Home Restaurant
11-2801 10th Ave NE Salmon Arm BC V1E 2S3 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Lactic acid sanitizer (Sink & Surface Cleaner Sanitizer) was measured at approximately 3000 ppm. The approved active range for lactic acid is 704 to 1875 ppm per the manufacturer. Ensure that the sanitizer is diluted correctly and maintained within the approved active range.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): F2.5C - Wiping cloths were observed sitting on the cutting boards in the kitchen. If in continuous use, wiping cloths must be stored in an approved sanitizer solution and changed every 2 hours. Always store wiping cloths in the sanitizer solution. F2.5K - Scoops with no handles were observed in some dry food containers. Scoops must have handles, and the handles must be stored outside of the food product to prevent cross contamination. Obtain scoops with handles for all foods.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Sliding door fridge near server station was holding food at 10°C. 2. End cooler by the stoves was holding food at 12°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace these coolers so that they hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bucket of sanitizer in the serving area was mixed with soap and measured 0ppm. Sanitizer shouldn't be mixed with soap as this may reduce the efficacy of the sanitizer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths on the line were observed sitting out and not in sanitizer buckets. When in continual use, wiping cloths must be stored in sanitizer and changed every 2 hours to prevent the growth of pathogens.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?