Rooftop Coffee Roaster Ltd
A-492 2nd Ave Fernie BC V0B 1M9 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff member was observed sitting in the common area then entered the food service area and began to prepare beverages without washing their hands. Proper hand hygiene must occur prior to food handling.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mouse droppings present throughout the basement. Mouse droppings must be removed and the areas must be cleaned and sanitized. Control devices must be monitored daily and if the location of entry can be located, it must be sealed. Resource information will be provided with this inspection report.
- F2.2C The premises must be maintained free of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Single service product such as paper towel (or multiple reusable cloths that are only used 1 time) were not available at either hand sink as required.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATs sanitizer test strips are required onsite to verify that the concentration of the QUATs sanitizer is 200 ppm. At the time of the inspection, the sanitizer was measured at roughly 600 ppm by the EHO and the solution was diluted.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Food preparation is occurring in the basement. This area is equipped with a sink, however no paper towel or soap was present at the sink. If food preparation is to occur in the basement, the sink must be stocked with soap and paper towel to ensure there is accessible handwashing.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Updated layout required for roasting area.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): "Day old" baked items were observed uncovered and accessible to the public. Please ensure all foods are protected from possible contamination at all times.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff observed wiping counters with only water and were unaware of location of sanitizer. Please ensure all staff are trained to use sanitizer on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel or single service product was available at the time of inspection for drying hands as required. Please ensure paper towel or equivalent is readily available and staff are aware where supplies are kept if holder becomes empty.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No staff on site had a valid FoodSafe Level 1 certificate. Please ensure in the absesnce of the operator, at least one employee present has a 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.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions