Pentecostal Christian Life Assembly Kitchen
4818 Annesty Rd Barriere BC V0E 1E0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): mech low temp machine was not dispensing adequate concentration of chemical sanitizer ( 0 ppm observed at time of inspection)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Mech low temp dishwashing machine needs repair as it was malfunctioning at time of inspection
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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 set of light fixtures ( 2 light tubes) is missing the shatterproof cover
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): food safety plans are not available onsite
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): sanitation plan is not available onsite
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator, Crystal H's FS1 will be expiring soon ( expiring Jan 19th).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): freezer thermometer is missing for the chest type freezer (furnace room)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's ( Kitchen Co-ordinator Dwane W Loewen) FOODSAFE Certificate expired July 29, 2018 ( issue date of April 2009)
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knight DW machine is not automatically dispensing sanitizer ( chlorine bleach) into rinse cycle ( test strip showed less than 10 ppm chlorine)-Machine must be fixed before the first scheduled soup day ; in the interim, manual sanitizing will be done using the warewashing sink ( 100 ppm chlorine/bleach with 2 min contact time)
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?
- Observation(s): Betty Crocker BISQUIK has 30% Trans fat per serving-please remove the product from the premises
- 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?