Marble Slab Creamery
105B-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Berries stored in a container on the slab were measured at 6°C. Holding times vary, may exceed 2 hours. Corrective Action: Keep berries and other perishable toppings at 4°C or colder, or hold above 4°C for a maximum of 2 total hours. Above 4°C, only stock quantities that are likely to be consumed in under 2 hours; discard any that remains after 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Exterior of walls, shelves, and equipment • Inside upright freezers • Microwave interior • Hard to reach spaces (e.g. behind the back prep table) • Rolling cart Corrective Action: Clean the areas identified. Sanitize food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Newspaper is used to line the surface under the waffle irons. This material can introduce contamination and absorb residue. The surface underneath is easily cleanable and does not require a liner. Corrective Action: Do not line surfaces with newspaper or other absorbent material. Clean and sanitize the waffle station as needed. Operator to identify the type of material used to cover the ice cream cones behind the service counter overnight, and describe how it is handled and used. F2.6E: The front undercounter cooler is not working. As a result, there is no convenient access to refrigerated product at the service counter. Corrective Action: Repair or replace the cooler so it is functional and maintains food at 4°C or colder. If intending to replace it, provide the make/model and specifications for the new cooler to the health officer before purchase. In the meantime, keep the existing cooler clean (interior and door gaskets).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Soap and paper towel are not available at the back hand sink. Corrective Action: Refill the dispensers. Repair or replace them if necessary. The soap pump bottle at the front hand sink was almost empty. It was refilled, good.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Several cake pans are rusted, stored in contact with new pans. Corrective Action: Discard all rusted cake pans. F2.5B: Inadequate sanitation. Dairy product residue/splatter is visible on the exterior of equipment, walls, and surfaces throughout the facility. Corrective Action: Clean the premises thoroughly, including hard to reach areas. Clean and sanitize fixed food contact surfaces. If the water tap for the slab trough is not properly aligned, water can run off the counter onto the floor, posing a slip hazard. Staff to ensure the tap is correctly aligned before turning on the water.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Some bulk dry ingredients are stored in black garbage bags. This material is not intended for direct food contact. Corrective Action: Use food-grade materials only.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not available in the washroom. Corrective Action: Refill the dispenser. Paper towel should be provided in the mounted dispenser at the back hand sink. The unit should be replaced if it is not working. F2.7E: Items are present in the back hand sink. Corrective Action: Keep the hand sink clear of obstructions to encourage proper handwashing. Use the warewashing sink to clean food containers and other equipment.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1: The operating permit is no longer valid due to unpaid fees. Corrective Action: Pay the required fees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the upright cooler was measured at 6°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Retrain staff. Wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, let the water run and dry hands with paper towel, turn off the taps using paper towel.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips have expired. Corrective Action: Obtain new chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Sanitizer solution in one spray bottle was tested at 0 ppm chlorine. The spray nozzle is broken. Corrective Action: Obtain a replacement nozzle or spray bottle. Prepare and maintain sanitizer solution for surfaces at 200 ppm chlorine residual. F2.3D(2): Sanitizer solution in the three-compartment sink was measured at 50 ppm chlorine. Corrective Action: Prepare sanitizer solution for warewashing at 100-200 ppm chlorine residual (2.5-5 mL bleach per litre water). Immerse cleaned items for a minimum of 10 seconds.
- 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 spatula is in poor condition. Corrective Action: Discard the item. Inspect utensils for signs of damage. Replace as needed. F2.5B: Inadequate sanitation throughout the premises. Corrective Action: Deep clean the premises, including cooler and freezer interiors and hard to reach areas. Reduce clutter. The disconnected cooler should be taken offsite. Keep the unit clean until this occurs. Closed-toe shoes are recommended to prevent injury.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7(1): Soap and paper towel are not supplied in the existing dispensers at the back hand sink. Corrective Action: Provide soap and paper towel in enclosed, wall-mounted dispensers at the hand sink. Brooms were moved away from the hand sink to a proper storage area. Continue to keep the sink and surrounding area easily accessible.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food safety documents are incomplete. Corrective Action: Locate the corporate Food Safety Plan or develop a Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Incomplete sanitation procedures. Corrective Action: Locate the corporate Sanitation Plan or develop an equivalent Plan. Keep a copy onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Comet Cleaner with Bleach (DIN 02250357) is used to sanitize food contact surfaces. This product requires a 10-minute contact time and final rinse step, which is inconvenient for food service establishments and may discourage proper use. Corrective Action: Use Comet Cleaner with Bleach as a cleaner only, or remove from the premises. Sanitize food contact surfaces using 200 ppm bleach solution (1 tsp. bleach per litre of water). Obtain clean spray bottle(s) and label to indicate the contents and mix ratio. Note: Dipper wells and the rinse channel are activated for the first patron and remain operational during service. Clean and sanitize well surfaces as needed.
- 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(1): Water line at the left-most dipper well is leaking. Corrective Action: Repair the dipper well system to stop the leak. In the meantime, contain residual water and clean as needed. F2.5A(2): Equipment in poor condition. Strainer mesh has separated from the frame. Plastic lid is cracked. Corrective Action: Discard damaged items. Ensure replacements are intact, impervious, and cleanable. F2.5B(1): Food debris observed on exterior handles and door gaskets of the under-counter cooler, interior racks of the cake freezer, and exterior handles of the back area freezers. Corrective Action: Clean and sanitize the handles and door gaskets. Do so every 4 hours or as needed. Clean the freezer racks to remove residual icing. F2.5B(2): Clutter observed in back storage areas. This obstructs proper cleaning and can harbour pests. Corrective Action: Remove excess equipment and materials not required for food-related operations. Ensure all areas are accessible for sanitation. Note: In-use wiping cloths must be immersed in sanitizer solution (200 ppm chlorine) and changed every 2 hours, or laundered or discarded after use. Used cloths stored loose at room temperature are a contamination source.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Liquid Soap is not available at the back hand sink. Corrective Action: Re-fill the wall-mounted dispenser with liquid soap. F2.7C: Paper towel is provided on a standing holder at the back hand sink. A wall-mounted dispenser is available, but is unusable. Corrective Action: Install a new wall-mounted paper towel dispenser at the hand sink to properly contain paper towel. A dispenser designed to minimize contact points is recommended (e.g. motion activated).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate is not posted. Corrective Action: Locate the permit or contact our Environmental Public Health office at (250) 549-5714 to obtain a replacement permit ($30 fee). Post the permit in a visible location onsite. Ensure the valid decal is affixed to the permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Observed non-dairy whipped topping held in mixer bowl at room temperature. "Keep Refrigerated" label noted on product packaging. Corrective Action: Transfer whipped topping to a cooler at 4°C or colder. Hold product at room temperature for no longer than 2 hours, before which time the topping can be safely returned to a working cooler. Discard the product if held at room temperature for longer than 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips not available for use. Corrective Action: Obtain chlorine test strips to monitor sanitizer concentration. Note: If a Quats sanitizer is introduced, obtain Quat test strips. F2.1B: Thermometers not available in the following coolers: • Front area under-counter stainless steel • Back area upright near dry storage Corrective Action: Obtain independent thermometers and place inside the noted coolers in a visible location.
- 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): F2.3B: Residue observed on paring knife stored on clean utensil rack. Corrective Action: Wash and sanitize soiled knife. Ensure the three-compartment ware washing method is performed correctly to remove soil and residue from utensils and other items. F2.3D(1): Concentration of bleach solution in wiping cloth bin is greater than 200 ppm chlorine residual. At this strength, sanitizer will not dissipate from surfaces without rinsing. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm chlorine residual using 5 mL (1 teaspoon) bleach per litre of water. Check with test strips. Change solution every 2 hours, or more often if cloudiness or food debris is visible or solution tests below the required concentration. Ensure sanitizer solution is available for use at all times. F2.3D(2): Sanitizer bin stored on the floor. In this location, solution is prone to contamination that can deplete sanitizer levels. Bottom of bin can cause contamination when moved to a clean surface. Corrective Action: Remove bin from the area. Prepare bleach solution in a new container and store in an accessible area on a clean surface. Note: Due to the amount of dairy-based residue present, it is recommended to use a quaternary ammonium (Quats) sanitizer as bleach can be neutralized at a faster rate when exposed to dairy-based soil. Monitor bleach concentration frequently during operation. Switch to a Quat product if chlorine is unable to maintain 200 ppm for an adequate period of time.
- F2.3B Manual dishwashing procedure 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): F2.5B: Observed small amount of dry food debris under tables/counters and in hard to reach areas throughout the premises. Corrective Action: Clean the areas identified to remove food debris. F2.5C: Used wiping cloths stored on surfaces in the dishwashing area. Cloths can support and spread bacteria if not properly stored. Corrective Action: Place soiled cloths in laundry. Immerse cloths in bin of sanitizer solution at 200 ppm chlorine for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours or more often when cloudiness or food debris is visible, or when tested below the required concentration. F2.5G(1): Food particles observed on some white plastic racks used to store pre-made waffle bowls in back area. Corrective Action: Clean racks to remove food debris. F2.5G(2): Paper ice cream bowls being used to scoop bulk food products. Bowls are stored in bulk bins in direct contact with food. Corrective Action: Use scoops with handles that are made of durable, non-absorbent, easy to clean material (e.g. stainless steel). Store scoops in a clean container outside of the bulk bin. Wash and sanitize each scoop and its container daily. F2.5K(1): Residue and food particles visible in plastic bucket used to store clean ice cream cone molds. Corrective Action: Wash and sanitize cone molds and storage bucket. F2.5K(2): Cutting boards stored on the floor. Corrective Action: If cutting boards are intended for use, wash, sanitize, and store them in a clean place away from contamination. If not being used, remove cutting boards from the premises. F2.5K(3): Trough dipper well around mixing slab not activated at the time of inspection. Corrective Action: Turn on trough dipper well to maintain continuous water flow and properly rinse utensils. Ensure all dipper wells are functional at the start of every shift and maintained throughout the day.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Hand sink in back prep area not supplied with liquid soap in a dispenser. Corrective Action: Provide liquid soap in a dispenser at the back hand sink. F2.7C(1): Paper towel not available at hand sink in back prep area. Corrective Action: Provide paper towel in a dispenser at back hand sink. F2.7C(2): Paper towel not available in a dispenser in the staff/patron washroom. Corrective Action: Supply staff/patron washroom hand sink with paper towel in the enclosed dispenser. F2.7C(3): Loose roll of paper towel stored on work surfaces at front hand sink. Paper towel is prone to contamination if not stored in a proper holder or dispenser. Corrective Action: Obtain spool-type paper towel holder with a base to store paper towel for use at front hand sink. Enclosed dispenser is recommended, but space does not appear adequate for wall-mounted unit.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit is not posted, in poor condition, and missing the current decal. Corrective Action: Locate decal for current fiscal year. EHO to contact operator to arrange for replacement permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A- No liquid hand soap or paper towels at both hand washing stations, preventing employee's ability to properly and frequently wash their hands. This can lead to increased potential of contamination of food/food contact surfaces from hands and therefore an increased risk of food-borne illness. Hands must be washed before handling food, after going to the washroom, after touching their face or hair, after breaks/eating, and any other activity where hands may become soiled. Actions required: • Please ensure that employees are washing their hands properly and frequently with warm soapy water for at least 15 seconds before rinsing and drying their hands with paper towel.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D- No sanitizer was available onsite during time of inspection. Food contact surfaces could not be sanitized as a result, allowing for pathogens to remain on the surfaces and increase the risk of causing a food-borne illness. Actions required: • Operator to wash and sanitize all food contact surfaces to ensure contamination is removed and surfaces are safe for food handling.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A- No sanitizer test strips were available onsite during time of inspection. Sanitizer test strips are required for the verification of sanitizer concentrations to ensure that the concentration used is effective and safe for food contact surfaces. Actions required: • Operator to obtain the appropriate sanitizer test strips and have them available onsite at all times. Please ensure that the sanitizer concentration is at 200 ppm through verification using the test strips and recording concentrations in a sanitizer log. Operator to send photos of appropriate sanitizer test strips once obtained and send photos to the EHO for infraction resolution. F2.1B- No NSF certified thermometers found in any of the freezers during time of inspection. NSF certified thermometers are required for accurate monitoring and verification of temperatures in the freezers. Actions required: • Operator to obtain NSF certified thermometers for all the freezers/cold-holding units onsite.
- 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): F2.2A- Food debris found all around the floor, especially in the corners and against the walls under tables and equipment. This provides a source of food for pests and encourages the potential harbourage and breeding of pests inside the facility. Actions required: • Operator to clean up the food debris on the floors to eliminate the source of food for pests and thereby minimizing the chance for harbourage of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B-D - No sanitizer onsite to allow for proper manual dishwashing and cleaning in place procedures; sanitizing action could not be performed. Contamination cannot be effectively removed without sanitizer and therefore the risk to spread of pathogens is increased and can lead to a food-borne illness. Actions required: • Operator to obtain sanitizer immediately and sanitize all dishware and equipment to remove contamination. Please ensure that sanitizer concentration used is at 200 ppm and verify concentration with a sanitizer test strip.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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- Dipper well drain was clogged at time of inspection and water could not drain. Scoops were observed to be stored in cloudy water in the dipper well. Actions required: • Operator to repair the clogged dipper well to ensure water can be drained effectively. F2.5B- Food debris observed all over the floor and covering the shelves of the freezers. This can cause growth of pathogens and increase the risk of cross contamination. Hole in ceiling observed during time of inspection near the office room. This can allow for contamination to fall onto food contact surfaces and for the entry of pests. Actions required: • Operator to clean the floor and all the freezers to remove food debris and remove contamination. Please send photos of floor and the inside of all freezers to EHO once complete for infraction resolution. • Operator to get ceiling hole repaired. F2.5G- Scoops were stored in the dry storage bins, in contact with the food. This can allow for cross contamination from the food handlers touching the scoops to the food when placed back into the food after use. Actions required: • Operator to store the scoops outside of the storage bins to ensure scoops are not in contact with the food when not in use. • Operator to ensure that bins are lined with food-grade liners. F2.5J- One of the lights in the back by the dry storage did not have a shatterproof cover. Lights must be protected with a shatterproof cover to ensure shards of glass do not fall if light bulb breaks. Actions required: • Operator to install shatterproof cover on the light.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A-C - No liquid hand soap or paper towels at both hand sinks, preventing employee's ability to properly and frequently wash their hands. This can lead to increased potential of contamination of food/food contact surfaces from hands and therefore an increased risk of food-borne illness. Hands must be washed before handling food, after going to the washroom, after touching their face or hair, after breaks/eating, and any other activity where hands may become soiled.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F - No written food safety plan available onsite at time of inspection. No temperature logs present onsite. Temperatures must be monitored daily to ensure that potentially hazardous foods are kept below the danger zone of 4-60 °C (40-140 °F) and that cold-holding units are functioning properly. Actions required: • Operator to create food safety plan and send it to EHO for approval and keep it accessible onsite at all times. • Operator to monitor and record temperatures of all cold-holding units daily and send photo of temperature log to EHO for infraction resolution.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C - No written sanitation plan available onsite at time of inspection. No sanitizer log for recording of sanitizer concentrations present onsite. Actions required: • Operator to create a sanitation plan and send it to EHO for approval and keep it accessible onsite at all times. • Operator to begin monitoring and recording sanitizer concentrations on a sanitizer log for sanitizer spray bottles and the sanitizing solution for dishware and send a photo of the sanitizer log to the EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Please note that the thermometer in the ice cream cabinet at the front was missing its thermometer. There was also no thermometer in the cooler with the eggs and milk.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The handwashing station at the back area was out of soap, which makes it difficult for food handlers to effectively wash their hands. It is important for food handlers to thoroughly wash their hands before handling any ready-to-eat food products, before commencing work, each time after using the washroom, when returning from a break, after snacking or eating, or after any other activity where hands become soiled. Proper handwashing is an easy and effective way to prevent the spread of foodborne illnesses. Proper hand washing consists of 1) wet hands 2) add liquid soap 3) lather hands in soap for 15 seconds, rinse under warm running water 4) dry with paper towel.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Mixer was not clean during the time of inspection. Chocolate stains were present on the wall beside the mixer as well. Ice cream freezer at the back had lots of food debris present inside along the walls, floor, etc.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In the dry storage area, garbage bins with food grade liners are being used to store bulk food ingredients, which is fine. However, the bins labelled "Double Dark Chocolate Cocoa" and "Cookie Mix" are missing food grade liners.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing station at the front of the store was out of soap and paper towels. The handwashing station at the back was out of soap.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.5 3-compartment and wiping cloths at 50 ppm chlorine sanitizer. Added more bleach at time of inspection >200 ppm. Store wiping cloths in sanitizer (i.e. 200 ppm quats, change solution every 2 hours or earlier if lots of debris) to prevent cross-contamination. Test sanitizer concentration with chemical test strips. Note: use Quats (ammonium chloride based) sanitizer instead of chlorine, since dairy products neutralize the chlorine. Obtain Quats chemical test strips from supplier. 8.7 Freezers and coolers require a good cleaning and sanitizing, lots of food debris on insides of equipment. 8.7 White baskets used for storing waffle cones require cleaning and sanitizing.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.1 Some food in open packaging in dry storage area. All foods to be stored in sealed original packaging or in food grade containers with tight fitting lids or in packaging that is sealed.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.6 Multiple garbage cans being used to store bulk food ingredients. All food storage containers must be food grade. Placement of original packaging bags or a food grade liner inside of the storage containers would be okay.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 3.1 - Is there a FOODSAFE certified staff member on shift?
- Observation(s): Only staff member working does not have FoodSafe. There MUST ALWAYS be at least one staff member on site that is FoodSafe certified. FoodSafe information provided to operator.
- 1 Observation, Moderate Severity of Consequences : Operator must have FOODSAFE certificate or equivalent training.
- 1 Observation, Moderate Severity of Consequences : In the absence of the operator, at least one employee present in the establishment must have FOODSAFE certificate or equivalent training.
- 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
- Observation(s): Staff observed not washing hands in between handling cash and food.
- 1 Observation, High Severity of Consequences : Employees must wash hands using proper techniques.
- 3.1 - Is there a FOODSAFE certified staff member on shift?