North Okanagan Hospice House
3506 27 Ave Vernon BC V1T 1S4 · Institutional - Food Service
8 inspections
- 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): Ensure QUATs (or equivalent FOODSAFE sanitizer) is used on food preparation surfaces. Use High Level Disinfectant (HLD) on handles, serving stations, tables, and other areas that are high touch where food is not prepared. HLD is not appropriate for use on food preparation areas unless there is a water rinse post use (follow manufacturer directions on bottle). Sanitizer dispenser being replaced with more efficient system.
- 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
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain quats test strips to enable testing of quats dispenser. Ensure that the quats dispenser located in the janitorial area is monitored an documented on a daily basis and a min 200ppm quats solution is present. High temp dishwasher rinse temp is documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The new smaller cooler just installed in the dining area had a temp above 4C. Ensure all coolers are maintained below 4C. NOTE : all other coolers are maintained below 4C. The coolers in the kitchen are monitored and documented on a daily basis , excellent , however ensure that the smaller cooler in the dining area is monitored as well.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure all thermometers are NSF certified. NOTE : all other parameters required to operate facility were in compliance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher rinse cycle is below 71C at the dish level. Ensure rinse temp is above 71C at all times during operation. Ensure dishwasher rinse temp is monitored and documented in daily log book. Quats sanitizer dispenser in maintenance room was dispensing 200ppm quats solution. Ensure quats dispenser is tested and documented on a daily basis to ensure 200ppm solution. Bleach solution was tested to be 100ppm in the kitchen sanitizing pail.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The small cooler located in the public area was above 4C and contained milk. Adjust cooler to below 4C or remove milk from this cooler. Excellent food handling procedures re freezing and thawing of items.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The food items , cake pieces and cookies ,located in the public area need to be individually wrapped or tongs present to dispense the items. The tongs need to be sanitized on a daily basis.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions