Junction 3
7301 Main St Osoyoos BC V0H 1V0 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Ensure probe thermometer is available to monitor cooking/reheating processes. See comments in reheating section.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher still not functioning properly to provide proper sanitization. Temperature was only able to reach around ~55°C at the plate/dish level after multiple runs when measured using a maximum registering thermometer. Staff on site at the time noted that they do not conduct a manual sanitization step for dishware after running it through the dishwasher. Quat sanitizer solution measured less than 200 ppm. Fresh solution dispensed in container measured 200 ppm. Ensure to replace sanitizer solution not just based on time but if the solution looks cloudy/dirty as well.
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator noted that dishwasher tech made some repairs however a particular part needed to be ordered to fully repair the dishwasher. Temperature at the plate/dish level was only able to reach around 60C after multiple runs when a maximum registering thermometer was placed inside. Operator will continue to sanitize food contact surfaces in the three compartment sink.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No Quat test strips are available on site. Corrective Action: Ensure Quat 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Commercial dishwasher was not reaching the correct temperature at the dish level during the inspection and appeared to be leaking slightly. Corrective Action: Ensure that the dishwasher is repaired so that the temperature reaches at least 71°C at the plate/dish level, in the mean time the three compartment sink can be used for a manual dishwashing procedure. "Temprite" dishwasher test strips were left with the operator to monitor the temperature at the dish level once repairs were made. Quat sanitizer is used on food contact surfaces and for manual dishwashing procedure if needed. Automatic dispenser releases quat product at a concentration of 200 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions