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Hassen Arena

3375 Pleasant Valley Blvd Armstrong BC V0E 1B0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): They have been washing the slush machine and then running vinegar through it, BUT vinegar is NOT a sanitizer. After washing, please sanitize with the manufacturer's recommended product. For example, https://www.amazon.com/Diversey-90234-Sani-Sure-Sanitizer-Equipment/dp/B0B6789L3R?th=1
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Please publicly display your food permit with your annual decal affixed to it. If you have lost it then please contact our office at 250-833-4106 to order a new one.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C - Slushy machines are washed but not sanitized. Manufacturers specification indicates that machine parts should be sanitized with 100ppm bleach solution. Manufacturers instructions must be followed for proper washing and sanitizing.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
  4. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No food safety plan. Ensure a plan is done up for fries and forward to me for review. Template provided.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No sanitation plan. Ensure a plan is done and forward to me for review. Template provided.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  5. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display cooler temperature satisfactory. Primarily pre-packaged drinks stored. Perishables may be stored. Ensure an NSF thermometer installed and monitor temperatures on temperature log provided during the season.
    • 12 - Is the contact information the same?
      • Observation(s): New General Manager will be added to facility contacts.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Orderly concession. Stand-up freezer is due for defrosting prior to opening for the Winter Season.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided Food Safety Plan Template during inspection to be completed and available on-site for food handlers. The Cook-serve template will be used for fries and possibly pre-cook frozen chicken nuggets this season.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provided Food Sanitation Plan Guideline/Template during inspection to be completed and available on-site for food handlers. Ensure facility cleaned and sanitized prior to the IPE as the concession may be used for selling pre-package low risk snack items.