Noric House - Rec/Bistro
1400 Mission Hill Rd Vernon BC V1T 9C3 · Institutional - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottle with sanitizer available. Quat test strip verified the sanitizer is a Quat, but it's below 200 ppm. Since this facility is not routinely used, the sanitizer will dissipate, so ensure fresh strength available each time the servery is used. REMINDER: When pails of sanitizer are used at this location, ensure 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. Monitor & replenish with fresh sanitizer accordingly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spray bottle of sanitizer not labelled. Oxivir pre-mix available at this servery from the Janitorial Room Chemical Dispenser across the hall, so proper labelling required on all bottles with chemicals. Test strip verified the sanitizer is a Quat.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips are not available. Corrective Action: Obtain Quat test strips for use onsite.
- 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): F2.5E(1): Vinegar-water solution used to maintain bird cage in the recreation area is stored on a food contact surface. Corrective Action: Remove vinegar-water spray bottle from the kitchen area. Do not store pet-related items in the food premises. F2.5E(2): Observed empty food cans stored underneath prep counters. Purpose of cans is unknown to staff. Food cans cannot be repurposed for food processing or food/utensil storage due to contamination risk. Corrective Action: Advise EHO of purpose for stored cans. If usage involves food related operations, discard the cans. Note: Paint is wearing away from wooden block used to mount soap dispenser, exposing bare wood. The wood mount should be painted/sealed so it is smooth, non-absorbent, and easy to clean, or replaced with material that meets these criteria.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- 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 once switched over to the new sanitizer) 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was visible under exterior doors located in the rec/bistro area. ACTIONS REQUIRED: • Owner to install weather stripping and door sweep on exterior doors and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1 • No food handling observed at the time of inspection. F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4B Accurate NSF certified thermometer(s) required for freezer section of domestic refrigerator. • 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 78.2 °C (172.7 °F) at the plate meeting the 71 °C (160 °F) requirement. • Noted that dishwasher logs was missing. F2.3G Noted that sanitizer bucket did not have any Quats sanitizer in it and no spray bottle available with sanitizer. No wiping cloths were in the bucket at the time of inspection. Staff confirmed that surfaces were only being wiped with soapy water and not sanitized.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): F3.5 • Observed reusable towels (hand/dish towel and washing dish cloth) sitting at room temperature at the time of inspection. The use of a common towel can spread re-contaminate hands and spread contamination around the kitchen area. • Single use disposable paper towel is available onsite for proper handwashing.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. If food safety plan cannot be located a new plan is required to be completed (see below for details). Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. • Monitoring logs available for cold holding (logs for fridge only - missing for freezer) temperatures. F3.7E Temperature logs are not available onsite for freezer cold holding temperature verification.
- 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?
- Observation(s): F3.8A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. • Noted that dishwasher logs are missing. • 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. If spray bottles with sanitizer are to be used, the concentration in them must be verified to meet the sanitizer requirement using an appropriate chemical test strip(s).
- 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.
- F1.1 - Are proper cooking and reheating 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?