Revelstoke United Church
314 Mackenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
10 inspections
- 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): There is one missing light cover in the kitchen. To prevent glass contamination in the event of a bulb breaking, all lights must have a shatterproof cover. Replace the missing cover.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sliding door cooler was storing food at 12°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Food is being prepared in unapproved kitchens then being brought to the Church for service. All foods served to the public must be prepared in an approved kitchen.
- F1.6A All foods on the premises must be from an approved source.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher is not reaching proper wash temperature which is resulting in an insufficient final plate temperature. Manual sanitizing using a bin with appropriate bleach sanitizer (100-200ppm) solution following washing through the machine is required until the machine is fixed to achieve an acceptable final plate temperature of 71°C or hotter. Allow to airdry. As discussed, this sanitizing must occur after the dishwasher even if the pre-wash contains a bleach solution. Please ensure food service volunteers are all familiar and utilizing this method in the interim. Under any instance where wash AND sanitize temperatures are not meeting the required level for the machine, this method must be utilized. Please include this aspect in your sanitation plan.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A cover is missing for one fluorescent fixture. Please replace shattershield.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please complete a food safety plan that reflects the services and menu being offered. A guidance document to assist with this requirement is being included by email.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please complete a sanitation plan for the facility. A guidance document to assist with this requirement is being included by email.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 10.1 - Are foods on premises from approved food sources?
- Observation(s): A jar of home-canned vegetables was noted in the fridge (unused). As discussed, please ensure domestically canned foods are not served to the public or used at this premises. Beth indicated that this product will be removed. Please ensure all food handlers are aware that all foods used at this premises must be from commercial (approved) sources.
- 10.1 - Are foods on premises from approved food sources?
- Monitoring
1 infraction
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): The high temperature hobart dishwasher with a rinse cycle of 17sec was measured at the plate to only achieve approximately 60°C (multiple tries). Please note that the unit must achieve 71°C as measured at the plate. Manual sanitizing of wares and utensils was agreed upon using a 200ppm bleach solution (half teaspoon bleach to 1 litre water) until the dishwasher can be serviced and confirmed to reach sanitizing temperatures. Referred to Ecolab
- 1 Observation, High Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- Are food contact surfaces properly cleaned and sanitized?