Piccadilly Care Center
821 10 Ave SW Salmon Arm BC V1E 1T2 · Institutional - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand sink was AGAIN obstructed in the back food prep area. Please ensure that the hand sink is used and not the 2 compartment sink for handwashing to prevent the chance of cross contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - hand sink near dishwasher still not equipped with liquid soap and paper towels
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - staff member present requires renewal. Please verify that staff food safety training is current.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The main kitchen's shelving for clean containers was not clean, and rusty. The ceiling tiles are stained, and the cause is suspected to be that the exhaust canopy is not capturing cooking fumes properly. The meat slicer was not properly cleaned after last use (not dismantled). For safety, see https://www.worksafebc.com/en/resources/health-safety/videos/kitchen-safety-preventing-cuts-from-meat-slicers?lang=en
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Both hand-sinks were obstructed and large food prep sink being used instead which could result in cross-contamination of food.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A - One mechanical in the serveries was not reaching adequate rinse cycle temperatures. Corrective action: • Repair or replace dishwashers such that rinse cycle temperatures reach 71°C (160°F) at the dish surfaces, and 82°C (180°F). • An alternative dishwasher must be used until repair occurs to ensure adequate sanitizing of dishes Note: All mechanical dishwasher rinse cycle temperatures are routinely monitored
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed that the ceilings have a build up of dust and debris around the air intakes. Please clean these areas and send a photo of the ceiling to myself or Helen Lu when the cleaning is completed.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available upon request. A template will be sent to the operator outlining the requirements of the sanitation plan. Please include specific procedures for cleaning items such as the meat slicer and ice machine.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Soups are cooked and separated into 5 portions for the neighbourhoods. Between cooking and serving, soups are kept in the fridge and then reheated. At the time of inspection, cream soups were being kept warm on heated grilltop during this transition phase as other tasks were being completed. Some containers were measured at 50-55°C, while others met required holding time. As the intention is to cool the soup, the application of additional heat before moving to the cooler extends the cooling process and puts more demand on the fridge. Please ensure proper cooling rates can be met (from 60C to 20C in 2 hours, 20C to 4C in additional 4 hours). I suggest using an ice bath to rapidly cool the soups. It is also noted that the standard for cooling written on the clipboards are incorrect. Please note two tier cooling process as mentioned above.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Mastercraft infrared thermometer had significantly deviated results from my calibrated infrared. This was observed mostly under cold storage conditions. This thermometer is not accurate and should not be used for temperature monitoring unless it can be re-calibrated. 2. The following equipment had broken thermometers or were missing thermometers: Enchanted (1 fridge), Dogwood (both fridges, moved thermometers from freezer over in interim). Please replace thermometers.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1.Main kitchen dishwasher is measured to meet wash and rinse heat requirements at the time of inspection. Temperature records for the first week of February indicate 160°F for both wash and rinse, which if it were the case, would be a concern. The rinse must reach 180°F. Please review with staff proper wash and rinse temperatures and ensure corrective action is taken as necessary when limits aren't met. 2. Care aids may not be using dishwashers in the neighborhood kitchen in a manner to ensure sanitizing requirements are being met. Upon startup, these dishwashers need time to heat up and 1-2 full cycles to be run before temperatures reach sanitizing levels. When the dishwasher sits idle (eg. between lunch and dinner) additional cycles may be required to bring up to temperature as well. Please develop written policy with staff in the neighborhoods to help ensure each load has been properly sanitized. The in-unit gauges and/or waterproof maximum temperature registering thermometers are useful tools to help with the assessment as well.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): All the dishwashers in the facility have been replaced with new commercial units. This is ok but please ensure major equipment changes are reviewed with a health inspector prior to change. The health inspector reviews the specs of equipment to ensure that it will meet the facility's needs.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): An open box of potatoes were stored under the sink by the window in the main kitchen. I explained that, in the rare case of a plumbing leak, the cardboard box with the potatoes could get wet and allow the potatoes to be contaminated. The staff moved the box of potatoes to a different shelving unit. Thank you for your cooperation.
- 1 Observation, Moderate Severity of Consequences : Food must be protected from contamination in storage areas.
- 15.3 - Are foods protected from contamination and/or cross contamination?