Golden Civic Centre
806 10th St S Golden BC V0A 1H0 · Community Kitchen - Food Processing
8 inspections
- 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 baffles of the ventilation hoods for the stovetops were observed to be in need of cleaning.
- 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
0 infractions
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings were noted throughout the establishment. Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affects areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- 7.1 - The premises must be maintained free of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update your Food Safety Plan so that it outlines procedures that caterers (or anyone else using the facility) must follow before, during, and after events, including (but not limited to) - Handwashing practices and frequencies - Food handling practices - Required holding, refrigeration and cooking temperatures along with recording (log) procedures - Sanitation procedures (before, during, and after events) - Warewashing procedures etc
- 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.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions