Intermezzo Restaurant
3206 34 Ave Vernon BC V1T 7E2 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 No test strips were available for use to determine sanitizer concentration. Corrective action F2.1 Each sanitizer used must have test strips to test for concentration. Testing is important to ensure that the concentration does not present a hazard through incorrect dilution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Cooler temps were recorded daily however the quats dispenser and dishwasher sanitizer is required to be monitored and documented in daily log book.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The walk in cooler had water present on the floor and the metal shelving rack was very rusty. Repair unit so that water does not accumulate on the floor and replace rusty shelving rack with a new unit. Add a screened door if the rear kitchen door it to be kept open for air exchange.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Dishwasher: > 50ppm chlorine concentration -Sanitizer in spray bottles in kitchen and front of house > 200ppm Quaternary Ammonia, these solutions were made fresh today -Dry wiping cloths were on line, ensure if any wet wiping cloths are to be used in continuous use, that these are stored in a bucket of sanitizer solution. **Ice scoop stored directly on top of ice machine upstairs**
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -Backdoor was closed mostly, when a food handler had gone outside it was left ajar - ensure this back door is always kept closed to prevent any pests from entering into premises. An option is to put in a screen door if you want to keep this door open at the back to prevent pests from coming in. -Weather strip on bottom of back door - good -Garbage storage just in cans, no full bags stored in any areas. **3 long cutting boards on insert prep coolers are deeply grooved and stained** **Some fluorescent light bulbs do not have shatterproof covers **Floor tiles are worn in the dishwashing area exposing area underneath**
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- Are there handwashing stations available and properly supplied?
- Observation(s): **A few paper towel rolls were not in a dispenser or on a holder Hot water and liquid soap in dispensers are available.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Discussed cooling procedures with food handler on shift: Discussed that hot soups that are portioned out should not be put away into the walk in cooler when still hot. Proper cooling is as follows: from 60C -> 20C within 2 hours(at room temperature) and 20C->4C within 4hours(in walk in cooler); a probe thermometer is onsite and can be used to verify temperatures. Improper cooling is one of the leading causes of foodborne illness. Owners should remind staff of proper cooling procedures as cooling procedures are also posted on the walk in cooler. Will follow up with owner.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Some fluorescent lights have shatterproof covers however, some do not in the kitchen right above the food preparation areas. Please have shatterproof covers for the lights above the food prep area. Reminder: scoop for ice in the bar area should be stored in a container when not in use - discussed with bartender at time of inspection and the scoop was moved to the container. This is to prevent the handle from being in direct contact with ready to eat food(ice). Continuous use kitchen utensils are being stored in a sanitizer solution > 200ppm - good
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions