Mabel Lake Hall
111 Shuswap Falls Rd Lumby BC V0E 2G6 · Community Kitchen - Food Processing
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some equipment is unsuitable or in poor condition: • Damaged wood cutting boards • Utensils with ties/objects attached Corrective Action: Discard the items identified. Remove foreign material where possible. Regularly inspect equipment for damage and replace as needed.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a minor gap at the bottom of one side door. Corrective Action: Seal the gap to prevent pest entry. Ensure there is no visible daylight under and around exterior 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): F2.3A: The sanitizing rinse cycle of the mechanical dishwasher was measured at 68°C at the plate surface. The digital display showed compliant temperature readings. Corrective Action: Service or repair the dishwasher so the sanitize cycle achieves a minimum of 71°C (160°F) at the interior and 82°C (180°F) at the manifold, and the digital display is accurate. Monitor and record temperatures during operation. An NSF-certified waterproof thermometer with a memory feature should be provided to test the interior temperature of the dishwasher. F2.3D: Diversey Viper sanitizer is diluted at approximately 1:400 (2.5 mL per litre water). Insufficient concentration of active sanitizer. Corrective Action: Prepare Viper solution at 1:128 (8 mL per litre water) in accordance with the manufacturer directions. If test strips are used, determine the numerical concentration in ppm to correspond with the 1:128 ratio, where possible, so the required levels of active sanitizer can be verified. Replace bleach solution or Viper sanitizer in spray bottles before each event/session or when tested below the required concentration.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5A: One wooden cutting board is in poor condition. Corrective Action: Discard the damaged item. F2.5B: The corner of one metal bracket strip at the kitchen floor hatch is unsealed. Trip/injury hazard. Corrective Action: Repair the bracket so it is properly sealed. The absorbent rug that covers the hatch should be replaced with a slip-resistant commercial mat that is non-absorbent and cleanable.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not provided. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises and have a test range of 10-200 ppm. Store in an accessible location with related items. F2.1B(1): Probe thermometer is not available. Corrective Action: Obtain an NSF-certified probe thermometer. Store in an accessible location. F2.1B(2): Thermometer is not present in the chest freezer. Corrective Action: Provide an NSF-certified freezer thermometer for the unit.
- 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: Observed narrow gap between the front entry doors. Corrective Action: Seal the gap to exclude pests. Ensure no daylight is visible between the doors or around the door frame.
- 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): F2.3A: Sanitizing cycle of the mechanical dishwasher is unable to consistently achieve 71°C or hotter at the interior. Temperature is not displayed on the digital readout. Manifold gauge is not reaching 82°C. Corrective Action: Repair or service the dishwasher so the sanitizing rinse cycle reaches 71°C or hotter at the interior and 82°C or hotter on the manifold gauge and digital readout on a consistent basis. F2.3D: Adequate sanitizing procedures and equipment are not in place. Corrective Action: Obtain one or more clean spray bottles for sanitizer solution. Label bottle(s) to indicate the contents and mix ratio; 5 mL unscented household bleach per litre water to yield 200 ppm solution. Store near chlorine test strips, bleach and related items. Overview of sanitizer dilution, testing, and usage procedures per the Sanitation Plan (see infraction F3.4) should be a component of user orientation.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5A: Bus bin is damaged, may shed plastic fragments. Corrective Action: Discard or remove bin from the premises. Replacements must be intact, non-absorbent, and easy to clean. F2.5K: Utensils are stored in cardboard and unsealed wood containers. These materials are prone to contamination. Corrective Action: Store utensils in containers made of smooth, non-absorbent, cleanable material (e.g. stainless steel, food-grade plastic). Discard or remove cardboard and wooden containers.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Develop a Food Safety Plan. Environmental Health Officer (EHO) to provide a template. Note: Monitoring logs were provided by the EHO at the time of inspection. Post or store in an accessible location. Record keeping should be a component of food handler orientation. The operator or kitchen users should record cooler and freezer temperatures daily. Other logs (cooking, cooling, dishwasher/sanitizer) are to be recommended for use and completed where applicable.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Develop a Sanitation Plan. EHO to provide a template.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **Refrigeration unit was unplugged at time of inspection and did not have an internal NSF certified thermometer internally.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): -Hot/cold running water available -Hall is connected to a septic system **Hall is currently under a Boil Water Notice(signage is posted at the entrance of the hall, kitchen sinks, and in the washrooms). Water system requires some upgrades which should be done as currently the UV system is being bypassed(i.e. not treated) due to the solenoid of the UV activating and closing off water.
- F2.1B - Water supplied to the facility must be potable.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): **No bleach onsite at time of inspection as the bleach bottle was empty **In reviewing our file, previous Environmental Health Officers had noted that manual warewashing should be done as the reliability of the old residential dishwasher to adequately sanitize and kill any bacteria is not known. Please place three compartment sink warewashing poster by double sink and separate hand sink. It was noted that a commercial dishwasher would be ideal to quickly run a load of dishes and effectively sanitize dishes. If the RDNO is looking to consider a commercial dishwasher, please consult with Interior Health prior to purchasing a commercial dishwasher. Effectively washing, rinsing, and sanitizing dishes is an effective way to prevent cross-contamination. -Spare utensils and dishware is stored in the cabinets
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions