Haven Hill Retirement Centre
415 Haven Hill Rd Penticton BC V2A 4E9 · Institutional - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Underneath the dishwasher area water is pooling on the floor. Operator noted there is a lack of sealing between the wall and dish pit area which allows water to reach the floor. Corrective Action: Seal the area between the wall and dish pit area to prevent water from pooling on the floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One thermostat on one pod kitchen hot holding unit was not turned high enough, this was corrected during the inspection. take whatever steps are necessary for staff to Clearly see where the dial should be set at.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The Walk-in cooler has a brighter light, however there are still shadows. A second light is required.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A change was made to the hot holding temperature of the Food Safety Plan during this visit. There had been a slight misprint.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- 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): In one of the Pods there was a Cottage Cheese container that was past it's Best Before date. This was discarded and needs to be brought to the attention of the Pod staff.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): In 2 of the upper Pods a fridge is missing thermometers. Replaced during inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall maintenance is good. In Upper Bartlet-Cherry and Upper Apple on section of the steam table needs a new lid. The current lid is bent allowing heat to escape. (There is 10C degrees difference in temperature between a unit with a tight fitting lid and a bent lid.) New lids installed during this inspection.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in cooler does Not have sufficient lighting. Two more lights appropriately placed in the cooler could spread light throughout the shelving.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Residential fridge in the Lower peach is at 7C and needs to be 4C or colder. The manager turned the thermostat colder, please monitor closely. Steam tables in the Pods are turned on at 6am daily. Recommend having dual marks to make it easy for staff to line them up.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Recommend having a probe thermometer in every kitchen Pod.
- F2.7 Are there handwashing stations available and properly supplied?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Upper Apple Hot holding unit water is at 62C. As the food is to be kept 60C or hotter, the water needs to be closer to 70C.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Inaccurate thermometer in the Upper Peach fridge. Removed by staff during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Containers of butane were accidently placed in the dry food storage room. Chef removed them and will place them into their usual storage room which is separate from the kitchen.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): The hot holding in 2 Pod kitchens (lower bartlet and lower apple) was less than 60C. The chef turned these up at time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fridge in the lower peach and lower bartlet needs to be colder. 4C or colder is required.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 12 - Is the contact information the same?
- Observation(s): New chef in charge.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure all dry storage goods are in kept in pest proof containers (i.e bag of oats)
- 12 - Is the contact information the same?
- Observation(s): New operator and manager has been added.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): In dry storage area- ensure all opened boxes of pasta and rice are pout in pest proof containers so they cannot be contaminated.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Expired food items (potato and yogurt) must be thrown away regularly. Staff threw away during inspection.
- 11.3 - Are foods stored in appropriate containers?