Nicola Meadows Retirement Living
2670 Garcia St Merritt BC V1K 1J8 · Restaurant - Food Service
23 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): NEW INFRACTION: Do not thaw meats on the counter. All high risk foods are to be thawed in the cooler, under cold running water, or in a microwave following manufacturers instructions.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. NEW INFRACTION: The dishwasher temperatures were observed to not be reaching the required temperatures for proper washing and sanitizing.. The wash temperature must reach a minimum of 66° C (150° F) and the final rinse temperature must reach a minimum of 82° C (180° F). Have the dishwasher serviced/repaired so that water temperatures are maintained. 2. NOTE: Staff must monitor the sanitizer concentration being dispensed into the 3-compartment sanitizing sink on a daily basis. The purpose of monitoring is to ensure that the correct concentration of sanitizer is being dispensed daily. At the time of inspection the sanitizer bottle at the dispenser was empty. The sanitizer concentration must be recorded on the available log sheet in the kitchen. The sanitizer concentration in the sanitize sink must be 200-400 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): NEW INFRACTION: The floor under all kitchen counters and equipment, and along all baseboards, must be properly cleaned, and maintained clean. There is a build up of dirt under counters and equipment. Staff must not just clean the open area of the floor, must also clean under counters and equipment. To facilitate cleaning keep store all items off of the floor.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): INFRACTION NOT RESOLVED: Outstanding from February 26, 2024 report. Obtain chlorine test strips to test chlorine (bleach) concentration in the sanitizing sink of the 3-compartment sink. The chlorine concentration must be maintained at 100 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. NEW INFRACTION: Mouse droppings found on shelving and floor under the deli slicer in the kitchen. All droppings are to be cleaned away daily and surfaces disinfected with approved disinfectants at correct concentrations. 2. NEW INFRACTION: The weather stripping at the base of the back door of the kitchen is to be replaced or repaired so that the door is sealed tight to prevent mouse entry (mice only need 1/4 inch gap to enter). 3. NOTE: To facilitate rodent control and cleaning, keep all food containers (e.g. food pails) in the dry storage room on the shelving provided, keep the floor area clear. 4. NOTE: The owner has set a live trap in the dry storage room; the trapped live mice are not to be dispatched of inside of the storage room or kitchen, as reported. All handling of live mice is to occur outside of the facility. 5. NOTE: To facilitate mouse control in resident's suites all residents must contain foods in rodent proof containers, this includes dry pet foods, dry pet foods should not be left out uncovered during the night.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. NEW INFRACTION: At the time of inspection staff were not sanitizing wares and utensils when washing in the 3-compartment sink. When washing wares and utensils in the kitchen sinks, all three sinks must be used as per the 3-compartment sink method. Wash in the first sink, rinse detergent of in the second sink, sanitize in the third sink. 2. NOTE: The sanitizer used in the third sink can be a) chlorine (bleach) at 100 ppm concentration, or b) quats (quaternary ammonium compound) at 200 ppm concentration. Use the sanitizer test strips to check the concentration of the sanitizer. 3. NOTE: Currently staff are washing wares and utensils in the kitchen sinks. Staff report that the commercial dishwasher is used as a "sanitizer". The dishwasher should be used for washing wares and utensils. The detergent pump for the wash cycle of the dishwasher needs to be primed so that the detergent is fed into the wash cycle during dishwasher operation. At the time of inspection no detergent was being fed into the machine. Staff must know how to properly operate the dishwasher and how to prime the detergent pump. 4. NOTE: At the dishwasher, the large chemical pail with the red lid and labelled sodium hypochlorite appears to be filled with detergent. All chemical containers must be labelled correctly indicating the contents of the chemical container. Replace this container with a new container of dishwasher detergent, do not reuse the contents of the current mislabeled container. 5. NOTE: Staff must be trained in the proper use of the dishwasher so that proper temperatures and detergent feed are maintained.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): 1. NEW INFRACTION: The build-up of ice around the walk-in freezer door has been an issue. The ice build-up is a result of the freezer door not closing properly, allowing warmer air to enter and forming ice on the edges of the door. Staff must remove ice as it builds up, and they must ensure that the freezer door is properly latched. The proper freezer temperature of -18 C cannot be maintained if the freezer door is not properly closed. 2. NOTE: At the time of inspection it was noted that staff were not properly closing the cooler door when exiting the cooler. 3. NOTE: The two kitchen ceiling air vents adjacent to the exhaust vent hood are blocked, no air flow is being provided. the vent hood requires a source of make-up air to operate properly; these air vents should be open/flowing.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. NEW INFRACTION: A sanitation plan must be developed for the food service kitchen. All food premises in BC are required to have a sanitation plan that outlines the cleaning and sanitizing duties for the staff, how to mix the chemicals, the dishwasher requirements, the 3-compartment sink requirements, cleaning schedules, etc. Staff must be familiar with the contents of the sanitation plan. 2. NOTE: Information regarding the sanitation plan is attached.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NOTE: Obtain chlorine test strips to test chlorine (bleach) concentration in the sanitizing sink of the 3-compartment sink. The chlorine concentration must be maintained at 100 ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): CORRECTED DURING INSPECTION: At the time of inspection, items washed in the 3-compartment sink were not being sanitized. All wares not washed in the dishwasher must be washed in the first sink, rinsed in the second sink, and sanitized in the third sink. Staff must follow the instructions on the poster posted at the 3-compartment sink. NOTE: The sanitizer used in the third sink (sanitizing sink) can be either chlorine bleach or quaternary ammonium compound (e.g. FS Supermarket Sanitizer used in the wall mounted dispenser in the kitchen). If the quaternary ammonium compound (Quats) sanitizer is to be used in the third sanitizing sink then the dispensing hose must be extended to reach the 3-compartment sinks; alternatively the dispenser could be relocated to the 3-compartment sink. NOTE: Sanitizing sink concentrations to be maintained: Chlorine 100 ppm, or Quats 200ppm. Use test strips to confirm concentrations.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • There is a cleaning list in the kitchen, however, to facilitate cleaning and sanitizing procedures, there should also be a checklist for staff to initial at the completion of each cleaning/sanitizing task; a checklist ensures that all tasks are completed. • The cleaning list/schedule should also contain information on what cleaners and sanitizers are to be used and at what concentrations they are to be used at.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Staff report that a sanitizer is not added to the sanitizing sink when wares are washed in the sinks. A sanitizer must be added to the sanitizing sink. Use bleach or a quats sanitizer for sanitizing wares. Use quats sanitizers as per the manufacturers label instructions, or use bleach sanitizer as per the "3 sink" process posted above the wash sinks in the kitchen. • Correct the sanitizing sink procedure right away. • The dishwasher sanitizing cycle is operating properly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUATS test strips must be obtained for the sanitizer solution used in the kitchen. The facility currently has chlorine test strips; they will not provide accurate concentration results for the quats sanitizers.
- 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): • Chemical sanitizer bottle in the kitchen was labelled as "vinegar". Ensure all chemicals and cleaners are labelled accurately to prevent contamination. • Food in the cooler and dry storage was observed stored directly on the floor. Ensure all food is a minimum of 6 inches off the floor.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NOTE: Obtain test strips for testing the concentration of the quats sanitizer(s) used in the kitchen. • Chemical supplier should be able to supply test strips. See comment re. sanitizer concentration in item 2.3 below.
- 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): • NOTE: The plumbing "Y" attached to the mop sink faucet in the 1st floor janitorial cupboard needs to be replaced; the valve handles are broken or missing preventing the sanitizer etc. from being dispensed. • NOTE: The laminate on the serving counter in the dining room will need to be re-glued to the counter, or alternatively new laminate should be installed. • At the time of this site visit the kitchen was still undergoing a "deep clean". Cleaning was expected to be completed by early afternoon. • All equipment and surfaces were being cleaned and sanitized. • Walls were being repaired and painted.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- 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)?
- Observation(s): a) Corrected during Inspection. At the time of inspection some food sieves (3x) used in the kitchen were discarded for food safety concerns; the wire mesh of each sieve was deteriorating with the potential for wire pieces to be introduced into foods. Food staff must frequently exam food utensils and equipment. b) The bare light bulb in the vent hood above the Hobart oven must be covered with a protective shield. +++Correct right away+++
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) All kitchen ceiling air vents to be cleaned of accumulated dust/dirt; add this to the routine cleaning schedule. b) A light cover is required over the fluorescent light fixture in the dish pit area. c) The microwave on the front counter for residents use was removed due to existing damage on the interior of the unit; microwave safety concern. d) Complete items a & b above by April 20, 2018.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The door for the walk-in freezer does not remain closed; the door latch requires repair in order for the door to remain closed. Repair by February 16, 2017. b) The light bulb in the walk-in freezer requires replacement, it is not operating properly; food staff must have sufficient lighting in all areas where food is stored and handled. Correct right away.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) Corrected during inspection. To prevent cross contamination of foods store all raw meats on the lowest shelves of the coolers; store raw meats below produce and other foods that do not require further cooking.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) All non-operating kitchen lights are to be repaired (bulbs replaced?) so that sufficient lighting is provided in all areas. In areas with non-functioning light s the lighting intensity is only half of the required lighting intensity for food areas. b) Replace all the missing covers for the fluorescent lights in the kitchen to reduce the risk of fluorescent tube breakage. c) Corrected during inspection. Do not use food utensils that are worn or broken. At the time of inspection the large food sieve was discarded due to the broken wire mesh, and other deteriorating parts, which can become detached and get into the food items. d) Correct the above by March 8, 2016.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) A written food safety plan will need to be developed for this facility. Information regarding food safety plans was left with the Kitchen staff for review.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) A written sanitation plan will need to be developed for this facility. Information regarding sanitation plans was left with the kitchen staff for review.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Corrected During Inspection: The wipe cloths were not being stored in sanitizer. The staff will now keep all wipe cloths in use in a bucket of sanitizer. The sanitizer can be either bleach solution, or quats (pink) solution; either sanitizer solution must be maintained at a concentration of 200 ppm.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Corrected During Inspection: 1. The condiment/snack cooler in the dining room was too warm at the time of this inspection; the internal temperatures of the foods was 7.4° C. All high hazard foods in the cooler were discarded (i.e. crab sandwiches, chicken pot pies). The cooler is to be adjusted so that all food temperatures are 4° C or colder at all times. 2. The two coolers in the dining room must be temperature checked on a daily basis to ensure that all potentially hazardous foods are maintained at 4° C or less. (These coolers could be added to the kitchen monitoring program?).
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
0 infractions