Ratio Coffee & Pastry
4-3101 29 St Vernon BC V1T 5A8 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher located in the kitchen was not able to achieve a min 71C at the dish level as verified by a max recording thermometer. Address issue immediately. Quats dispenser was dispensing a 200ppm solution as verified by test strips. Low temp dishwasher located in the barista area was dispensing a 100ppm solution of bleach as verified by test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler located in the front area used for drinks had a temp above 4C . Cooler was addressed during the inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temp dishwashers are not reaching a min 71C at the dish level as the water temp from the building hot water tank is not hot enough to allow the dishwashers to function correctly. Address issue immediately. Quats dispenser was dispensing a 200ppm solution as verified by test strips.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hot water provided in the facility from the hot water tank is not hot enough to allow high temp dishwashers to function properly. Address issue immediately.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Inadequate handwashing technique observed. Employee failed to lather with soap for proper duration. Corrective Action: Use proper handwashing technique to prevent contamination and foodborne illness: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel Garbage can in front area is located inside cupboard below the sink. Staff must touch cupboard handle to dispose of paper towel after handwashing. Contact with the handle can re-contaminate hands. Move garbage can so it can be accessed without touching a door handle or lid, or have staff use paper towel to turn off sink taps and open the cupboard door.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Sealed container of soft cheese in upstairs dairy cooler found to be leaking. Improper seal increases risk of external contamination during transport and handling. Corrective Action: Discard or remove damaged product from the premises. Check all incoming products for temperature and defects before accepting delivery. F1.7B: Visible coffee stains and residue on interior surfaces of ice machine in the front area. Corrective Action: Empty the machine of ice. Clean and sanitize interior of ice machine to remove stains and contamination. Note: Store tongs on a clean, sanitized surface. Ensure the handle does not contact food products. Tongs or other utensils used continually at room temperature to contact potentially hazardous foods (meat, dairy, egg, cooked starch/vegetable) must be washed and sanitized at least every 4 hours.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D(1): Sanitizer solution for wiping cloth storage in the bakery measured at 150 ppm quaternary ammonia (Quat). Corrective Action: Discard solution. Prepare new sanitizer solution at 200-400 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- 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): F2.5B(1): Inadequate sanitation observed: • Moisture and residue under and around grease trap in dishwashing area • Food debris on door track and surfaces in front display cooler Corrective Action: Clean the areas identified to remove residue and debris. If moisture is due to leakage/disrepair, take action to address the root cause. F2.5B(2): Upstairs dry storage room is carpeted. Corrective Action: Remove carpeting and replace with flooring suitable for food premises. Floor material must be durable, smooth, non-absorbent, easy to clean, and non-slip. Correct by February 1, 2022. F2.5C: Wiping cloth for espresso machine steam wand is stored outside of sanitizer solution. Re-usable cloths support and spread bacteria when not properly stored. Corrective Action: Prepare sanitizer solution at 200-400 ppm Quat residual for sanitary storage of steam wand cloths. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Maintain separate sanitizer bins for steam wand cloths and those used on counters/surfaces. F2.5E: Sealed bin of yeast/barley extract being stored onsite. Product manufactured in 2016, not a regular ingredient in food offered for sale. Corrective Action: Remove item from the premises. F2.5J: Light fixture in upstairs dry storage room does not have a protective cover. Corrective Action: Install shatterproof cover or shatterproof bulbs in light fixture to prevent contamination in the event of bulb breakage. F2.5K(1): Crate used to store clean cutting boards and utensils on lower shelf of bakery prep table is visibly soiled. Corrective Action: Wash and sanitize storage crate and the items inside. Ensure utensils and equipment are stored in a clean, dry place. F2.5K(2): Small container being used as a scoop for bulk coconut in upstairs kitchen. Corrective Action: Obtain scoops with handles for all bulk food. Store scoops so the handle does not contaminate the product. F2.5K(3): Observed dry food debris and light residue on clean items in the upstairs kitchen. Corrective Action: Clean and sanitize soiled items. Store clean dishware and utensils away from contamination sources. Ensure mechanical dishwasher is removing visible debris and operating at the required wash and sanitize temperatures.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel not available in the wall-mounted dispenser at the dishwashing area hand sink. Corrective Action: Install paper towel in the dispenser at the noted hand sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Dessert cooler in the front service area measured to be 7-9°C at time of inspection. ACTIONS REQUIRED: • Operator to adjust/service and monitor cooler to ensure it is capable of maintaining a temperature of 4°C (40°F) at all times. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature for infraction resolution. • Operator to monitor and record the temperatures of the dessert cooler daily to ensure it is capable of keeping foods at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths stored at room temperature on counter and espresso machine not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours. • Operator to email/text a photo of wiping cloths for espresso machine stored in sanitizing solution to EHO for infraction resolution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Dishware was stored in all three of the hand sinks at the front service area during time of inspection. This prevents accessibility to proper handwashing and can cause splashing onto other surfaces. ACTIONS REQUIRED: • Operator must ensure that at least one of the hand sinks stays clear and is accessible for handwashing at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B Meat & diary cooler (Neverland) was found to be at 10 °C at the time of inspection. Cooler also missing NSF certified thermometer. No daily temperature logs being taken. ACTIONS REQUIRED: • Operator to adjust/service and monitor cooler to ensure it is capable of maintaining a temperature of 4 °C (40 °F) at all times. • Operator to email/text Environmental Health Officer (EHO) photos clearly showing that the cooler is operating at the required temperature by sending a picture(s) of the NSF certified thermometer showing the accurate proper temperature and NSF logo for infraction resolution. F1.2A Observations: • Soups hot held at the time of inspection were measured to be at 76 °C and 72 °C meeting the minimum 60 °C/140 °F requirement. No daily temperature logs available.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D Ice machine was observed to be splattered with presumably coffee on the inside of the machine. ACTIONS REQUIRED: • Operator to clean and sanitize ice machine to ensure no cross-contamination of the ready-to-eat ice inside the machine. Add regular checking of inside ice machine for cleanliness to sanitation plan. Operator to email/text photo to EHO of cleaned and sanitized ice machine for infraction resolution.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A-1 Chemical test strips required to verify the concentration of Quats sanitizer dispensed from hard surface sanitizer dispenser in bakery. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. QT-10 Quats). Chemical test strips can be obtained from your chemical supplier. Email/text a photo to EHO showing the proper 200 ppm concentration from main dispenser and clearly showing the appropriate QT-10 Quat chemical test strips with an expiry date that has not passed for infraction resolution. F2.1A-2 Chemical test strips (2 vials) required to verify the concentration of chlorine sanitizer dispensed from low temperature mechanical dishwasher in front of house area and for use with manual warewashing upstairs. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. chlorine) - obtain 2 vials of chlorine chemical test strips (i.e. for the low temperature mechanical dishwasher and also for manual warewashing upstairs). Chemical test strips can be obtained from your chemical supplier. • Email/text a photo to EHO showing the proper 50 ppm concentration from low temperature mechanical dishwasher and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • Email/text a photo to EHO clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution for use upstairs when doing manual warewashing. F2.1B Accurate NSF certified thermometers (9) required to verify food temperatures during cold holding. Missing from the following cold holding equipment: • "Atlantis" cooler • "Bermuda" freezer • Bakery display cabinet cooler • "Neverland" cooler • "Hogwarts" freezer • "The Shire" cooler • "Upside down" undercounter cooler • "Wonderland" cooler • "Mordor" freezer ACTIONS REQUIRED: • Operator to obtain at least nine (9) accurate NSF certified cold holding thermometers and email/text photos to EHO clearly showing the accurate proper temperatures for a cooler or freezer, NSF logos, and indicate which cooler or freezer the picture is showing for infraction resolution. F2.1 Observations: • Accurate NSF certified probe thermometer available onsite. • Temperature logs for cold holding and hot holding are not up-to-date onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A-1 Low temperature mechanical dishwasher was not dispensing chlorine sanitizer and the wash temperature did not attain the minimum wash temperature (120 °F) at the time of inspection. • EHO was only able to attain a maximum wash temperature of 116.2 °F (below the minimum 120 °F required) and a chlorine concentration of around 10 ppm chlorine (below the 50 ppm chlorine requirement). ACTIONS REQUIRED: • Operator to call service technician to repair/service low temperature dishwasher to ensure it is provide sufficient washing (minimum wash temperature of 120 °F) and sanitizing (minimum chlorine concentration of 50 ppm) action to remove contamination. • Email/text photos of service report and showing the proper 50 ppm concentration from the dishwasher and clearly showing the appropriate chlorine chemical test strips with an expiry date that has not passed for infraction resolution. • In the interim while low temperature dishwasher is out of service, operator to use the mechanical high temperature dishwasher in the bakery for washing and sanitizing dishes, etc. to ensure sufficient washing and sanitizing action to remove contamination. F2.3A-2 Observations: • Mechanical high temperature dishwasher in bakery was measured to reach 74.0 °C (165.2 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 154 °F during the wash cycle and 189 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 3 times to attain passing temperatures. • The observed temperatures reached by the mechanical high temperature (stationary rack) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 66 °C (150 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. • The detergent was observed to have run out at the time of inspection. Operator had spare detergent available onsite. ACTIONS REQUIRED: • Operator to replace detergent solution and prime line. F2.3D Observations: • Quats dispenser in bakery was measured to dispense the required 200 ppm Quats at the time of inspection. Operator is missing the appropriate QT-10 Quats chemical test strips to verify concentration. Verification logs unavailable. Note: Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. F2.3 Observations: • It was noted that the upstairs mechanical dishwasher was broken and the water turned off to this piece of equipment. Staff report that this dishwasher will be repaired/replaced if/when the upstairs area is used more frequently. In the interim they are using a manual warewashing procedure. Detergent and food grade (unscented, regular chlorine bleach) available onsite. Missing chlorine chemical test strips for upstairs. • Provided 3-step dishwashing signage (attached) to post at 2-compartment sink upstairs. Modify procedure to wash in first compartment, rinse over first compartment, sanitize in second compartment (fully immersed for 2 minutes in 100-200 ppm chlorine), and then air dry.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6H Commercial ventilation hood did not have a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection. Although the ventilation hood filters and surfaces appeared "clean" from the outside, having a professional company come in to professionally clean and service all parts of the equipment is necessary to ensure proper operation and prevent the accumulation of smoke, grease, water vapour, and objectionable (offensive) odours. ACTIONS REQUIRED: • Operator to retain the services of a qualified professional to clean and service the commercial ventilation hood at a frequency determined by the qualified professional.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A Handwashing station in the bakery (located next to the high temperature dishwasher) is not supplied with running hot water. Reported by staff to be broken and to be serviced. Note: there is another handwashing station in the bakery that is equipped with hot and cold running water, liquid soap in a dispenser, paper towel in a dispenser and handwashing signage. ACTIONS REQUIRED: • Operator to repair handwashing station to ensure it is capable of dispensing both hot and cold running water to enable staff to perform frequent and effective handwashing whenever hands become contaminated, before handling foods, etc. Operator to email/text copy of service report to EHO and photo of sink running the hot water for infraction resolution.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3E Temperature verification for cooking, cooling, reheating using the Irinox, but temperature verification logs are not up-to-date for cold holding and hot holding at the time of inspection. ACTIONS REQUIRED: • Operator to verify any cooking, cooling and reheating processes not performed using the Irinox and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure that temperature logs are kept on site for all cooler, freezer, and hot holding units and temperatures are recorded for all units daily. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A It was observed that sanitation logs were not being kept and maintained, and QT-10 Quats chemical test strips and chlorine chemical test strips were not available at the time of inspection. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher and low temperature mechanical dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must obtain the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure high temperature mechanical dishwasher logs are kept and recorded daily to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure low temperature mechanical dishwasher logs are kept and recorded daily to verify the presence of adequate supply levels of all reagents, temperature of wash, and concentration of chlorine sanitizer. Use templates provided. Send a copy of the logs to EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher located in the front counter area took multiple rinse cycles to reach 71C . Ensure dishwasher can reach 71C during every rinse cycle. NOTE : quats dispenser was dispensing 200ppm solution as verified by test strips. The dishwasher located in the main kitchen was reaching 74C during the rinse cycle. The quats dispenser needs to be tested and documented on a daily basis.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The front counter had pastries on display that were not covered . Ensure all pastries displayed to the public are covered. NOTE : overall food handling is very good : items in coolers and on display are covered , labelled and dated.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer concentrations need to be tested and documented daily. NOTE : QUATS dispenser was dispensing 200ppm QUATS solution as verified by test strips. Both high temp dishwashers were above 71C at the dish level = excellent
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?