Okanagan Waldorf School
730 Whitevale Rd Lumby BC V0E 2G7 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are long expired. Corrective Action: Provide new chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Residential style dishwashers not being run on a sanitizing cycle. Corrective Action: To eliminate bacteria from dishware and utensils, select the sanitizing cycle every time the dishwashers are run, and use the highest heat drying option. Ensure bleach sanitizer at 200 ppm chlorine in a spray bottle or wiping cloth bin is available for use during operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Observed loose paper towel rolls stored directly on countertops. Corrective Action: Provide a spool-type paper towel holder with a base in both kitchens to prevent contact with work surfaces. Recommend installing enclosed paper towel dispensers as space allows.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Food Safety Plan not available. Corrective Action: Locate Food Safety Plan and keep a copy onsite. EHO to provide guidance on developing a new plan if required.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Sanitation Plan not available. Corrective Action: Locate Sanitation Plan and keep a copy onsite. EHO to provide guidance on developing a new plan if required.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): F1.4B Facility is currently on a Boil Water Notice (BWN). Signage was posted at building entrance and at all taps including washrooms. Operator stated that a water treatment system will be brought online with the construction of the new Early Years Center that will supply treated water to the entire campus - Early Years Centre expected opening is 15Nov2019. ACTIONS REQUIRED: • Operator to ensure BWN procedures remain in place until Small Water Environmental Health Officer (EHO) rescinds the notice.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A At the time of inspection, it was observed that chlorine test strips were not available onsite to verify chlorine sanitizer in both kitchens (i.e. 3-5 years and kindergarten). ACTIONS REQUIRED: • Operator to obtain chlorine test strips 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-1 Daylight visible along top of exterior door in the 3-5 years room. ACTIONS REQUIRED: • Operator to install new weather stripping on door frame of exterior door to ensure no more daylight is visible. Please send photos of installed weather stripping on door frame with no daylight peeking around to the Environmental Health Officer (EHO) for infraction resolution. F2.2B-2 Daylight visible along top of exterior door in the kindergarten room. ACTIONS REQUIRED: • Operator to install new weather stripping on door frame of exterior door to ensure no more daylight is visible. Please send photos of installed weather stripping on door frame with no daylight peeking around to the Environmental Health Officer (EHO) 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 At the time of inspection it was observed that the last cycle run on the residential sanitizing dishwasher in the 3-5 years kitchen did not have the sanitize cycle selected. In order to ensure sufficient washing and sanitizing action to remove contamination, the sanitizing wash and high heat dry options must be selected and the dishwasher must not be interrupted during the cycle. ACTIONS REQUIRED: • Operator to ensure that staff are instructed to select the "sanitizing"/"high temp" wash cycle and "sahara" dry cycle options for this dishwasher prior to running the load. The loads are run at the end of the day, so interruption of the cycle will typically not be an issue. Discussed with operator at the time of inspection. CORRECTED DURING INSPECTION - ISSUE RESOLVED. F2.3A Observations: • Sanitizing dishwasher in the kindergarten kitchen had the sanitizing cycle functions selected for the last cycle. F2.3D-1 At the time of inspection, it was observed that a spray bottle in the 3-5 years kitchen labelled "bleach" was measured to be greater than 200 ppm chlorine. Chlorine 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 chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and sanitizer to prevent the creation of toxic gas fumes. New solution was made up by the operator at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure sanitizer solution is always available at the correct concentration for adequate sanitizing action (e.g. 200 ppm chlorine). • Operator to ensure staff are educated regarding the proper use of sanitizer. • DO NOT mix detergent and sanitizer (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing to prevent the creation of toxic gas fumes. ALWAYS rinse thoroughly with water between use of detergent and sanitizer. F2.3D-2 At the time of inspection, it was observed that a labelled spray bottle with 200 ppm chlorine was not available in the kindergarten kitchen. It was reported that the spray bottle had broken at the end of last school year. Chlorine bleach available onsite. ACTIONS REQUIRED: • Operator to ensure a sanitizer solution of 200 ppm chlorine in a labelled spray bottle is available onsite at all times, and to ensure that the solution is changed/checked regularly (i.e. daily) to verify the concentration. Verify concentration with chemical test strips and record in log. • Operator to email/text photo(s) of the following to the EHO for infraction resolution: 1. properly made up sanitizer in a spray bottle and labelled "200 ppm Chlorine sanitizer - 1 tsp to 1 Litre of water", 2. chlorine chemical test strip verifying 200 ppm level (i.e. picture of test strip next to test strip colour comparison chart and showing expiry date on test strips).
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B At the time of inspection, it was observed that liquid soap in a dispenser was not available at the handwashing sinks in both the 3-5 years and kindergarten kitchens. Operator placed a bottle of liquid hand soap in a pump dispenser at both of the handwashing stations at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure liquid soap in a pump dispenser is available at all handwashing sinks to facilitate frequent and proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • 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, operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to confirm sanitation plan is always available onsite and kept in a location staff are aware of and able to access. • If sanitation plan cannot be located, operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. • Operator to ensure sanitation plan includes instructions on how to properly clean and sanitize dishes using the sanitizing dishwashers onsite (i.e. sanitizing option selected, highest heat dry option selected, do not interrupt cycle). Operator may also wish to make a sign for each dishwasher as a reminder. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no logs were being kept and maintained to verify proper sanitizer concentration. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions