My Place
3500 27 Ave Vernon BC V1T 1S4 · Institutional - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 No sanitizer test strips were available for bleach or QUATs. Corrective Action: F2.1 Obtain test strips to monitor concentration for each sanitizer used.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Unscented bleach sanitizer in spray bottle was measured less than 50 ppm. Corrective Action: F2.3 Discard solution and dilute at recommended concentration of between 100-200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATs test strips available onsite. Corrective Action: Ensure appropriate testing strips available for each sanitizer used to ensure proper concentrations. [ex. 200 ppm QUATs, 200 ppm Chlorine Bleach]. Change or test sanitizer bottles daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dry and damp wiping cloths used to sanitize food preparation surfaces. Potential bacteria growth on wiping cloths when sitting damp. Corrective Action: Store wiping cloths in buckets filled with sanitizer solution (ex. QUATs or Chlorine bleach) between tasks during operating hours. Submerge cloths for at least 30 seconds between tasks. Test or change sanitizer solution buckets every 2 hours or when visibly dirty to ensure proper sanitizer concentrations.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that all cooler and hot holding temps are monitored and documented in daily operations log. Ensure that high temp dishwasher rinse temp is monitored and documented in daily operations log. Ensure that the quats dispenser is monitored and documented in daily operations log.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure all parameters required to operate the premise are in place prior to opening of the facility.
- F2.1 Does the facility have proper monitoring supplies?