Penticton Soupateria
150 Orchard Ave Penticton BC V2A 1X8 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): there are quite a few dented cans in the basement along with salad dressing with best before dates of 2017 and 2018
- F1.7 Are foods protected from contamination?
- Observation(s): storage of dry storage scoops is sitting on top of bins. These scoops need to be stored either in a sealed container or in the food storage bin hanging with a hook to prevent the handle from contaminating the food
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): white fridge is reading a little high and temperature logs have recorded it being a little high at 5-6C. Ensure this fridge is turned down and temperature is checked before the start of shift and at the end of shift.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding temperature of spaghetti meal not hot enough - hot holding equipment should be used for soups and hot food.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): A number of staff and volunteers have food safe certificates; operator must also have.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please post food handling procedures on site so that food handling procedures between each volunteer group is consistent. Templates will be included in email.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions