Marble Slab Creamery
B4-1833 Cranbrook St N Cranbrook BC V1C 3S9 · Restaurant - Food Service
2 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility is using bleach as sanitizer for food contact surfaces and dishwashing. Chlorine test strips were not able to be located during the inspection. Please purchase chlorine test strips to verify that the sanitizer solution is kept within 100-200ppm at all times. Confirm with EHO once completed.
- 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): Facility is using a bleach/water solution to sanitize food contact surfaces. Facility uses sanitizer buckets with wiping cloths submerged in sanitizer solution; however, the sanitizer solution for both buckets on site measured 0ppm chlorine. The employee on site prepared a new sanitizer solution which recorded at 200ppm as verified by EHO test strips.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): One employee was working at the time of the inspection and said that they had not taken a food safety course (e.g. FOODSAFE or equivalent) as they were recently hired on. In the absence of the operator, at least one employee on site must have a valid FOODSAFE certificate or equivalent. Ensure that all employees who have not yet taken a food safety course and may be working alone have valid foodsafe certificates. Information about food safety courses will be provided with the inspection report.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility is now using a bleach/water solution rather than a QUAT sanitizer solution for food contact surfaces. Facility is exhibiting good practices by using buckets with wiping cloths submerged in sanitizer solution; however, the sanitizer solution for both buckets on site measured 0ppm chlorine.
- 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): A large, circular hole in the floor was observed in front of the 3 compartment sink with what looks to be a piece of metal equipment sticking half out of it. An accumulation of filth was in the crevices surrounding the hole indicating that the floor cannot be properly cleaned.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?