Hunter's Store
4600 Pleasant Valley Rd Vernon BC V1T 4M6 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Moldy conditions found below the ware washing sink and moist conditions noted. Corrective Action F2.5 Clean all moldy areas and address water dripping onto the floor from the sink.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan must include the onsite individual repackaging process of muffins and any other food. All repackaged food products must have a best before date calculated from the date of thawing.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): High temp holding unit for samosas had a temperature below 60C. Ensure all hot holding is performed above 60C .
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All hot holding temps must be monitored and documented daily. All sanitizers must be tested and documented daily. All cooler temps are monitored and documented in daily operations log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer was tested to be below the required 100ppm solution required for sanitizing surfaces. Ensure sanitizer is used in the 2 compartment sink when cleaning and sanitizing equipment including the ice cream machine parts and ice scoops.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A written food safety plan is required.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan is required.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): A person on site must have Foodsafe training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Approved pizza facility supplies pizza in the morning daily. Hot held in pizza oven. NSF oven thermometer installed for monitoring temperature. Temperature noted < 60° C. *Ensure oven temperature is set slightly above 140° F (oven temperature scale is in Fahrenheit) or > 60° C, as the product is held longer than 2 hours. Maintain daily hot-hold temperature monitoring log similar to all your coolers and freezers.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): EHO provided extra chlorine test strips to adjust and monitor the sanitizing strength of spray bottles and sanitizing ware washing sink.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): *Ensure an approved food contact surface sanitizer is used on counters, food contact surfaces and equipment in the service area and self-serve area. *Bleach jug is empty. Obtain a new unscented household bleach jug for spray bottle and warewashing sink.; mix the dilution as per the Food Contact Surface Cleaning and Sanitizing sheet provided. Change frequently. Monitor strength with chlorine test strip papers. An alternative sanitizer for use is Quaternary ammonium. *Ensure the available sanitizer specific for use in soft ice cream and slush machines is used as directed by the chemical manufacturer and as per requirements of the equipment manufacturer.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan must be updated to ensure staff consistently apply cleaning and sanitizing procedures for all equipment, especially self-serve equipment in the self serve area (soft ice cream, slush & coffee machines and wares). This includes strengths of sanitizer, and frequency of cleaning and sanitizing. Food Contact Surface Cleaning & Sanitizing sign provided by EHO. Ensure followed by staff until the your Sanitation Plan is updated. Ensure staff review the updated procedures.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips required for monitoring unscented bleach. Alternative sanitizer, Quat,, may be purchased from supplier for use. Ensure the supplier provides quaternary ammonium test strips. NSF thermometers installed for accuracy. Good.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): *Ensure a sanitizer is used on counters, food contact surfaces and equipment in the service area and self-serve area. Use a an unscented bleach in a spray bottle; mix the dilution as per your posted Food Contact Surface Cleaning and Sanitizing sheet above the utility sinks. Change frequently. Monitor strength with chlorine test strip papers. Alternative sanitizer for use is Quaternary ammonium. *Ensure the available sanitizer specific for use in soft ice cream and slush machines is used as directed.
- F2.3C Clean in place warewashing procedures 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Install NSF thermometers for accurate temperature monitoring in the coolers holding perishable foods: Walk-in cooler; Hussmann; Deli Cooler with sandwiches. Temperatures all good. Maintain temperature logs. Provided log sheet for use.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Ensure the available sanitizer specific for use in soft ice cream and coffee slurpee machines is used as directed. *Ensure a sanitizer is used on counters, food contact surfaces and equipment in the service area and self-serve area. Use an unscented bleach in a spray bottle; mix the dilution as per your posted Food Contact Surface Cleaning and Sanitizing sheet above the utility sinks. Change frequently. Monitor strength with chlorine test strip papers. Alternative sanitizer for use is Quaternary ammonium.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The rear storage area receiving & shipping double door requires extra door sweep or seal in the middle section to prevent potential entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All temperatures good except the Cold Drinks Deli Cooler holding sandwiches/subs supplied by an approved supplier. Noted 4.4 to 5.3 ° C. Adjust to 4 ° C or less. Monitor on temperature log to ensure correct temperature maintained. Install a new NSF thermometer.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Discussed strengths for household bleach. Provided Food Contact Surface Sanitizing Sheet to follow correct strengths. Provided new 3 compartment sink ware washing sign for posting.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Some sections of sandwich cooler are 5.6° C and 4° C. Adjust and monitor. Hot hold pizza oven adjust from 57° C to > 60° C. As it's the end of the day, the remaining couple slices of pizza to be discarded. Monitor hot-hold temperature and ensure correct (>60° C) when stocking fresh pizza.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions