Lemon Heaven
253 Sugar Lake Rd Cherryville BC V0E 2G2 · Mobile Vendor Type B – Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Damp cloths are used to wipe down surfaces. Sanitizing only occurs at the end of the day. Corrective Action: Keep one or more wiping cloths immersed in a container of sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water). Remove the cloth, wipe surfaces, then return to solution. Do so every 2-4 hours during operation. Replace the solution every 2 hours or when tested below 200 ppm. Alternatively, loose cloths can be saturated with sanitizer from a spray bottle before use, then replaced when heavily soiled or dried out. Using wet cloths is acceptable if sufficient for cleaning (add soap if needed) and is immediately followed by a sanitize step.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Items are sometimes sanitized using hot water only. This method can be unreliable. Corrective Action: Sanitize cleaned items by immersion in 100-200 ppm chlorine solution (2.5-5 mL bleach per litre of water) for ≥10 seconds. Leave to air dry. Larger equipment can be spray-sanitized (200 ppm chlorine) provided all surfaces are thoroughly treated. Replace spray bottle sanitizer daily or when tested below 200 ppm. Continue to maintain a sanitary work flow for manual warewashing. Take reasonable measures to prevent potential contamination or obstruction from the multiple uses of the same sinks (warewashing, hand hygiene, lemon processing).
- F2.3B Manual dishwashing procedure 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): F2.5D: One spray bottle is labeled as Oxivir Disinfectant, but contains bleach solution. Corrective Action: Provide accurate labels for all spray bottles.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Some sections of the Food Safety Plan are no longer relevant. Corrective Action: Revise the Food Safety Plan. The content must be specific to your operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The ice scoop is being left in the ice chest, handle touching the ice.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions