Huckleberry Diner
1720 Sandner Frontage Rd Christina Lake BC V0H 1E3 · Restaurant - Food Service
1 inspection
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips to monitor concentration of bleach. Thermometers missing from fridges.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution was well above 300ppm. CDI. Dishwasher not sanitizing properly. Facility to switch to manual method of sanitizing dishes. Must be fixed within reasonable timeframe. ~2 weeks.
- 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): Dogs are not allowed inside the restaurant unless it is a service animal.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap was not at handwashing station. Please use dedicated handwashing sink. Paper towels were not in a dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must be present on site. Temperature logs must be kept for all cold holding units.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must be present on site. Plan should include how to properly disassemble/clean/sanitize meat slicer.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?