Good Samaritan Hillside Village 5A
5A-2891 15 Ave NE Salmon Arm BC V1E 1G9 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main fridge was measured at 9°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust the fridge so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 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.
- F2.5 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
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of stand-up cooler in kitchen was measured at between 5C and 7C. Temperature log indicates that the cooler temperature was at 4C in the morning. Staff indicated that the cooler was opened and closed quite a bit within the last 20 minutes. Requested to re-check and record the temperature in half an hour and ensure that it has decreased to 4C or less. Discussed about recording of corrective actions taken (e.g. recheck temperature in 30 minutes) on log sheet when temperatures are measured to be warm.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Quats sanitizer solution concentration was measured to be <200ppm. Bottle of Quats sanitizer at the dispenser has expired. Will use the dispenser in cottage 2 where the sanitizer concentration is adequate until new chemical is in place. 2. High temperature dishwasher is out of order. A new dishwasher has been ordered. Currently using dishwasher at cottage 4. 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions