Hot Spot on 6 Restaurant
1-2601 Hwy 6 Vernon BC V1T 5G4 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Unsanitary dishwashing process. Sanitized items are removed from the dishwasher to the same drainboard where dirty and pre-washed items are staged. RECURRING INFRACTION Corrective Action: Adjust procedures to preserve a single direction work flow from dirty to sanitized. Stage, pre-rinse, and rack soiled items to the right of the dishwasher. Load the dishwasher from the right only. Remove sanitized items to the long drainboard at the left to air-dry. Do not place dirty or unsanitized items on the drainboard. To free up more space to the right of the dishwasher, determine options for removing or relocating the bus bins used for soaking cups/dishes. F2.3D: Sanitizer solution in the wiping cloth bin at the line was tested at 0 ppm chlorine. Corrective Action: Prepare new solution at 200 ppm chlorine (5 mL bleach per litre water). Replace every 2 hours or when tested below 200 ppm. Dishwasher sanitizer levels are low, but the unit is functional. New sanitizer to be provided at earliest convenience, good.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5B: Inadequate sanitation in some areas: • Prep table coolers (interior) • Walk-in cooler (under shelving) • Inside toaster oven • Pitcher for frill picks • Hard to reach spaces throughout Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Check fan covers in each cooler, safely clean and sanitize as needed. One plastic drawer inside the upright freezer at the line is broken and jagged. It should be removed, replaced, or filed down to prevent staff injury. Check others.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E(1): The primary handwashing sink is in disrepair. RECURRING INFRACTION Corrective Action: Repair the sink so there is adequate water pressure, wastewater drains normally and does not accumulate, and there are no leaks. If necessary, consider options for replacing the existing sink/infrastructure or installing a new hand sink elsewhere in the kitchen. Notify the health officer beforehand. In the meantime, wash hands at the front sink. F2.7E(2): The tap fitting installed at the 2-basin sink does not support proper handwashing (point-of-use valve, high pressure). This sink is used as an alternate handwashing station when the primary hand sink is not working. Corrective Action: Remove the fitting or replace it with one that does not affect pressure or normal operation.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: An absorbent cloth was provided in the front area for drying hands. Corrective Action: Remove the cloth. Use disposable paper towel only for drying hands after handwashing.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitize rinse cycle of the mechanical dishwasher was tested at 0 ppm chlorine residual. The sanitizer jug is empty. Detergent levels are low. Corrective Action: Provide new sanitizer for the dishwasher so the rinse cycle achieves a minimum of 50 ppm chlorine residual at the dish surface. Regularly monitor chemical levels and ensure extra stock is available. Obtain new detergent. If pre-washing and staging occurs on the long drainboard at the dishwashing station, the drainboard is now being clean and sanitized prior to each dishwashing session. This is acceptable if consistent; however, the best practice remains to not allow any items that have not been sanitized to contact the long drainboard, and complete pre-wash/spray-down to the right of the dishwasher. Use separate sanitizer solution and cloths for sanitizing the drainboard before dishwashing, instead of reusing sponges. Once sanitizer solution is applied, let it air-dry or allow for a contact time of 2 minutes before wiping with a clean cloth or paper towel.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate cleaning in some areas. Overall sanitation is good. • Under shelves in the dry storage room • Hard to reach spaces Corrective Action: Clean the areas identified. F2.5B(2): Excess cardboard is on the floor near the upright freezer. Cardboard mats/liners are a fire hazard and pest attractant. One side of the freezer is covered with aluminum foil. Corrective Action: Remove the cardboard and foil. Clean equipment as needed. Barriers made of non-porous, washable material can be acceptable (e.g. stainless steel). F2.5G: Some food stored in the walk-in cooler is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. F2.5J: The ceiling light fixture in the back room is uncovered. Recurring infraction. Corrective Action: Install an exterior cover, shatterproof bulbs, or tube guards for the fixture. F2.5K: Observed an in-use knife stored in the narrow space between two line coolers. Corrective Action: Discontinue this practice. Store knives on clean accessible surfaces, washable racks, or in clean containers between uses.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: The soap dispenser at the primary hand sink is broken. Corrective Action: Repair or replace the dispenser. F2.7E: The primary hand sink is not functional. Recurring infraction. Corrective Action: Have the sink/water system repaired by a qualified professional so the sink is operational and further issues are prevented. If this cannot occur, determine options for installing a new hand sink at an alternate location in the kitchen. Soap and paper towel should be provided in dispensers at the staff washroom sink. The customer washroom sinks should be maintained or serviced as needed so the water pressure is normal.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the under-counter cooler at the bar was measured at 7°C. Corrective Action: Adjust or service the cooler so food is maintained at 4°C or colder. Hot potentially hazardous food (e.g. cooked sausages, bacon, hollandaise) must either be held at 60°C or hotter, or discarded after 2 hours or longer at 4-60°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Food is stored in its original can. Recurring infraction. Corrective Action: Transfer any unused portion of canned food into a covered food-grade container for sanitary storage. Keep personal food in a separate, designated area away from business related products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B(1): The analog probe thermometer cannot be used to monitor all processes, as it does not read temperatures below 130°F. Corrective Action: Obtain one or more NSF-certified digital probe thermometers. F2.1B(2): Observed inaccurate or missing thermometers: • Under-counter cooler at the bar • Front dairy cooler Corrective Action: Provide NSF-certified refrigerator thermometers for both units. Expired test strips were discarded.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: A sanitary process flow is not maintained in the dishwashing area. Recurring infraction. Sanitized items are removed from the dishwasher to the same drainboard where pre-washed items (not sanitized) are loaded. Corrective Action: Adjust dishwashing procedures to preserve a single direction work flow from dirty to sanitized; Stage, pre-rinse, and rack soiled items to the right of the dishwasher. Load the dishwasher from the right only. Remove sanitized items to the long drainboard at the left to air-dry. Use the 2-basin sink for a manual wash, rinse, and sanitize process only (for larger items and in the event of dishwasher malfunction). Wash and rinse in the first basin, immerse in 100-200 ppm chlorine solution in the second basin to sanitize, and air-dry on the long drainboard surface. Only sanitized items should ever contact the long drainboard. If the mechanical dishwasher is working correctly, extensive pre-washing is unnecessary in most cases. Before the new process is implemented, thoroughly clean and sanitize the long drainboard. Sanitizer turnover was in progress at the time of inspection (wiping cloth bins). Ensure sanitizer solution at 200 ppm chlorine is available during operation. If one sanitizer bin is used for a separate/restricted purpose, additional solution for general surface sanitizing must be provided. Continue to keep sanitizer bins on clean surfaces away from food. If in-use utensils are stored on magnetic knife racks, both the utensils and racks must be cleaned and sanitized at least every 4 hours.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Walk-in cooler (shelves, under shelves, fan covers/ceiling) • Prep table cooler door gaskets • Hard to reach areas throughout the premises Corrective Action: Clean the areas identified. F2.5E: Significant clutter and miscellaneous items are present onsite. Corrective Action: Evaluate and reorganize stored items. Remove any equipment or material that is not necessary for routine operation. F2.5J: Two ceiling light fixtures are uncovered (back area and storage room). Corrective Action: Install exterior covers or tube guards for each fixture.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Putty knives are used to clean the flat top grill. Corrective Action: Obtain new utensils that are designed for this purpose (e.g. stainless steel bench scraper). Remove the putty knives or use for a non-food application.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: The primary hand sink is broken. One section of the water line was removed. Corrective Action: Repair the sink so it is functional. In the meantime, use the 2-compartment sink or front hand sink for handwashing. F2.7C(1): Paper towel is not available at the 2-compartment sink. Corrective Action: Refill the paper towel dispenser. F2.7C(2): Paper towel is not supplied at the bar hand sink. Corrective Action: Provide paper towel in an enclosed, tabletop holder or on a standing holder with a base.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Single-serve creamer in the top section of the dairy cooler was measured at 10°C. The inserts are overstocked. Corrective Action: Transfer cream portions to an alternate cooler at 4°C or colder. Stock less creamer in the inserts (single layer) so it is maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Observed an employee touching clean items after handling raw protein. The employee then rinsed their hands without soap. Corrective Action: Retrain staff. Wash hands using proper technique immediately after handling raw meat and eggs: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, dry hands with paper towel, turn off the taps using paper towel.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A(1): Food is stored uncovered inside the coolers. Debris is present on raw chicken skewers. Corrective Action: Discard the contaminated chicken. Cover stored food with secure lids or food-grade wrap. F1.7A(2): Observed food stored in an open can inside the prep table cooler. The operator stated that the product is for personal use. Corrective Action: Use or transfer canned products into a food-grade container immediately after opening. Cans are not intended for food storage one opened. Keep food for personal use separate from business-related food and equipment. F1.7B: Assorted food scraps and ingredients are kept in various stacked containers in the top section of the prep table cooler. Corrective Action: Reorganize the coolers. Remove scraps and unusable product. Only store food that is necessary for routine service. Do not stack insert trays.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The mechanical dishwasher sanitizing rinse was measured at 0 ppm chlorine at the plate surface. The operator adds water to the machine to improve efficacy. The need for this and similar interventions often indicates a malfunction. Corrective Action: Repair or service the dishwasher so the sanitizing cycle achieves a minimum of 50 ppm chlorine residual at the plate surface, and the dishwasher operates as intended without manual intervention. In the meantime, wash and sanitize items manually in the two-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100-200 ppm chlorine sanitizer solution for 10 seconds • Set items to air-dry in a clean place F2.3D: Sanitizer solution at the front of house was measured below 200 ppm chlorine residual. In some cases, soap is added to the chlorine solution. This obstructs sanitizing action and can leave a soap residue. Corrective Action: Prepare new sanitizer solution at 200 ppm chlorine. Use bleach and water only, do not add soap. Replace sanitizer solution every 2 hours or when tested below the required concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5A(1): There is a leak from the hot water tap at one coffee machine. Corrective Action: Repair or replace the machine to stop the leak. F2.5A(2): One door handle for the under-counter dairy cooler is broken. The door cannot fully close. Corrective Action: Repair or replace the door or door handle so the door can close properly. F2.5B: Inadequate sanitation in some areas: • Walk-in cooler racks • Front of house dairy cooler • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Clean up spills promptly. F2.5E: There is significant clutter in the premises. This can obstruct cleaning and harbour pests. Corrective Action: Sort and organize items. Remove any equipment, food, and materials that are not necessary for routine food-related operation. F2.5L: Plastic portion cups are being cleaned and reused. These cups are single use only. Corrective Action: Discard the rewashed cups. Use portion cups one time only, then discard.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5L Single service utensils or containers must be used only once.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food inside the walk-in cooler was measured at 6°C. Corrective Action: Adjust, repair or service the cooler so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Cooling temperatures are not monitored on a consistent basis. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Water is not supplied to the primary hand sink. Corrective Action: Repair the system so hot and cold water is provided at the hand sink in sufficient quantity and pressure. In the meantime, staff to use the two-compartment and front-of-house sinks for handwashing.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm. F2.1B: Thermometers in the walk-in cooler and two prep table coolers are inaccurate. Corrective Action: Obtain NSF-certified refrigerator thermometers for each unit. Ensure all coolers in the kitchen and front of house have working thermometers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap at the bottom right corner of the back exterior door. Corrective Action: Seal the gap to exclude pests. Ensure no daylight is visible under and around the doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A(1): The sanitizing rinse cycle of the mechanical dishwasher was measured at 0 ppm chlorine residual at the plate surface. Corrective Action: Repair or service the dishwasher so the sanitizing cycle achieves a minimum concentration of 50 ppm chlorine. Verify with test strips. In the meantime, manually wash and sanitize items in the two-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100 ppm chlorine sanitizer solution (2.5 mL per litre water) for 2 minutes • Set items to air-dry in a clean place Ensure sheet pans are cleaned and sanitized promptly after use. F2.3A(2): Sanitized items are removed to the same area where soiled dishes are received and sprayed down. Contamination risk. Current pre-washing methods interfere with a sanitary process flow. Corrective Action: Return any items that are pre-washed in the two-compartment sink back to the right of the machine to be racked and loaded. Remove clean and sanitized dishes to the left drainboard to air dry. Wash and sanitize the drainboard surface as needed. Only sanitized items are to be stored to the left of the dishwasher. Maintain the dirty-clean process flow from right to left. If the dishwasher is operating in accordance with manufacturer specifications, it can remove food debris and provide adequate sanitizing action. Extensive pre-washing may not be required. Replace sanitizer solution for wiping cloths every 2 hours or when tested below the required concentration. F2.3A(3): Some dishwashing racks are in very poor condition. Corrective Action: Remove heavily worn racks from the premises.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed water accumulation under the bar ice well. Corrective Action: Determine the source. Repair or service equipment as required to prevent pooling water or leakage. In the meantime, clean often to remove residual water and debris. F2.5B: Inadequate sanitation. • Under and behind cooking equipment • Dishwashing area • Interior of microwaves • Walk-in cooler fan covers • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. Do so on a regular basis. F2.5C: Several used wiping cloths are present on the bar counter. Corrective Action: Launder the cloths. When bar service ends, remove all cloths for laundering. Keep the bar wiping cloths immersed in sanitizer solution at 200 ppm chlorine or Quat residual. Soak for at least 30 seconds between uses. Change the solution every 2 hours or when tested below the required concentration. F2.5G(1): Observed food stored in original cans. Recurring infraction. Cans are not intended for food storage once opened. Corrective Action: Discard the food. Use or promptly transfer canned food to clean food-grade containers. F2.5G(2): Some food inside the walk-in cooler is uncovered. Corrective Action: Cover food with secure lids or food-grade wrap to prevent contamination. Tongs for raw protein should be stored in a separate container to prevent contamination of the handle.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Putty knives used to scrape the cook top are in poor condition and not designed for this purpose. Corrective Action: Remove putty knives from the premises. Replacements must be intact, non-absorbent, easy to clean, and suited for the intended purpose (e.g. stainless steel bench scraper). Avoid using mesh shelf-liner material unless temporary or for safety reasons. Clean or repair soiled/damaged surfaces as needed. Trays can be used to stored clean cups and glassware. Equipment and materials in the kitchen area that are, or include, adhesive, textured, or absorbent components should be removed or replaced. Surfaces must be smooth, durable, impervious to water, and easily cleanable.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Raw eggs stored next to the grill measured at 45°C. Eggs stored between 4°C and 60°C for longer than 2 hours. Under these time-temperature conditions, the product is unfit for consumption. Corrective Action: Discard eggs. Reduce stock for room temperature holding. Keep only an amount of food that will be consumed within 2 hours. If held at room temperature for less than 2 hours, return product to a cooler at 4°C or colder. F1.2B(2): Diced cooked potatoes stored at room temperature for longer than 2 hours. Leftover product not intended for immediate use. Corrective Action: Discard potatoes. Hold potatoes at room temperature for no more than 2 hours, before which they must be returned to a cooler at 4°C or less. Reduce stock as needed. F1.2B(3): Observed fried bacon sitting at room temperature near cook line. Corrective Action: Transfer bacon to a cooler at 4°C or colder. Process bacon in a timely manner to reduce the risk of bacterial growth. F1.2E: Time period in which hollandaise sauce is stored between 4°C and 60°C is not being verified. This product contains undercooked eggs; storage conditions must be closely monitored. Corrective Action: Discard leftover sauce. Hold hollandaise between 4°C and 60°C for no more than 2 hours. Monitor using a timer. After 2 hours, discard remaining sauce. Note: Avoid holding or softening butter at room temperature for longer than 2 hours. Cut into smaller pieces, grate into a bowl, or use a microwave or double boiler. Prolonged room temperature storage of butter can lead to rancidity and bacterial contamination.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature conditions during the cooling process are not being adequately monitored. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) • Ensure ice-water bath covers all parts of the tray in contact with food
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips not available onsite. Corrective Action: Obtain chlorine test strips to monitor dishwasher sanitizing cycle, or if using a bleach sanitizer solution. Note: do not mix bleach and Quat sanitizers, or combine bleach with soap/detergent. These chemicals are incompatible and may release harmful by-products when mixed. F2.1B(1): Probe thermometer not available. Corrective Action: Obtain an NSF certified probe thermometer to monitor food storage temperatures and cooking, cooling, and reheating processes. F2.1B(2): Thermometers not present inside both line coolers and walk-in cooler. Corrective Action: Obtain and place independent thermometers inside the noted coolers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Points of entry observed. • Gap at bottom right corner of back door • Daylight visible at bottom and side of front door Corrective Action: Seal the gaps identified to prevent pest entry. F2.2C: Live mouse observed on the premises. No other apparent signs of infestation were noted at the time of inspection. Corrective Action: Take action to prevent and control pest activity and protect food from contamination. • Contact a pest control technician and arrange for service immediately • Contain and securely cover all food products • Limit the amount of time food is left uncovered during operation • Monitor the facility for signs of pest activity (e.g. droppings, sawdust, food/packaging damage, gnaw marks, live sightings) • Clean and sanitize all food contact surfaces (e.g. prep tables, counters, shelves, utensils, equipment) • Increase cleaning and sanitizing frequency • Remove clutter to eliminate harbourage areas • Seal points of entry (see infraction F2.2B above) • Clean to remove grease and food debris from floors, walls, and equipment (see infraction F2.5B) • Use/maintain physical traps if required
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): No sanitizer solution available for use in the kitchen area. Corrective Action: Clean and sanitize all food contact surfaces. Prepare sanitizer solution at a concentration of 200 ppm Quat or 200 ppm chlorine in a spray bottle or open bin for wiping cloths. Sanitizer spray bottles must be clearly labelled and solution changed daily. Open sanitizer bin with immersed wiping cloths must be changed every 2 hours, when the solution becomes cloudy, or when tested below the required concentration. Immerse cloths for at least 30 seconds to eliminate bacteria between uses. Proper sanitizer solution must be available in food prep areas at all times. F2.3D(2): Sanitizer solution in spray bottle for the bar and dining area measured at 0 ppm Quat residual. Corrective Action: Discard solution. Using the Quat chemical currently onsite, prepare a new sanitizer solution using a ratio of 2.5 mL (1/2 teaspoon) of Quat sanitizer per litre of water to produce a 200 ppm solution. Change the spray bottle solution daily. Use this ratio for any application of the Quat sanitizer solution, verify the concentration with test strips.
- 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): F2.5A(1): Observed significant pooling of water and debris inside the coolers in the bar area. this is unsanitary and can contaminate products stored in the cooler. Corrective Action: Repair the bar area cooler so water does not leak and accumulate in the cooler. F2.5A(2): Utensil in poor condition. Small grill scraper made of bare wood observed to be missing steel bristles. Physical contamination hazard. Corrective Action: Discard this grill scraper. F2.5B: Inadequate sanitation observed: • Heavy grease and debris build-up behind cooking equipment • Food debris in hard to reach areas throughout the premises • Pizza pans with food residue sitting on low shelf Corrective Action: Remove pizza pans to dishwashing area. Clean in the areas identified to remove grease, residue, and food debris. F2.5D: Can of butane stored next to clean items. Corrective Action: Remove can of butane; store separately from clean items, food, and food prep areas or discard in a safe manner. F2.5G(1): Tomato sauce stored in open tin can. Once opened, the interior lining of metal food cans can leach chemicals into stored food, especially with acidic foods like tomato sauce. Corrective Action: Use immediately, or transfer tomato sauce and any other canned foods into food-grade containers once the can is opened. F2.5G(2): Uncovered food observed in lower section of line cooler. Corrective Action: Cover food with food-grade wrap or secure lids to protect from contamination. Note: Avoid stacking food containers on one another. This can contaminate the food product or item below.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: Light fixture in dry storage room is not working. Corrective Action: Repair light so there is adequate illumination in dry storage room to support proper cleaning and pest prevention.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: No paper towel provided at hand sink in staff washroom. Corrective Action: Supply the staff washroom sink with paper towel in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Noted expired decal affixed to the permit to operate. Corrective Action: Locate valid decal and attach it to your permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?