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Saint Francis Anglican Church

10162 Newene Rd Lake Country BC V4V 1V2 · Restaurant - Food Service

4 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Low temperature dishwasher must be used for sanitizing of dishware.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that facility has chlorine test strips available for testing of chlorine concentration of the low-temperature dishwasher.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical dishwasher must be serviced. Sanitize and detergent may be expired. Ensure the sanitizer and detergent are being discharged properly into the dishwasher. Ensure all four steps of dishwashing are being followed: wash, rinse, sanitize, and air dry. Do not use tea towels for drying dishes. If residue must be wiped from a clean dish, use a single service product, such as paper towel. Ensure an approved sanitizer is used for food preparation surfaces. Ex. 200 ppm of Chlorine Bleach equals 5 ml of 5.25% Bleach to 1 L of water.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Ensure cooler is maintained below 4C.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Ensure handwash basin is supplied with liquid soap and paper towels.
  4. Monitoring

    0 infractions