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Jitter Beans

1962 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service

8 inspections

  1. Monitoring

    6 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: • Prep table cooler (8°C) • Upright domestic fridge (6-11°C) Corrective Action: Discard high-risk food identified by the health officer. Adjust or service both coolers so they maintain food at 1-4°C in all sections.
      • 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: Cooked potatoes were measured at 35°C after 2 hours of cooling. They are unsafe for consumption due to improper cooling. Corrective Action: Discard the potatoes. 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. Check with a sanitized probe thermometer. Discard food if either standard is not met. Cooling rate can be increased by dividing food into small batches, using wide shallow trays, stirring frequently, and placing food containers over an ice-water bath.
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed an employee use a personal phone and return to food handling without washing their hands. Corrective Action: Avoid touching personal effects or clothing during food preparation. If this occurs, wash hands thoroughly. Lather with soap for at least 15 seconds. Shut off the tap using paper towel.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Some thermometers are inaccurate: • Prep table cooler • Upright cooler in the front storage room Corrective Action: Provide one new NSF-certified refrigerator thermometer for each unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas: • Prep table cooler (door gaskets) • Inside the upright domestic fridge • Microwave interior • Hard to reach spaces Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Any inoperable coolers should be removed, kept clean until that occurs. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. F2.5K: The ice scoop is stored inside the freezer on an unclean surface. Corrective Action: Clean and sanitize the scoop and the shelf where it is stored. Continue to do so once daily or more often as needed.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan. Keep it accessible, ensure all staff can provide it on request.
  2. Monitoring

    6 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3C: Food is reheated to 145°F before hot holding. Insufficient reheat temperature. Corrective Action: Reheat food to 165°F (74°C) or hotter before hot holding.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Uncooked fries in containers are being rinsed in the mop sink. Contamination risk. Corrective Action: Discontinue this practice. Process food only in clean areas designated for food preparation.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain a new NSF-certified digital probe thermometer. Discard the old one. Remove the expired test strips. The chlorine strips should be stored in the kitchen area for easier access.
      • 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): F2.3D: Sanitizer solution in a container at the line was measured at 0 ppm chlorine residual. Corrective Action: Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water). Replace open solution every 2 hours or when tested below 200 ppm.
      • 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: Inadequate cleaning in some areas. General sanitation is satisfactory. • Some hard to reach areas at the cook line • Cooler door gaskets and utensil storage bins • Interior of the upright freezer Corrective Action: Clean the areas identified. F2.5K: Drinking glasses are stored on a rusted shelf in the front upright cooler. Corrective Action: Store the glasses on a cleanable surface in good repair (e.g. plastic tray, alternate rack). The rusted shelf should be replaced or recoated.
      • 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): F2.7: The primary hand sink has a minor leak. Corrective Action: Repair the sink to stop the leak.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B (1): The temperature in the prep cooler was measured at 9°C in both the top and bottom portions of the unit. Corrective Action: Adjust the unit to ensure it maintains a temperature of 4°C or colder at all times. F1.2B (2) The temperature of the upright cooler in the back of the kitchen was measured at 10°C. Corrective Action: Adjust the unit to ensure it maintains a temperature of 4°C or colder at all times.
      • 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): F2.2B: The screen on the back door located in the kitchen had a rip in it creating a large hole. Corrective Action: Fix the hole in the screen door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: A strainer with significant amounts of rust was being used for cooking. Corrective Action: Discard the strainer and acquire a new one to ensure food is kept safe from contamination. F2.5B: Adequate cleaning is required in the following areas: • Hard to reach areas • Underneath equipment • In both coolers, along door tracks, and seals. Corrective Action: Clean the areas listed above and re-install the faceplate on the standup cooler. F2.5D: Unlabeled bottle used for sanitizer. Corrective Action: Ensure all sanitizer bottles are properly labelled. F2.5G: Food items located in the cooler were uncovered and raw chicken was stored on shelving above ready to eat food products. Corrective Action: Ensure all food items are covered and that all raw meats are stored on shelving below ready to eat food products. Recommendation: Household and office items located throughout the kitchen. Remove items not related to food operations from the kitchen.
      • 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.
      • F2.5D 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.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer inside the reach-in cooler in the front area prep room is inaccurate. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit.
      • 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: The sanitizing rinse cycle of the mechanical dishwasher was measured at 68-77°C at the interior surface. The sanitizing temperature is variable. One spray arm is missing the end fitting. The machine may not support consistent sanitizing. Further assessment is required. Corrective Action: Have the mechanical dishwasher inspected by a qualified service provider. Repair or service the machine as needed. Repair the spray arm. Ensure the sanitizing rinse cycle achieves the required temperatures of 71°C (160°F) or hotter at the interior surface and 82°C (180°F) or hotter on the external manifold gauge. Verify the accuracy of the external gauge. F2.3D: Sanitizer solution in some spray bottles and wiping cloth bins was measured below 200 ppm chlorine residual and 200 ppm Quat (quaternary ammonia) residual. Corrective Action: Discard the weak solution. Prepare new sanitizer solution at 200 ppm chlorine residual for the kitchen area, and 200 ppm Quat residual for the front area. Replace open solution every 2 hours or as needed. Replace spray bottle solution daily.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5: Front area staff wipe their hands on used cloths. Unsanitary practice. Corrective Action: Remove cloths. Avoid wiping hands on reusable absorbent material. Wash hands as needed. Wiping cloths must be immersed in sanitizer solution. Clean, dry cloths can be maintained in a clean area and must be changed once damp or visibly soiled. F2.5A(1): The prep table cooler is leaking. Pooling water was observed in the under-counter section of the unit. Repairs have been scheduled. Corrective Action: Repair the cooler to stop the leak. Advise the Environmental Health Officer (EHO) of the timeline for repair. Remove residual water as needed. Change absorbent materials frequently. F2.5A(2): Observed several cutting boards in poor condition. Perimeter material is fragmenting. Physical contamination hazard. Corrective Action: Discard the damaged cutting boards. Replacements must be intact, durable, non-porous, and easy to clean. F2.5B: Front exterior plates are missing from the glass-door reach-in cooler and reach-in freezer. Corrective Action: Locate and replace the exterior plates to ensure the housing of each unit is continuous. F2.5G: Some baked goods displayed at the front counter are uncovered. Corrective Action: Cover baked goods with food-grade material or keep in an enclosed display case or container to prevent contamination.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Frozen fries are stored in generic plastic bags. This material is not intended for direct food contact. Corrective Action: Transfer products to food-grade bags or containers designed for food storage. Discard the plastic bags.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Steel cream pitchers are present in the basin of the front area hand sink. The sink is designated for handwashing only. Corrective Action: Remove pitchers. Keep the hand sink basin and surrounding area clear at all times to enable proper handwashing. Clean and sanitize items in the dishwashing area only.
      • F2.7E Handwashing stations must remain accessible at all times.
  5. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Butter on storage rack measured at 30°C, stored at room temperature for 5+ hours. Product at risk of pathogen growth and rancidity. Corrective Action: Discard butter. Keep butter refrigerated at 4°C or colder. At room temperature, store only a quantity of butter that will be consumed within 4 hours. Discard remaining product after 4 hours at room temperature and remove another small quantity from the cooler for use. F1.2B(2): Observed stacking of top inserts in toppings cooler. Small insert tray containing cheese measured at 10°C, was stacked on top of larger insert tray. Food in top insert tray cannot be cooled effectively when stacked. Corrective Action: Move cheese tray to under counter section of cooler operating at 4°C or colder. Avoid stacking inserts in the toppings cooler to maintain safe temperatures. F1.2B(3): Under counter cooler in front barista area measured at 11°C at time of inspection. Unit may be on defrost cycle. Corrective Action: Transfer milk to upright cooler in front storage room. Monitor, repair, or service cooler so it maintains food at 4°C or colder. Do not store potentially hazardous food in this cooler until it operates 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: Cooling process for potentially hazardous foods (e.g., soup, baked potatoes) not properly monitored. Food products cooled briefly at room temperature then placed in cooler with no temperature check. Improper cooling is consistently identified as a primary cause of foodborne illness. Corrective Action: Cool potentially hazardous foods from 60°C (140°F) to 20°C (68°F) within 2 hours, and from 20°C (68°F) to 4°C (40°F) within 4 hours. Track using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Divide food into smaller batches to cool • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food tray over an ice bath (equal parts ice and water) to cool rapidly from 60°C (140°F) to 20°C (68°F) • Ensure ice-water bath covers all parts of the tray in contact with food • Once 20°C (68°F) is achieved, move food to a cooler at 4°C (40°F) or colder and continue to monitor
      • 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.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed employee touching unclean dishes then handling clean dishes without washing hands. Corrective Action: Wash hands with soap and water before changing tasks. F1.5B: Employee in dishwashing area removed clean cutting board from dishwasher using apron. Aprons are worn continuously and prone to contamination. Contacting clean items with aprons can re-contaminate the items. Corrective Action: Do not contact clean dishware or surfaces using apron to shield hands. Clean items must be handled with clean hands only.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Independent thermometers not present in kitchen toppings cooler and under counter cooler in barista area. Corrective Action: Obtain and place NSF certified thermometers in the coolers identified above.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B(1): Back screen door does not fully close, leaving large gaps around the door which can permit the entry of insects and rodents. Corrective Action: Repair or adjust the screen door so it closes flush against the door jamb to exclude pests. Add weather stripping or door sweep if needed. Keep back door closed until screen door is fixed. F2.2B(2): Hole in ceiling tile in barista area storage room. This can support the entry and migration of pests through the facility. Corrective Action: Seal hole in ceiling tile to prevent pest entry and movement.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Soiled wiping cloths stored on surfaces throughout kitchen and barista area. Sanitizer solution bin for storing wiping cloths not provided. Corrective Action: Prepare sanitizer solution at the proper concentration (100-200 ppm bleach or 200 ppm Quat) for sanitary storage of wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Keep separate sanitizer bins in kitchen and front barista areas. F2.5G: Food items stored in upright cooler near back door are uncovered. Corrective Action: Cover stored food products with food-grade wrap or secure lids to prevent contamination. F2.5K: Personal and business items (cordless landline phone, drink container) being stored on prep line cutting board. These items can introduce contamination to food contact surfaces. Corrective Action: Staff to retain personal or business items or keep them in a designated place away from food handling areas.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Cloth towel being used for temporary storage of hard boiled eggs, then kept for additional use. Towel is stored near prep line and contains visible food residue. Corrective Action: Remove and launder towel. Only use food contact surfaces that are smooth, non-absorbent, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is available, but does not include procedures for grilling beef patties outdoors. Corrective Action: Develop a Food Safety Plan section for grilling cooked beef patties on the outdoor barbecue. Include all critical control points, critical limits, monitoring procedures, and corrective actions in the process. Email plan to EHO by May 21, 2021 to resolve infraction.
  6. Monitoring

    7 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B Observations: • Initial inspection for new kitchen area - no cooking occurring at the time of inspection. • Most foods will be cook-serve onsite, some cook-chill-reheat-serve. • Accurate NSF certified probe thermometer with calibration nut available onsite to accurately verify internal food temperatures during cooking, reheating, cooling, hot holding, and cold holding. ACTIONS REQUIRED: • Operator to monitor and record internal temperatures for cooking procedures in temperature logs. Note: Use the cooking temperature log provided or create your own and verify temperatures. • Operator to ensure all foods are cooked to a minimum of 165 °F (74 °C) or the proper internal temperature for the food type. Please refer to "Safe Internal Cooking Temperatures Chart" and "Appendix B: Time/Temperature Control - Raw Animal Foods" attached with inspection report. • Operator to email/text a copy of the internal cooked food temperatures to Environmental Health Officer (EHO) for infraction resolution. Ensure proteins are cooked to the minimum internal temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php Additional time/temperature control charts are found in Appendix B of the Food Retail and Food Services Code Amended 24Feb2016. http://www.hss.gov.yk.ca/pdf/foodservicescode.pdf
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Upright double door line cooler was measured to be 4-6 °C at the time of inspection. ACTIONS REQUIRED: • Operator to adjust/repair/service cooler to ensure the cooler is capable of maintaining 4 °C (40 °F) or colder at all times.
      • 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): F2.1 Observations: • NSF certified probe thermometer with calibration nut available onsite (goes down to 4 °C/40 °F). Another digital probe thermometer is also available onsite, but it does not have the NSF logo. F2.1A-1 Quats chemical test strips (0-1000 ppm range) available onsite, but have expired and the extended range is not required and makes comparison to 200 ppm harder to determine the colour change. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. QT-10 Quats 0-400 ppm range) and have available onsite for use in order to accurately verify the level of Quats sanitizer used onsite. Chemical test strips can be obtained from your local chemical supplier. Operator to and email/text photo(s) to Environmental Health Officer (EHO) clearly showing expiration date and type of chemical test strip(s) for infraction resolution. F2.1A-2 Chlorine chemical test strips available onsite, but are almost running out and are missing an expiry date. ACTIONS REQUIRED: • Operator to obtain chlorine chemical test strips and have available onsite for use in order to accurately verify the level of chlorine bleach used onsite. Chemical test strips can be obtained from your local chemical supplier. Operator to and email/text photo(s) to Environmental Health Officer (EHO) clearly showing expiration date and type of chemical test strip(s) for infraction resolution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B-1 Daylight visible under rear entrance door. Weather stripping has not been installed to prevent pests from entering. ACTIONS REQUIRED: • Operator to reinstall weather stripping for rear exterior door and email/text photo(s) to EHO clearly showing no daylight visible under rear door for infraction resolution. F2.2B-2 Daylight visible under front entrance door. Door sweep has not been installed to prevent pests from entering. ACTIONS REQUIRED: • Operator to install door sweeps for front exterior door and email/text photo(s) to EHO clearly showing no daylight visible under front door for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Observations: • Spray bottle with chlorine bleach solution was measured and verified to have 200 ppm using a chlorine chemical test strip. • Mechanical high temperature dishwasher in existing kitchen (i.e. undercounter model) was measured to reach 76.9 °C (170.4 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 148 °F during the wash cycle and 192 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher once to attain passing internal temperatures - dishwasher was turned on prior to the inspection. F2.3A Mechanical high temperature dishwasher in new kitchen area (i.e. freestanding model) was measured to reach 71.0 °C (159.8 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 144 °F during the wash cycle and 182 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 6 times to attain passing internal temperatures - dishwasher was turned on prior to the inspection. • The observed temperatures reached by the mechanical high temperature (stationary rack, dual temperature) dishwasher does not meet the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. ACTIONS REQUIRED: • Operator to have high temperature dishwasher serviced to ensure reaching minimum wash, final rinse temperatures and does not require 6 attempts to reach the passing internal temperature. Email/text photos to Environmental Health Officer (EHO) of wash temperature gauge showing minimum wash temperature requirement of 66 °C (150 °F) during the wash cycle and 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying for infraction resolution, or confirmation from repair company to verify meeting requirements. F2.3D Steam wand wiping cloth bucket had less than 200 ppm Quats at the time of inspection, which can allow bacteria to grow and re-contaminate steam wands and hands. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator must ensure that steam wand wiping cloths are fully immersed in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed/checked regularly to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. • Recommend using J-cloths as they are disposable but durable and thin enough to endure repeated wiping and will not hold lots of water. Store steam wand wiping cloths in sanitizer (i.e. 200 ppm Quats (quaternary ammonium chloride), change every 2 hours or earlier as needed) to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with Quats chemical test strips. Note: use Quats instead of chlorine, since dairy products neutralize the chlorine.
      • F2.3A Mechanical dishwasher/glasswasher 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.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6 Observations: • Commercial ventilation hood had a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection, last cleaning and service on January 2019 - next cleaning and service July 2019. F2.6F Prep table in centre of new kitchen area has edges on back side that are not finished to be smooth, non-absorbent and easy to clean. ACTIONS REQUIRED: • Operator to install stainless steel edging and caulk seam to create a surface that is smooth, non-absorbent and easy to clean and email/text photos to EHO for infraction resolution.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-B Sanitation plan available on site during time of inspection however it needs to be revised to reflect proper wash, rinse, sanitize, air dry procedures for food contact surfaces. Ensure all equipment to be used onsite is included. ACTIONS REQUIRED: • Operator to revise sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. Ensure all equipment to be used onsite is included. F3.4A Sanitation logs to be kept and maintained daily. Additionally, please keep and maintain a dishwashing log to verify proper operation of the mechanical high temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. • Operator to ensure high temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  7. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Discussed with owner that food contact surfaces should be sanitized for at least 2 minutes before wiping the sanitizer off. Provided "food contact surfaces must be cleaned and sanitized" poster at time of inspection. Test strips are onsite for bleach and Quaternary Ammonia Tongs are being stored in a sanitary manner inside the covered baked goods area. Dishwasher: rinse cycle was measured to be t 79.8C internally using a probe thermometer Bleach spray bottle > 200ppm chlorine strength **Discussed that wet wiping cloths in continuous use should be stored in a sanitizer solution. A bleach solution was made at time of inspection to place wet wiping cloths, bleach >200ppm chlorine. **Wiping cloth for the espresso machine is stored in a Quaternary Ammonia sanitizer solution. Solution was measured to be at 50ppm at time of inspection and the solution was re-made at time of inspection and was greater than 200ppm.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 12 - Is the contact information the same?
      • Observation(s): Contact information for change of ownership to be updated. Will send application to be completed for updating our records.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit updated written food safety plan for the new menu additions(breakfast, hamburgers, and pasta). Will send template to owner.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  8. Monitoring

    0 infractions