Lillooet Secondary Canteen
920 Columbia St Lillooet BC V0K 1V0 · Institutional - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan is missing some chemical products used onsite Plan does not have equipment/utensils listed, nor procedures, frequency and instructions for cleaning and sanitizing these
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • True branded cooler was observed to be displaying temperatures of 8°C on digital and internal thermometer. • Probe thermometer tested sliced watermelon was measured at 8.6°C. This probe thermometer was left in and cooler was closed for 15-20 minute time period. Corrective Actions: • Operator was told not to use food in this cooler. Digital temperature display was observed to drop to 1 or 0°C and than increase to 9°C during time period it was closed. • After 15-20 minutes passed the probe thermometer still showed temperatures at 8-9°C. Based on temperature log records the cooler temperature fluctuating was possibly occurring overnight. High risk of possible pathogen growth for potentially hazardous food products (PHF) in this cooler. • Operator was instructed to immediately dispose of PHF in this cooler. Corrected During Inspection: • Operator was instructed and had removed and discarded all PHFs from this cooler. EHO verified discarding of products. Note another cooler was brought out of storage to provide cold temperature control until the True cooler unit can be repaired. Staff cooler onsite to temporarily house new PHFs until temporary cooler is at required temperatures of ≤4°C. Note temporary coolers were cleaned and sanitized during inspection. Follow up will be conducted to assess the status of cooler unit repair or replacement.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Observed no hand soap in dispenser in immediate proximity to hand washing station, operator was instructed to immediately have hand soap available for use at this designated hand sink. Corrected During Inspection: • Soap in a pump action dispenser was made available immediately and available near the hand washing station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A waterproof max holding thermometer OR themal stickers were not available inspection. Please have either one available for verifying your high temperature dishwasher. The sanitizing cycle in the dishwasher should reach a minimum 71C or 160F on plate surface. Sanitizer test strips are available.
- 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): Quaternary ammonia concentration was over 200 ppm. Please ensure test strips are used to verify,
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Unless there is evidence for the yearly maintenance and calibration of this equipment, maximum registering thermometer or thermal paper should be in use for the monitoring purposes of the high temperature dishwasher to ensure that 71 C is reached at plate level. [2] Temperature logs should be in place to document the monitoring of temperatures of cold/hot-holding equipment. [3] Calibration log should be in place for all stem thermometers in use that can be manually adjusted to ensure the readings are reliable. [4] Sanitizer test strips should be available and in use with recordkeeping log for each sanitizer in use.
- 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): QUAT solution tested at 500 ppm. Please ensure that QUAT solution is at 200 ppm. Monitoring test strips should be in use. Recommend clearly posting the mixing 'recipe' for this solution.
- 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): [1] QUAT sanitizer spray bottle should be properly labeled to communicate content, its concentration and mixing 'recipe' if applicable.
- 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): Food Safety Plan not available on site.
- 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.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not available on site.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Template provided.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template provided.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions