Le Marche
101-607 Victoria Rd Revelstoke BC V0E 2S0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers were not available in some refrigeration units. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place thermometers in all refrigeration units.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - back storage area upright cooler has 2 broken glass panes requiring repair/replacement - back receiving entrance door does not close properly and remained ajar after personnel came and went
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): They could not locate their food premises permit that is to be publicly displayed. Please contact our office at 250-833-4306 to reissue if it has been lost.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some processed ready to eat meats were found to be stored at room temperature. Labels indicated they must be stored under refrigerated temperatures. Ensure foods are stored according to the instructions on their labels.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quaternary ammonium sanitizer in spray bottle and at the dispenser measured at 100ppm. 200ppm is required. Ensure staff are utilizing test strips to verify concentration of dispensed solutions. Spray bottles should be filled for fresh use daily, otherwise checked for required concentration on a daily basis. Records are recommended to be maintained. Given the nature of the operations, adequate concentration and usage of sanitizer is an important barrier against risk pathogens such as listeria. Provide proof of issue resolution via picture.
- 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): Staff are unable to locate the food safety plan and are not aware of the document.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff are unable to locate the sanitation plan and are not aware of the document.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Degreaser (diluted detergent) solution must be rinsed off of food contact surfaces prior to application of food grade sanitizer. This was reviewed with staff at the time of inspection. Please ensure staff are familiar with sanitation protocols--provide sanitation plan on site for review.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): No staff had Foodsafe at the time of inspection. Sarah is an operator of the facility and must have Foodsafe. Please ensure food safety and sanitation plans are reviewed with foodhandlers. Have documents readily available for their review on site.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?