Main Street Diner
616 Baker St Nelson BC V1L 4J4 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Coleslaw and potential hazardous condiments to be stored at or below 4 Celsius. Temperature measured was 15 Celsius. 2) Line cooler is not keeping products in upper trays at or below 4 Celsius. Temperature measured was 7-9 Celsius.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Iodine test strips should be on hand to check sanitizer levels. Provided a few for interim period.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Traps were sprung with no rodent activity observed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher iodine solution not entering wash tank in detectable levels. This is a reoccurring issue. Air bubble observed in line. A mechanical assessment must be performed by a qualified person as soon as possible. Test strips provided so you can immediately check sanitizer levels until repair is completed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Critical control points for food safety steps must be developed, accessible and monitored.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Critical control points for equipment maintenance, pest control and sanitary processes must be developed, accessible and monitored.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Kitchen mechanical chemical dishwasher uses Iodine for sanitizing. Please purchase iodine test strips for verification as soon as possible.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): High levels of rodent activity were noted in many areas of the basement. These areas include, but are not limited to... 1. droppings found in various corners of the "cardboard room" 2. droppings found on and around shelving where dried and canned foods are stored 3. droppings found near corner "staff changing room" **Basement area requires drastic organizing and cleaning.** All areas where rodent droppings are found must be be cleaned and sanitized with a bleach solution of 100 ppm. Please refrain from using a vacuum to clear droppings as it may aerosolize disease causing pathogens. All packaged food items are now to be stored in sealable containers to prevent rodent contamination. All canned goods must now be cleaned and sanitized with a bleach solution. It would be a good idea to store these items in a container to prevent rodent contamination during this remediation period. Please immediately remove all rodent poisons from the facility. Poisons are NOT to be used inside food facilities. A professional pest control/ management company is required to control this potential infestation immediately. Please provide me with a copy of your pest control services invoice via email. This must be addressed IMMEDIATELY.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen mechanical chemical dishwasher using iodine is currently out of sanitizer. Dishwasher can still be used to wash but a separate bleach solution mixed to 100 ppm is needed for dishware sanitizing. This must be addressed IMMEDIATELY.
- 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): Several stand up freezers in the upstairs and downstairs kitchen require defrosting to promote proper cold air flow. Multiple floor and wall areas are damaged from wear and require repair, replacement or sealing. These include, but are not limited to... 1. upstairs kitchen area hand sink and surrounding wall area 2. downstairs walls exposing plumbing Wiping cloths in food prep areas must be kept in chlorine sanitizers at all times to prevent souring. All non-food related equipment must be removed from basement as soon as possible to discourage rodent harbourage. All glass lights in kitchen, basement and walk-in coolers are to be protected from breakage. Please provide light covers, shatter-resistant bulbs OR LED bulbs.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soup at 53 degrees Celsius and one refrigerator at 7 degrees Celsius.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Equipment handles and intermediate surfaces must also receive frequent cleansing to prevent build up of contaminants which can carry micro-organisms to food via handling.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodent droppings observed downstairs on shelf near baitless mousetrap. It is unknown if signs are fresh but trap needs to be reset and monitored and droppings cleaned. Any needless clutter should also be removed to eliminate harbourage for rodents.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions