Modern Olive
1019 Cranbrook St N Cranbrook BC V1C 3S4 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: chlorine and QUAT sanitizer test strips on site. Thermometers present in coolers and freezers, and probe thermometer on site. Infraction: Facility has an iodine glass dishwasher on site, but iodine test strips were not able to be located during the inspection. The operator informed EHO that test strips would be obtained following the conclusion of the inspection. Please ensure the glass dishwasher dispenses a concentration of iodine between 12.5-25mg/L or per manufacturer's instructions.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass dishwasher dispensed 0ppm iodine during the inspection. The iodine sanitizer was full and connected to the machine during the inspection, but sanitizer was not being pulled through the lines. Troubleshoot the issue or contact a technician so that the sanitizer can be pulled through the lines and adequately sanitize the glassware at a concentration between 12.5-25mg/L or per manufacturer's instructions. In the interim, glassware must be washed and sanitized in the high temperature dishwasher located in the kitchen. Confirm with EHO once the glasswasher has been fixed and sanitizer is being pulled through the lines by sending a photo of the test strip with the indicator line at the appropriate concentration.
- 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): Facility is using sanitizer in a spray bottle, and wiping food contact surfaces with reusable wiping cloths. Reusable wiping cloths that are damp and left at ambient temperature may allow for pathogens to grow which may be transferred to food contact surfaces. It is recommended that is using reusable wiping cloths, that they are stored submerged in a sanitizer solution (e.g. in a shallow bucket) when not in use. Other options include using single use wiping cloths (e.g. paper towel) on food contact surfaces.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Require Licensing inspection
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Floor plan is to be submitted
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan required to be submitted to this office
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is to be submitted to this office
- F3.1 Does the operator have a valid operating permit or approval to operate?