Packing House
3705 River View Ave Spences Bridge BC V0K 2L0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- 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): a) Do not place used utensils in the wipe cloth pail; utensils were seen in the wipe cloth pail at the front counter. b) The evaporator unit in the walk-in cooler has a large formation of ice; water is dripping from the evaporator unit. have the unit inspected/repaired. c) Label all chemical spray bottles or wipe cloth pails with the contents (e.g. "bleach").
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. A larger vent hood (i.e. that hangs over the grill area) is required to allow for adequate ventilation. 2. Two 1-inch holes were noted in the kitchen floor; room below could be seen through the holes. Holes must be filled to prevent tripping and pest entry. 3. Wooden knife holder with knives stored in it was observed in the kitchen. Wooden knife holder should be replaced with a magnetic strip or a knife holder made of non-porous, smooth materials.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on-site upon inspection. NOTE: Signage regarding handwashing and dishwashing posted on-site.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The existing vent hood over the stove is not adequately sized to accommodate the grill. A larger vent hood must be installed that is adequate to capture and prevent the accumulation of smoke, grease, and vapours. 2. The shelving directly above the grill should be removed to reduce any hazards.
- 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions