Lumby Esso
1794 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service
7 inspections
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B(1): Items are rinsed with sanitizer, not immersed. Corrective Action: After cleaning, immerse equipment in sanitizer solution at 200 ppm Quat for at least 30 seconds (right sink basin). Leave sanitized items to air-dry in a clean place. F2.3B(2): In-use utensils are washed once daily. Corrective Action: Clean and sanitize or replace in-use utensils (e.g. tongs) at least every 4 hours. Store sanitizer spray bottles on a clean surface above the floor.
- 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: Inadequate sanitation in the dry storage room. Corrective Action: Safely clean the area. The hole in the wall should be sealed. Continue to clean the hot holding case and beverage machines as needed.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7E: Inconsistent water pressure at the staff washroom sink. Corrective Action: Maintain or repair the sink so there is uniform water pressure/flow.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Develop a complete Food Safety Plan. Resume record keeping for food temperature.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan does not include all required sections. Corrective Action: Complete the Sanitation Plan, update existing sections if needed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: The temperature in the small sandwich cooler is highly variable. Food inside the unit was measured at 3-9°C. Corrective Action: Adjust, service, or replace the unit so food is maintained at 4°C or colder at all points. In the meantime, store food towards the back of the cooler. Continue to pre-heat the hot holding case and verify a temperature of 60°C or hotter prior to holding samosas.
- 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): F2.1B: A thermometer is not present in the small sandwich cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
- 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): F2.3D: Sanitizer solution in one spray bottle was measured above 500 ppm Quat residual. Manual dilution of San-Kleen is not consistent with the manufacturer directions. Corrective Action: Discard the solution. Dilute San-Kleen at 15 mL per 30 L water to produce a 200 ppm solution, in accordance with the manufacturer directions.
- 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): F2.5B: Inadequate sanitation in the dry storage room. Corrective Action: Clean, sanitize, and declutter the area. Consult the pest management company as needed. Maintain separation between expired or damaged beverages and those intended for sale. F2.5D: One spray bottle contains sanitizer, but is labeled as a cleaner. Corrective Action: Ensure labels are accurate. Fill bottles with the correct chemical as identified on the label.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the hot holding unit is inaccurate. Corrective Action: Obtain a new NSF-certified hot holding thermometer. Discard the inaccurate thermometer. Operator transferred the probe thermometer to a proper storage area. Keep monitoring equipment in a secure and accessible location, separate from in-use utensils.
- 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 set to air dry on an unsealed wooden shelf. Corrective Action: Provide a container or tray made of smooth, non-absorbent, easy to clean material for sanitary air-drying on top of the wood shelf. F2.3D: Sanitizer solution in one spray bottle was measured at 100 ppm Quat residual. Sanitizer concentration at the dispenser may be inconsistent. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Briefly flush the dispenser line before filling spray bottles. Check with test strips after filling and during use to verify a concentration of 200 ppm. Replace spray bottle solution daily. Clearly label all spray bottles. Store sanitizer solution in a location that is accessible from food processing areas.
- 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): F2.5B: Inadequate sanitation in some areas: • Interior cupboard shelves below the hot holding unit • Under and around the slush machine Corrective Action: Clean the areas identified. Re-organize the cupboard so it is easy to clean, equipment is accessible, and unnecessary items are removed. F2.5K: Observed loose paper towel rolls stored on the floor of the staff washroom. Corrective Action: Discard paper towel that is in direct contact with the floor. Transfer stacked rolls to a proper storage location. Store paper towel and related supplies in a sanitary manner. Continue to clean the microwave on a regular basis. Store in-use utensils (e.g. samosa tongs) in their own designated container. Clean and sanitize the utensils and their container at least every 4 hours.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Soap and paper towel are not available at the primary hand sink. Recurring infraction. Corrective Action: Provide soap and paper towel in the existing dispensers at the hand sink. If either dispenser is in disrepair, or refill products are not available, repair or replace the dispenser(s). F2.7C: Paper towel is not supplied in the dispenser at the staff washroom hand sink. Loose paper towel rolls are prone to contamination. Corrective Action: Provide paper towel in the dispenser in the staff washroom. In the meantime, supply paper towel at both sinks on free-standing paper towel holders or enclosed tabletop holders.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Temperature records are not maintained. Corrective Action: Monitor and record temperatures and other data to ensure safe and sanitary operation. Environmental Health Officer (EHO) to provide monitoring logs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
9 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: The internal temperature of samosas is not verified during the reheating process. Corrective Action: Reheat samosas to an internal temperature of 74°C or hotter before hot holding. Monitor with a sanitized probe thermometer. Record data.
- 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): F2.1A: Quat (quaternary ammonia) test strips are not available. Corrective Action: Obtain Quat test strips to monitor sanitizer concentration. F2.1B: No thermometer present inside the hot holding unit. Corrective Action: Obtain a new NSF-certified hot holding thermometer for the unit. Record temperature data. Keep an NSF-certified probe thermometer in a secure, accessible location.
- 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): F2.2B: Potential pest entry points observed: • Opening underneath the back door • Gap between the front doors Corrective Action: Install a door sweep and weather stripping to seal the gaps. Ensure there is no visible daylight around the doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Inadequate manual warewashing procedure. Container is used for sanitizer immersion. Three-compartment sink appears unclean. Limited space for air-drying. Corrective Action: Wash and sanitize the surfaces of the three-compartment sink. Dispense sanitizer solution directly into the sink basin so items can be fully immersed. Clean and sanitize as follows: • Remove large food debris • First compartment: wash items with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place Clear space on the dry storage shelving to the left of the three-compartment sink. Clean and sanitize the shelf surface. Air-dry items on the clean shelving. When dry, return tongs and storage bin to the hot holding area. F2.3D: Sanitizer solution for food contact surfaces is not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm Quat (quaternary ammonia) residual in a clean spray bottle. Label the bottle. Replace the solution daily or when tested below the required concentration. Store the spray bottle in a clean area away from food. Sanitizer must be available for use at all times during operation.
- 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): F2.5K: Tongs for samosas are stored in a bin lined with aluminum foil. Foil is not required and may discourage warewashing. In-use tongs are in contact with other sets of packaged tongs inside the bin. Packaged utensils can receive food debris from the in-use tongs. Corrective Action: Remove Foil. Move packaged tongs to a designated storage area. Keep separate. Clean and sanitize in-use tongs and their storage bin every 4 hours, or more often as needed.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not present in the dispenser at the front hand sink. Corrective Action: Supply the dispenser with paper towel. Ensure refills are kept onsite. F2,7E: Bottled beverages are stored on the counter at the front hand sink, obstructing access to the soap dispenser. Corrective Action: Remove beverages. Keep the hand sink basin and surrounding area clear to enable proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The permit to operate is not posted onsite. Corrective Action: Find and post the permit to operate in a visible location at the premises. If a new permit is required, contact our Environmental Public Health office at (250) 549-5714 to order a replacement ($30 fee).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate the Food Safety Plan and keep a copy onsite. Ensure it is accessible to staff.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan could not be found. Corrective Action: Locate the Sanitation Plan and keep a copy onsite. Ensure it is accessible to staff.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3C: Operator stated that samosas are being reheated to 70°C before hot holding. No probe thermometer available. See infraction F2.1B. Corrective Action: Ensure samosas are reheated to an internal temperature of 74°C (165°F) before placing in hot holding unit for service.
- 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): F2.1A: Chlorine test strips expired in 2020. Corrective Action: Obtain new chlorine test strips for monitoring sanitizer concentration. F2.1B: Probe thermometer not available for use. Corrective Action: Obtain NSF certified probe thermometer.
- 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): F2.3B: Inadequate manual dishwashing procedure. Tongs used for self-service of samosas being washed but not sanitized. This fails to eliminate bacteria on the utensil. Corrective Action: Clean and sanitize utensils in the three-compartment sink using the following method: • Wash utensil with warm soapy water in the first basin • Rinse with warm water over the second basin • In the third basin, immerse utensil in bleach solution at 100 ppm chlorine for 2 minutes • Allow utensil to air dry in a clean place before use Monitor sanitizer solution using test strips. Drain and re-fill basin when concentration is below 100 ppm. Wash and sanitize samosa tongs and their container (see infraction F2.5K) at least every 4 hours, or more often 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): F2.5K: Tongs stored on soiled paper plate on top of hot holding unit. Utensil not properly contained, at risk of contamination. Corrective Action: Store tongs in clean, dry container at food service area. Wash and sanitize tongs and their container at least every 4 hours, or more often as needed.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Convenient and sanitary method for hand drying not available. Blow dryer installed at primary hand sink in staff washroom. Dryer not always in use, cloth rags often used for drying hands. Corrective Action: Install wall-mounted paper towel dispenser at hand sink in staff washroom.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1B: Food (samosas) being processed and served to the public for immediate consumption without permit to operate food service establishment. At this time, premises only approved as a Food Store/Retail facility. Corrective Action: Apply to Interior Health Authority for health approval and an operating permit. You must immediately stop serving samosas intended for immediate consumption. Operator informed about application requirements via email.
- F3.1B Operator must have health approval to operate.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that chlorine test strips were not available onsite to verify chlorine sanitizer. ACTIONS REQUIRED: • Operator to obtain chlorine test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution. F2.1B At the time of inspection, it was observed that the Chapman novelty ice cream freezer was missing an NSF certified thermometer. ACTIONS REQUIRED: • Operator to ensure accurate NSF certified thermometers are in place for all cold holding equipment including freezers and email/text photo clearly showing temperature and NSF logo on the thermometer to Environmental Health Officer (EHO) for infraction resolution.
- 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): F2.3D At the time of inspection, it was observed that an unlabelled spray bottle reported to contain bleach was measured to be greater than 0 ppm chlorine. Chlorine sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and sanitizer to prevent the creation of toxic gas fumes. A new 200 ppm chlorine bleach solution was made up by the operator and verified using the EHOs chlorine test strips at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm chlorine). • Operator to ensure staff are educated regarding the proper use of sanitizer. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer.
- 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): F2.5D Spray bottle with bleach was found unlabelled at the time of inspection. Bottle was labelled "bleach" at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure all spray bottles are properly labelled to avoid confusion and prevent contamination.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A premixed sanitizer must be used to sanitize surfaces and washrooms OR test strips must be present to verify bleach concentrations when preparing chlorine sanitizing solutions.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ensure premise has proper door sweeps and barriers to prevent the entrance of insects and rodents.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin located at the food prep counter does not have a liquid soap dispenser or paper towel dispenser present. All handwash basins must be properly supplied even if rarely used.
- F2.1 Does the facility have proper monitoring supplies?