Jen Alio's Authentic Italian Take Out
805 Kalamalka Lake Rd Vernon BC V1T 6V4 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Use paper towel to shut off the tap. Rinsing hands in bleach is not a substitute for handwashing. Avoid contact with hair, face or clothing. If this occurs, wash hands thoroughly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Items washed in the front hand sink were not sanitized. Corrective Action: Avoid washing equipment in the hand sink. If this is necessary during rush periods, spray-sanitize all surfaces of the item or immerse it for 10 seconds in sanitizer in the dishwashing area. Let sanitized items air dry or remove residual sanitizer with clean paper towel after sufficient contact time. F2.3D: The bleach sanitizer solution (spray bottles) is too strong. Corrective Action: Discard. Prepare new sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water). Do not add soap to bleach solution, this reduces efficacy and leaves soap residue on treated surfaces. If it is preferred to have wiping cloths accessible during operation, keep them immersed in a container of sanitizer solution between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5B(1): Inadequate cleaning in some areas. Overall sanitation is good. • Upright cooler (fan cover) • Leg stands for the back prep table • Front display cooler (residual water, door tracks) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. If the standing water inside the front cooler indicates a leak or malfunction, have the issue addressed. F2.5B(2): Some sections of the floor are damaged. Corrective Action: Repair affected areas or replace the entire floor covering. Determine a plan for resolution and send an update by the deadline. Provide details before work begins (materials, timeline etc.).
- 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): F2.7C: Paper towel is not available in the staff washroom. Corrective Action: Refill the dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Sanitized items were set to air dry inside the hand sink basin. Corrective Action: Discontinue this practice. Leave sanitized equipment to air dry on the designated shelves or another clean surface. Reclean and sanitize any items that contacted the hand sink basin.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Some sections of the floor are in poor condition. Corrective Action: Repair the affected areas or install new flooring. If the floor is to be replaced, notify the health officer in advance. F2.5B(2): Inadequate cleaning around the water heater. Overall sanitation is good. Corrective Action: Safely clean the area identified. F2.5B(3): The back window screen is damaged. Corrective Action: Patch any holes or replace the screen. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. F2.5G: Raw eggs in the upright cooler are in close proximity to ready to eat food. Corrective Action: Keep eggs and other raw products below and away from ready to eat food. F2.5K: Observed one scoop stored inside a food container in contact with pasta. Corrective Action: Store scoops so the handles do not contact food directly (e.g. outside of bulk bins in clean designated containers or on clean surfaces). Wash and sanitize once daily if stored under refrigeration, or at least every 4 hours if at room temperature.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The operating permit could not be located. Corrective Action: Find the permit and post it in a visible location inside the premises. Affix the current decal. If the permit cannot be found, contact our office to order a replacement.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the front display cooler was measured at 6°C. Corrective Action: Adjust or service the unit so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: Observed signs of possible rodent activity in the utility room. No live sightings. Corrective Action: Retain a pest management company to service the premises. Provide any service reports to the Environmental Health Officer.
- 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): F2.3B: Sanitized items are set to air-dry on strainer baskets inside the back hand sink. Contamination hazard. Corrective Action: Air-dry items on the shelving unit, a dish rack at the side table, or other clean surface. Relabel one bleach spray bottle.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): The floor-wall joint in the dishwashing area is not properly finished. Baseboards are not provided. Past structural issues are a factor. Corrective Action: Finish the area. Install baseboards or coved flooring so the joint is seamless and the area can be cleaned and maintained. Advise the Environmental Health Officer of any considerations related to building structure. F2.5B(2): Floor section near the stove is damaged (potential rot/moisture intrusion). Corrective Action: Repair the floor. F2.5B(3): The faucet assembly at the front hand sink is loose. Corrective Action: Fix the faucet so it is secure. F2.5B(4): Inadequate sanitation in the upright cooler. Corrective Action: Clean the door tracks and interior surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Water does not drain promptly from the back hand sink. Corrective Action: Repair the sink so water drains freely and does not accumulate.
- F2.7E Handwashing stations must remain accessible at all times.
- 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): F1.2B: Food in the front display cooler was measured at 6°C. Corrective Action: Adjust or repair the cooler so it maintains food at 4°C or colder.
- 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): F2.1B: The thermometer in the front display cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the broken thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in upright cooler measured at 7°C. Corrective Action: Adjust or service cooler so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature conditions of potentially hazardous food are not being monitored during the cooling process. Cooling methods described are adequate, but require verification. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water) • Ensure ice-water bath covers all parts of the container in contact with food
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4A: Cold running water not supplied to primary hand sink in back prep area (utility-style deep basin sink). Corrective Action: Repair hand sink so it supplies hot and cold running water under pressure.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A(1): Observed operator returning to food preparation task without drying hands after handwashing. Wet hands can more easily retain and spread any bacteria or residue that was not removed during handwashing. Corrective Action: Dry hands thoroughly with paper towel after washing. F1.5A(2): Operator observed rinsing hands without using soap, then contacting sink taps with bare hands. Rinsing fails to adequately remove bacteria and food residue. Touching sink surfaces can re-contaminate hands. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using same paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Spoon kept inside glass cookie jar on the front counter. Spoon is in direct contact with cookies stored inside the jar. Contaminants can be transferred from the spoon handle to the food product when in direct contact. Corrective Action: Wash and sanitize spoon. Store spoon in a clean container outside of the jar between uses. Wash and sanitize spoon and its container regularly.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips not available for use. Corrective Action: Obtain chlorine test strips to monitor sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution for wiping cloths measured at 50 ppm chlorine residual. Corrective Action: Discard solution. Place cloths in laundry bin. Prepare new sanitizer solution at a concentration of 200 ppm chlorine (5 mL or 1 teaspoon bleach per litre of water). Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- 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): F2.5B: Baseboard or proper coving at floor-wall junction in dishwashing area is not in place. Section of baseboard has been removed to address structural issue, exposing gaps and crevices that can accumulate food debris and facilitate pest infestation. Note that sanitation is adequate and no signs of pest activity were noted at the time of inspection. Corrective Action: Seal area and install baseboards or otherwise repair floor-wall junction so transition is seamless. Repair as structural assessment of area will allow; address potential material or structural concerns before re-installing baseboards or taking other corrective action. Provide update to EHO by noted date. F2.5D: Sanitizer spray bottle for back prep area is not labelled. Corrective Action: Label sanitizer spray bottle to indicate contents. F2.5G(1): Raw meat stored above ready-to-eat products in the upright cooler. Meat and other food items are well contained. Corrective Action: Transfer raw meat products to the lowest rack in the upright cooler. F2.5G(2): Scoop stored directly in bulk flour bin. Corrective Action: Wash and sanitize flour scoop. Store each bulk scoop in its own container outside of the bulk bin. Wash and sanitize scoop and its container regularly. F2.5K(1): Clean tongs suspended over the sidewall of the hand sink basin in the back prep area. In this location, tongs are susceptible to splashing of contaminated water from the hand sink and transfer of residue via contact with the basin surface. Corrective Action: Wash and sanitize tongs. Air dry and store clean tongs and other utensils in a clean dry place away from contamination sources. F2.5K(2): Observed scale residue on metal rack used for clean item storage next to ware washing sink. Corrective Action: Clean storage rack to remove scale deposits and other residue.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Primary handwashing station in back prep area is not supplied with soap within reach of the sink. Corrective Action: Install a wall-mounted soap dispenser within easy reach of the back hand sink. F2.7C: Loose paper towel roll stored directly on counter surface in front area. Paper towel is prone to contamination if not stored in a proper holder or dispenser. Corrective Action: Install wall-mounted, enclosed paper towel dispenser at front primary hand sink (larger, right-most sink; see infraction F2.7D). F2.7D: Two hand sinks installed in the front area, neither is properly supplied with both soap and paper towel. Corrective Action: Operator to select one sink as the primary handwashing station and stock accordingly with soap and paper towel. Operator to designate larger sink on the right side as the primary handwashing station. Enclosed paper towel dispenser to be installed (infraction F2.7C). Liquid soap in a pump bottle is available. Note: Providing a wall-mounted soap dispenser at the front hand sink is recommended. F2.7E: Cloth sanitizer bin stored in hand sink basin. This obstructs use of the sink and may discourage handwashing. Corrective Action: Remove sanitizer bin from sink basin. Ensure hand sink remains accessible at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): bathroom handwash station has an empty paper towel dispenser
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): No Name caesar croutons (0.2/1g) contains 20% Trans fat; Other items reviewed for Trans fat audit include: NoName canola oil ( 0/9g); No Name EVOO (0/9g); Superstore Italian buns (0/1.5g); Becel s marg (0/8g)
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Soup was being hot held at 55C. Operator turned temperature up at time of inspection. Cooler temperatures and other hot holding temperatures satisfactory.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Ladles for pasta sauces and soups are removed from sauce in between uses and left in a stainless steel bowl or container of water. These then sit out at room temperature for varying amounts of time. This can allow for the growth of bacteria which can then be introduced back into the sauce with the next serving. Recommend to keep the ladles in the sauces in between uses or have a rotation of ladles and bowls so they are being cleaned and sanitized on a regular basis.
- 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in serving areas.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?