Royal Canadian Legion #22
14205 Rosedale Ave Summerland BC V0H 1Z5 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must develop a written Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop a written Sanitation Plan.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Tomato, lettuce and other ingredients were left on the counter after lunch rush When not in use ingredients (tomatoes, lettuce, meat, etc.) are to be stored in the cooler
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain chlorine test strips to monitor glass washer (minimum 50ppm), main dishwasher (minimum 50ppm) and sanitizer bottles (200ppm)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer was not disinfecting at an adequate chlorine concentration Put all dishes through the back dishwasher until glass washer is fixed. Glass washer must be disinfecting at a minimum of 50ppm chlorine Note: Back dishwasher disinfecting at 50ppm
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): Low temperature dishwasher is not functioning properly during time of inspection as sanitizer could not be detected on test strip
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Main kitchen dishwasher is not dispensing any sanitizer. Operator will manually sanitize the dishes for the time being, a repair person is scheduled to come in by next week. It is recommended that operator obtain chlorine test strips for their dishwasher and glass washer to ensure there is sanitizer being dispensed. Glass washer was dispensing 50ppm chlorine sanitizer, good.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The wooden shelves in the storage area should be painted to facilitate easy cleaning. The shelves are mainly used to store cooking equipment, but did observe some potatoes and onions being stored in there.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan specific to the facility's menu must be developed. Templates provided to operator.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan specific to the facility must be developed. Templates provided to operator.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions