Red Robin - Vernon
400-5601 Anderson Way Vernon BC V1T 9V1 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The SMAK red probe thermometers are not NSF certified and as such must be replaced with NSF certified thermometers. The thermometers must be stored in sanitizer and the sanitizer changed frequently when continually verifying the burger patti temps .
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): More frequent cleaning is required on the cooking line re the floors and walls. Overall sanitation other than the above statement is satisfactory.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): No water source for dipper well by kitchen. Using cup for dipper well at bar. Corrective Action: Dipper well alternatives: • Cleaned and sanitized after each use as outlined in the facility’s food safety plan, or • Immediately placed back in the product container after each use without contaminating the scoop or the product. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or • Stored in a clean container inside the freezer. Containers and scoops must be removed from the freezer at the end of each day, cleaned and sanitized, (**strongly recommended) or • Stored and handled using another reasonable process that precludes the growth of harmful microorganisms and protects the product from contamination
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?