Rocky Mountain Chocolate Factory
6-3250 Village Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records not being maintained
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty stated they had foodsafe but did not have a certificate or wallet card to confirm valid certification
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • Cold water not supplied at 2 comp sink. • Cold water not functioning at designated hand sink
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.5 Are the FOODSAFE training requirements being met?
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): 2 compartment sink had no cold water and other sinks the cold water has low pressure. Food code and Food premise regulations require and hot and cold water under sufficient pressure
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spray bottle with bleach sanitizer unlabelled. Spray bottle should be replaced as the trigger is not spraying properly.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Employee onsite stated they had their food safe but couldn't provide a copy/verification of being certified. Once certificate is located, send a copy and infraction can be resolved.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Small bar cooler in chocolate area used to store milk for milk shakes. Was approx 7c. Needs a thermometer and be monitored daily (on the temp logs as mentioned previously)
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Talked to staff on duty about sanitizers and where it is appropriate to use. The bottle by the sink labelled Quat had 0 ppm Quat. Not sure when the bottle was last refreshed, appears to be no Quat on location or staff did not know where it was located. There was bleach, so staff was instructed on how to make a bleach and water solution to be able to sanitize work surfaces and other areas such as sinks etc. If manager wants Quat to be used, there needs to be a bottle onsite and staff shown how to mix up proper concentrations and how to test it.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All bottles of solutions must be appropriately labelled with contents
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Freezer -19 deg C at time of inspection. Thermometer put in freezer at time of inspection (2 were found in the front chocolate case). Temperature logs should be kept for all coolers and freezers. Facility had blank forms in the staff washroom. Ensure that these are kept up to date.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bottle labelled as sanitizer did not have sanitizer in it, it had vinegar. Remove the vinegar from the sanitizer bottle. Bottles must be labelled correctly with the correct items. Resolved during inspection.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Sole staff member on shift at the time of the inspection. does not have FOODSAFE. As facility is considered a food service establishment, one staff member in the absence of the operator must have a valid FOODSAFE certificate. Ensure that either: a) In the absence of FOODSAFE certification, another staff member is on shift. b) Ensure that the staff member that is working alone has enrolled in FOODSAFE by February 12, 2016. EHO will follow up on February 12 to determine how operator has remedied the infraction.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions