Mountain View Assisted Living
750 8th Ave S Golden BC V0A 1H0 · Institutional - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1) Upon inspection, it was noted that the kitchen operator had their cell phone on a cutting board while working; they were using it for a recipe.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUAT sanitizer strips were not available on-site. Please notify your district EHO when test strips are available to verify QUAT concentrations (Recommended 200-250ppm).
- 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
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizer in a spray bottle measured 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm). Ensure that the QUAT solution is changed every 2 hours, or more frequently depending on busy times, and maintained at 200-250ppm during times of operation.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knives were stored in between countertop tables. This creates a potential for cross contamination as the space is not sanitary. Equipment must be stored to prevent contamination as discussed with staff.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): ***This is a repeat infraction*** The handsink is non-operational. There is a leak in the pipes that prevent staff from using the handsink. Repair/replace the handsink so it is functioning as intended.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloth being left out on top of sanitizer spray bottle. Wiping cloths must be single use or stored in a bucket of sanitizer solution.
- 1 Observation, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
0 infractions