Pure Juicery & Gym
21 Lakeshore Dr W Penticton BC V2A 7M5 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are needed. The ones available had liquid spilled on them changing their colour. Please let me know when these are in and I will resolve this
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): chlorine test strips are needed
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Ensure that at least one person has FOODSAFE on in the food preparation area at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temp of white domestic fridge slightly above temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure generic bottles containing chemical agents are labelled to prevent accidental misuse and food cross contamination. Wooden shelves used to store dishware and dry goods must be sealed so they are smooth and non absorbent and can be cleaned.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Revise sanitation plan to include procedures and chemical agents and frequency of cleaning of the juice machine.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): 1. Discussed cooling procedures. Operator was unaware of proper cooling procedures. Soups are made in-house, cooled (operator was unable to verify times or temperatures) prior to being portioned and refrigerated in front open-air cooler. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Measured temperature of soups in open-air cooler at 28-35C. Operator was unable to verify how long soup had been stored in unit. - CDI Operator voluntarily discarded soups. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other items in unit and other units measured at or below 4C at the time of inspection.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard to reach areas of the establishment (eg: behind, below, and around equipment) at the time of inspection. Floors by the dry storage area were sticky. Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed at the time of inspection - CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions