It's All Greek To Me
142 Kendall Cres Penticton BC V2A 2S8 · Mobile Vendor Type B – Food Service
17 inspections
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0 infractions
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3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Betty-Jean Walls' FS1 Cert expired on July 29, 2018; Dean Walls holds a certificate issued by Probe It ( equivalent to BC FOODSAFE). His cert. is valid until Aug 2028.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
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0 infractions
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1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was not on site during the inspection. Please have available a copy of a valid FoodSafe or equivalent certificate of at least one employee who is present when the operator is absent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
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0 infractions
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2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B- Container of sour cream left out at room temperature at time of inspection and was measured to be at 17°C (63°F). Cut vegetables on prep table were measured to be at 16-18°C (61-64°F) at time of inspection. Please ensure that potentially hazardous food is stored at 4°C (40°F) or below, or if storing at ambient room temperature, that food is discarded after 2 hours. The danger zone, 4°C (40°F) - 60°C (140°F), is where pathogens grow and multiply the best and may lead to foodborne illnesses when consumed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A-No sanitizer test strips available onsite at time of inspection. Sanitizer test strips are necessary to ensure that sanitizer concentration used is at 200 ppm in the spray bottle. Actions required: • Operator to obtain appropriate sanitizer test strips for sanitizers used onsite to allow for measurement of the sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Please have a current Food Safety Plan available onsite at all times. This plan should include all menu items and daily specials.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. Please have a current Saniatation Plan available onsite at all times. This plan should include the cleaning requirements and schedules for all equipment and utensils.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- Observation(s): Sausages and perogies measured at 40-45C at the time of inspection. Operator stated that items had just been placed into unit - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 2 - Are proper hot holding procedures followed?
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0 infractions
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2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -peeled garlic was out at room temperature - discussed with owner that these would need to be stored at refrigeration, moved to the cooler at time of inspection -discussed with owner that foods kept at room temperature must not be greater than 2 hours
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): bucket of tomatoes was being stored in the hand sink - had these moved at time of inspection, ensure hand sink is accessible for hand washing
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): - perogies found at 24 degC in insert on grill. Please discontinue the cooling of perogies and only cook then hot-hold.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 4.1 - Is the written food safety plan developed and maintained for the facility?
- Observation(s): - please ensure you follow the processes and corrective actions in the column chart
- 4.1 - Is the written food safety plan developed and maintained for the facility?