Polar Boler Ice Cream
7298 Monroe Lake Rd Cranbrook BC V1C 6X5 · Mobile Vendor Type B – Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Concentration of bleach/chlorine in spray bottle measured above 200 ppm. High concentrations of bleach/chlorine sanitizer can leave a chemical residue behind on food contact surfaces that would require a potable water rinse after application. Corrected During Inspection: Concentration of bleach/chlorine solution in spray bottle was adjusted to between 100-200 ppm.
- 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): Observation: Operator noted that a used wiping cloth would occasionally be left on a counter after use on equipment. If a moist/used cloth is left at room temperature for long periods (e.g. 2+ hours) pathogens have the opportunity to grow on the surface of the cloth. After long periods, if the same cloth is used again pathogens may be spread onto other surfaces. Corrected During Inspection: Operator was provided options for using/storing wiping cloths going forward. Option 1: Use disposable cloths and throw them away after after each use (e.g. paper towels) Option 2: If using reusable cloths to wipe down equipment, the cloth should be stored inside of a sanitizer solution (e.g. bucket with chlorine solution, 100-200 ppm). The sanitizer solution should be replaced at least every 2 hours or when necessary (e.g. solution appears cloudy/dirty).
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?