HiFive Chicken
716 Main St Lillooet BC V0K 1V0 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cold gravy was added to a cold hot holding unit. Temperature was measured at 10°C. Operator was instructed to reheat gravy rapidly to 74°C, then place in fully preheated hot holding unit. The hot holding unit is not to be used for reheating, only for maintaining reheated products ≥60°C. Hot holding unit must be fully preheated prior to placing reheated products in the unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in spray bottles and buckets measured 0 ppm. Bottles and buckets were emptied and refilled from the dispenser and concentration measured at 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected During Inspection (CDI): At the time of the inspection the solution concentration (Quats) was lower than 200 ppm so a new spray bottle and a bucket with solution was formulated, this was measured at 200 ppm. Facility has a 3 compartment sink, the 3rd sanitizing sink was measured at 200ppm Quats. Facility has auto dispenser for sanitizing solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?