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Piccadilly Terrace Retirement Residence

810 10 St SW Salmon Arm BC V1E 3L8 · Restaurant - Food Service

10 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Accelerated hydrogen peroxide test papers not available for kitchen sanitizer. Acquire test papers from your chemical supply company to ensure accelerated hydrogen peroxide sanitizer is being maintained at a minimum of 500ppm for food contact surfaces (must rinse at >1,100).
      • 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): No Food Safety Plan available. Template provided to operator.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen meat had been thawed at room temperature. The chef moved it to the cooler upon my arrival, and checked temperature at 10C.
  4. Monitoring

    3 infractions

    • 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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - sanitizer dispenser was at 0ppm QUATS, kitchen manager will mix manually until repaired
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - floors and walls behind equipment were quite dirty. These areas require a deep clean every 3 to 4 months.
  5. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A - Kitchen operators FOODSAFE has recently expired. Corrective action: Operator must hold a valid FOODSAFE or equivalent
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Bleach sanitizer spray bottles not labelled. 2. Bowl of uncovered yogurt sitting on cart right next to hand wash station - could be contaminated by splashes when using sink.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. 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): The Kraft Stove Top stuffing mix found to be in non-compliance during the last inspection is no longer being used. Viva puffs (donated by a resident) has hydrogenated ingredients and shortening. It exceeds trans fat requirements at 0.4g per 6 g of fat (works out to be 6.6%). As discussed, if resident donated foods are going to be used, please check expiry date as well as trans fat content.
  10. Monitoring

    0 infractions