Peachland Community Hall - Kitchen
4450 6 St Peachland BC V0H 1X6 · Community Kitchen - Food Processing
5 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A) Operator to obtain test strips for renters to use to ensure proper QUAT concentrations when sanitizing food contact surfaces. F2.1B) No thermometer was available in the kitchen to monitor processes (e.g., cooking). Please obtain a probe thermometer by April 17 and send a photo to EHO once obtained.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed the high-temperature dishwasher reach a rinse temperature of 67ºC at the plate level. High-temperature dishwashers must reach a rinse temperature of 82ºC at the manifold or 71ºC at the plate level to ensure proper sanitization of dishes. The rinse temperature temperature should be measured on a daily basis to ensure adequate sanitizing action is maintained. Operator to contact a service technician to repair the dishwasher. Please send a copy of the service report to the EHO to confirm the dishwasher has been repaired by March 31. Operator has agreed to sanitize the dishes in a sink of 200ppm QUAT solution until the dishwasher is functioning properly again.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Test strips area available onsite for monitoring sanitizer concentrations. Facility must supply test strips for sanitizers used on food contact surfaces. Sanitizers should be measured each time the a new batch is mixed to ensure sanitizers provide adequate sanitizing action (100-200ppm chlorine/bleach sanitizer, 200-400ppm quaternary ammonia sanitizer).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer from dispenser was measured below the required concentration. Quaternary ammonia sanitizers must be maintained at 200-400ppm to ensure adequate sanitizing action. Provide EHO a copy of the service report or a picture of test strip results displaying a concentration within the required limit to resolve this infraction. Dishwasher was not assessed during the inspection. Requested that the operator obtain temperature indicator tests trips to measure the temperature of the dishwasher to ensure adequate sanitizing action is maintained. Please provide EHO with a picture of the test strip results.
- 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?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions