Mountain View Cafe
833 Shuswap Ave Chase BC V0E 1M0 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Overall cleaning of facility surfaces to be improved
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Repeat items. • Discussed with operator the need to improve on these elements
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Thorough cleaning needed throughout, particularly in non traffic areas. • Dispose of items no needed for day to day operations, remove recycling materials more regularly to reduce clutter
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Walk-in cooler shelving to be replaced or resurfaced with smooth, cleanable, non-absorbent material.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature monitoring results for hot and cold held food to be recorded to document compliance with food safety plan targets. • Recording log sheets to be provided for operator use with inspection report.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Walk-in cooler shelves have deteriorated to the point where they need to be resurfaced or replaced. An option is to clean them as thoroughly as possible and line the surface with a smooth, non-absorbent and cleanable material. The plastic sheets currently in place on some shelves are to be replaced.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Wok and grill stations overdue for a thorough cleaning to remove accumulated food/grease from their surfaces. This cleaning should also extend to floor and walls in the vicinity. Heavily soiled plastic sheeting protecting the front of the wok station from grease to be removed • NSF dishwasher. Test Strips provided for operator to verify sanitizing rinse water temperature.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Replace missing faucet head from pot sink taps. Replacing the existing temporary hose fixture will allow for better access and ease of use of the sink.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Previously identified deficiencies in prep utensil washing process still in effect. • Instructions provided to utilize pot sink to follow three step method of wash-rinse-immersion sanitize. • Color indicator test strip provided for operator to measure dishwasher sanitizing rinse water temperature. To follow-up to ensure machine is compliant.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): • Kitchen design has been previously recognized as being deficient in not have a dedicated hand wash sink provided. Hand washing has been permitted at pot sink with liquid hand soap and paper towels provided.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.1 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Ensure bleach solution is readily available to sanitize all food contact surfaces. New bleach solution made at time of inspection.
- 14.1 - Are tables and counters being maintained in a sanitary manner?