Mrs. Noah's Berries and Cream
4955 Camp Creek Rd Revelstoke BC V0E 2J0 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Incorporate a sanitizing step into the manual dishwashing procedure.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The facility does not have a valid permit to operate. The operator must pay any outstanding permit fees.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips were available. Test strips must be utilized to ensure that the sanitizer concentration is adequate for sanitizing dishes and reducing the microbial load on food contact surfaces. Obtain new chlorine test strips and routinely test sanitizer concentration.
- 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
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - floor in back area needed cleaning - storage in back should be improved - bathroom renovation obstructing janitorial basin
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - kitchen sink and bathroom sink lacked handsoap
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No thermometer to monitor temperature of frozen yogurt mixture Corrective action: Acquire an NSF certified thermometer to monitor frozen yogurt liquid (infrared thermometer or probe thermometer) F2.1B - No test strips for chlorine sanitizer Corrective action: Acquire test strips, ensure chlorine sanitizer is maintained at 100-200ppm
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C - Ice cream machines are only washed with soap and water. This machine requires sanitizing. Corrective action: Include cleaning and sanitizing procedures in the sanitation plan, follow manufacturers instructions for sanitizing
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C - No paper towel at either hand sink (washroom or two compartment ware washing sink) Corrective action: Supply all hand sinks with single use paper towel
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan - template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of line cooler storing cut up fruits was measured at between 6C and 8C. Temperature of cut up fruits was measured at ~6.8C with a probe thermometer. Requested operator to monitor the temperature closely.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Scented Lysol is used for food contact surfaces. Please ensure approved sanitizer (e.g. chlorine at 200ppm and Quaternary Ammonium (Quats) at 200ppm) is used to properly sanitize food contact surfaces. Note: - 200ppm of chlorine can be made by adding 5 mL of non-scented household bleach to 1 L of water - 200ppm of Quats should be made according to manufacturer's instructions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions