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Remax Bluesky Lounge

2-1777 2 St N Cranbrook BC V1C 7G9 · Restaurant - Food Service

5 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Gravy 57 C
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Glass Washer No Test Strips
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observation: Iodine and non-expired QUAT test strips were not available on site. Corrective Action: Ensure that sanitizer test strips are available for each type of chemical sanitizer used on the premises.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observation: One automatic QUAT dispenser was releasing QUAT sanitizer at a concentration higher than 400 ppm. The sanitizer label notes that a concentration of 200-400 ppm is to be used on food contact surfaces. Corrective Action: Ensure that if automatic dispenser is not adjusted that QUAT sanitizer concentration is manually adjusted to be between 200-400 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: Meat slicer handle/knobs were observed to have food debris on them. Corrective Action: Ensure that meat slicer is fully cleaned and sanitized after use including high touch surfaces such as handles and knobs. After use the meat slicer should be cleaned and sanitized every four hours (completely disassembled). Observation: Knife in knife rack was observed to have food debris left behind on surface. Corrective Action: Ensure knives are fully cleaned and sanitized after use.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions