Jane's Place
140-1151 10 Ave SW Salmon Arm BC V1E 1T3 · Restaurant - Food Service
16 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected during inspection: Prep fridge top and bottom measured 7°C during inspection. Stand up refrigerator also measured 8-10°C during the inspection. All potentially hazardous foods must be stored at 4°C or less. Adjust/repair coolers such that they are able to maintain ≤4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The stand up cooler in the preparation area does not have a stand alone thermometer. Ensure a stand alone (i.e dial thermometer) is available in all refrigeration equipment to accurately monitor refrigeration temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Increased cleaning required in some areas of the premises (behind deep freezes, under prep tables). Walk in refrigerator condenser is leaking, operator has a catch bucket to catch dripping water. Repair condenser such that is is no longer leaking water.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Increased cleaning required behind deep freezers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Corrected during inspection: Main prep line handwashing sink had just run out of paper towel during inspection. Operator replaced paper towel promptly when notified.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - line prep cooler at 6C, and staff indicate that it was just cleaned - line upright cooler at 6C, and had been closed (slow, closing)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - hydrogen peroxide test strips required, please ensure mid-range of kit is 500ppm
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - line prep cooler at 13C, reduce to below 4C
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - wet bar sink has a plumbing leak - light in wet bar area is out, repair
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - prep cooler on the line was 7 to 11C in the lower cabinet. The door seals need to be replaced, and please ensure the lower cabinet is at 0 to 4C at all times.
- F1.7 Are foods protected from contamination?
- Observation(s): This was first cited in January and again in May when the operator agreed to repair the lids. Please repair or replace these deep freezers IMMEDIATELY!
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine is in disrepair - floor drain in wet bar area backs up regularly (and was backed up during visit) - line prep cooler seal and temperature (as per above) - deep freezer lids (as per above) - wooden cabinet face, handles, drawers and cabinets are grubby The operators of this facility need to develop or improve their maintenance program!
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): I am still waiting for a sanitation plan and log to be submitted for review and approval.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): I am still waiting for current food safety certificates of managers to be submitted.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): There were numerous coolers and freezers that were running a bit warm including: - line glass upright cooler at 7C - line prep cooler at 12C - upright M# freezer at -8C - walk-in cooler at 6C - front service area Danby upright cooler at 7C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): The deep freezers both have broken lids with exposed fiberglass insulation. Replace or repair these units.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- 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 shelving is made from particle board, and the edges and surface have deteriorated due to wear and tear and moisture. These are to be replaced with a material that is smooth, NON-ABSORBENT, and easy to clean. The ice machines lid is unclean and the seal is falling apart. Clean lid and replace seal.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Leak in dishwashing sink Corrective action: Repair leak in dishwashing sink F2.5B - Excess cardboard, dust and debris behind chest freezers in back room. This may promote pest harborage, some mouse droppings noted in this area, unclear whether they are old or new. Corrective action: • Clear excess cardboard from behind freezers • Perform a thorough clean of this area • Monitor for pests F2.5B - Dust accumulation on walk in cooler fan, mold growth on PVC piping in walk in refrigerator Corrective action: Walk in refrigerator requires a thorough cleaning F2.5C - Multiple continuous use clothes left out on counter. Corrective action: • Submerge continual use wiping clothes in 200ppm chlorine solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A/2.7B - Designated handwashing sink not currently supplied with running water. Food prep sink is currently being used for handwashing. Corrective action: • Repair designated hand sink so that it supplies hot and cold running water • Supply hand soap with a pump to temporary hand sink set up
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quats test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths seen out on the counter. Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Small containers of creamo were in container and placed on ice. The container was filled too high with creamos so the ice was only keeping the lower level cool. Have the container fully engulfed in ice or keep smaller portions out and restock from the cooler more often. Coolers at acceptable temperatures. Temperature logs in place. Thawing is done in the cooler.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Scoops for dry goods bins are stored inside the bin with the handles in contact with the foods. Ensure the scoops are stored in a sanitary fashion where cross contamination can not take place. Foods are covered and dated. Ice scoop stored in separate container.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The prep/line cooler cutting board has grooves in it which make it difficult to properly clean and sanitize. Ensure this is resurfaced or replaced. The facility appeared clean at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Observed two egg palettes, hashbrowns, fries and bacon being kept on a center trolley at room temperature. These items were returned to cold storage at the time of inspection. These potentially hazardous food items must not sit at room temperature for more than 2 hours. During the breakfast rush, these items must be time stamped and labelled to indicate when they must be discarded. Alternatively, these items can be reduced in volume and placed on ice for busy service. For breakfast service, one palette of eggs out is acceptable without ice or time tracking. A guideline for using time as a public health control has been attached to the inspection email. 2) Fridge in front end (cream, cut fruit mix, etc.) was measured at 10-11°C. This is an ongoing concern during busy service times when the fridge is frequently being opened and closed. This fridge must be replaced as soon as possible with a fridge capable of maintaining a temperature of 4°C or less. In the interim, ice and ice packs may be used to keep the potentially hazardous items in this fridge cold. The thermometer was also moved forward to provide amore representative measure of temperature. 3) Line cooler/sandwich making station was measured at 9-10°C. Sauces and foods were probed and records for temperature monitoring were checked. The records stated that the cooler had been at 4°C or less in previous morning checks. All potentially hazardous meat products were moved to another cooler at the time of inspection. This cooler had been frequently opened and closed during the busy lunch hour. Please ensure that the lid to the line cooler is kept closed when not in use and adjust the temperature setting within the cooler to maintain a temperature of 4°C or less. (Corrected during inspection)
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Observed a container of mixed detergent and bleach being used to clean and sanitize food contact surfaces. This bleach sanitizer solution was measured at 0 ppm. This sanitizer solution must be measured at 100-200 ppm chlorine to be effective at sanitizing. Also, since this mixture is not being rinsed off when cleaning, the surfactants in the soap will leave a residue on the surfaces that may contaminate food products being prepared on the surface. A 200 ppm bleach solution without a detergent will not leave this filmy residue on the surface of food contact surfaces when left to air dry. Also, some detergents contain acids or ammonia which shouldn’t be mixed with bleach because they can create toxic gases. Please also use chlorine test strips to monitor the concentration of the bleach solution. A new 200 ppm bleach solution was mixed during the inspection. 2) Observed a dry wiping cloth being used in the kitchen to wipe down the sandwich cutting board. Wiping cloths in continuous use are to be stored in a sanitizer solution. Both the cloth and the solution are to be replaced when dirtied. Use properly stored sanitizing cloths to clean and sanitize food contact surfaces (line cutting board) on a more routine basis (eg. minimum every 4 hours).
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Observed raw meat products being stored on a freezer shelf directly above and beside the ready to eat products. At the time of inspection no meat was observed touching ready to eat products and no juices were seen dripping from the meat. All raw meat products should be stored below or completely separate from ready to eat products to avoid cross contamination. Please reorganize the kitchen freezer to prevent this cross contamination. 2) Spoke with kitchen staff about buffet practices. It was indicated that staff are reusing select leftover buffet food items the next day. This food should not be reused in any circumstances since it is considered "previously served" and is open to contamination from buffet users.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Observed debris on the inside of the ice machine door and cold storage equipment such as glass door tracks. Please clean and sanitize these areas to prevent the contamination of food products and prevent the harbourage of pests. 2) Observed an ice scoop being stored within the ice well. The handle of the scoop touches employees hands and has the potential to contaminate the ice products. Please remove this scoop from the ice and store within a separate container. 3) Observed a fly sticky trap being used above a potato cutting station. These fly traps attract flies towards food preparation areas and may drop parts of flies below the trap when the insects dry out. Please move this sticky trap to an area where there is no food preparation below or directly beside the trap. 4) Observed multiple used oil containers being stored on top of oil-stained cardboard pieces. The cardboard under these containers must be replaced often as the collection of oil could act as a food source for pests. Also, please ensure that the area under these containers is frequently cleaned as the cardboard collects food debris and dirt.
- F3.4B - 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.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation was available, but employees had not been trained on the plan procedures. Please update the sanitation plan to include the frequency of cleaning of equipment such as the ice machine and walls. Also include the use of chlorine test strips for monitoring the cloth buckets and the dishwasher sanitizer concentrations. This type of dishwasher is a low-temperature sanitizer dishwasher and does not need to reach a temperature of 82 °C to sanitize adequately, it only needs a 50 ppm chlorine concentration to sanitize properly.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): 1. Cooling method for soups was reviewed and extended room temperature cooling is a concern. Large pots of soup are indicated to be allowed to cool down (for an unspecified amount of time) and is then transferred to 4 L containers for further cooling at room temperature before being moved into the freezer by evening staff. The unassisted cooling method used is likely to not meet the required cooling rate. The necessity of cooling foods down from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours was reviewed. Once the bulk product enters the danger zone (60°C), it must be rapidly cooled down to 20°C. Transfer into smaller portions and place in walk-in cooler (away from cold products) to assist cooling. Stirring/ice baths may be required to assist cooling of denser soups to meet required cooling rate--please verify using an accurate probe thermometer. Alternatively, an ice bath can be used to facilitate cooling of the bulk product prior to transferring to smaller portions. 2. Deep metal insert of cooked sausage was observed to be cooling on the counter. Surface temperature measured at 35°C. Staff indicated product has been cooling for 30min. Please use shallower containers for cooling. Ensure cooling rate requirements are met with method used. Remind staff to minimize the duration of unassisted room temperature cooling of foods. Sausages were moved into cold storage at the time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Three egg palettes were being kept on the center trolley with additional palettes held at room temperature in box beside stand-up freezer. Half a palette of eggs was observed to be used during the inspection (45min). Please bring out only 2 palettes of eggs at a time unless the need necessitates more. Extra palettes were put in glass door cooler for storage at the time of inspection. A 2 hour limit must room temperature storage must be observed. This requirement also pertains to all potentially hazardous foods including fries and hashbrowns. Two deep inserts of par-cooked bacon were out on the center trolley--one was returned to the cooler at the time of inspection. Pre-cooked sausage was indicated to be there since the morning and was discarded at the time of inspection. Do not keep meat products other than par-cooked bacon in the non-temperature controlled conditions of your center trolley. Rehydrated pancake batter is a product that may require refrigeration or time as a control measure. Batter was indicated to have been there since the morning. A sample was collected for testing. 2. Fridge in front end (cream, bottled salad dressing storage, etc.) was measured at 9°C. Temperature setting was turned down at the time of inspection. Thermometer was moved forward to provide more representative measure of temperature. 3. Turkey meat was left on meat slicer for the duration of the inspection (1 hr). Please ensure PHFs are returned to cold storage if prep is delayed. Turkey was returned to cooler at the time of inspection. 4. Thermometer for dining room fridge is inaccurate. Please replace. Also, please ensure thermometers in all cold storage units are kept in a forward and central location as this is the warmest zone of the fridge, which is the temperature that needs to be monitored.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher had run out of detergent. This was corrected at the time of inspection. 2. Pails for fries/hashbrowns were indicated to be continuously replenished throughout the day. Please use a clean and sanitized container each time. 3. Ensure egg whisk and bowl are cleaned and sanitized at least every two hours. Today, set was not cleaned since the morning. Staff exchanged for clean set at the time of inspection. 4. The sandwich prep line cutting board must be cleaned and sanitized (using sanitized wiping cloth) at least every 4 hours. Frequency was indicated by staff to be end of day which is not enough. An environmental swab sample was collected at the time of inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure all foods on center trolley are covered to protect from contamination. Hashbrown and bacon were uncovered at the time of inspection.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff are unfamiliar with the food safety plan and do not know its whereabouts. Please have all foodhandlers review the food safety plan and keep in an easily accessible location that is known to staff. Staff do not appear to be monitoring critical limits. Critical limits must be monitored and ideally recorded. A template log is being provided by email.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff are unfamiliar with the sanitation plan and do not know its whereabouts. Please have all foodhandlers review the sanitation plan and keep in an easily accessible location that is known to staff.
- 3 - Are proper cooling procedures followed?
- Monitoring
7 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hollandaise sauce measured to be hotholding at 45°C and has been there since the morning. Hotholding records are unavailable. Staff was instructed to discard the sauce and remake new batch. The importance of hotholding at 60°C or warmer was reviewed. The equipment used for hotholding (small pot in larger crock device) may not achieve hotholding requirements. Please review hotholding temperature and monitoring requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A selection of potentially hazardous food products are held on cart at ambient room temperature for ease of access in the kitchen. 3 palettes of eggs, 2 large inserts of bacon, 1 bucket of fries, 1 container of hashbrown, some potato halves and 3 chicken strips. Potentially hazardous food products must not be stored at ambient temperature unless public health control principles using time are in place (see included guideline). Minor exceptions can be made should the product flow be exceedingly fast in a constant manner (eg. would be reasonable to have 1 palette of eggs, 1 insert of bacon, small containers of fries/hash out at a time during rush). Alternatively, place products on ice. No products should be sitting at ambient temperature without time stamping if there is not an immediate need for it. Most products were returned to cold storage at the time of inspection.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No handwashing was observed following the handling of raw shelled eggs. Please treat the handling of raw eggs in the same fashion as the handling of a raw animal protein. Watch cross contamination potential (eg. cook staff was observed to crack egg using line cutting board where RTE products like bread slices are placed). Hand hygiene protocol was reviewed with staff, especially in relation to the handling of eggs.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Meat slicer (indicated by staff) to be in a "cleaned and sanitized" state had a moderate amount of food debris lodged under the blade holder and in hard to reach areas. Please use the detailed meat slicer cleaning/sanitizing protocols included in the email to review with staff. 2. Bowls and whisks for beating eggs should be replaced more frequently (currently indicated to be 2-3 times a day) for clean and sanitized ones. This should be done on the hour, or at least every 2 hours. 3. Wiping cloths in continuous use are to be stored in a sanitizer solution. Both cloth and solution are to be replaced when dirtied. Use properly stored sanitizing cloths to clean and sanitize food contact surfaces (line cutting board) on a more routine basis (eg. every 4 hours).
- 10 - Are foods from approved sources?
- Observation(s): Eggs being used are from "Shaultra Farm" in Salmon Arm as stated by the owner and are likely from an ungraded source (no labelling on box). The presence of dried fecal matter and feather was noted on some eggs which makes the eggs unsuitable for use from a health perspective and supporting the fact that they are likely ungraded. Please discontinue the use of these eggs for your commercial operation immediately.
- 10.1 - All foods on the premises must be from an approved source.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure the current food safety plan has been reviewed with all staff and a copy is available to them at all times on site. Please ensure staff understand and follow the procedures indicated in the plan. Please review and implement protocols from the Guidelines for Pooled Eggs. Incorporate relevant aspects into your food safety and sanitation plan. Please review monitoring protocols for critical limits (eg. cooking, hotholding, cold storage). The self-inspection checklist is an advantageous tool that you may wish to adopt.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure the sanitation plan has been reviewed with all staff and a copy is available to them at all times on site. Please ensure staff understand and follow the procedures indicated in the plan. Please review meat slicer cleaning and sanitizing protocols as well as wiping cloths storage and general food contact surface cleaning and sanitizing protocols on the line (Eg. line cutting board)
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): This was corrected during inspection.
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): The M3 sandwich prep cooler is still missing a thermometer. This infraction continues.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Initially, the low temp dishwasher only had about 25 ppm chlorine as the pump needed to be primed. The chlorine was increased to about 75 ppm (good).
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): A box of Leaf lettuce was stored below packages of raw ground beef in the walk-in cooler. This was corrected during the inspection.
- 1 Observation, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions