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Mug N Muffin

2801B 34th St Vernon BC V1T 9J9 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: No chlorine test strips available. Corrective Action: Ensure chlorine test strips are available on site.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan not available on site. Corrective Action: Develop Food Safety Plan and have available on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan not available on site Corrective Action: Develop Sanitation Plan and have available on site.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator noted FOODSAFE training may have expired. Corrective Action: Ensure valid FOODSAFE or equivalent training certificates are available on site to confirm. Note: In the absence of the operator at least one employee present in the establishment must have valid FOODSAFE or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Ensure soup is reheated to 74°C or above and is held at 60°C or above (heated on stove top to boiling and then held in hot holding unit). OR if only reheating portions per order, soup must remain in the fridge at 4°C or below and reheated to 74°C or above before served. Do not reheat soup in hot holding unit.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 15.2 - Are washroom hand washing stations properly maintained?
      • Observation(s): Bar soap in the washrooms was replaced with liquid hand soap.
      • Washroom sinks should be maintained with hot and cold running water, liquid soap in dispensers and paper towels or hot air dryer.