Jungle Mania
2450 10th Ave NE Salmon Arm BC V1E 2S4 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The commercial dishwasher has been removed and replaced with a small countertop dishwasher (brand: Airmsen). Dishwashers used in a food premises should be commercial grade. Commercial dishwashers allow monitoring of temperatures at the dish surface and can run cycles much faster than residential-type dishwashers, making them more suitable and sustainable for food premises operations. Install a commercial-grade dishwasher or a three-compartment sink for dishwashing.
- 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): Water at handwashing sinks within the facility (including washrooms) did not become hot despite running the taps for an extended period of time. Handwashing stations must provide hot and cold, or pre-mixed warm, running water at a temperature of at least 38 °C through a mixing valve or combination faucet. Conduct the necessary repairs to ensure that water is properly supplied to handwashing stations.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Any changes to the facility within the food service area (e.g., removal of a commercial dishwasher or sinks) must first be discussed with the EHO. Provide an updated floor plan.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration measured at 0 ppm for the low temperature dishwasher. Chlorine concentration must measure at a minimum of 50 ppm at the dish surface to adequately sanitize dishes. Repair dishwasher to ensure chlorine concentration measures at 50 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink was observed to be obstructed by a kettle. Handwashing sinks must remain accessible at all times to ensure that food handlers are able to practice proper hand hygiene. Ensure that the handwashing sink remains clear for convenient handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Food Safety Plan must be developed and kept on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is outdated. Sanitation Plan must be updated and kept on site at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?