Good Samaritan Mountainview Village 3
3070 Burtch Rd Kelowna BC V1W 5G2 · Institutional - Food Service
9 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ice dispenser had a noticeable buildup on it and needed to be cleaned
- 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): Ensure handwashing sink remains accessible and unobstructed at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): All refrigerators with food should be monitored and recorded. In the main kitchen the auxiliary refrigerators are recorded in a log book and the main walk-in cooler and freezer are not recorded in the log book.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer in the cottage serving areas below 100 ppm. The quaternary sanitizer should be at 200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in the cottage serving areas below 100 ppm.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Recommend adding the critical control points, and the actions to be taken if they are not met.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The main kitchen had stopped logging the temperatures for the dishwasher. Temperature checks and monitoring of the dishwasher has not been recorded for a month.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Recommend test strips be used to monitor ppm of sanitizer. Spray container and bucket filled not reaching 200 ppm for the quat sanitizer.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The station has cold water for the 1st few seconds to very hot. Adjust temperature of water.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions