Lumby & District Minor Amateur Hockey
2270 Shields Ave Lumby BC V0E 2G0 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Provide new chlorine test strips. Two of three thermometers in the upright cooler are inaccurate and were removed.
- 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): F2.3B(1): Inadequate manual dishwashing method. Corrective Action: Wash items with warm water and detergent and rinse under running water in the left sink basin. Fully immerse cleaned items in sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water) in the right sink basin. Set items to air-dry on the dish rack on the right counter. Larger items that cannot be fully immersed can be spray-sanitized as long as all surfaces are treated. F2.3B(2): Observed some utensils (fryer skimmers) that were not properly cleaned. Corrective Action: Clean and sanitize again to remove debris. Inspect cleaned equipment to ensure dishwashing processes were effective.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the prep table cooler is broken. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: The temperature of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A: Hot sauce stored at ambient temperature is produced by the operator and served to patrons. Shelf stability testing has not occurred. At this time, the product is not approved for use. Corrective Action: Remove the hot sauce from the premises. Obtain approval from an Environmental Health Officer (EHO) to process and dispense shelf stable hot sauce. Prior to approval, new batches of sauce can be served onsite only if the product is stored at 4°C or colder at all times.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: A probe thermometer could not be located at the time of inspection. Corrective Action: Find or obtain an NSF-certified probe thermometer.
- 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: Clean items are rinsed with sanitizer, not immersed. Adequate sanitizer contact time is required to eliminate pathogens. Corrective Action: Fully immerse clean items in sanitizer solution at 100 ppm chlorine (2.5 mL per litre water) for 2 minutes. Allow items to air dry. Replace the solution every 2 hours or when tested below the required concentration. Ensure the spray bottle sanitizer solution is replaced daily or as needed.
- 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): F2.5B: Food debris accumulation in the French fry cutter grid. Corrective Action: Clean and sanitize the blade assembly. Do so after each use or at least every 4 hours. F2.5C: Absorbent cloths are used for wiping hands and surfaces. Cloths become a contamination source if not properly stored. Corrective Action: Launder the used cloths. Dry hands using clean paper towel. In-use cloths must be immersed in sanitizer solution at 200 ppm chlorine residual. Soak for at least 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5G(1): Raw prawns are stored above ready to eat food in the bar cooler. Cross contamination hazard. Corrective Action: Transfer prawns to the lowest shelf in the cooler. Store raw protein below ready to eat food. F2.5G(2): Some food is stored uncovered in the coolers. Corrective Action: Cover all stored food with secure lids or food-grade wrap to prevent contamination. F2.5G(3): Observed food temporarily stored in a cardboard box. This material is unsuitable for food storage. Corrective Action: Store food in containers made of food-grade material that is smooth, non-absorbent, cleanable, and suited for the intended purpose. Use clean paper towel to absorb oil from fried foods. Discard paper towel immediately after use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is out of date. Corrective Action: Develop a new Food Safety Plan. Keep in an accessible location onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.3: The Sanitation Plan is out of date. Corrective Action: Develop a current Sanitation Plan. Keep in an accessible location.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available onsite at time of inspection. Actions required: • Operator to obtain the appropriate sanitizer test strips and use them to test sanitizer concentration of bleach solution daily to ensure the correct concentration is being used. Send photo of test strips onsite to EHO for infraction resolution.
- 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): Sanitizer solution in spray bottle measured to be too high, bleached out test strip. The sanitizer concentration must be 200 ppm for a safe no-rinse level bleach solution for food contact surfaces. Actions required: • Operator to obtain test strips and use them to check sanitizer concentration daily to ensure bleach solution is at 200 ppm.
- 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
2 infractions
- Are signs posted to remind staff to wash hands?
- Observation(s): Provided signage at the time of inspection.
- Signs should be posted at handwashing stations to remind staff to wash hands.
- Are foods stored or displayed at proper temperatures?
- Observation(s): Coke cooler at 5-6 °C at the time of inspection. Turned cooler down at the time of inspection.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- Are signs posted to remind staff to wash hands?