Hunnie's Merchantile
1601 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Backdoor to the shop area with access to the dry storage and additional fridge area (also the crafts area) was observed with gaps. This can allow possible entry of pests into the facility. Corrective Actions: • Operator stated that the plan was to close the door in this area. Depending on the time frame of this sealing or closing off of this door than there are to be required precautions needing to be taken that include using weather striping or other methods to create a seal to close the gaps of possible entry points.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator has added pizza service to the facility, with the current set up there would need to be a hand washing station more accessible to this area. New proposed locations were recommended to the operator (e.g. by the Commercial Espresso machine ). This area already has a water line and ability to do plumbing for drain. This can still provide accessible to the other room area, note that there must not be a door to this pizza prep room. No door allows accessibility to and from that hand washing station. At time of inspection operator stated that the pizza operations cease during the summer time. This new hand washing sink will need to be installed and placed here before these operations resume. The conditions for the hand washing station are listed in the canned comments.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No chlorine sanitizer test strips available on site for use • Need some thermometers or IR thermometer for freezers in kitchen area.
- 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 measured at over 300 ppm Chlorine, this is too high and can cause a chemical hazard. Corrected During Inspection (CDI): • Operator had reformulated chlorine solution, new solution was measured at 200 ppm chlorine. This is satisfactory for sanitizing action and to prevent chemical hazard.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions