Rise & Grind Coffee House
12-575 B Alder Ave 100 Mile House BC V0K 2E0 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Kitchen - Whirlpool 2 door side by side fridge: 49.4 °F; Concept II fridge: 3 °C; Back storage - Haier fridge: 4.2 °C Service area - display cooler: 12 °C; sandwich prep cooler: 6.6 °C; Hamilton Beach fridge: 7.8 C (only used for small quantity of dairy product and is generally used up within 2 hours). *Use accurate, calibrated probe thermometers to assess food temperatures. Don't rely only on display thermometers*
- 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): Ventilation covers in kitchen need thorough cleaning and should be cleaned routinely. Replace burned out light bulbs in kitchen area. Remove equipment and supplies not used in routine operation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No quaternary ammonium test strips available on site to test sanitizing solution. Thermometers missing in two of the fridges used to hold food / milk.
- 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): Quat sanitizing solution observed between 400-500ppm. Solution too strong (should be 200ppm). Asked operator to dilute.
- 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): Scoop storage is an issue. Scoop should ideally stored outside of product and must have a handle to prevent contamination. Chest freezers in back area require cleaning on bottom. Observed build up of dirt and debris.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station must remain accessible at all times. It can not be used for dishwashing or utensil storage. You must have one sink used as a dedicated handwashing sink. Soap must be available in a dispenser, Bar soap is not appropriate for use.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator on site unable to produce a written Food Safety Plan. Please email photos of this asap.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator on site unable to produce written Sanitation Plan. Please email photos of this asap.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher was not maintaining sanitizer at appropriate levels (bleach sanitizer in bottle had lost strength). Corrected during inspection - bleach bottle changed and line primed. Ensure the sanitizer is checked and logged daily so that critical levels of sanitizer are maintained in the dishwasher.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs required at least 1x daily for all coolers, freezers and hot holding (if soup is held > 2 hours at simmer). • Ensure dishwasher sanitizer concentration is logged daily to ensure it is maintaining sanitizer concentration. Please scan/email me a copy of the logs on the date noted above
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler too warm at 12°C, must be ≤4°C.
- 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): Dishwasher temperature gauge not working, must be replaced/repaired.
- 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.
- 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): Display refrigerator too warm at 7° to 10° C. Must be ≤4°C. "Haeir" Dairy Cooler to warm at 8°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Temperature gauge on dishwasher must be replaced.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?