Lavington Superette
6015 Hwy 6 Coldstream BC V1B 3L9 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available (bleach is now used as a primary sanitizer). Corrective Action: Obtain chlorine test strips. The strips must be designed for use in food premises and have a test range of 10-200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D: A spray bottle is labeled as Sanitol (Quat sanitizer) but contains bleach solution. Corrective Action: Ensure bottle labels correspond with the chemical inside. One sanitizer spray bottle should be kept at the front counter for the ice cream station. Keep Sanitol and bleach separate. F2.5G: Ice cream cones are displayed loose in an uncovered holder. Corrective Action: Obtain an enclosed ice cream cone cabinet/display case or otherwise use an alternate storage method to keep the cones covered and prevent contamination.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: There is inadequate water pressure/flow at the 2-basin sink and washroom hand sink. The spray wand at the 2-basin sink leaks, water does not drain at a normal rate from the right sink basin. Corrective Action: Maintain or repair both sinks so there is normal water pressure and flow from the tap, any leaks are fixed, and water drains freely and does not accumulate in the sink basin.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: One spray bottle is labeled as Sanitol (Quat ammonia), but contains bleach solution. Mixing ammonia-based sanitizer and chlorine can produce harmful byproducts. The nozzle does not securely attach to the bottle. Corrective Action: Label spray bottles to correctly identify their contents. If both chlorine and Quat are used, provide separate bottles and clearly specify the active ingredient on the label to prevent inadvertent mixing. Obtain a replacement nozzle that attaches properly and is easy to use.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Revise the Sanitation Plan to include all sanitizer products; update other sections of the Plan as needed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Samosas in the hot holding unit were measured at an internal temperature of 47°C. The product was held for an extended period, and subject to two reheat cycles. The samosas are unsafe for consumption due to improper storage and processing. See infraction F1.3C. Corrective Action: Discard the samosas. Adjust, service, or replace the hot holding unit so food is maintained at 60°C (140°F) or hotter. Reheat samosas once only. Discard leftovers.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: Insufficient reheat temperature for samosas. Corrective Action: Reheat samosas to an internal temperature of 74°C (165°F) prior to hot holding. Verify with a sanitized probe thermometer.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Inadequate thermometer for the hot holding unit. Corrective Action: Obtain a separate NSF-certified hot holding thermometer for the unit.
- 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: Manual dishwashing does not include a consistent sanitizing step. Corrective Action: Clean and sanitize food contact surfaces in the two-compartment sink: • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 100-200 ppm chlorine sanitizer solution for 10 sec (or 200 ppm Quat for 30 sec) • Set items to air-dry in a clean place F2.3D: Quat sanitizer solution (Sanitol) was tested at 0 ppm when diluted as directed by the manufacturer. The Sanitol onsite is no longer usable. Corrective Action: Discard the spray bottle solution and weak Sanitol. Prepare sanitizer solution for the premises using a suitable Quat or chlorine sanitizer (i.e. new Sanitol or household bleach). Retrain staff on sanitizer use and preparation. If bleach solution will be used in place of Sanitol, obtain chlorine test strips. They must be intended for use in food premises and have a test range of 10-200 ppm.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: Internal reheat temperature of samosas is not monitored on a consistent basis. Corrective Action: Reheat samosas to an internal temperature of 74°C (165°F) before placing in the hot holding unit. Verify with a sanitized probe thermometer. The microwave is not working. Samosas for immediate consumption are not offered for sale at the time of inspection. If intending to sell hot-held samosas, replace the broken microwave so proper thawing and reheating can occur. Do not resume sales until this is complete.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Scoop for ice cream toppings is stored inside the toppings bin in contact with the product. Corrective Action: Store the scoop in a clean food-grade container outside of the toppings storage bin. Clean and sanitize the scoop and container daily or as needed.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): RECURRING ISSUE F2.2B: Significant gap down the center of the main doors. This enables pests to enter the premises. Corrective Action: Seal the gap to exclude pests and prevent infestation. Ensure there is no visible daylight between, under, and around the main doors or other outdoor entry points.
- 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: Manual dishwashing procedure does not include a sanitizing step. Corrective Action: Clean and sanitize food contact surfaces in the 2-basin sink: • Wash items with warm water (45°C) and detergent in the first basin • Rinse under warm water in the first basin • Immerse in sanitizer solution at 200-400 ppm Quat (Sanitol) or 100-200 ppm chlorine bleach in the second basin • Allow items to air dry in a clean place F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine or 200-400 ppm quaternary ammonia (Quat) residual. Label spray bottles. Follow Sanitol (Quat sanitizer) manufacturer directions for dilution. As an alternative, unscented household bleach can be diluted at 5 mL bleach per litre water to yield 200 ppm chlorine solution. Verify concentration with test strips. Replace spray bottle solution daily. Sanitizer solution must be available for use during operation.
- 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): F2.5K: Tongs are suspended near unsealed wooden shelf. Unsuitable storage location. Corrective Action: Store tongs in a clean container away from contamination sources. Wash and sanitize tongs every 4 hours or more often as needed.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan is not provided. Corrective Action: Locate or develop a Sanitation Plan. Environmental Health Officer (EHO) to provide a template.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6: Employee does not have FoodSafe Level 1 training or equivalent. Operator is not present. Corrective Action: Register employee(s) in FoodSafe Level 1 training or equivalent OR adjust the staffing schedule so at least one employee present in the establishment in the operator's absence holds a valid FoodSafe certificate. If training is required, provide the temporary certificate of completion or final certificate to the EHO before the noted date. Operator to ensure their FoodSafe certificate is still valid. Notify the EHO.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: Internal temperature of samosas not being verified after reheating in microwave. Corrective Action: Reheat samosas to an internal temperature of 74°C (165°F) or hotter within two hours before placing in hot holding unit. Check with probe thermometer, see infraction F2.1B. Rotate samosa to promote even heating of product.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Prior to dispensing soft serve ice cream, Operator observed putting on gloves without washing hands. This can contaminate the outside surface of the gloves. Hand sink located on opposite side of facility. Corrective Action: Wash hands with soap and warm water before putting on gloves to dispense soft serve or for other food handling purposes. If hands are not visibly soiled, use of hand sanitizer before glove use is acceptable.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Probe thermometer not available for monitoring internal food temperature. Corrective Action: Obtain NSF certified probe thermometer. Email picture of thermometer to EHO to resolve infraction.
- 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: Inadequate dishwashing procedure described. Premises has single basin hand sink for manual dishwashing purposes. Wash and sanitize utensils (e.g. tongs for samosas, soft serve toppings scoop) using the following method: • Wash utensil with soap and warm water in sink basin • Rinse under running water over sink basin • Immerse utensil in a bucket of sanitizer solution (200 ppm Quat or 100 ppm chlorine bleach) for 2 minutes • Allow to air dry in a clean place • Store utensil in a clean, dry container Wash and sanitize samosa tongs at least every 4 hours, or more often as needed.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Samosas being thawed at room temperature. This is not a safe practice. Corrective Action: Thaw samosas in perogy cooler operating at 4°C (40°F) or colder. Designate specific area of cooler to be used for thawing product. Samosas may be thawed in the microwave, provided an internal temperature of 74°C (165°F) is achieved within 2 hours before placing samosas in hot holding unit.
- 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): F2.5K: Scoop for soft serve ice cream toppings being stored in toppings bin with handle in direct contact with product. This can contaminate the toppings. Corrective Action: Store scoop in a separate clean, dry container between uses to prevent contamination. Wash and sanitize scoop and its container at the end of each day.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?