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North Okanagan Youth and Family Services Society

4109 27 St Vernon BC V1T 2L9 · Restaurant - Food Service

4 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): High temp dishwasher rinse temp must be monitored and documented in daily operations log. NOTE - all cooler and freezer temps are monitored and documented in daily operations log.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All coolers and freezers must have NSF thermometers present - non NSF thermometers must not be used and digital thermometers as part of the refrigerator are not NSF certified and cannot be used to accurately determine the cooler temps. NOTE - other than the above statement the overall operation of the facility is very good - no other issues are present.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature of fridge a couple degrees warmer than the digital LED fridge sensor but the unit may be going through a defrost cycle. Install an NSF (National Sanitation Foundation) accurate thermometer. As discussed, this will confirm the current storage temperature against the sensor temperature.
      • 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): Warewashing: NSF (184) Residential Dishwasher. As discussed, ensure the hot water sanitizing cycle is always chosen. Food Contact Surfaces: As discussed, ensure correct food contact surface sanitizer and mix strength is stocked & used from the dispenser downstairs. Determine whether chlorine bleach or quaternary ammonium product will be used in the kitchen. Follow either the Food Contact Surface Cleaning and Sanitizing sheet or the Manufacturer's mixing strength for food contact surfaces. Obtain correct test strips to monitor sanitizing strengths.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Silicone caulking required along the splash back edges at sinks and anywhere the grout has chipped away. This will help prevent moisture build-up & mould.
  4. Monitoring

    0 infractions