Orchard Valley Retirement Residence
2829 34 St Vernon BC V1T 9G4 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 (i) Moist wiping cloth stored on counter. Corrective Action F2.5 (i) Submerge surface wiping cloth in sanitizer solution between tasks. Test or change sanitizer solution every 2 hours, when visibly dirty, or as directed by the manufacturer to ensure adequate concentration of solution.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloth storage. Corrective Action: Fill bucket with surface sanitizer. Submerge surface wiping cloth in sanitizer solution for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours, when visibly dirty, or as directed by the manufacturer to ensure proper concentration of solution. Scoops stored in food product on bulk bins. Corrective Action: Store scoops outside of the food product. Ex. Flour bin has built in scoop holder at the top of the container. Store scoop outside of the product so that the handle may not fall and potentially contaminate the product.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was only able to reach 64C during the rinse temp at the dish level and a min 71C is required. Repair dishwasher immediately. NOTE : all other parameters re adequate sanitizing of equipment is excellent. Quats dispenser was dispensing 200ppm solution and system is monitored daily with test strips and documented = excellent. Dishwashing rinse temp is monitored from exterior temp gauge daily and documented = excellent.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Florescent light tubes in the kitchen ceiling require end caps for the protective sleeves that are installed. Good effort though as the sleeves are present however the end caps are required. NOTE : overall operation and maintenance of facility is excellent.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin requires paper towels as dispenser is empty. Refill paper towel dispenser immediately. Unit has soap and hand sanitizer present.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food premise permit operating and business name is not up to date. A new application must be provided. NOTE : premise does have an operating permit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?