M & J's Country Kitchen
1240-5955 Main St Oliver BC V0H 1T0 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ceiling and ceiling vent right about food prep area has accumulation of dust. Dust particles can create potential for cross contamination. -Ensure to remove dust and maintain cleaning on a regular basis.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Several ceiling boards still missing and in disrepair, displaying exposed wires and piping above new walk-in fridge and freezer. This can create potential for cross contamination within the kitchen. -Ensure ceiling boards are replaced by end of the year, as this has been pending for some time now.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Several ceiling boards missing and in disrepair, displaying exposed wires and piping. This can create potential for cross contamination within the kitchen. -Ensure ceiling boards are replaced.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): ensure all staff are washing their hands frequently especially after touching raw eggs or raw proteins
- F1.7 Are foods protected from contamination?
- Observation(s): scoops for potatoes/hashbrowns need to have a handle. every time operator touches the bowl with their hands it can contaminate the food when it is placed back into the container
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): ensure all bags once open are put in pest proof containers
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ensure sanitizer solution is either in a spray bottle using paper towels or a bucket with wiping cloths stored inside. there should not be any wiping cloths sitting on the counters
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): thawing of bacon was happening under the table. thawing of foods must be done in the refrigerator, if it needs to be done quicker then it can be done under cold running water
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): vent hood needs to be done. currently still looking for a company to do this air intake is covered in grease/dust accumulation. ensure this is cleaned on a more frequent basis
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): bakery side needs paper towels
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): bacon and eggs are sitting out at room temperature. Potentially hazardous foods cannot be at room temperature for more than 2 hours, any food beyond that needs to be discarded.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): staff need to wash their hands after handling raw meats. do not use sanitizer bucket to replace need for hand washing. dedicated utensils for dispensing burgers and raw chicken may be a better option than gloves
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ensure sanitizer bucket on line is changed out at least every hour until staff stop using this for handwashing. a smaller bucket may help prevent staff from using it.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): shatterproof light covers are needed in the kitchen
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): baking center not set up yet in the back and the front.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?