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Mex-Can Distribution

3414 Coldstream Ave Vernon BC V1T 1Y2 · Restaurant - Food Service

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed: No thermometer present within the standing cooler. Corrective Action: Ensure all coolers have an NSF certified thermometer present.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A detailed cooking log of items prepared on site must be maintained. A detailed log of all cooler temps must be maintained in daily operations log. A NSF certified thermometer is required in the cooler.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizing of the pot used to prepare the soups is unknown : the 2 compartment sink is too small to allow proper immersion of the pot for sanitizing. Sanitizing spray bottles or wiping cloth pails is unknown. Ensure food contact surfaces are sanitized with a min 200ppm quats solution or 100ppm bleach solution. Quats or bleach test strips are required to verify sanitizing solutions.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is required re the preparation of the soups.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is required re the sanitizing of the soup pot and food contact surfaces.
  8. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): One of the large domestic coolers was 8C and needs to be lowered to a min 4C immediately. All coolers must be monitored and documented daily. ( This cooler can be used to store items other then hazardous raw ingredients ie. beverages , vegetables , etc. ) All other coolers are maintained below 4C.