Riverside Community Hall
3784 Trinity Valley Rd Enderby BC V0E 1V5 · Community Kitchen - Food Processing
6 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - no monitoring supplies or log. Please implement these measures.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available. Acquire chlorine test strips for sanitizer used on site. Ensure sanitizer is maintained at 200ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): -White stand up fridge: 4C with NSF certified thermometer internally -Stand alone freezer was not turned on at time of inspection **Sliding door fridge were not turned on at time of inspection and there was no NSF certified internally in this fridge
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- 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): -Dishwasher: rinse was measured to be at 77.8C as measured with waterproof thermometer. Recommend that measuring/recording dishwasher rinse temperature on gauge would be good practice to ensure it is able to reach minimum of 82C at the gauge(minimum internal temperature at plate is 71C) -Provided "food contact surfaces must be cleaned and sanitized" poster at time of inspection. Ensure that food contact surfaces are cleaned and sanitized as per the instructions, a 200ppm sanitizer solution can be made using unscented bleach. Mix 1 tsp bleach to 1L water to make a 200ppm strength sanitizer solution. **No unscented bleach onsite for sanitizing
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): -Liquid soap in a bottle with a pump available with hot/cold running water. Paper towel roll present. **Paper towel roll not on a roll holder
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions