Jonnie & Lily's Diner
3460 Okanagan St Armstrong BC V0E 1B1 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler was at 9C, reduce to below 4C ASAP
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer pail in front and back areas both had 0ppm chlorine. The operator was reminded to add 1Tbs of bleach per gallon of water, and shown how to do so at back.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Corrected during inspection (CDI): Ungraded eggs are offered for sale. At the time of inspection the eggs where stored at room temperature. Potentially hazardous foods must be maintained at a temperature of ≤4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available. Acquire chlorine test strips and ensure sanitizer is maintained at 200ppm.
- 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): Corrected during inspection (CDI): Screen door was open during inspection. Door to the premises must remain closed to prevent the entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected during inspection (CDI): Buckets of chlorine sanitizer had 0ppm chlorine during inspection. Chlorine sanitizer must be available and maintained at 200ppm. Verify concentration with test strips.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?