Max's Place
21 10 Ave S Cranbrook BC V1C 2M9 · Restaurant - Food Service
18 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display Cooler 10 C Tall double Door Cooler 10 C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily Temperature charting of coolers required.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily Temperature Charting required.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Some cooling units are missing thermometers. Corrective Action: Install thermometers in cooling units containing potentially hazardous foods.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature required
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Soup in walk in cooler was measured at 40°C and had been prepared just under 2 hours prior. Potentially hazardous food must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours in order to prevent the growth of pathogens. Utilize methods such as ice wands or smaller batches to ensure this cooling curve is being followed.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No quats test strips were found on site. Monitoring test strips are required to ensure sanitizers are used at the correct concentrations between 200-250 ppm. Obtain quats test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The operator and employees did not have a valid FOODSAFE certificate or equivalent training. The operator must have a valid FOODSAFE or equivalent training, and in their absence at least one employee must have a valid FOODSAFE or equivalent training to ensure safe food handling practices are being followed at all times. Operator and the staff working in the absence of the operator must obtain a valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At time of inspection a display fridge holding sandwiches, quiches, and pasta salad was measured at 7 °C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- 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): Thermometers missing from two fridges: front display cooler in service area and double sliding glass cooler in kitchen. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Tray of puff wheat is placed inside a garbage bag.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizing bucket in the front service area measured at 0ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Staff mentioned they were re-using disposable hand gloves.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Light covers were missing throughout the kitchen. 2. The racks in the stand up cooler across from the big prep table is very rusty.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher noted to reach a maximum of 65 degrees C after three consecutive runs at the dishes.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Large walk in cooler by the exit door at the back of the premise has a non functioning light.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions