Jiminy Crickets Daycare
1987 Haller St Lumby BC V0E 2G5 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Main fridge (5°C) • Infant room fridge (5°C) Corrective Action: Adjust or service both fridges so they maintain food at 4°C or colder (ideally 1-3°C). Any fridge that cannot hold ≤4°C on its lowest temperature setting must be replaced if servicing/repair is not effective.
- 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 main fridge is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in one fridge was measured at 8°C. Records indicate safe temperatures prior to the inspection. The unit may be defrosting. Corrective Action: If the temperature does not return to 4°C or colder, adjust the unit so food is held at 4°C or colder. The kitchen fridge was adjusted to address slight temperature variation. Continue to monitor twice daily.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some cutting boards are unsuitable or in disrepair. Corrective Action: Discard the items identified. Replacements must be intact, non-absorbent, and easy to clean (e.g. hard plastic).
- 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
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Store in an accessible location at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in the following coolers measured above 4°C: • White reach-in cooler (6°C) • Small bar cooler (10°C) • Steel reach-in cooler (12°C) Corrective Action: Adjust, repair or replace coolers so food is maintained at 4°C or colder. In the meantime, recommend that parents include ice packs in lunches and ensure lunches stored onsite above 4°C are held for no longer than 4 hours before consumption. Where possible, transfer some food to the unit measured closest to 4°C, but do not overstock coolers. Note: Avoid storing potentially hazardous food on cooler doors. Keep dairy, meat, and other hazardous products towards the back of each unit.
- 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: Observed inaccurate thermometers in each cooler. Corrective Action: Obtain three new NSF certified refrigerator thermometers and place in each cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitize cycle for domestic mechanical dishwasher (NSF certified) is not used consistently. Corrective Action: Run the sanitize cycle for the domestic dishwasher on every use. F2.3B: Sanitized items are set on cloth towels to air dry. Towels absorb moisture and contaminants. Corrective Action: Obtain a dish rack made of smooth, non-absorbent, easy to clean material for air drying dishware and utensils. Note: Maintain bleach sanitizer solution at 200 ppm chlorine for use on food contact surfaces (5 mL bleach per litre water).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Temperature monitoring logs are not maintained for all coolers. Corrective Action: Keep temperature logs for all three coolers on the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available onsite at time of inspection. Operator to obtain test strips to verify concentration of bleach solution used daily to ensure effective sanitization.
- 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?