Norman's Diner
403-11850 Oceola Rd Lake Country BC V4V 2T5 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observations: QUATs based sanitizer stored in a spray bottle was tested and found to be below 200 ppm. Corrective Action: Ensure QUAT sanitizer is tested at the start of the shift to ensure sanitizer concentration levels are between 200 - 400 ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was left open. Exterior openings of the premises must be protected against the entry of pests. Ensure that the back door remains closed at all times.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Accumulation of food and debris was observed under and around equipment in the kitchen. Food, dust and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap was available for the handwashing sink near the deep fryers. Handwashing sinks must be supplied with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Supply handwashing sink with liquid soap in a dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observations: - The handle of the flour scoop was stored directly in the flour. Corrective Action: - Violation was corrected during the inspection. Employee removed scoop from flour, washed and sanitized the scoop. Scoop must be stored outside of the flour container.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observations: No QUATs sanitizer test strips available on site. Corrective Action: Obtain appropriate sanitizer test strips for QUATs based sanitizer (i.e., QT-10, QT-40, QT-44)
- 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): Observations: - QUATs based sanitizer stored in a spray bottle was tested and found to be below 150 ppm. QUATs sanitizer was also tested directly out of the dispenser and was found to be less than 150 ppm. Corrective Actions: - Immediately raise QUATs sanitizer levels to be between 200 - 400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observations: - Kitchen handsink was obstructed. - Kitchen handsink did not have paper towels
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: No Employees at the time of inspection had a valid FoodSafe level 1 or equivalent. Corrective Action: Please ensure employees are Food Safe certified. Once employees have successfully completed Food Safe level 1 or equivalent, please email a copy to EHO.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed only test strips for surface sanitizer. Corrective Action: Ensure facility is equipped with test strips for all sanitizers used [Chlorine strips for chemical dishwasher, QUATs strips for food preparation surface sanitizer, hydrogen peroxide strips, etc.]
- 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): Using QUATs sanitizer spray bottle and changing dry wiping cloths every 1/2 hour. Corrective Action: Fill bucket with 200 ppm QUATs sanitizer. Submerge wiping cloths in between tasks in sanitizer solution. Test or change sanitizer solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?