Moog & Friends Hospice House
1701 Government St Penticton BC V2A 3G6 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide QUAT test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the upper shelves of the refrigerator was observed at 9°C. The operator must should review the refrigerator's operating instruction to ensure that the ambient refrigeration temperatures are below 4C at all shelf levels. Tuna sandwiches were voluntarily discarded by the operator. The operator must purchase a thermometer to place inside the refrigerator. The built-in side panel of the refrigerator should not be used for temperature logs.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, QUAT test strips were not available on site. The operator must provide QUAT test strips.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must purchase QUAT test strips to measure the sanitizing solution concentration. Strips are available at ZEP store.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As per the regulatory requirement, at least one handwashing station must be provided in each food preparation and processing area. Currently, the food preparation area doesn't have a handwashing station. The operator uses one of two compartment sinks for handwashing. The current set up was grand-fathered. However, the operator was advised that installation of an extra sink should be considered.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): If dishes, utensils, or cooking equipment can not be put through the dishwasher the 2 sink compartment method must be used: • Wash with hot water (at least 43°C) and soap in 1st sink • Rinse with running hot water going into the 1st sink • Fully immerse in sanitizer in 2nd sink with 100ppm bleach solution (or 200ppm QUATs) and let soak for at least 2 minutes, or as per manufacturers instructions • Let air dry Use a sanitizer designated for food contact surfaces on counters such as a 200ppm bleach solution or a 200ppm QUATs solution, and follow manufacturers instructions for contact time. Note: high temperature dishwasher adequately functioning well above 71°C at dish surface
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): If dishes, utensils, or cooking equipment can not be put through the dishwasher the 2 sink compartment method must be used: • Wash with hot water (at least 43°C) and soap in 1st sink • Rinse with running hot water going into the 1st sink • Soak in sanitizer in 2nd sink with 100ppm bleach solution (or 200ppm QUATs) for at least 2 minutes - use test strips to verify concentration • Let air dry Use a sanitizer designated for food contact surfaces on counters and follow manufacturers instructions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please obtain an accurate probe thermometer to check internal temperatures of foods
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - high-temp commercial dishwasher not functional at time of inspection, but residential dishwasher in resident side is a NSF-certified residential unit; please ensure the "sani-rinse" cycle is activated to ensure sanitization is occurring while the commercial unit is repaired
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - ice machine to be moved or replaced - please confirm
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed soap and paper towel at hand sinks
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - backside/back splash of resident side 'bar' to be changed to quartz top cap; please ensure all surfaces are rendered cleanable, durable, and non-toxic - please seal plywood edge behind staff supply fridge
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is readily available to all staff
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure your sanitation plan is readily available to all staff
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions