Revelstoke Community Center
600 Campbell Ave Revelstoke BC V0E 2S0 · Community Kitchen - Food Processing
7 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quats test strips were available. Test strips must be used to verify that the sanitizer concentration is adequate for reducing the microbial load on food contact surfaces. Obtain new Quats test strips and routinely test the sanitizer concentration.
- 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): The final rinse temperature of the dishwasher measured at 53 °C. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair the dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice scoops were stored directly on top of the ice machine. Utensils must be stored in a manner that prevents contamination from dust, debris, and other contaminants. Store the scoops in a clean container or scoop holder.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Double door glass fridge was measured at 7°C. Single door glass fridge was measured at 8°C. Both were being used for storage of minimal risk products by a facility renter for making baked goods for the Farmer's Market at the time of inspection. Upon inspection after 1 hour the double door fridge dropped to 1°C. Single door fridge remained at 8°C. Operator must maintain refrigeration units at 4°C when facility is being used. Please update on status. Operator must be checking equipment prior to rental to ensure food safety standards are met. A monitoring log is recommended. A sample log is being provided by email.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Test strips are not available on the premises to assess sanitizer (quat) concentration. Operator must ensure sanitizer dispensed and provided to users are at the correct concentration. If new solutions are not dispensed for each day's event, the concentration should be checked at the bottle. 2. Single door glass fridge thermometer was broken. Double door glass fridge thermometer was registering a temperature that was biased towards cold (discussed placement of thermometer with operator). Other two cold storage units (1 fridge, 1 freezer) are not equipped with separate in-unit thermometers. Please ensure each unit is equipped with an accurate NSF certified thermometer.
- 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): High temperature dishwasher was unable to reach 71°C as measured at the plate. Runs varried between 69-70°C, Booster heater light did not turn on. Operator must ensure dishwasher reaches a minimum of 71°C at the plate, with ideal being 74°C or hotter, but not to exceed 80°C. Operator must be checking equipment prior to rental to ensure food safety standards are met. A monitoring log is recommended. A sample log is being provided by email.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dishwasher wash and rinse gauges do not work, please fix so users can monitor for required wash and rinse temperatures to ensure sanitation is achieved. 2. Orange chemical in spray bottle is unlabelled. Operator removed it at the time of inspection. All chemicals must be properly labelled.
- 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.
- F2.5D 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?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for the sliding door cooler next to the storage room was measured to be at ~8C. Temperature dial was adjusted at the time of inspection. Temperature was measured at ~4C. CDI - Corrected During Inspection 2. Several cold-holding units are missing thermometers. Please ensure accurate in-unit thermometers are provided in all cold-holding units. NSF-certified thermometers are recommended.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher did not reach an adequate final rinse temperature. It is best practice to verify the final rinse temperature with an NSF-certified dishwasher safe thermometer. Note: - Spray bottle of sanitizer provided >200ppm of chlorine. Reminded that 200ppm of chlorine is sufficient for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 1 tsp of unscented household bleach to 1L of water. Test strips should be used to verify the concentration.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Habco #1 fridge was holding at 7°C on coldest setting (cannot confirm if this is an issue as there are no records...unit may be on defrost cycle). Please monitor temperature of this unit. All refrigeration units must be able to maintain foods at 4°C or colder. Please service prior to next event if needed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions