Royal Canadian Legion Branch 40
257 Brunswick St Penticton BC V2A 5P9 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Overall yes, however the white fridge in the kitchen was reading on the higher end. A thermometer was also missing. This unit was adjusted at the time of inspection. Storing less items in this unit will also help with adequate air flow. -Ensure the this unit gets looked at and repaired or replace if required and a thermometer is placed inside for frequent temperature monitoring.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): Dishwashing: (KITCHEN):Mechanical Dishwasher: The high temp unit ran a few cycles and could not reach required temperature. The temperature of the rinse/sanitize cycle must reach 82C/180F. At this time the mechanical dishwasher is not to be used for the sole purpose of dishwashing until it has been repaired. For the time being dishes and utensils can be washed/rinse in the mechanical dishwasher, however an extra sanitizing step must be conducted in one of the two compartment sinks before air drying. (BAR): The glasswasher Chlorine levels measured within required chemical parameters of 50ppm-100ppm. Sanitizing Surfaces: Health Canada approved sanitizer (Chlorine bleach, Quat, etc.) must be available during all times of operation for food contact surfaces and frequently touched surfaces. Sanitizer solution can be prepared in a sanitizer bucket or spray bottle: If sanitizer bucket is prepared: cloths must be stored in the bucket at all times. If sanitizer solution is prepared in a spray bottle: cloth must be replenished as needed. (BAR) Clorox Wipes (Quat based) are available for all food contact surfaces and frequently touched surfaces. Note: Vinegar water is not an approved sanitizer solution and is not permitted to be used as a sanitizer. Vinegar/water & soap/water may be used in the cleaning process, however a sanitizing step must be conducted in the final step.
- 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?