Merritt Civic Centre - Kitchen
1950 Mamette Ave Merritt BC V1K 1R6 · Community Kitchen - Food Processing
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): After 40 minutes of heating the temperature of the rinse cycle water was 47 C, the wash cycle water was 67 C. Before the dishwasher is used the rinse cycle water temperature must have reached a minimum 82 C. Have the dishwasher checked to ensure that a minimum of 82 C is achieved during the rinse cycle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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) At the time of inspection the automatic chemical dispenser for the dishwasher was not dispensing during the correct dishwasher cycles (e.g. detergent was being dispensed during the final rinse cycle instead of the wash cycle). during some dishwasher runs no chemicals were dispensed at all. this item is outstanding from the April 2017 inspection. The dishwasher chemical dispenser must be checked by a service technician and necessary repairs made. b) All water temperatures for the dishwasher were ok; final rinse sanitizing temperature was 76° C at the dish rack.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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) At the time of this inspection the dish washer was turned on and filled and allowed to heat up for one hour: i) after one hour the dishwasher temperature "gauge" indicated a rinse cycle temperature of 71 C, the gauge should indicate a minimum rinse cycle temperature of 82 C. ii) a monitoring thermometer was placed at the dish "rack" in the washer, the rack temperature of the rinse cycle was 68 C, the rack temperature during the rinse cycle must be a minimum of 71 C. iii) A sign on the control box for the dish washer indicates that the machine is ready for use 20 minutes after being turned on and filled; after one hour the dish washer gauge did not display the correct temperature for the rinse cycle and the monitoring thermometer indicated that the sanitizing temperatures were not being attained. b) The dish washer chemical feed pumps seemed to be operating intermittently during machine operation (e.g. ware wash detergent was not always dispensed). c)) There appeared to be a disconnected wire at the back of the dish wash machine. The above items must be corrected.
- 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