Good Samaritan Village by the Station 2A
270 Hastings Ave Penticton BC V2A 2V6 · Institutional - Food Service
9 inspections
- 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): At the time of inspection, inappropriate sanitizing chemical used to sanitize food contact surfaces. Inappropriate sanitizing solution discarded. **CORRECTED DURING INSPECTION**
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - bare wood flooring exposed with new stainless steel dishwasher stands; flooring under dishwasher needs a durable cleanable/non-absorbent surface - countertop is getting old and starting to wear through - esp by hand sink
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - menu item preparation process does not appear to be linked to the facility food safety plan
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe 1 (or equiv.) food handler training for all main food handlers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - fridge temp measured at 6C with IR gun - temp adjusted to be colder; please confirm when accurate thermometer is in place
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need accurate thermometer in fridge
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - upright freezer has significant ice build-up at bottom - hand sink slow to drain - main sink has leak underneath
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - most wood surfaces in kitchen area need re-sealing with paint/lacquer - particularly the half-doors restricting access to kitchen area
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - dishwasher does not have the protective shroud that is needed for stand-alone units; please install shroud or replace unit as this is a staff safety concern
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is current, complete, and readily available for review by staff
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is current and readily available for review by staff
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - need test strips to monitor sanitizer strength; please start checking the concentration with appropriate test paper before use every day to help ensure the sanitizer is performing as intended (for quat/D10 it must be 200ppm).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dry storage area needs cleaning in bottom corners
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - leak under double sink 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
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 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
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - upright fridge reading 5C; please make sure it is holding foods at 4C or lower measured with an accurate thermometer
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - upright freezer needs de-icing and a clean & sanitizing
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - double-sink drain leaking under sink
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions