Murray's Ice Cream & Concession Stand
4359 Conner Rd Barriere BC V0E 1Z0 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A&B Floor linoleum has started to lift or peel off in two areas. Operator must repair to ensure finished surface is smooth, durable, easily cleanable and non-slip.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 A Hand wash station faucet needs repair so water supply is not through the sprayer attachment ( this does not allow user's hands to be rubbed together under continuously flowing water as one hand is holding the sprayer handle ( spray valve ring is missing)). The swivel faucet is malfunctioning which was originally meant for hand washing purpose.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B Lone worker in the ice cream stand does not hold a valid FS 1 ( or equivalent ) certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Sanitizer bucket being used to store cloth ( for wiping milkshake machine wand) was checked and concentration was observed to be inadequate ( <200 ppm chlorine). Operator must ensure employees are trained and adhere to the Sanitation Plan requirements for Food Contact Surfaces -wash, rinse, sanitize, and air dry)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C pls see comment under F2.3 re: wiping cloth for milkshake machine wand
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooked hot dogs in the GlenRay unit were checked for internal temp with a stem/probe type ( observed temps were 48-53°C) tabletop mini fridge was malfunctioning ( 46°F for hotdogs milk and raw table eggs stored in the unit)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): GlenRay hot holding equipment that was being used for cooked hot dogs was not capable of keeping product hot at temperatures 60°C or hotter ( internal). Malfunction may be due to the missing parts ( partial shield for the opening to preserve the hot air in the unit and the missing rack for the rotisserie). Cooked hot dogs are contained in an aluminum tray positioned at the bottom of the GlenRay unit. F2.6G additional room with the three compartment sink has inadequate lighting ( light intensity was observed to be <100 lux when tested 3 ft above the floor using the testo 540 instrument/light meter.
- F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No liquid soap in a dispenser by the handwash station
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No copy of written food safety plan/HACCP plan / food handling procedures on site
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No copy of written sanitation procedures/ sanitation plan onsite
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Lee Anne NOULLETT is not a holder of a valid FS1 Cert. She states she took a course in AB but she doesn't have her certificate on her. Donna GENIER's FS1 is valid until 2027. Operator, Murray Edward Purcha's FS1 Cert. is valid until May 26, 2027.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 2 bottles ( 4L jugs, partially used) of 3% milk were found in the Whirlpool mini fridge-products expired June 21st.
- F2.1 Does the facility have proper monitoring supplies?
- 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): F2.3B Contaminated ice cream scoops observed in the basin ( 4step dishwashing procedure is not being followed by staff; food contact surfaces must be washed and sanitized immediately after use and again at the end of the day and stored in a location where they can be kept in a sanitized condition); re-usable cups for milkshake machines are also not air dried using drying rack
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): equipment layout has been altered- exhaust canopy was added for anticipated addition of mini donuts to the menu; Operator must submit a floor plan to the health officer for approval
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete- not all chemicals being used for cleaning or sanitizing/disinfecting are listed; not all food equipment and food contact surfaces are included in the Sanitation Plan see note above re: additional menu items and update on Sanitation Plan required
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Premises is lacking chlorine test strips to verify sanitizer concentration
- 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?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Murray's 2011 certificate expired on July 29, 2018 ( Murray didn't take Refresher course prior to certificate's expiry) Check Donna's name in FS Registry ( Donna GENIER)-she wasn't able to produce certificate when EHO asked to see it.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Operator to ensure foodhandler washes hands before donning or after doffing of gloves, especially after handling cash/till. Alcohol based hand rub may be used as long as hands are not visibly soiled/greasy.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): General cooler needs a thermometer; Not all freezers have thermometers ( Medalist Energy12 doesn't have thermometer); Chlorine (bleach) test strips are required for verifying sanitizer concentration
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): King cones ( waffle cones) don't have documentation on-site
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed scoop being wiped with re-usable wet cloth ( sitting on countertop) prior to use, pls. ensure scoops are not wiped with un sanitized cloth/rag; comment made on sanitizing sol'n (to ensure it doesn't have detergent mixed in)
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 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