Midtown Bistro
3024 30th Ave Vernon BC V1T 2B9 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the top section of the right prep table cooler was measured at 7°C. Corrective Action: Adjust or service the cooler so it maintains food at 1-3°C in all sections. Continue to monitor food temperature in the 2-door steel upright cooler in the back, decrease the temperature setting if necessary.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap under the back door. Recurring issue. Corrective Action: Seal the gap. Ensure there is no daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was tested at 0 ppm chlorine. The sanitizer pail is empty. Corrective Action: Provide new sanitizer for the dishwasher so the sanitizing rinse cycle achieves a minimum of 50 ppm chlorine residual at the dish surface. Backup sanitizer should be kept onsite.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Section of wall and ceiling near back equipment shelf (black dust/debris) • Utensil storage bin on the right prep table cooler • Glass-door produce cooler (shelves and door tracks) • 2-door steel upright cooler (fan blades and fan covers) • Dry storage wire shelving unit Corrective Action: Safely clean the areas identified. Sanitize food contact surfaces. Seal any gaps in the ceiling that introduce debris, see below. F2.5B(2): The ceiling vent covers in the back area are heavily damaged, allowing black dust/debris to enter the premises. Corrective Action: Replace the vent covers and repair the area so it is intact and properly sealed. Clean thoroughly to remove debris. F2.5J: One ceiling light fixture in the back area is uncovered. Corrective Action: Install an exterior cover, tube guard sleeves, or shatterproof bulbs for the fixture. F2.5K(1): The ice scoop is stored in areas between the bar hand sink and the paper towel holder. Contamination hazard from drip/splash. Corrective Action: Store the ice scoop elsewhere, away from contamination sources. F2.5K(2): The scoop used for mashed potatoes is stored at room temperature between uses. Corrective Action: Store the mashed potatoes in a cooler at the line and keep the scoop and its container in the same cooler. Clean and sanitize the refrigerated scoop and container at least once daily. Other utensils that must be out at room temperature must be cleaned and sanitized or replaced every 4 hours (e.g. tongs).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Lather with soap for at least 15 seconds. Turn off the tap using paper towel. Wash hands after touching skin or clothing.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: There is a gap at the bottom corner of the back door. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A(1): The catch tray inside the tabletop ice machine at the bar is damaged. Corrective Action: Replace the tray or provide a new ice machine. In the meantime, ensure that any items used to cover the catch tray are non-absorbent and washable, and are cleaned and sanitized before use. F2.5A(2): One wooden serving board is broken and held together with tape. Corrective Action: Discard the damaged board. F2.5B(1): Inadequate sanitation in some areas: • Tabletop ice machine interior • Storage bins for clean items Corrective Action: Clean and sanitize the equipment identified, including the items inside the storage bins. F2.5B(2): Folded paper towel is wedged between filter panels in the vent hood. Fire hazard. Corrective Action: Remove the paper towel. If the purpose of this is determined, notify the health officer. Repair or replace the filter panel(s) if there are deficiencies. Raw chicken in the undercounter freezer was covered at the time of inspection, to be moved to a lower shelf. Good. Keep stored food covered with secure lids or food-grade wrap, and organized in a sanitary manner (raw protein on lowest shelf). Overall food protection is satisfactory. Clean under and behind fixed cooking equipment at the regular frequency and as needed. Maintain the washrooms so all equipment is functional.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Sections of the tap at the kitchen hand sink are damaged. Corrective Action: Replace the tap assembly. F2.7C: The paper towel dispensers at the kitchen hand sink and at both washroom sinks are not working. Corrective Action: Repair or replace the dispensers. Keep the kitchen hand sink clear and accessible. If brief, alternate uses are necessary, clean and sanitize sink surfaces beforehand and take other reasonable measures to prevent contamination.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the prep table cooler near the bar was measured at 7°C. Corrective Action: Adjust or service the cooler so it holds food at 4°C or colder. Food temperature in the top section of the right prep table cooler is variable. Reduce stock in the top inserts as needed. Close the lid after rush periods. Monitor with an accurate probe thermometer. Adjust or repair if ≤4°C is not maintained. Ensure NSF-certified refrigerator thermometers are present in all coolers.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Retrain staff as required. Wash hands using proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running -- dry hands with paper towel, turn off the taps using paper towel.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips (Quat Check) have expired. Some improper use was noted. Corrective Action: Obtain new Quat test strips (QT-10/QT-40). Discard the expired ones. Ensure staff use the correct test strips for the application as per the manufacturer instructions.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Two wooden spoons are in poor condition. Corrective Action: Discard the spoons. Regularly inspect utensils for damage. F2.5B(1): Inadequate sanitation in some areas: • Hard-to-reach spaces in the premises • Under and around the 3-compartment sink • Cooler door gaskets Corrective Action: Clean the areas identified. F2.5B(2): Small sections of the kitchen floor are finished with unsealed wood. Corrective Action: Determine if the wood sections serve a purpose (e.g. access, maintenance). If access to these sections is not required, install adequate floor covering (tile) over the wood areas so the floor is continuous, non-absorbent, and cleanable. Advise the Environmental Health Officer (EHO) in advance. F2.5C: Improper use and storage of wiping cloths. Corrective Action: Do not keep cloths inside pockets or in contact with aprons and clothing. Store in-use wiping cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Rinsing or cleaning steps involving cloths must be followed by a sanitize step. Launder cleaning cloths after each use. F2.5K: Observed knives in the narrow space between the wall and undercounter cooler in the back area. Corrective Action: Store knives and utensils on magnetic racks, in designated containers, or on clean surfaces.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the Food Safety Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Inconsistent temperature in bar area prep cooler. Food in one side of the unit measured at 7°C. Corrective Action: Adjust or service prep cooler so food in all sections of the unit is maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Record temperatures in a log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Observed staff rinsing hands with sprayer wand at ware washing sink instead of washing hands. Corrective Action: Rinsing with sprayer wand is not a substitute for handwashing. When hands are soiled, or when changing tasks, wash using proper technique: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips are expired and in poor condition. Corrective Action: Obtain new QT-10 Quat test strips for use onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: Gaps observed around wood panel door at back storage area. This can permit pest entry. Corrective Action: Apply weather stripping or like material to seal gaps and eliminate visible daylight around the door.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Raw prawns being thawed at room temperature. Corrective Action: Transfer prawns to a cooler. Thaw food in a safe manner: • Under refrigeration at 4°C or colder • Fully submerged in original sealed packaging in cold potable water which is changed every 30 minutes • Fully submerged in original sealed packaging under continuously running cold potable water • As part of the cooking process (only when thawing is accounted for in determining cooking time) • Microwave and immediately transfer to cooking equipment with no interruption in the process
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Observed tongs with damaged handle grips, cannot be easily cleaned. Corrective Action: Discard or remove tongs from the premises. F2.5B(1): Duct tape used to secure damaged cooler door gaskets: Corrective Action: Repair or replace damaged door gaskets. Ensure all coolers have intact, secure door gaskets that maintain a proper seal. In the meantime, clean coolers as needed. F2.5B(2): Inadequate sanitation observed: • Stray objects and food residue observed under and around cooking equipment, and in the back food prep area • Food residue on bottom interior surface of steel reach-in cooler in back food prep area • Debris visible on fan covers in steel reach-in cooler in back food prep area Corrective Action: Clean the areas/equipment identified to remove loose items and residue. F2.5B(3): Cloth towel wedged between range hood filter baffle and top frame. This is unsanitary and poses a fire hazard. Corrective Action: Determine why the towel was present and advise EHO. Safely remove towel from the range hood. F2.5C: Used wiping cloths stored loose on kitchen surfaces. No sanitizer bin provided. Corrective Action: Launder used cloths. Prepare sanitizer solution at 200 ppm chlorine or Quat in an open container. Keep cloths immersed in solution during operation. Soak for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5D: Sanitizer spray bottle is unlabeled. Corrective Action: Label spray bottles to indicate their contents. Change sanitizer solution in spray bottles daily or when tested below the required concentration. F2.5K: In-use utensils are stored immersed in sanitizer solution. • Food debris in solution depletes sanitizer • Residue on utensils harbours bacteria, obstructs sanitizer • Utensils can contaminate food with residual sanitizer, causing allergic reaction or chemical exposure Corrective Action: Discard sanitizer solution. Wash and sanitize used utensils. Store utensils intended for continual food contact at room temperature inside clean, dry containers. Wipe with sanitizer cloth to remove residue. Clean and sanitize utensils and their storage containers at least every 4 hours. Maintain separate utensils/containers for incompatible foods (e.g. raw and ready-to-eat).
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is not readily accessible at bar area hand sink. Corrective Action: Provide paper towel on a standing holder within reach of the bar hand sink. F2.7E: Observed cutting boards stored in the primary hand sink. This obstructs access and can discourage proper handwashing. Corrective Action: Remove cutting boards. The hand sink is designated for handwashing only. Do not leave dishes or equipment in the sink basin or otherwise obstruct access.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?