as to the timeline for equipment replacement.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) An additional food preparation table needs to be provided in the central area of the kitchen, currently staff are using the tops of two chest freezers and carts as extra food preparation surfaces and for food storage; adequate food preparation space ensures safe and sanitary preparation of foods. Please contact Interior Health-Public Health Protection at 250-851-7340 (option 1) if there are any concerns regarding this.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions