Good Samaritan Hillside Village 3A
3A-2891 15th Ave NE Salmon Arm BC V2E 1G9 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ice build-up in refrigerator. This must be cleaned to ensure the refrigerator is able to maintain safe temperatures.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The handwash sink did not have paper towel for dying hands. All handwash stations must be equipped with paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridge temperature was measured at ~8C. It was noted that staff had just placed a pot of warm soup into the cooler. Operator was requested to monitor the temperature of the unit to ensure it is capable of maintaining at 4C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): A large pot of soup was observed not being cooled properly. Temperature of soup was measured at ~45C. Cooling temperatures were not being monitored by staff. According to staff, soup started cooling for about 20 minutes. Operator was requested to cool the soup properly by portioning it into smaller portions or using an ice bath. Also cooling temperatures should be monitored and recorded on log sheet. Operator instructed staff to cool soups properly. CDI - Corrected During Inspection.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- 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 temperature dishwasher did not reach an adequate final rinse temperature. Please service the dishwasher and ensure it is capable of reaching at least 71C measured at the dish (using a dishwasher safe thermometer). Directed to use manual dishwashing method as a temporary measure. Informed operator that the dishes can be washed using the dishwasher but must be sanitized in one of the two compartment sink. In the sanitizing step, please ensure 200ppm of Quats is available and items must be submerged in the sanitizing solution for at least 2 minutes then let air dry. The sanitizer concentration should be verified with Quats test strips.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed loose seal at the bottom of the fridge door (in the dining area) causing the fridge to not close properly. Before the seal can be replaced, please ensure staff are closing the fridge door properly to ensure the temperature is maintained.
- 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
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are food contact surfaces properly cleaned and sanitized?
- Observation(s): D-10 (Quats) sanitizer measured at <200ppm. Spray bottle refilled at the time of inspection. - Corrected During Inspection.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- 13.3 - Are food contact surfaces properly cleaned and sanitized?