Noric House - Kitchen
1400 Mission Rd Vernon BC V1T 9C3 · Institutional - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QT 40 Test strips for monitoring the sanitizer strength of the dispenser and pails of sanitizer has expired (February 2025). Replace.
- 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 pails with wiping cloths still an identified operational problem since previous inspections November 2023 and December 2024. The EHO checked for correct sanitizer strength of a freshly filled pail of Quat sanitizer with wiping cloth. The strength had immediately depleted. The EHO then checked the sanitizer dispenser unit, verified correct dispensing strength of 200 ppm. *It appears the strength is depleted from the cotton cloths. Verified with Managers the laundry is washed and sanitized at a 3rd Party Institutional Laundry Company. However, the cloths still appear to deplete the sanitizer. **Options for correction: +Use single-use, disposable cloths for each pail of sanitizer, or; +Soak the cotton cloths required for each servery in a pail of sanitizer, thoroughly rinse, then add to the individual pails for each servery. This will reduce any organic load in the cloths prior to use. +Monitor the Quat strength when housekeeping delivers to the servery. Provide test strips at each servery. Promptly use.
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Dishwasher monitoring log has correct wash-sanitize temperatures noted each day this month, until today. During inspection, the EHO monitored the sanitizing cycles for each rack of wares passing through, and noted the temperature only reaching 78 to 81° C. This unit's sanitizing specification is a minimum final rinse of 82° C for 10 seconds. *Contact your qualified service professional to adjust as soon as possible to ensure wares are properly sanitized for this facility. **RESOLVE by December 12th and advise the EHO the status of repair. *EHO advised a temporary resolution is to send the racks of wares through the wash-sanitize cycle twice to obtain a double contact time. *Note: An extra step to ensure wares are thoroughly sanitized, is to spray the wares with sanitizer at the end of the first wash-sanitize cycle, provide some contact time, rinse, and send through the second cycle. 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 very recently used pail of Quat sanitizer with wiping cloths. The strength had depleted. The EHO then checked the sanitizer dispenser unit, verified correct dispensing strength of 200 ppm. REMINDER: *Always monitor 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.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F Old wood handle knives require replacement with knives that have handles designed to be non-porous, durable, and easily cleanable. They should be discarded. Any plastic handle knives showing wear should be replaced. NOTE: The kitchen ceiling tiles are clean, but are acoustic tiles. Ceiling tiles should be smooth, tight non-absorbent for easy cleaning maintenance. Should this kitchen be reinstated to prepare raw proteins requiring cooking which creates grease laden vapours, the ceiling tiles should be replaced.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher monitoring logs maintained. Good. A fresh pail of Quat sanitizer with wiping cloths was dispensed around 10 am. As it had already been used to sanitize counters/food contact surfaces, the EHO checked the sanitizer approximately an hour later which confirmed there was very little active residual remaining. This is due to the organic material dissipating the available sanitizer. The Shift Chef re-dispensed fresh sanitizer, and a test strip check confirmed the sanitizer dispenser strength is correct. * Therefore, when the pail of sanitizer wiping cloths has been extensively used, immediately replace with fresh sanitizer after the task. If only minor use, check the solution within the recommended 2 hour limit (at 1 hour after initial dispensing), as the strength can easily dissipate below 200 ppm. Refresh accordingly.
- 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 existing knife rack holder at the end of the cook line preparation table is due for cleaning and sanitizing. The holder must be an easily detachable design to facilitate easy cleaning and sanitizing (i.e. either manually cleaned and sanitized or cycled through the dishwasher).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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(1): Sanitizer solution in open container at cook line measured at 0 ppm Quat residual. Active sanitizer not available for use. Corrective Action: Discard solution. Dispense new sanitizer solution at 200 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.3D(2): Staff in back prep area do not have convenient access to sanitizer. Corrective Action: Provide sanitizer solution at 200 ppm Quat residual in the prep area. Sanitizer must be accessible from each work station at all times.
- 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): F2.5A: Cutting board is shedding plastic fragments. Physical contamination hazard. Corrective Action: Discard or remove damaged cutting board from the premises. F2.5B: Observed food debris and loose items under and behind cooking equipment. Corrective Action: Clean the area identified to remove debris and objects. F2.5K: Inadequate utensil storage. Knives stored in narrow space between prep table and mounted knife rack, in contact with food residue. Corrective Action: Clean and sanitize knives, knife rack, and prep table. Store knives inside knife rack.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate is not available onsite. Corrective Action: Obtain permit to operate and post in a conspicuous location. EHO to arrange for replacement permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B 6-pack of chocolate meal replacement drinks in the dry storage area was found to have an expired date from 2018. ACTIONS REQUIRED: • Operator to verify that all meal replacement foods (beverages) have not past their expiry date as clients who rely on this type of food could not be obtaining the stated nutritional content.
- F1.6B All food on the premises must be fit for human consumption.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was visible between/under (i.e. middle bottom) of exterior double doors (located near the kitchen next to the staff room). ACTIONS REQUIRED: • Operator to install door sweep/weather stripping between exterior doors and email/text photo(s) to EHO clearly showing no daylight visible between/under exterior double doors for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- 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 76.7 °C (170.0 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 74 °C during the wash cycle and reach 81 °C during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 5 times to attain these temperatures. • The observed temperatures reached by the mechanical high temperature (single tank conveyor) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 71 °C (160 °F) during the wash cycle. However, the final rinse temperature being measured on the gauge is lower than the minimum requirement (below), although the at the plate temperature was passing each time. • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. • A dishwasher log is available onsite to verify wash and final rinse temperatures. ACTIONS REQUIRED: • Operator to have final rinse temperature gauge serviced to ensure functioning properly in order to determine if dishwasher is attaining minimum final rinse temperature requirements. Email/text photo of repaired wash temperature gauge showing minimum final rinse temperature requirement of 82 °C (180 °F) during the final rinse cycle for infraction resolution. F2.3D Sanitizer concentration from the wall dispenser in the warewashing area was measured to be 200 ppm using a QT-10 Quats test strip meeting the 200 ppm requirement. A log for the Quat dispenser is available onsite. Note: facility recently changed from a multi-Quat sanitizer (4-chain) to a 2-chain Quat sanitizer, so the required test strips have changed from the QT-40 to a QT-10.
- 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 Wiping cloths bucket had less than 200 ppm Quats at the time of inspection. 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. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours, or earlier if lots of debris in the solution to prevent cross-contamination of food contact surfaces and hands. TIP: Set a timer to remind you when to change the buckets of sanitizer. Verify concentration with chemical test strips and record in log.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions