Okanagan Waldorf School - Early Years Centre
730 Whitevale Rd Lumby BC V0E 2G7 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some food was measured above 4°C: • Honeysuckle fridge (6°C) • Marigold fridge (6°C) • Dandelion fridge (5°C) Corrective Action: Adjust the units identified so they maintain food at 1-3°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips for Marigold, Sunflower, and Lavender are expired or not available. Corrective Action: Provide new chlorine test strips for these rooms.
- 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): F2.3B: Inconsistent order for manual dishwashing and prewashing across rooms. Some dish racks are placed in the sink basin, with sanitized items at risk of contamination. Clean and unclean areas are not always maintained. Corrective Action: Assess manual processes in each room. Adjust procedures as needed so there is a single direction work flow from dirty to sanitized. Position dish racks on clean counters next to the sink. Leave manually sanitized items to air-dry on the dish rack. Return items to storage promptly. The staging and disinfection of toys in the same areas must conform to the set work flow. If a 2-basin sink is used for prewashing only, with mechanical dishwashing as the final sanitizing step, any cleaned (but not sanitized) items may be staged on a dish rack in the sink basin if necessary, provided no complete manual sanitizing ever occurs there and a dirty to clean process flow is still maintained. Operator to ensure the new dishwasher at Honeysuckle is always run on the high-heat/sanitize cycle. Signage should be provided. All other dishwashers are run to sanitize and include signage, good. F2.3D: Sanitizer solution in the wiping cloth bin at Dandelion was measured at 10 ppm chlorine residual. Corrective Action: Prepare new sanitizer solution at 200 ppm chlorine (5 mL bleach per litre water). Replace solution every 2 hours or when tested below 200 ppm. Bleach sanitizer solution at Sunflower was mixed at a high concentration. Replace it with 200 ppm solution for use on food contact surfaces. High-strength sanitizer does not fully air dry. Continue to ensure that colour codes for sanitizers and cleaners are accurate.
- F2.3B Manual dishwashing procedure 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some equipment is in poor condition (spatula, spoon, cutting boards). The nozzle for the sanitizer spray bottle at Lavender is not working properly. Corrective Action: Discard the damaged items. Obtain a replacement nozzle or new spray bottle. F2.5B: Inadequate cleaning in the fridge door at Dandelion. Overall sanitation is very good. Corrective Action: Clean and sanitize inside the fridge.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Wood picks used to identify baked goods are reused. This increases contamination risk from frequent handling and breakage/splintering. Corrective Action: Determine a method to identify food without using items that may become a hazard (e.g. discard picks after each use, colour coding, custom cuts or patterns on the baked goods, placement to correlate with identity). Notify the health officer.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Paper towel is provided in loose stacks at multiple hand sinks. Corrective Action: Supply paper towel in enclosed tabletop dispensers at all hand sinks where wall-mounted dispensers cannot be installed or are not nearby. Keep paper towel within reach of the sink. Do not dry hands using absorbent towels. Keep sink areas clear of miscellaneous items and contamination sources.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the Marigold and Dandelion fridges was measured above 4°C. Employee food is cooling down in the Marigold fridge. This may be contributing to the increased temperature. Corrective Action: Adjust or service each fridge so food is maintained at 4°C or colder. Transfer the hot food to an alternate cooler. To avoid temperature influence on fridges related to childcare, hot food for employees should be cooled down in a separate staff-only refrigerator. Ensure appropriate action is taken if non-compliant refrigeration temperatures (>4°C) are recorded. Perishable food held at 4-60°C for 2 hours or longer is unsafe and must be discarded. Keep personal food separate from business-related product.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new chlorine test strips. One set can be provided for each room, or one or more kept in a central location accessible to all staff. Two of three thermometers were removed from the fridge at Sweet Pea. Keep one thermometer in a representative location inside each fridge.
- 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): F2.3B: Observed unclean utensils in cutlery storage areas (apple slicer, knife). Corrective Action: Clean and sanitize the affected items. Ensure manual dishwashing procedures are effective. Continue to run all mechanical dishwashers on the sanitize or high-temperature cycle for every load. F2.3D: Sanitizer solution at Sunflower and Lavender was measured at 50 ppm chlorine residual. Corrective Action: Discard the weak solution. Prepare and maintain sanitizer solution at 200 ppm chlorine. Replace open solution every 2 hours and spray bottle solution daily, or when tested below the required concentration. All food handlers must be able to prepare and test sanitizer solution. Retrain as required. The operator corrected a spray bottle label to indicate the proper dilution ratio for chlorine sanitizer solution to 2.5 mL (1/2 tsp.) bleach per 500 mL water, good. Revise any other incorrect labels or documents; See F3.4.
- F2.3B Manual dishwashing procedure 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: Soap is not supplied in a proper dispenser for the kitchen hand sink at Lavender. Corrective Action: Provide liquid soap in a pump bottle dispenser at the hand sink. Where wall-mounted units are impractical, paper towel for handwashing should be provided in an enclosed tabletop dispenser or on a standing holder with a base.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan includes incorrect dilution ratios for chlorine sanitizer solution. Corrective Action: Revise the Plan to specify dilution to 200 ppm chlorine residual at 5 mL (1 tsp.) unscented household bleach per litre of water. Include the required sanitizing contact time (≥10-second immersion).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Inadequate hand hygiene. Direct contact with sink surfaces after handwashing. Corrective Action: Wash hands using proper technique. • Wet hands with warm water • Lather with soap for 15 seconds • Rinse thoroughly • Leave the water running; dry hands with paper towel • Turn off the taps using paper towel
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B(1): A probe thermometer is not provided in the Dandelion kitchen. Corrective Action: Obtain a new NSF-certified probe thermometer to monitor cooked grains. F2.1B(2): The thermometer inside the fridge in the Honeysuckle kitchen is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The blade of one paring knife is bent. Tape is present on the handle of a ladle. Corrective Action: Discard the damaged knife. Remove the tape.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): F1.1B: Internal temperatures of cooked food (e.g. soup, rice) not being verified by staff. Corrective Action: Cook food to a minimum internal temperature of 74°C (165°F) to ensure product safety. Check with a sanitized probe thermometer (see infraction F2.1B).
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Probe thermometers not available onsite. Corrective Action: Obtain NSF certified probe thermometers for each kitchen to monitor cooking processes.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: Moderate number of house flies observed throughout premises. Corrective Action: Take action to remove attractants and reduce the fly population in the facility. • Eliminate or reduce points of entry (e.g. unscreened windows, open doors, gaps in structure) • Remove reusable cloth liners that can accumulate food residue (see infraction F2.5K) • Clean in hard to reach areas • Continue to wash dishes thoroughly to remove food particles • Clean and sanitize food prep surfaces at least every four hours • Empty garbage bins promptly
- F2.2C The premises must be maintained free 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: 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. F2.3D: Concentration of bleach sanitizer solution in spray bottle exceeds 200 ppm chlorine. High strength bleach solution will not readily dissipate, increasing the risk for chemical contamination of food. Staff are using 10% hypochlorite to prepare solution. Corrective Action: Discard bleach solution. Prepare new solution at 200 ppm chlorine by mixing 1/4 teaspoon of the 10% bleach with one litre of water. Check with test strips to verify 200 ppm. Change solution in spray bottle daily. Label all spray bottles.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Wiping cloths stored on surfaces in kitchen area. Sanitizer bin for storing cloths not provided. Wiping cloths support and spread bacteria when not properly stored. Corrective Action: Place used cloths in the laundry. Prepare sanitizer solution at 200 ppm chlorine for sanitary storage of reusable wiping cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours or more often when cloudiness or food debris is visible, or when tested below the required concentration. Alternatively, use paper towel for one-time spot cleaning and discard after, or wipe with cloth once and place in laundry. F2.5K: Observed clean dishes drying on reusable cloth towels. This material readily absorbs moisture, food debris, and bacteria, and can re-contaminate clean items and attract insects. Corrective Action: Remove cloth towels from kitchen areas. Air dry dishes and utensils on a clean drying rack made of material that is smooth, non-absorbent, and easy to clean.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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.
- F1.1 Are proper cooking procedures followed?