Rogers Rink - Main Concession
2600 10th Ave NE Salmon Arm BC V1E 2S4 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The high temperature dishwasher only reached 63°C at the plate level. To properly sanitize dishes, high temperature dishwashers must reach 71°C at the plate level. Repair/replace this dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A mouse was found in a mouse trap, as well as significant mouse droppings in the back area. A food premises must be maintained free of pests as they can spread contamination onto food. Hire a pest control company, and clean and sanitize the affected areas.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Layout was changed without prior approval. Changes were reviewed at the time of inspection and no major concerns were noted. However please note that the newly installed three compartment sink is not adequate for proper manual dishwashing due to the sizes. The three sinks are not big enough to fit the largest equipment. It was discussed with operator that large items must be washed and sanitized using the low temperature dishwasher located in the commercial kitchen upstairs. The middle sink is only suitable for handwashing only. Any future changes, a floor plan must be submitted for review and approval prior to any work being done.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer solution concentration was found to be slightly lower than 200ppm. 200ppm of Quats should be available for sanitizing food contact surfaces. Discussed with operator that a spray bottle with 200ppm of chlorine can also be used to sanitize food contact surfaces. 200ppm of chlorine can be made by adding 1 tsp of unscented household bleach to 1 L of water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers are missing in some cold-holding units. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometer is recommended. Note: - Discussed about implementing a temperature log as well as a hot holding log.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan needs to be updated to reflect current food handling procedures. This includes but not limited to reheating procedures, hot holding procedures and room temperature holding procedures.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan needs to be updated to reflect current sanitation procedures.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions