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Kindale - Middleton

10306 Middleton Dr Coldtream BC V1B 2K7 · Restaurant - Food Service

2 inspections

  1. Monitoring

    1 infraction

    • 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 at the time of inspection: • Main kitchen fridge (6°C) • Downstairs fridge near dry storage (5°C) Corrective Action: Adjust both fridges so they maintain food 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.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food was measured above 4°C: • Upstairs fridge (9°C) • One downstairs fridge (8°C) Corrective Action: If the temperature does not return to 4°C or colder, adjust or service both units so food is maintained at 4°C or colder. Discard any perishable food held at 4-60°C for 2 hours or longer.
      • 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): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain sanitizer test strips for the chemical used; quaternary ammonia (Quat) test strips for Sure-5 disinfectant, chlorine test strips for bleach solution. See Question F2.3.
      • 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): F2.3A: The sanitize cycle for the upstairs domestic dishwasher was not activated. The other unit was set to sanitize, good. Corrective Action: Run both dishwashers on the sanitize cycle for every load. F2.3D: Sanitizer solution (Sure-5 disinfectant) in one spray bottle was measured above 500 ppm Quat residual. The Sure-5 product is being diluted at the disinfectant level as per the manufacturer, which is not suitable for sanitizing food contact surfaces. Corrective Action: For food contact surfaces, dilute Sure-5 in accordance with the sanitizing instructions on the product label to a concentration of 200 ppm Quat residual, and use as indicated. As an alternative, chlorine sanitizer solution can be prepared at 200 ppm using 5 mL of unscented household bleach per litre of water. Label all spray bottles and replace sanitizer solution daily or when tested below 200 ppm. Verify using the corresponding test strips, as required in F2.1A above.
      • 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): F2.5A: Some knives are in poor condition. Corrective Action: Safely discard the affected knives. Regularly inspect utensils for damage and replace as needed. F2.5B: There is a gap under the exterior door at the downstairs common area. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: A loose paper towel roll is provided for the upstairs kitchen hand sink. Corrective Action: Supply paper towel in a wall-mounted dispenser or on a standing holder with a base.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food safety procedures are incomplete. Corrective Action: Locate or develop a comprehensive Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan does not include the necessary content. Corrective Action: Find or develop a complete Sanitation Plan.