Route 97 Diner
4901 Kamloops-Vernon Hwy Westwold BC V0E 3B1 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer solution had deteriorated to the point where a 50 ppm chlorine residual could not be detected on utensils following completion of the wash cycle.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final rinse not showing minimum 50 ppm chlorine residual after sanitizing cycle. A manual sanitizer soak was implemented at time of inspection. • Have service company troubleshoot the irregularity in chemical feed system for start up next spring.
- 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
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final sanitizing rinse not in operation. Manual sanitizing process to be implemented until the machine is serviced
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • No sanitizer detected in final rinse of commercial dishwasher • Manual 100 ppm chlorine sanitizer soak of dishware to be carried out after washing by machine. Contact service provider to adjust machine rinse cycle.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • see F1.7
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final rinse sanitizer residual measured at approximately 10 ppm. A minimum 50 ppm chlorine residual must be present on washed dishware following the full cycle. • Adjust or have unit serviced to provide minimum 50 ppm chlorine sanitizer residual. • Note: discontinue the use of vinegar as a food contact surface sanitizer. Utilize either bleach or quats mixed to the correct concentration (100 ppm and 200 ppm respectively). Keep wiping cloths immersed in the approved sanitizer solution when not in use.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions