Lidhar Fruit & Grocery
197 S Copper Greenwood BC V0H 1J0 · Restaurant - Food Service
4 inspections
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Staff could not locate a probe thermometer to monitor the internal temperatures of cooked foods.
- 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): Overall yes, however top shelf of the hot holding unit was not able to maintain foods at 60°C or above. Pizza slices were moved to the middle shelf of unit.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff could not provide test strips for any sanitizer. Test strips must be available for each sanitizer in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff did not know how to properly wash dishware using the manual dishwashing method. Ensure to train staff on how to do this properly. Steps for dishwashing were discussed during inspection. Tong container and tongs for pizza/samosas were dirty with food debris. Staff noted that these items were cleaned daily. They must be cleaned and sanitized at least every 4 hours not just daily. No sanitizer solution for food contact surfaces such as prep tables available. A 100-200 ppm chlorine solution can be made by mixing 1/2-1 teaspoon (2.5-5 ml) of regular household bleach (5.25%, UNSCENTED) with 1 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): In dry storage room - the walls must be made such that they are smooth, durable, and easily cleanable. Large fabric couch is located inside the dry storage area which is not easily cleanable and must be removed from this area. Ensure other surfaces that cannot be cleaned properly (e.g. curtains before the door to the staff washroom) are removed or replaced with material that is easily cleanable. Food containers on floor in walk-in freezer. Store food containers at least 6 inches off of the floor on cleanable materials (e.g. sealed wood, hard plastic, stainless steel, etc.).
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Washer and dryer are inside commercial kitchen space. Personal laundry items observed in dryer and in the dry storage area. Staff cannot do personal laundry using the commercial kitchen facilities. Operator suggested these machines were intended to be used for commercial kitchen items such as rags/cloths. Remove washer and dryer from kitchen space. Staff pointed out personal foods and personal food equipment (e.g. blender) in the commercial kitchen. Remove personal foods and personal food equipment from the commercial kitchen. A dedicated staff fridge and staff microwave can be available on site but it should be separate from the commercial kitchen space. Toothbrush observed in the "staff" bathroom. Deodorant on table in dry storage area. Large fabric couch with pillows and blanket in dry storage area. Personal sandals on the floor in the dry storage area. Laundry basket filled with personal clothing stored next to dry goods. Operator on phone was adamant that staff live in Grand Forks and that they just brush their teeth in the staff washroom to freshen up. Commercial kitchen cannot be used as a private living space in any capacity. Remove couch, pillows, blankets, sandals, personal clothes, etc.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station filled with personal dishware.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Washer and dryer were moved into kitchen space. Dough mixer was moved out of the kitchen space and into the dry storage area against a wall that is not cleanable. Move dough mixer back into kitchen space. Move washer and dryer out of space. Before making any major changes to the layout of the premises (e.g. installing or moving major equipment) you must notify the area EHO for approval.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on site did not have valid FOODSAFE training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure chlorine test strips are available to monitor the concentration of chlorine used for sanitizing cookware or food contact surfaces such as prep tables. Operator agreed to purchase chlorine test strips. Limited amount of strips were provided by area EHO in the meantime. Operator also has a quat sanitizer and quat test strips available on site. Thermometers are available in all cooling units holding potentially hazardous foods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In dry storage room - the walls must be made such that they are smooth, durable, and easily cleanable. Shelving used in this area appears cleanable. Ensure surfaces that cannot be cleaned properly (e.g. curtains before the door to the staff washroom) are removed or replaced with material that is easily cleanable. Operator confirmed shatterproof bulbs or covers are available for light fixtures. Tables used in the food prep area are all stainless steel at this time. Operator sent images confirming areas where unsealed wood was present were made to be smooth, durable, non-porous, and easily cleanable (e.g. wood surfaces near sinks, edges on wooden shelves, wooden wall next to prep table, wall next to stovetop, etc.). A solid seal is available where the floor meets wall joints in identified areas.
- 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
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Not all fridges were turned on during the inspection. Ensure all units can reach at least 4°C or below. Fridge holding samosas does not fully close, temperature of items in the fridge were slightly higher than 4°C. Fix fridge doors so that there is a solid seal and move items to another fridge if not able to be maintained at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure chlorine test strips are available to monitor the concentration of chlorine used for sanitizing cookware or food contact surfaces such as prep tables. Ensure thermometers are available in all cooling units holding potentially hazardous foods.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Reminder to clean and sanitize ice cream scoops out of the dipper well but also to drain and sanitize the dipper well itself at the end of the day. Ensure shatterproof bulbs or covers are available for light fixtures. Metal sheet on top of one prep table does not appear to be durable and smooth in all areas in particular where the metal sheet is screwed into the table the metal "crinkles" and is no longer a uniform smooth surface. Ensure exposed wood has a sealant as it may be exposed to moisture and/or food debris (e.g. wood surfaces near sinks, wall next to stovetop, and other bare wood surfaces in the kitchen). Ensure that any sealant used on food contact surfaces is food grade/ food safe and that the surface of the wood is smooth to the touch without grooves or flaking. Ensure that where the wall meets floor joints there is a solid seal (e.g. caulked) to prevent water and food debris from getting trapped in corners and along the wall.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Commercial kitchen cannot be used as a private living space in any capacity. Operator confirmed that washer and dryer would moved from the kitchen area to the basement. Operator noted that they are waiting for fire department to assess there ventilation system setup. Reminder to ensure items used for food service are not accessible by the public (e.g. shelf that extends into public seating area). Note: Walk-in cooler and freezer do not have a significant amount of space. Please be mindful of this. Ensure to store food containers at least 6 inches off of the floor on cleanable materials (e.g. sealed wood, hard plastic, etc.).
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): For samosa/scooped ice cream area - pile of boxes blocking access to handwashing sink. Ensure that the handwashing sink is always accessible for employees. There is a dedicated hand washing sink adjacent to the three compartment sink area in the newly planned kitchen area.
- F2.7E Handwashing stations must remain accessible at all times.
- 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): Observations: Staff noted that samosas arrived hot from another approved food premises (Samosa Garden) before being placed in the hot holding unit. Staff during inspection noted that samosas are not reheated before being placed in the hot holding unit. The time and temperature of the samosas should be monitored such that: 1) If samosas are arriving warm they should be reheated to 74°C before being placed in the hot holding unit (there is a microwave available on site for this), the total time between 4°C and 74°C is not to exceed 2 hours 2) If frozen samosas are being cooked on site ensure they are cooked to at least 74°C before being placed inside the hot holding unit
- 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): Observation: No test strips for bleach/chlorine sanitizer. Corrective Action: Have chlorine test strips available on site to monitor the concentration of sanitizers used on site. Observation: No thermometer available on site to monitor the internal temperature of reheated foods. Corrective Action: Ensure a probe thermometer is available to monitor the internal temperature of cooked foods
- 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): Observations: Flies noted in three compartment sink area. Debris from cleaning/washing fruit left in sink area is attracting flies. Front door is left open and another door without a screen may allow for pest entry. Corrective Actions: - Keep outer doorways closed or install a screen to prevent fly entry - Clean up food debris regularly from three compartment sink area so flies are not attracted - Install traps to mitigate flies in the area (e.g. fly strip/fly light) Note: When installing fly traps ensure not to place these traps directly above where food is stored or food contact surfaces (including dish pit)
- 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): Observation: Ice cream scoops and tongs were not receiving sanitization step. Temporary Corrective Action: Temporary three compartment set up provided using small bus bins/containers, ensure that scoops and tongs are washed with soap and water, rinsed, submerged in a sanitizer solution (e.g. 100 ppm chlorine), and then left to air dry Corrective Action: Repair plumbing issue so that three compartment sink area can be used properly Notes: -During inspection regular household bleach was used to make a 100-200 ppm sanitizer solution to submerge dishware and for a spray bottle solution. Between 1/2 - 1 tsp of regular (unscented bleach) per litre of water is required to make a 100-200 ppm solution. -Tongs once used, should be cleaned and sanitized every 4 hours -Dishwashing poster provided to staff
- 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): Observation: Tongs for samosas stored on top of hot holding unit. Corrective Action: Store tongs on a clean sanitized surface/container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observation: Due to plumbing issues three compartment sink cannot be used. Corrective Action: Fix leak/plumbing issue as soon as possible.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Staff on site did not have valid FOODSAFE training certificates available. Corrective Action: Ensure that in the absence of the operator at least one employee available on site has valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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?