Mount 9 Eatery
521 7th Ave Keremeos BC V0X 1N0 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the quaternary ammonium and chlorine test strips were observed expired.
- 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): At the time of inspection, the sanitizing concentration of the chemical (chlorine) mechanical dishwasher was observed at 0 ppm. The machine completed more than 5 cycles, all concentration levels observed at 0 ppm. Operator advised to remove food in a sink, ran through the mechanical dishwasher for a wash and rinse and use the other sink for the sanitizing method. Ensure that the multi-use articles are fully submerged in the Quat based sanitizing sink. The sanitizing sink is to be replaced every 2 hours. Operator advised to use specified method until mechanical dishwasher is working appropriately. Operator provided with small amount of quat test strips to ensure appropriate concentration strength reached. Operator obtained work order during inspection from specialist.
- 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): At the time of inspection, the following infractions were observed: [1] Build up of grease and grime on sides of deep fryers. [2] Build up of grease and food debris on floor underneath cooking units.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, single-use plastic scoops without handle submerged in spices.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, chemical mechanical dishwasher observed only reaching between 10-25 ppm chlorine. Ensure that chemical dishwasher reaches the appropriate sanitizing strength at 50 ppm.
- F2.3B Manual dishwashing procedure 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): At the time of inspection, build up of grease and grime observed in between fryers.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please ensure all coolers have an accurate thermometer and test strips are readily available to check the strength of your sanitizers (chlorine for your dishwasher and quaternary ammonia for your spray sanitizer)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please clean and sanitize your ice machine
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please check dishwasher sanitizer pump to make sure it is able to be adjusted to ensure it has capacity to deliver 500 ppm chlorine in final rinse
- F2.1 Does the facility have proper monitoring supplies?