Poplar Grove
425 Middle Bench Rd N Penticton BC V2A 8S5 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Chlorine test strips were not available on site. Corrective Action: Ensure test strips are available for all sanitizers in use.
- 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): Observation: Ice wands stored directly on shelves in walk-in cooler. Corrective Action: Store ice wands in a clean container/tray. Note: Wet wiping cloths left out at room temperature for long periods may support pathogen growth on their surfaces and subsequent spread onto other surfaces. -If wiping cloths are in constant use they should be stored in a sanitizer solution. The sanitizer solution should be changed out every 2 hours or when it appears dirty/cloudy. Use test strips to monitor the concentration of the sanitizer. -Alternatively if you are using a spray sanitizer you can use disposable wiping cloths.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Over all yes, however the ceiling by the grill area has debris accumulation. Debris accumulating can create the potential for cross contamination. -Ensure to remove debris, clean, sanitize and monitor on a regular basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The undercounter drawers at the NW end of the heat line are at 6C and need to be 4C or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All bottles of cleaners and sanitizers Must have test strips available on-site for that sanitizer A) if there is any mixing or dilution involved. B) if the solution degenerates with light or heat.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All bottles of Sanitizer and Cleaners Must be clearly labelled. The chemical name, concentration and other usage instructions must be indicated.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?