Hammer's House of Hog
6607 Main St Oliver BC V0H 1T2 · Mobile Vendor Type B – Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): concentration of bleach sanitizer solution is stronger than required - use monitoring strips to check concentration - reference poster for mixing sanitizer provided.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Raw meats were being stored at ambient temperature in excess of 2 hours in the facility and in operators vehicle - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Frozen meats were being thawed at room temperature in excess of 2 hours - CDI Operator voluntarily discarded product. Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - As a part of the cooking process, provided that it is heated to 74C within 2 hours. Refrigeration unit measured at or below 4C at the time of inspection. Accurate, internal thermometers were available.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions