Parkview Place
707 3 Ave Enderby BC V0E 1V0 · Institutional - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - high temp dishwasher was 74C at dish (good) - sanitizer pails had 0ppm QUATS, appeared to be an air lock inline. They emptied sani-pails, refilled, and retested at 200ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Resident fridge in servery measured ~7°C at the time of inspection. Temperature logs indicated the fridge had consistently held >4°C since the beginning of October. Corrective action: • All potentially hazardous foods where removed from the refrigerator and moved to one capable of maintaining 4°C during the inspection, the chef indicated prepared foods had been placed there that morning • The fridge must not be used to store any potentially hazardous foods (meats, dairy products, cooked vegetables, etc.) unless it is able to maintain ≤4°C • Repair or replace refrigerator such that it is able to maintain ≤4°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 2 quats sanitizer buckets were close to 0ppm (required 200ppm) Ensure clean cloths are used each time the solution is changed. High temperature dishwasher reaching acceptable sanitizing temperature.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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