Inside Out
809 Shuswap Ave Chase BC V0E 1M0 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- 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): • A contract with a pest control operator to provide services is required
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): • All surface to undergo thorough cleaning and sanitizing as per written sanitation plan
- 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): • The rear storage shed is to be organized and any items not required for operation of the business removed to facilitate proper cleaning and pest control activities.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Food storage in extra washroom is to be discontinued or the existing toilet stubbed and removed from potential service in keeping with any building/plumbing code or Worksafe BC requirements.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash station must be returned to operational condition with hot and cold running water and kept open and accessible for staff usage at all times. • Provide liquid hand wash soap dispensers for customer and staff usage rather than utilizing dish soap.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher sanitizing cycle not fully operational. Serving in progress. As an interim measure. a modified three step manual wash-rinse-sanitize system has been employed for all facility dishware. Bleach is utilized as a third step immersion sanitizer. Test strips available to confirm 100-200 ppm concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions