Parson General Store
3394 Hwy 95 S Parson BC V0A 1L0 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificates for both operators were found to be expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Upon inspection, it was noted that no sanitizer solution for food contact surfaces was available during operation.
- 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
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Upon inspection, it was noted that cooked, hot held pizza was measured at ~55 degrees C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available on-site. Please notify your district EHO when test strips are available to verify chlorine concentrations for the facility's sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure a printed copy of your food safety plan is kept on-site for review by the district EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure a printed copy of your sanitation plan is kept on-site for review by the district EHO.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): ***Re-occurring infraction as of October 14, 2015*** Counter tops across the cook line are in poor repair and no longer easily cleanable. All food contact surfaces must be non-porous, smooth, and easily cleanable. Repair or replace counter tops by the follow-up date.
- F3.4B - 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has been developed, but a physical copy was not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Please forward a copy to your district inspector for review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan has been developed, but a physical not kept on-site at time of inspection. Ensure a written copy is kept on-site and available for staff. Please forward a copy to your district inspector.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pizza preparation table measured 8 degrees Celsius during the time of inspection. - Ensure that the preparation table maintains 4 degrees Celsius or less to prevent bacteria growth.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths were observed being stored on the counter top. Sanitizer solution was not available during the time of inspection. - Ensure that in use wiping cloths are stored in sanitizer solution. If bleach is the sanitizer of choice, mix 1 tsp of bleach with 1 L of water.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Counter tops are in poor repair and no longer easily cleanable. - All food contact surfaces must be non-porous, smooth, and easily cleanable. - Repair or replace counter tops. Notify the Public Health inspector prior to doing so.
- 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.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Food Safety Plan requires updating as it does not include critical control points, critical limits, corrective actions. - Update Food Safety Plan and forward it to the Public Health Inspector for review. - Please print the food safety plan and have it available for all staff to review. 2. Temperature logs are not being maintained on a daily basis - Maintain temperature logs on a daily basis.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): At the time of the inspection the sandwich cooler had temperature at around 5°C which was corrected during the inspection. The gravy in the slow cooker was at 55°C.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions