Lavington Market
6320 Hwy 6 Coldstream BC V1B 3C7 · Restaurant - Food Service
9 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Chicken tenders in the hot holding case were measured at 38°C (1-hour hold). All other product in the case is held at safe temperatures. Corrective Action: Adjust or service the hot holding unit so it maintains food at 60°C (140°F) or hotter in all sections. Reheat the tenders to an internal temperature of 74°C (165°F) or hotter then hold at 60°C (140°F) or hotter. F1.2B(1): Food in the back prep table cooler was measured at 4-6°C. Corrective Action: Adjust or service the cooler so it consistently maintains food at 1-3°C in all sections. F1.2B(2): Perishable creamer packets at the coffee station were measured at 20°C. The ice has melted. Corrective Action: Store perishable cream at 4°C or colder. To reduce monitoring obligations and overall risk, cooked sausage rolls are to be stored under refrigeration at 4°C or colder to the point of sale.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution is not available. Corrective Action: Prepare sanitizer solution (Sanitol) at 200 ppm Quat residual. Dilute as directed on the product label. Sanitizer solution must be prepared and available for use at all times during operation. Do not use the ice machine disinfectant for general hard surface sanitizing. This product should be removed. Use Sanitol. If wiping cloths must be accessible during operation, keep them immersed in a container of sanitizer solution between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Large quantities of raw chicken are thawed at room temperature. Corrective Action: Thaw food safely: under refrigeration at 4°C or colder, submerged in the original sealed package or sealed container in cold water changed every 30 min or under cold running water, as part of the cooking process if cook time is adjusted to account for thawing, or by microwaving followed by immediate transfer to cooking equipment with no interruption.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): The lids of the two chest freezers used for food processing tasks (no direct food contact) are in very poor condition (heavily rusted, shedding paint). Corrective Action: Provide new chest freezers or a proper surface for food handling that is smooth, impervious, and washable. For any retrofit or similar alternative, describe the plan to the health officer well in advance. F2.5B(2): Inadequate sanitation in some areas: • Main walk-in cooler (shelves, under shelves) • Back prep table cooler (door gaskets and top inserts) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Inserts in the prep table cooler must be designated for either direct food contact or storage of food containers/bags/squeeze bottles. The latter is only acceptable if the inserts are clean and product is maintained at 4°C or colder. Continue to clean and sanitize dairy cooler shelving and beverage tracks as needed. F2.5G: Loose tea bags are stored at the coffee station with no method for sanitary handling. Corrective Action: Provide clean tongs so loose tea bags can be retrieved in a sanitary manner, or discontinue the product (packaged tea is already available).
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A: The new hand sink was not properly installed. There is no cold water connection. Hot water is supplied when operating either the hot or cold handle. There is a leak at the P-trap when water is running. Corrective Action: Have a qualified professional fix the plumbing so hot and cold running water is available at the hand sink and there are no leaks. Advise all staff of the situation, ensure anyone using the sink prior to repair takes all precautions to prevent injury. If risk cannot be safely managed, do not use the sink until it is fixed.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the back prep table cooler was measured at 7°C. Corrective Action: Adjust or repair the cooler so food is maintained at 4°C or colder. Excess food packaging can obstruct proper refrigeration.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: The manual dishwashing procedure does not include a proper sanitize step. Corrective Action: Restructure the dishwashing process. Sanitize all equipment. Use all three sinks (2-basin sink plus single with spray wand). Wash items with soap and warm (45°C) water in the first sink basin. Rinse under warm running water in the second basin. Fully immerse cleaned items in sanitizer solution at 200 ppm chlorine or Quat residual for at least 30 seconds in the third sink. Set sanitized items to air-dry in a clean place. F2.3D: Sanitizer solution from the dispenser was measured at 0 ppm Quat residual. Recurring infraction. Extended flushing did not resolve the issue. Corrective Action: Repair or replace the dispenser so sanitizer solution is consistently provided at 200 ppm Quat residual. In the meantime, prepare alternate sanitizer solution using unscented household bleach at 200 ppm chlorine (5 mL bleach per litre of water).
- F2.3B Manual dishwashing procedure 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: The lid for a bulk food bin is missing. A modified sign was taped to the bin in the interim; it is damaged, unsuitable. Corrective Action: Install a cleanable replacement lid that is compatible with the bin, or replace the bin. F2.5B: Observed raw chicken being sprayed down with water at high pressure. This contaminates nearby surfaces with raw chicken residue. Corrective Action: Discontinue this practice. If the supplier requires that raw chicken be rinsed, do so briefly at low pressure to prevent contamination, and thoroughly clean and sanitize the sink and all nearby surfaces afterwards. In most cases, rinsing raw meat and poultry is unnecessary and increases cross-contamination risk. Remove the cardboard sheet under the garbage bin in the back. Clean the area as needed.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A: Sandwiches are now being prepared onsite. This was not approved by the health officer. In its current state, the premises is not adequately equipped for this type of food processing. Corrective Action: Install a separate handwashing station in the back area (hand sink, splash guard if needed, soap and paper towel in enclosed, wall-mounted dispensers). Consult qualified professionals to ensure sink placement is safe and conforms to the building code and related standards. Send a proposed floorplan to the health officer for approval before any construction occurs. Complete any further improvements to equipment and layout as specified by the health officer.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Ready-to-eat pepperoni rolls are stored loose in a cardboard beverage flat. Unsanitary practice. Corrective Action: Store food in clean containers made of washable, non-absorbent, food-grade material (e.g. hard plastic, stainless steel).
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Sanitizer solution in multiple spray bottles was measured at 0 ppm Quat residual. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat. Replace spray bottle solution daily or when tested below 200 ppm. Label all spray bottles. F2.3D(2): The sanitizer dispenser must be flushed for an extended period before correct dilution occurs, to 200 ppm Quat. If flushing does not occur, the unit provides weak solution. Corrective Action: Service or replace the dispenser so sanitizer solution is consistently and immediately provided at 200 ppm Quat residual.
- 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): F2.5B: Inadequate sanitation of the French fry cutter. Corrective Action: Clean and sanitize the fry cutter. Do so after each use. Do not store cleaning supplies in contact with the unit. Continue to clean and sanitize the back area promptly after chicken processing is complete.
- 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): F2.7B: The soap dispenser at the back sink is not working properly. Only small amounts of soap are dispensed. Corrective Action: Repair or replace the dispenser so soap is provided in sufficient quantity.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: A Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep it accessible onsite.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat (quaternary ammonia) test strips were outdated. Corrective Action: Obtain new Quat test strips to adequately measure sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Pizza in the hot holding unit was measured at 58°C. Low risk product. Corrective Action: Increase the temperature of the hot holding unit so food is maintained at 60°C or hotter. F1.2B: Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust, repair, or service the walk-in cooler so it maintains food at 4°C or colder. F1.2E: Cooked sausage rolls and pepperoni cheese sticks (not shelf stable) are displayed at room temperature. Inconsistent procedures for safe holding at ambient temperatures. Corrective Action: Store these products at room temperature for no longer than 2 hours. Discard any product that remains after 2 hours. Reduce the amount of stock as needed. Monitor the 2-hour holding period with a timer. Time and date labels should be applied. Sausage rolls may be held for sale at 60°C or hotter, provided they are reheated to an internal temperature of 74°C or hotter before holding.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat (quaternary ammonia) test strips are not available. Corrective Action: Obtain Quat test strips to monitor sanitizer concentration. F2.1B: The fixed thermometers in the front counter hot holding unit are inaccurate. Thermometers placed in the unit by the operator are accurate. Corrective Action: Ensure staff consult the steel gauge-type thermometers provided. The fixed thermometers installed by the manufacturer may be unscrewed and removed to avoid confusion.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Ice cream scoop is being rinsed in standing water, immersed in sanitizer, then returned to the same water before use. Cross contamination risk. Corrective Action: Maintain the scoop in a sanitary manner between uses: Rinse the scoop under running water, immerse in sanitizer solution for 2 minutes, rinse under running water and store in a clean, dry container. Wash and sanitize the scoop in the three-compartment sink daily or more often as needed. F2.3D: Sanitizer solution in a spray bottle was measured at 0 ppm Quat residual. There is a consistent delay in the sanitizer feed from the dispenser. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Before filling, allow the dispenser to run for about 30 seconds or until the solution foams. Check the solution with test strips immediately after filling to verify a concentration of 200 ppm. It is recommended to have the dispenser serviced to address the delay.
- F2.3B Manual dishwashing procedure 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): F2.5G: Observed food storage bins on the floor inside the walk-in cooler. Corrective Action: Transfer bins to a clean storage rack. Food should be elevated at least 15 cm (6 in) above the floor to prevent contamination and support proper cleaning. F2.5K: Tongs at the front counter hot holding unit are stored in close proximity to the hand sink. Contamination hazard from splashing and residual water. Corrective Action: Store the tongs on a clean surface/container away from the hand sink and other contamination sources. Wash and sanitize the tongs at least every 4-hours. This frequency applies to any in-use utensil stored at room temperature.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: The soap dispenser at the back hand sink does not supply soap in adequate amount. Corrective Action: Refill, clean, repair, or replace the dispenser so a sufficient quantity of liquid soap is provided during normal use.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A: A deep fryer, prep table cooler, and hot holding unit were installed without approval from the Environmental Health Officer (EHO). Procedures for use of the new equipment were assessed at the time of inspection and found to be satisfactory. Corrective Action: Revise your Food Safety Plan and Sanitation Plan to reflect new food processing methods and maintenance of the deep fryer ventilation system. Further construction or alterations must be approved by the EHO.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Internal temperature of pizza in hot holding display unit measured at 45°C. Appliance not maintaining food at 60°C (140°F) or hotter. Food was placed in unit 4 hours prior. Corrective Action: Discard pizza and samosas held in malfunctioning display unit. Increase temperature of hot holding unit so it holds food at 60°C (140°F) or hotter. Built-in temperature gauge is unreliable: see infraction F2.1B. F1.2B(1): Sausage rolls and pepperoni cheese sticks displayed at room temperature. Products had been stored for 4 hours without temperature control. Corrective Action: Discard sausage rolls. Move lower risk pepperoni cheese sticks to sandwich display cooler operating at 4°C (40°F). Store sausage rolls and pepperoni cheese sticks at 4°C (40°F) colder, or correctly use time as a public health control: see infraction F1.2E. F1.2B(2): Coffee creamers with "keep refrigerated" label being stored at room temperature. Corrective Action: Store these coffee creamers in a cooler or on ice to maintain at 4°C or colder. Ice must be monitored and changed often to maintain temperature. F1.2E: Operator stated that sausage rolls and pepperoni cheese sticks unsold after 4 hours at room temperature are discarded. Observations were inconsistent with this procedure. A moderate volume of each product remained after 4 hours and no action was taken to discard the product as stated. Corrective Action: Monitor time control procedures. Record the time that sausage rolls and pepperoni cheese sticks are removed from the fridge or oven and held at room temperature. Record the time 4 hours later at which unsold product must be thrown away. Throw product away at that time. Stock product at the same time each day. Train all staff on this procedure.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Internal temperature not being monitored during cooling of sausage rolls. Improper cooling is consistently identified as a primary cause of foodborne illness. Corrective Action: Cool potentially hazardous foods from 60°C (140°F) to 20°C (68°F) within 2 hours, and from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a probe thermometer and timer. Use the following methods to speed up the cooling process: • Place food in a tray over an ice bath (equal parts ice and water) to cool rapidly from 60°C (140°F) to 20°C (68°F) • Once 20°C (68°F) is achieved, move food to a cooler at 4°C (40°F) or colder and continue to monitor
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Temperature gauge built into pizza hot holding unit not displaying actual temperature. Corrective Action: Obtain and place an NSF certified thermometer inside pizza hot holding unit to accurately display the temperature inside the appliance. Email picture of thermometer inside unit reading 60°C (140°F) or hotter to resolve infraction.
- 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): F2.2B: Back door to outside storage areas left open at the time of inspection. Corrective Action: Keep back door closed to prevent the entry of pests.
- 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): F2.3B(1): Ice cream scoops being rinsed in container of standing water, placed in Quat sanitizer, and rinsed before use. Rinsing and storing scoops in re-used standing water carries a risk of cross contamination. Corrective Action: After use, rinse scoops under running water, dry with clean paper towel, and immerse in sanitizer for 2 minutes. Remove scoops from sanitizer, rinse under running water, then use; or let air dry in clean container after sanitizing, then use. Wash and sanitize scoops and containers at the end of each day. F2.3B(2): Insufficient wash frequency for utensils used continually at room temperature. Tongs used for self-service at hot holding unit being washed once daily. Bacteria growth can occur in food residue on tongs if not washed and sanitized properly. Corrective Action: Wash and sanitize tongs for hot food every 4 hours, or more often as needed. F2.3D(1): Liquid hand sanitizer being used to sanitize counters and food contact surfaces. Hand sanitizer is not intended for this purpose. Corrective Action: Use hand sanitizer on hands only. Use 200 ppm Quat solution from dispenser to sanitize counters and food contact surfaces. F2.3D(2): Solution obtained from sanitizer dispenser was measured at 0 ppm Quat residual. There is a delay before the unit dispenses sanitizer at the proper concentration. Corrective Action: To ensure sanitizer is being dispensed, turn dial all the way and wait until suds appear in solution stream before filling container or spray bottle.
- F2.3B Manual dishwashing procedure 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): F2.5C: Observed soiled wiping cloth on coffee and food display counter. Sanitizer solution bin for storing wiping cloths not provided. Used and improperly stored wiping cloths are susceptible to bacterial growth. Corrective Action: Store reused wiping cloths in a proper sanitizer solution between uses (100-200 ppm bleach or 200 ppm Quat). Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2-4 hours, when cloudiness or food debris is visible, or when tested below the required concentration. F2.5G(1): Ice cream cones stored uncovered and upward-facing. Corrective Action: Discard uncovered cones. Store ice cream cones in original packaging to protect them from contamination. Single cones in exposed holder to remain as samples to indicate size options, are not to be served. F2.5G(2): Bins containing prepackaged potentially hazardous food stored on the floor in the walk-in cooler. Corrective Action: Place bins on rack to raise them 15 cm (6 inches) off the floor to prevent contamination of the containers and allow for proper cleaning. F2.5J: Light fixtures over the back dishwashing and food prep areas, and the front coffee and food display counters have uncovered fluorescent bulbs. Food and food contact surfaces at risk of contamination with glass in the event of bulb breakage. Corrective Action: Install shatterproof covers or shatterproof protective tubes in the light fixtures identified. Correct by June 14, 2021. Email pictures of protected fixture to EHO for resolution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1B Operator does not perform any internal temperature verification for cooked foods (i.e. sausage rolls). ACTIONS REQUIRED: • Operator to start verification of internal cooked temperatures for sausage rolls (cooked from the raw). • Operator to use cooking log provided to checked internal cooking temperature for sausage rolls and email to Environmental Health Officer (EHO) for infraction resolution.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2E Sausage rolls and pepperoni cheese sticks were found displayed onsite at room temperature. Operator stated that they had been displayed at room temperature now for about 3 hours, so the food was wrapped in plastic wrap and placed in the cooler. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sausage rolls and pepperoni cheese sticks are only display at room temperature for a maximum of (2) two hours since they are not considered shelf stable. • NOTE: Environmental Health Officer (EHO) will obtain a pepperoni cheese stick between May 6-8 for food shelf stability testing (see comments under F1.6C).
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that Quats test strips were available onsite at the Quats dispenser station, but it was noted that they expired 15Sep2018 and that they were for measuring a 2-chain Quat product. NOTE: the use of multi-Quat sanitizer requires a QT-40 test strip rather than a QT-10 or the product onsite, which is intended to verify a 2-chain Quat. Operator to ensure they obtain QT-40 test strips. ACTIONS REQUIRED: • Operator to replace Quats test strips with Quats QT-40 (0-500 ppm range) and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B-1 Daylight visible around/under the front exterior door. ACTIONS REQUIRED: • Operator to replace door sweep/weather stripping for front exterior door and email/text photo(s) to EHO clearly showing no daylight visible under/around front door for infraction resolution. F2.2B-2 Daylight visible around the back exterior door. ACTIONS REQUIRED: • Operator to replace weather stripping for back exterior door and email/text photo(s) to EHO clearly showing no daylight visible around back door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F Operator to write food safety plan to include all potentially hazardous foods served onsite. Please ensure it identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to use the premade food safety plans in the document Writing a Food Safety Plan (pages 5-11 of the Word document) for no cook, cook serve, cook chill, cook chill reheat, etc. and just adding the various menu items at the bottom of the appropriate pages and submitting for review and approval. F3.3E Observations: • Temperature logs are available onsite for all coolers and freezers (records kept daily).
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 Are proper cooking procedures followed?
- Monitoring
8 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): F1.2A Pizza in hot holding display cabinet was measured to be less than 60 °C/140 °F at the time of inspection. F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): F1.3A Ensure sausage rolls are cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A-1 Open air display cooler was measured to be ~6 °C at the time of inspection. Foods were pushed back as far as possible to ensure "cold air curtain" is not interrupted to assist in keeping foods at 4 °C or colder. Temperature of cooler was rechecked at the end of the inspection and the temperature was still above 4 °C. F1.4A-2 Country style sausage rolls were found displayed at room temperature (23 °C) at the time of inspection. No shelf stability testing information available for this product so the product must be considered a potentially hazardous food until proven otherwise and must be kept at 60 °C or greater or 4 °C or colder. No room in the existing hot holding unit. Temperature logs available for cold holding equipment.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3C Manual warewashing (if occurring at all) continues to occur in a one-compartment laundry sink that is becoming increasingly dirty. Manual warewashing must be done for the baking items, ice cream, beverage machines, etc. These items are to be washed in soapy water, rinsed with clean water, sanitized for at least two minutes, and air dried. F2.3D Clean in place warewashing procedures for equipment such as ice cream and beverage machines are not in place. F2.3E Wiping cloths in continuous use being kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. F2.3G-1 Ice cream scoops were being stored in a bucket of water (with ice cream residual) at the time of inspection which has the risk of cross-contamination to scoops and ice cream. F2.3G-2 Chemical test strips required to verify the concentration of sanitizer used. Please obtain Quats and chlorine chemical test strips.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Front exterior door now closes all the way but daylight is still visible under the door. Daylight is also visible under/around the back exterior door and the door to the outside storage shed. F3.4M Back kitchen area has a single laundry style sink that is to be used for both warewashing and handwashing. The sink is quite scored, stained, and is becoming difficult to clean and sanitize. The use of laundry style sinks is not ideal as they need replacement frequently once they become scored, stained and difficult to clean and sanitize. The use of stainless steel sinks is ideal as they are durable, easily cleaned and free from any noxious or toxic substances. For the type of operations occurring at this facility, a minimum of a 2-compartment sink with a drain board plus a separate handwashing sink are required for manual dishwashing. Please contact your EHO to discuss options. • Operator installed shatterproof lights/covers on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. Issue resolved. • Operator removed filling hose from the laundry faucet to create an air gap and prevent the possibility of backflow.
- F3.4L - The premises must be protected against entry of pests.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
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