Good Samaritan Hillside Village 4A
4A-2891 15 Ave NE Salmon Arm BC V1E 1G9 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): High temperature dishwasher did not reach an appropriate final rinse temperature after several runs. The last final rinse temperature was ~70C.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was ran for a few times and the maximum final rinse temperature reach was only 69C. Discussed that dishwasher should not be used for sanitizing at this time. Dishes and utensils should be manually washed i.e. 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with chlorine at 100ppm by submerging items in the solution for at least 2 minutes, then 4) let air dry. Otherwise warewashing should be done at a different cottage or single use utensils and dishes should be used.
- 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
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed using tape to repair the shelving on the fridge door. Please replace the shelving with a new one to allow for easy cleaning and sanitizing.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer solution concentration was measured at <200ppm as it uses the sanitizer dispenser located in cottage 5. Note: - Recommended using a NSF-certified dishwasher safe thermometer with maximum hold setting to verify the final rinse temperature.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8 - 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