Lunch Box Cafeteria
158 Eckhardt Ave E Penticton BC V2A 1Z3 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, staff members were observed washing hands with gloves on. Ensure that staff members are aware of proper handwashing procedures, wash hands after each glove use, and discard gloves after each use.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the far right cooler adjacent to the steam table was observed missing a thermometer. Ensure a thermometer is placed in the cooler for frequent temperature monitoring.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, bags of cereals were observed on the floor in the corner of the dry storage area. Ensure that all foods are placed at least 6 inches off the floor to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, handwashing sink adjacent to the laundry area was observed without paper towels. Ensure that all handwashing stations are equipped with adequate paper towel supply.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - bulk bags of flour stored on floor over grease trap; please ensure no foods are stored directly on the floor
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - main dishwasher does not appear to have a sufficient sanitizing cycle; it should be reaching 82C/180F on final rise for 12-15 seconds - follow-up date Sept 22/23
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - grease hood needs cleaning and filter elements appear to need cleaning more frequent intervals - follow-up date Sept 22/23
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - test strips to check sanitizer concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - all spray bottles of quat sanitizer empty or low and some at ineffective concentration - main dishwasher not reaching 82C/180F on final rinse
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - upright double-door reach-in freezer has ice accumulation - appears to be from malfunctioning condensate drain - please clean top horizontal surface of walk-in cooler coving as there appears to be some old debris there - odours in dry storage area - appears grease trap may need cleaning
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - hand sink opposite office needs paper towel dispenser re-stocked
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - upright cooler holding drinks sporadically turning off (tripping of breaker) and milks reading 10C; milks moved to adjacent cooler (reading 2C) during inspection
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please ensure all surfaces - particularly high moisture/humidity environment - are cleaned and sanitized on a regular basis, e.g., ice machine drain and pump system, back-splash on dishwasher line, and door surround on small dishwasher.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - please start checking/logging the cooling of the foods you do
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - walk-in cooler reading 8C at fan unit but then reading 2C 30 minutes later - must be able to reliably keep foods at 4C or lower; after cleaning the fan unit to ensure good air flow through the fans, please ensure cooling system is working properly, and ensure defrost cycle is not coming on during peak food preparation times
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - fan units of coolers and freezers needs cleaning - ice machine needs cleaning and sanitizing -
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - handsink opposite the office needs a faucet handle for the hot water valve - ice machine door needs replacing - please store ice scoop in a more sanitary manner (e..g., ice scoop holder) - steam table needs temp control knob
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure items like grease trap and grease hood maintenance is on at schedule
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Head chef was not available during this inspection and the alternate chef did not know where the FoodSafety Plan is. Please have the Lunch Box food safety plan where it can be accessed by other food staff.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Head Chef not available during this inspection and the alternate chef did not know where the Sanitation Plan was located. Please have the Sanitation Plan readily available for other staff to access.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions