Parkview Manor
670 9 Ave Midway BC V0H 1M0 · Institutional - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Concentration of quat sanitizer in spray bottle measured above concentration noted to be used by manufacturer. Using concentrations above the amount noted by the manufacturer may leave behind a chemical residue on surfaces. Corrected During Inspection: Quat concentration in spray bottle was adjusted to match manufacturer specified concentration for food contact surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: One light panel in kitchen and one light panel in dry storage area appear to be missing shatter proof covers. Corrective Action: Install shatterproof bulbs or covers in these areas.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): There is noplace to stack dirty dishes in the kitchen. Discussed with manager options for creating space where the current "office" counter is. Office area has been created on counter in kitchen and ideally should be located elsewhere as this space is need for the kitchen operation.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitoring thermometers are in place however no chemical test strips to test sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Front service area refrigerator needs a thermometer. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. All other units measured at or below 4C and had working, accurate internal thermometers at the time of inspection.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): REPEAT INFRACTION 1. Vinegar solution was being used in the front area to spray down surfaces - CDI Acceptable sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Refresh solutions as needed. Follow manufacturer directions for correct dilutions. 2. Chemical bottles were unlabelled in the front area at the time of inspection. Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles. 3. There was a buildup of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are fully cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. High temperature dishwasher final rinse temperature reached at least 72C at the time of inspection at the plate level.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Raw eggs were being stored over veggies and cooked products in the walk-in cooler at the time of inspection. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Vinegar and water solution was being used in the front area to spray down surfaces - CDI Acceptable sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp of bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. At the time of inspection: - Sanitizer in main kitchen (QUATS) measured 200 ppm; - Dishwasher final rinse temperature reached at least 72C at the plate level.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions