Malakwa Cafe
3769 Malakwa Rd Malakwa BC V0E 2J0 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The top shelf of the display cooler at the front measured at 10.2 °C. Potentially hazardous foods must be stored at 4 °C or below to prevent the growth of pathogens. Repair or replace the cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Equipment and other miscellaneous items were observed on the floor throughout the facility, specifically in areas near the back door. The premises must be maintained to prevent pest harbourage and breeding. Remove any excess items, store everything on shelves, monitor for pest activity, and follow direction from the pest control company.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B (1) - The flooring at the back of the facility is unfinished, exposing the plywood subfloor, which is not easily cleanable. In food preparation, processing, and storage areas, the floor must be smooth, durable, and easily cleanable to prevent unsanitary conditions and facilitate proper cleaning. Finish the floor with an impervious material. F2.5B (2) - Numerous dead flies were observed in the light covers throughout the facility. The premises must be maintained in a sanitary condition. Remove all the dead flies and clean the light covers. F2.5J - Some lights in the kitchen did not have shatterproof covers. Fragments of glass could contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Many dead flies were observed in the light covers throughout the facility. The premises must be maintained free of pests to prevent contamination of food from pathogenic microbes carried by pests. Remove all dead flies and hire a pest control professional to implement appropriate fly control methods for the facility.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - The flooring at the back of the facility is unfinished, exposing the plywood subfloor, which is not easily cleanable. In food preparation, processing, and storage areas, the floor must be smooth, durable, and easily cleanable to prevent unsanitary conditions and facilitate proper cleaning and sanitizing. Finish the floor with an impervious material, such as tile or epoxy resin. F2.5E - Excessive items were observed throughout the facility. The storage of excess materials creates conditions that may lead to the harbouring of pests and impede cleaning. Remove any items that are not necessary for the daily operations of the facility. F2.5J - Some lights in the kitchen did not have shatterproof covers. Fragments of glass could contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The exhaust system in the kitchen was last serviced and inspected in April 2023. Ventilation systems must be serviced regularly to prevent the buildup of condensation or grease, which can lead to pest infestation, contamination of food and food contact surfaces, and an increased risk of fire. Have the exhaust system serviced immediately.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - 2/3 of kitchen prep table again cluttered - dry storage area still spilling over into back hallway - ice cream service area also cluttered - exhaust canopy was dripping with grease and has not been professionally cleaned since April 2023, and its filters should be cleaned AT LEAST monthly by operator. This is a fire hazard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The operator has too many supplies for a small cafe, and so they struggle with clutter and organization. They continue to work on this through their efforts to remove catering supplies to shed; and renovation of dry storage area. The dry storage area must have proper floor, wall and ceiling finishes, AND it must have adequate shelving to accommodate all kitchen supplies. There should be no food supplies stored on the floor. I will send you general construction guidance for a food premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The back hallway has been converted to dry storage, and the owner has been asked to store these supplies in the soon to be newly renovated dry storage space.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
7 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): PRIORITY: A file review of your water system shows that its a shallow well vulnerable to surface water contamination; remains on a boil water notice (which is to be posted in all public areas and upstairs tenants should be advised); and requires monthly bacteriological samples (last in September 2022). Please provide a current assessment and report of your water treatment system by a qualified professional.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- 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): PRIORITY: There were a lot of dead flies observed in the light shields throughout the facility. Please clean up all of the dead flies; make sure all openable windows and doors have screens in good repair; and assess the building to determine any other entry points. Please also refrain from using fly strips, and speak to a pest control professional about appropriate fly control methods for a food establishment. There was also a lot of clutter throughout the restaurant creating many harborage areas for rodents.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): PRIORITIES: - exhaust id overdue for professional cleaning (due Dec 2021) - fire extinguisher also overdue for inspection (due Dec 2021) - counter and backsplash around small 2 compartment sink in disrepair - counter sink and backsplash around 3 compartment sink also in disrepair
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): PRIORITY: The dry storage area has spilled over into adjacent hallway and into the back porch (receiving) area. All three of these areas are not properly constructed (damaged floor finish, walls and ceilings are not finished); very cluttered with items stored on floor; and are not restricted to food supplies/equipment. There was also a pile of miscellaneous items on kitchen prep counter. The operator indicated that there is a lot of infrequently used catering equipment taking up space. It was suggested that they consider getting another storage building for this.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available for the chlorine sanitizer. Chlorine sanitizer must be maintained at between 100-200 ppm to ensure adequate sanitation without contaminating the food with chlorine.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety plan was available on site. Develop and keep a copy of the Food Safety Plan on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available on site. Develop and keep a copy of the Sanitation Plan on site at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperatures for sliding door cooler were measured at between 4C and 7C. The cooler was packed quite full at the time. It was discussed that each shelving in the cooler should not be packed so full to allow for proper air flow.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): House-made canned jams and jellies have not been tested for pH. It was discussed that jams and jellies cannot be used at the restaurant unless pH testing was completed at an accredited lab and found to be satisfactory (i.e. pH of < 4.6). Information for testing will be provided to operator.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Chlorine test strips were not available to verify the sanitizer concentration. 2. Accurate probe thermometer is not available to verify cooking and cooling temperatures.
- 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): Bucket of sanitizing solution for wiping cloths was found to be at <200ppm. 200ppm is required to allow for proper sanitizing of wiping cloths. Please use test strips to verify the concentration. Note: Facility uses a domestic dishwasher. Final rinse temperature was not verified at the time of inspection. Please ensure it is capable of reaching at least 71C (measured at the dish). When using manual dishwashing method, please ensure the proper steps are followed i.e. 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize by submerging in the sanitizing solution (e.g. 100ppm of chlorine) for at least 2 minutes, then 4) air dry.
- F2.3C Clean in place warewashing procedures 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): Raw meats, even in containers, must be kept below ready-to-eat foods in the freezer and cooler to prevent potential cross contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility still does not have an up-to-date completed food safety plan. Food safety plan must also include catering procedures. This includes but not limited to transportation of foods to ensure potentially hazardous foods are kept at the appropriate temperatures and are protected from contamination during transport. Food safety plan must also include procedures for making jams and jellies. pH test results must be included in the food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Operator indicated a cold water bath combined with constant stirring is used to cool large pot of soups. However cooling temperatures are not monitored. Reviewed cooling procedures with operator. Thicker soup may require more time to cool. Reminded that cooling must be completed rapidly i.e. from 60C to 20C within 2 hours or less then from 20C to 4C within 4 hours or less. A probe thermometer should be used to verify the cooling temperatures. Please purchase an accurate probe thermometer. Also discussed about the use of cooling wand to help achieve rapid cooling.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Updated food safety plan has not been completed. Please complete and submit by follow-up date.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for sliding door cooler located in the kitchen was measured at between 5C and 6C. Operator informed that the cooler may have to be defrosted and all items in this cooler will be placed into another cooler capable of maintaining at 4C or less for the time being. Please monitor and record the temperatures. 2. Temperature for small display cooler located in the dining area was measured at between 9C and 10C. Directed not to store any potentially hazardous foods in this cooler. Please monitor and record the temperature for this cooler and ensure it is capable of maintaining at 4C or less prior to storing potentially hazardous foods.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed items not required for food related operations stored on food preparation table.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Current food safety plan needs to be updated. Please submit an updated food safety plan for review.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is partially completed. Please complete sanitation plan and submit a copy for review.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan has not been completed. Please complete a sanitation plan by the follow-up date and submit a copy to the area inspector for review.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Two upright freezers were - 24 °C and the double glass door cooler was 3.4 °C. The front display cooler was 6 °C and it was adjusted at the time of inspection (ham was moved to another cooler until the cooler temperature reached 4°C ).
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?