Kootenay Coffee Works
4884 Athalmer Rd Windermere BC V0A 1K3 · Restaurant - Food Service
15 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Checked temperature of display cooler and found it to be 10°C. Potentially hazardous foods should be maintained at 4°C or colder. 2. Checked temperature of milk fridge and found it to be 11°C. Potentially hazardous foods should be maintained at 4°C or colder. 3. Observed a 1L carton of creamer being stored at room temperature for coffee. Cream should be maintained 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. All doors and windows entering into the building should seal well to help prevent the entry of pests into the building. 2. Observed rodent droppings on shelves in back storage area. This area should be cleaned and sanitized to removed droppings and prevent potential contamination of food.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Many areas of the kitchen are soiled/have debris and require a through cleaning. Ensure to clean walls, shelves, under and in behind equipment and shelves, under sinks, in cupboards. 2. Large dry food storage bins are soiled and require cleaning and sanitizing. 3. Some of the shelving is damaged/has exposed wood. Shelving should be smooth, durable, impervious and easy to clean. 4. Containers used to store utensils have debris and require cleaning and sanitizing. Clean utensils should be stored in a sanitary manner. 5. The interior of some of the coolers are soiled/have debris and require cleaning and sanitizing. 6. Ensure foods are covered in the walk-in freezer to help reduce the risk of contamination.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1-Multiple food containers (sauces , cooked food)were observed stored in coolers and freezers without proper cover or lids exposing products to potential contamination , 2- A container of bacon was stored on a shelf directly above fresh tomatoes creating a risk of cross contamination between raw and ready -to-eat foods.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door is opened during inspection .
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Many areas of the kitchen are soiled/have debris and require a through cleaning. Ensure to clean walls, shelves, under and in behind equipment and shelves, under sinks, in cupboards. 2. Large dry food storage bins are soiled and require cleaning and sanitizing. 3-Interior and exterior surfaces of ice coolers showed visible accumulated grime indicating inadequate cleaning and sanitation.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The designated hand washing sink was observed being used for other purposes ( dishwashing ) during the inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door does not seal well at the bottom and daylight can be seen under the door. All doors and windows entering into the building should seal well to help prevent the entry of pests into the building.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing solution in spray bottle to high of a concentration of chlorine. Recommend using chlorine test strips to measure chlorine concentration. Recommend chlorine solution be a concentration of 100ppm.
- 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): 1. Many areas of the kitchen are soiled/have debris and require a through cleaning. Ensure to clean walls, shelves, under and in behind equipment and shelves, under sinks, in cupboards. 2. Large dry food storage bins are soiled and require cleaning and sanitizing. 3. Some of the shelving is damaged/has exposed wood. Shelving should be smooth, durable, impervious and easy to clean. Operator is planning on painting kitchen walls and shelving soon.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed some large containers of previously cooked items being stored in cooler. To help cool food quicker the following methods can be used: -place foods in an ice bath -for larger cuts of meats, cut into smaller portions to allow to cool quicker -place cooling items in shallow pans which has a larger surface area allowing more heat to escape
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door does not seal well at the bottom and daylight can be seen under the door. All doors and windows entering into the building should seal well to help prevent the entry of pests into the building.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Many areas of the kitchen are soiled/have debris and require a through cleaning. Ensure to clean walls, shelves, under and in behind equipment and shelves, under sinks, in cupboards. 2. Large dry food storage bins are soiled and require cleaning and sanitizing. 3. Containers used to store clean utensils has debris and requires cleaning and sanitizing to help prevent the contamination of the clean utensils. 4. Shelving in baking area is soiled and requires cleaning and sanitizing. 5. Some of the shelving is damaged/has exposed wood. Shelving should be smooth, durable, impervious and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure handwashing sink is accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Checked temperature of display cooler and found it to be 11°C. Potentially hazardous foods should be maintained at 4°C or colder. Potentially hazardous foods should not be stored in this cooler until it is capable of maintaining food temperatures of 4°C or colder. 2. Observed a 1L carton of creamer being stored at room temperature for coffee. Cream should be maintained 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door and front door was opened during time of inspection. To help prevent the entry of pests into the premises the door should either be kept closed or equipped with a tight fitting screen.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Checked temperature of walk-in freezer and found it to be -9°C. Freezer contained mostly non-potentially hazardous baked goods. Freezer should be capable of maintaining food in a frozen state at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Many areas of the kitchen are soiled/have debris and require a through cleaning. Ensure to clean walls, shelves, under and in behind equipment and shelves, under sinks, in cupboards. 2. Large dry food storage bins are soiled and require cleaning and sanitizing. 3. Containers used to store clean utensils has debris and requires cleaning and sanitizing to help prevent the contamination of the clean utensils.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was opened during time of inspection. To help prevent the entry of pests into the premises the door should either be kept closed or equipped with a tight fitting screen.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature sanitizing dishwasher was not reaching an adequate sanitizing temperature of 82°C at the manifold (temperature gauge) or 71°C at the plate (thermometer). Highest temperature recorded on thermometer for mechanical dishwasher was 51°C. Dishwasher must be repaired to meet the minimum temperature requirement. Equipment/utensils that are used continuously (such as milk jugs, tongs and other utensils, cutting boards, deli slicer) at room temperature for handling potentially hazardous foods should be cleaned and sanitized at least every four hours.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Checked temperature of walk-in freezer and found it to be 8°C. Freezer contained mostly non-potentially hazardous baked goods. Freezer should be capable of maintaining food in a frozen state at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Upon inspection, it was noted that the sandwich cooler at the front measured between 8 and 10 degrees C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Upon inspection, it was noted that the spray bottles containing 100ppm bleach solution were not labelled.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Upon inspection, it was noted that the back door was left open.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pest infestation found in the dry storage room. Some rodent feces have been cleaned, but not sufficiently in corners and hard to reach areas. This makes it difficult to determine how severe the pest infestation is. Facility to clean these areas and provide evidence to the health officer that the infestation is decreasing/improving. Rodenticide was found in the back storage room in open containers which is not allowed in food processing or storage areas. This was removed at the time of inspection. Operator to continue following the procedures listed below: 1. Each morning before food preparation, ensure that all counters/food contacts surfaces are sprayed with a sanitizer solution. 2. Ensure that all food in the back storage room is in sealed, pest proof containers since evidence of pests were observed on all levels of shelving units. Monitor for evidence of pests on packages such as chewed corners of boxes. All food products with evidence of pest contamination must be discarded. 3. Ensure all pest entry points are adequately sealed; the back garage-style door may not be kept open except for shipping receiving and garbage disposal. 4. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 5. To remove rodent droppings: Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage; avoid sweeping droppings due to "Hantavirus Pulmonary Syndrome" which is spread by breathing in airborne virus particles, droppings, urine and nesting materials. After the rodent droppings and urine have been removed, disinfect items that might have been contaminated by rodents or their urine and droppings. 6. A professional pest control company should be used. Pesticides are not currently approved for use inside the food storage areas during operation but may be used on the exterior of the building. *As a reminder: Rodenticide is not allowable for use when the premise is operating, but may be used if the premise is shut-down for multiple days and all food is put into rodent proof containers.*
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some dirt and debris build up has been cleaned, but corners and hard to reach areas still have a build-up of grease, dirt and rodent feces. This makes it difficult to determine if pest infestation is severe or not. ** Shelving units have been repaired. Ice machine has been cleaned. **
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Sanitizer test strips for bleach mixture used on food contact surfaces was not available at the time of inspection. Operator to obtain chlorine (bleach) test strips to monitor the concentration of these solutions. 2. Thermometers were not available in the refrigerators. Ensure each refrigerator has a thermometer to monitor the cold-holding temperature.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pest infestation found in the dry storage room. Complete the following corrective actions as discussed with the owner/operator: 1. Each morning before food preparation, ensure that all counters/food contacts surfaces are sprayed with a sanitizer solution. 2. Ensure that all food in the back storage room is in sealed, pest proof containers since evidence of pests were observed on all levels of shelving units. Monitor for evidence of pests on packages such as chewed corners of boxes. All food products with evidence of pest contamination must be discarded. 3. Ensure all pest entry points are adequately sealed; the back garage-style door may not be kept open except for shipping receiving and garbage disposal. 4. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 5. To remove rodent droppings: Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage; avoid sweeping droppings due to "Hantavirus Pulmonary Syndrome" which is spread by breathing in airborne virus particles, droppings, urine and nesting materials. After the rodent droppings and urine have been removed, disinfect items that might have been contaminated by rodents or their urine and droppings. 6. A professional pest control company should be used. Pesticides are not currently approved for use inside the food storage areas during operation but may be used on the exterior of the building. *As a reminder: Rodenticide is not allowable for use when the premise is operating, but may be used if the premise is shut-down for multiple days and all food is put into rodent proof containers.*
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature sanitizing dishwasher was not reaching an adequate sanitizing temperature of 82 C° at the manifold (temperature gauge) or 71 C° at the plate (thermometer). The dishwasher temperature measured with the probe thermometer was 58 C°, 60 C° and 58 C° when measured three times. This dishwasher must be repaired to meet this minimum temperature requirement. In the meantime, the operator will be putting in a small amount of bleach with each load to create a 50 ppm sanitizing solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dirt and debris build up was observed on the floor, shelving and in hard to reach areas. Clean underneath all shelving units and moveable equipment to reduce pest food sources and harbourage. 2. Shelving units above sinks are starting to wear. Replace or refinish these shelving units to prevent paint chips or plastic from falling into food items or contaminating equipment stored on them. 3. Ice machine was starting to develop mould. Ensure this unit is completely emptied and cleaned periodically.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed danishes being stored on top of the display cases without a plastic wrap or cover to protect from contamination. Please either wrap all displayed pastries, keep in a display case or behind a sneeze guard. Repeat Infraction.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pests found in the back room. Complete the following corrective actions: 1. Ensure all pest entry points are adequately sealed; the back garage style door may not be kept open except for shipping receiving and garbage disposal; in the summer install an electric air conditioner instead of keeping the door open 2. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 3. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed 4. A professional pest control company must be hired to use an integrated pest management approach. Pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building. Mechanical and live traps are suggested for inside the facility. *Repeat Infraction*
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Wooden shelving units in the back storage room are chipping and require refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. 2. Designated handwashing sink for the kitchen/front of house was full of dishes at the time of inspection. This sink must be free of clutter and accessible for use at all times. Also recommend to operator that hand soap in a dispenser be available at this sink instead of dish soap as it is easier to dispense.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests found in the back room. Complete the following corrective actions as discussed with the owner/operator: 1. Ensure all pest entry points are adequately sealed; the back garage style door may not be kept open except for shipping receiving and garbage disposal; in the summer install an electric air conditioner instead of keeping the door open 2. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 3. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed 4. A professional pest control company must be hired to use an integrated pest management approach. Pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building. Mechanical and live traps are suggested for inside the facility.
- F2.2A - The premises must be maintained free of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed danishes being stored on top of the display cases without a plastic wrap or cover to protect from contamination. Please either wrap all displayed pastries, keep in a display case or behind a sneeze guard.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Dirt and debris build up was observed on the floor, shelving and in hard to reach areas. Clean underneath all shelving units and moveable equipment to reduce pest food sources and harbourage. 2. Shelving units above sinks were worn and flaking plastic and paint. Replace or refinish these shelving units to prevent paint chips or plastic from falling into food items or contaminating equipment stored on them.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests found in the back room. Complete the following corrective actions as discussed with the owner/operator: 1. Ensure all pest entry points are adequately sealed. 2. Regularly sweep and tidy food debris in the back room. 3. Thoroughly clean and sanitize the floor, shelving, and tops of containers where droppings were observed. 4. Place and ensure tight-fitting lids on all food products. 5. Install mechanical traps to monitor and control pest activity.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): ***This is a re-occurring infraction as of October 27, 2015*** Half of the shelving in the back room is constructed of raw wood. Ensure all surfaces are smooth, impervious to moisture, and easily cleanable.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Milk fridge measured 10 degrees Celsius during time of inspection - Corrected during inspection (temperature measured 4 degrees Celsius) - Ensure temperature of fridge is turned down to maintain all food products at 4 degrees Celsius 2. Thermometer was missing from the milk fridge
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Meat slicer was observed with food buildup. - Ensure meat slicer is thoroughly cleaned after each use to prevent food items from being contaminated.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Food items in cold holding units were being stored unprotected. - Ensure all food items are stored protected with a lid. - All multiday food items must be date labelled.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Back room has items that are not needed for food related operations. Some of these items include chainsaw and cans of paint. - Remove items that are not need for day to day business operations. 2. Dirt and debris build up was observed on the floor, shelving and in hard to reach areas. - A thorough cleaning and sanitizing of the back of house is required.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink was obstructed with soiled dishes during the time of inspection. - Ensure that the hand sink is designated for handwashing only.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A detailed food safety plan is on site, however, temperature logs are not being maintained on a daily basis. - Record temperatures on a daily basis to ensure required temperatures are being met and equipment is functioning properly.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): During the time of inspection the soup was being stored at 50 degrees Celsius for approximately 20 minutes.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must be marked with a display time.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): During the time of inspection a plastic sour cream container was being used as a dry food scoop. Ensure that the scoop has a handle and the handle does not touch the food item, thus preventing cross contamination.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?