Invermere Hospital
850 10 Ave Invermere BC V0A 1K0 · Institutional - Food Service
9 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed some dust accumulation on ventilation hood that requires cleaning.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure the mixer stand is cleaned and sanitized after each use. Knife holder requires cleaning and sanitizing.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips not available for the pink, powder chlorine-based sanitizer. Facility to obtain chlorine test strips if using this product as a food contact surface sanitizer solution.
- 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
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonium compounds (quats) are being used to sanitize food contact surfaces in Columbia House. At the time of inspection, soap was observed within the sanitizer buckets in multiple kitchenettes in Columbia House. To adequately remove contamination from food contact surfaces, a wash, rinse, sanitize procedure is required. When soap is mixed with the quat compound, the concentration of sanitizer is depleted at a faster rate than sanitizer alone. The soap will also leave a residual on food contact surfaces when used without rinsing. The quat sanitizer must be allowed to air dry without a final rinsing step. Please inform all employees that soap should not be added to the quat sanitizer.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The paint underneath the paper towel holders in Columbia House is chipping and has the potential to contaminate food products or equipment. This paint requires refinishing to prevent peeling.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Although self-serve soup was hot held at >60°C, there was no cover to protect it from outside contamination. Food must always be covered. Ensure the hot held soup is adequately covered during times of operation.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 12 - Is the contact information the same?
- Observation(s): Contact email for the new kitchen supervisor was provided to the district EHO at the time of inspection.
- 12.1 - Updated contact information must be provided to the health officer.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions