Joseph Creek Village
1901 Willowbrook Dr N Cranbrook BC V1C 6S4 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in Cooler 7C Prep cooler 7 C
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Small flies seen in bowl
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUATs sanitizer test strips were not available on site during the inspection. Corrective Action: Ensure appropriate sanitizer test strips are available on site to monitor the concentration of sanitizers in use.
- 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?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Temperature dishwasher read 68.6°C at the plate. Sanitizing temperatures must read 71°C at the plate or 82°C at the manifold. Required temperatures must be reached to destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the handwashing sink located at smaller kitchen unit was obstructed with equipment at the time of inspection. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Ensure that handwashing station remains accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizing bucket in the main kitchen measured at 0ppm.
- 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): There is an accumulation of oil and dry food debris under the deep fryer and grill area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F3.2 - Is the contact information the same?
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash sink near the main kitchen dry storage area does not have running cold water.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available on site.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Visibly dirty wiping cloths were seen out on food contact surfaces. Operator agreed to use sanitizer buckets as a means to keep wiping cloths sanitary until they are thrown out to be washed. This was corrected during inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels by the handwash station in the prep area adjacent to the walk in cooler was absent. This was corrected during inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Several bottles of quat sanitizer in the prep room measured only 100 ppm. As discussed, the required concentration for quat sanitizer is 200 ppm. Please change the sanitizer solution more frequently (as sanitizer strength dissipates over time) and monitor the solution with the quat test strips that is available in the kitchen to ensure 200 ppm is available at all times. This was corrected at the time of inspection.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
0 infractions