Our Redeemer Lutheran Church
1370 Church St Penticton BC V2A 4R8 · Community Kitchen - Food Processing
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, chlorine test strips not observed on site.
- 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): At the time of inspection, the chlorine sani-spray concentration observed above 200 ppm, Ensure that sani-spray concentration is at 100 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher would not turn on at time of inspection, building maintenance also occurring. Please confirm that dishwasher is reaching 82C/180F on final rinse
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - please install protective paper towel dispenser
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Please add to your kitchen rental contract that a FoodSafe certified person must be in the kitchen anytime food is being prepared or served.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety Plan is required. Please create one, it may be generic so it is useful for all the groups that use your kitchen. A copy needs to be kept in the kitchen.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
0 infractions