Merritt Bread Basket Soup Bowl
1990 Chapman St Merritt BC V1K 1B8 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Discussed at time of inspection. All potentially hazardous foods (e.g. cooked rice, meats, dairy) should be placed on ice/ice packs during display.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) All dishes and utensils must be pre-rinsed in a sink or alternatively with the spray hose and then washed and sanitized in the commercial dishwasher located in the kitchen, as per the "Food premises Regulation (Public Health Act, BC)" and the "Food Retail and Food Services Code". The large cooking pots etc. that will not fit properly in the dishwasher can be washed and sanitized in the double compartment sink.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) All dishes, cups, glasses and utensils used by clients and staff are to be washed and sanitized in the dishwasher, do not use the two compartment sink. The two compartment sink can be used to wash wares and utensils that are not used by clients (e.g. pots, ladles, etc.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): a) Do not keep the dish rack on the kitchen handwash sink, the handwash sink must be available at all times for food handler handwashing. Food handlers must not use the bathroom sinks in place of the kitchen handwash sink; always wash hands at the kitchen handwash sink when returning to the kitchen.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 8 - 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