Noric House - 1st Floor North Sage
1400 Mission Hill Rd Vernon BC V1T 9C3 · Institutional - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure non-expired QT 40 test strips available in the servery for testing the correct strength in the pail of sanitizer delivered by Housekeeping staff.
- 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): Sanitizing strength in pail with wiping cloths delivered to the servery by Housekeeping staff still an identified operational problem since previous inspections November 2023 and December 2024. **Note the Main Kitchen Facility Report for potential corrective action(s).
- 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
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Sanitizing strength in pails with wiping cloths still an identified operational problem since previous inspection: The EHO checked for correct sanitizer strength of a fresh pail of Quat sanitizer with wiping cloths. The strength had already depleted to zero since dispensed 45 minutes ago from the main kitchen, This may be due to the laundered cloths consuming the available sanitizer prior to use. The EHO noted very little sanitizer in the pail. Ensure the wipers are thoroughly covered in sanitizer, as there was little volume dispensed. This may also account for rapid depletion of the sanitizer strength. The sanitizer dispenser unit was verified earlier at correct dispensing strength of 200 ppm. REMINDERS: *Always monitor with test strips the strength of used Quat in pails with wiping cloths, as the sanitizer will tend to deplete <200 ppm if significant use within an hour. Replenish with fresh sanitizer accordingly. **Replenishing may require a pre-mix bottle from the main kitchen dispenser readily available rather than housekeeping staff having to go forth and back to the main kitchen to replenish the pail(s). *Ensure dishwasher sanitizing cycle minimum temperature is met before removing the wares. Repeat the wash cycle should the minimum not be quite up to temperature on first use.
- 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): The dedicated hand sink counter is worn from water exposure and damage from use for many years. It's due for repair.
- 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): The dedicated hand sink instant-on faucet with blended hot & cold water is not dispensing warm water, just cold after the EHO checked the faucet on for over a minute. If there is a mixing/tempering valve for hot and cold water lines under counter (locked for access), adjust so warm to hot water is dispensed. If not repairable, replace.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution at the proper concentration is not consistently available at onsite serveries. Corrective Action: Provide sanitizer solution in spray bottles or wiping cloth bins at all serveries so staff can clean and sanitize food contact surfaces after food service occurs. Verify 200 ppm Quat residual using test strips before solution is transported to serveries. Sanitizer solution to be used for hard surface sanitizing only. Discard solution after each food service.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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): F1.2B Domestic cooler was measured to be 7-8 °C at the time of inspection, which agreed with the NSF certified thermometer inside the cooler. • Temperature logs for the fridge and freezer are not being maintained daily (sporadic recording on temperature log). ACTIONS REQUIRED: • Operator to adjust/repair/service cooler to ensure the cooler is capable of maintaining 4 °C (40 °F) or colder at all times. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution. • Operator to ensure temperature logs are completed daily for both cooler and freezer.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Sanitizer test strips appropriate for the sanitizer onsite must be kept available in the local units so that staff in the unit are able to verify sanitizer concentration and determine if it needs to be replaced. ACTIONS REQUIRED: • Operator to obtain appropriate Quats test strips (QT-10) for the unit and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution.
- 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): F2.3A Observations: • Mechanical high temperature dishwasher was measured to reach 73.0 °C (163.4 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 160 °F during the wash cycle and 194 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 1 time to attain passing temperatures. • The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. F2.3D At the time of inspection, it was unclear if there was sanitizer solution available at the correct concentration for adequate sanitizing action in the local unit. Staff were unable to answer questions regarding sanitizer onsite. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm Quats) in the local unit area. • Staff to be educated regarding the proper use of sanitizer. • Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with Quats to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer.
- F2.3A Mechanical dishwasher/glasswasher 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): F2.5C At the time of inspection it was observed that there was an unknown solution in the wiping cloth bucket. When tested with the appropriate QT-10 Quats test strips the strip did not change to the appropriate colour. When tested with a chlorine test paper to was measured to have 200 ppm. When staff were asked what kind of sanitizer was in the bucket they were unable to answer the question. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm Quats) in the local unit area. • Store wiping cloths in sanitizer (i.e. 200 ppm Quats (quaternary ammonium chloride), change every 2 hours or earlier as needed) to prevent cross-contamination. TIP: Set a timer to remind you when to change the buckets of sanitizer. Test with Quats chemical test strips. • Staff to be educated regarding the proper use of sanitizer. • Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with Quats to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3E Temperature logs for the fridge and freezer are not being maintained daily (sporadic recording on temperature log). ACTIONS REQUIRED: • Operator to ensure temperature logs are completed daily for both cooler and freezer. Send a copy of the logs to EHO for infraction resolution.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A Sanitation logs for the dishwasher are not being maintained daily (sporadic recording on temperature log). No logs for sanitizer buckets. ACTIONS REQUIRED: • Operator to ensure sanitation logs are completed daily for both dishwasher and sanitizer bucket. Send a copy of the logs to EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometer(s) required for fridge and freezer sections of domestic refrigerator. • Thermometer was available for fridge section, but it was not NSF certified. • NSF certified thermometer unavailable for freezer section. • Temperature logs available for fridge, but not for the freezer section of the refrigerator. • No food handling observed at the time of inspection.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3 • High temperature mechanical dishwasher measured to be 89 °C at the rinse gauge and 78.2 °C (172.7 °F) at the plate meeting the 71 °C (160 °F) requirement. • Noted that dishwasher logs have not been recorded for Jan 2018 or Feb 2018. F2.3G Noted that sanitizer bucket did not have any Quats sanitizer in it - appeared to only have warm water (bucket was dumped at time of inspection). No wiping cloths were in the bucket at the time of inspection. Staff confirmed that surfaces were only being wiped with water as there were concerns that residents would drink the solution in the bucket. Bucket was not in a secure location at the time of inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7 • Food safety plan procedures are available in the main kitchen for various recipes used onsite: Critical Control Points (CCPs) are identified and appear to be followed as evidenced by temperature logs. • Monitoring logs available for cold holding (logs for fridge only - missing for freezer) and hot holding temperatures. F3.7E Temperature logs are not available onsite for freezer cold holding temperature verification.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8 • Noted that dishwasher logs have not been recorded for Jan 2018 or Feb 2018. • Discussed with operator that surfaces must be cleaned and sanitized properly in order to prevent the spread of pathogens and protect residents and staff. Operator to ensure surfaces are cleaned and sanitized properly with sanitizer appropriate for the task and the situation (i.e. non-outbreak versus outbreak). Ensure chemical test strips are available to verify concentration of appropriate sanitizer(s). If there is concern regarding the safety of the sanitizer solution being accessible to residents, then the operator is to ensure the sanitizer is kept secure but accessible to staff. If reusable wiping cloths are being used, they must be kept fully immersed in sanitizer. Wiping cloths in continuous use that are kept at room temperature can allow bacteria to grow and re-contaminate surfaces and hands. Place wiping cloths in buckets of sanitizer (e.g. 200 ppm Quats). Change buckets every 2 hours, or earlier if lots of debris to prevent cross-contamination. Set a timer to remind you when to change the buckets of sanitizer. Test with chemical test strips. F3.8A & B Operator to have written procedures available onsite for staff that include cleaning and sanitizing requirements for all equipment and utensils including in the little kitchen areas. Written procedures must also include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food permit has been applied for
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 11 - Does the operator have a valid operating permit or approval to operate?