Koochin's Borscht
11-2375 1st St S Cranbrook BC V1C 6J7 · Food Manufacturing - Food Processing
3 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observation: Operator noted that cooked borsht was cooled by placing the product into smaller containers before placing into the freezer. However no cooling log was used to accurately track cooling processes. Potentially hazardous foods must be cooled from 60°C or above to 20°C within 2 hours, and from 20°C to 4°C or below within 4 hours. Corrective Action: Ensure cooling logs are in place to verify each batch was cooled within the appropriate time frame.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No probe thermometer was available to monitor processes (e.g. monitor temperature for cook step or proper cooling). Corrective Action: Have probe thermometer available on site. Observation: No thermometers were available for freezer units to monitor temperature. Corrective Action: Install thermometers inside freezer units to monitor temperature. Observation: No chlorine sanitizer test strips were available on site to assess the concentration of the chemical sanitizer used on the premises. Corrective Action: Have non-expired chlorine test strips available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Calibrated thermometer not available. [2] Recordkeeping logs should be in place for monitoring the cooling process (time/temperature) [3] Bleach sanitizer test strips not observed.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?