Good Samaritan Village by the Station
270 Hastings Ave Penticton BC V2A 2V6 · Institutional - Food Service
12 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): At the time of inspection, gunk build up along cupboard handles. **CORRECTED DURING INSPECTION**
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please ensure cooling of foods for later service in done within safe time-temp limits. Foods temps can be driven down quickly to fall within staff shifts using portioning, cooling wands, ice/freezers, etc. Please develop a SOP for your cooling.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling above dishwasher showing signs of moisture damage from the steam released from dishwasher. Please repair - recommend installing a cleanable impervious cladding to help reduce maintenance interval.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - main kitchen hand sink fixture leaking from hot side valve when in fully closed position; please repair - pipe corrosion/leak coming from piping (possible refrigerant line-set) on wall to the right of the two upright freezers in the back dry storage area; please correct
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan needs to be more comprehensive and accurate to the menu items you are making and also include the meals/foods being supplied to the other food service areas on site
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan needs to be readily available for the food service areas to which it applies
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - trailer coolers not at 4C/40F or lower; please ensure all coolers are able to reliably hold foods at 4C/40F or colder prior to putting into service
- F1.7 Are foods protected from contamination?
- Observation(s): - please ensure hording is tight and fully seals off repair area from main dishwasher and walk-in coolers; door by hording/dishwasher is to be the dirty side and the door upright freezers (next to multi-purpose room) is the clean side - multi-purpose room set-up close to being completed - schedule set to separate construction activity and food prep activity through common travelling corridors including daily and event specific cleaning
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure sanitizer is readily available in trailer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - final cleaning of trailer still needed before using for food prep
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - need cooler capacity in multi-purpose room - proposal of two fridges with a full-time runner (for multi-purpose room and trailer) should suffice
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - hand wash sink still to be installed in multi-purpose room; please ensure dispensed soap and paper towel are readily available
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler reading 10C av. at time of inspection and has been above 4C for a few days; as this is your main cold storage, it is critical that it is keeping foods at 4C or lower. Please repair immediately. In the meantime, please have a plan for the safe storage of your foods.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please ensure all foods being cooled for re-use has its cooling curve monitored and recorded to ensure it is safe for your residents - follow-up date Sept 17/18
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): - please discard all foods for which the cooling curve has not been verified as safe
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - bottles of quat sanitizer throughout facility have varying strengths - some with concentrations below 200ppm. Please start checking the concentration with appropriate test paper before use every day to help ensure the sanitizer is performing as intended.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - duct above dishwasher flaking paint - walk-in cooler fan unit needs cleaning
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - paper towel dispenser at dishwasher needs repair
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - recommend simplifying your food safety plan to help ensure a concise and complete description of the safe preparation of the foods you are preparing
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - please start monitoring the cooling of all the foods you are cooling for later re-use to ensure the safe time-temp limits are observed
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - walk-in freezer has foods stored directly on floor; please ensure this is not standard practice
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please have updated food safety plan on hand
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please have updated sanitation plan on hand
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In prep area - drawer handles and knife holder had a build up of debris. Garborator
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions