Olive Us Oils
3003A 30th Ave Vernon BC V1T 2C1 · Restaurant - Food Service
9 inspections
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7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2E At the time of inspection, it was observed that a featured "preserves of the day" was being displayed at room temperature under a glass cover, however the jar the preserves came from is clearly labelled "refrigerate after opening". Opened jars of preserves are placed in the cooler in the back kitchen, however the portion at room temperature is not under temperature control. ACTIONS REQUIRED: • Operator to follow the BCCDC "Guidelines for Using Time as a Public Health Control at Ambient Temperatures - 01Sep2014" (see attached) if they wish to display a featured preserve at room temperature. • Operator to write a food safety plan specific to using time as a public health control at ambient temperatures (see guideline for information to be included in the food safety plan) for any preserves that are labelled "refrigerate after opening" and submit to EHO for review and approval for infraction resolution.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B At the time of inspection, it was observed that an NSF certified probe thermometer was not available onsite. This type of thermometer is required in order to monitor the internal temperature of the preserves. ACTIONS REQUIRED: • Operator to obtain a digital probe NSF certified thermometer for internal temperature verification and email/text a photo of the thermometer clearly showing the NSF logo for infraction resolution.
- 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): F2.2B-1 Front exterior door was found to be left open by staff during the inspection, which can allow the entry of pests into the facility. ACTIONS REQUIRED: • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. F2.2B-2 Once the front exterior door was closed by staff, it was observed that daylight was visible under the door (i.e. at bottom, between doors, and under doors), which can allow for the potential entry of pests through the gap. ACTIONS REQUIRED: • Operator to install weather stripping in between the two doors and door sweeps on the doors to ensure no more daylight is visible. Please send photos of installed weather stripping/door sweeps on doors with no daylight peeking through 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): F2.3D Multi-Quat sanitizer dispenser was measured to dispense 100 ppm at time of inspection. Quats 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 Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to have Multi-Quat dispenser serviced to ensure it is dispensing the required 200 ppm and send photos to the EHO showing a QT-40 Quats chemical test strip with 200 ppm Quats concentration for infraction resolution. F2.3D Observations: • QT-40 test strips available onsite with valid expiry date. Verification logs unavailable.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6I Handwashing station in kitchen has a garbage can that requires touching the lid to open the can, which can contaminate freshly washed hands. ACTIONS REQUIRED: • Operator to provide garbage cans with hands free access i.e. no lids or foot pedals for kitchen area. Email/text photos to Environmental Health Officer (EHO) for infraction resolution.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3E-1 Written food safety plan for the ambient temperature control of preserves with refrigerate after opening labels to be completed. "Guidelines for Using Time as a Public Health Control at Ambient Temperatures - 01Sep2014" to be sent. ACTIONS REQUIRED: • Operator to ensure written food safety plan covers the handling of "refrigerate after opening" preserves if time is being used as a public health control at ambient temperatures then the plan details must be documented in the food safety plan (see F1.2E). F3.3E-2 It was observed at the time of inspection that temperature logs for the coolers and freezers are not being monitored and recorded daily. Temperature verification logs are also not being kept and maintained for room temperature holding of preserves. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers) and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify temperatures required for using time as a public health control for foods held at ambient temperatures and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper manual warewashing. 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. Send a copy of the logs to EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
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