Salmon Arm Secondary Sullivan Campus
1641 30 St NE Salmon Arm BC V1E 2Z5 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The walk in cooler fan cover was collecting dirt and debris. To prevent the contamination of food, clean this fan cover.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Lactic acid sanitizer in the spray bottles was too strong. Always ensure sanitizer is being used per the manufacturer's recommendations.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop handles were being stored touching the food product. Scoops must be stored in such a manner to prevent the handles from touching the food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chocolate milk in left sliding door cooler measured at 15°C. Hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Repair/replace the cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available for the Quats based sanitizer. Test strips must be available for all sanitizers to ensure they are being used at the correct concentrations. Obtain Quats test strips
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No up-to-date Food Safety Plan was found on site. Develop and maintain a Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No up-to-date Sanitation Plan was found on site. Develop and maintain a Sanitation Plan
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Primary operator's FOODSAFE certificate had expired. All food service establishment operators must have a valid FOODSAFE or equivalent certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Corrected at Time Of Inspection - Staff had left meat slicer in unclean state after examining sharpener. Operator immediate discussed with staff member appropriate method to clean equipment. Operator to discuss cleaning practices with staff to ensure all equipment is kept in a clean, maintained state immediately after use.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed ice scoops stored on the counter next to the ice machine. Discussed that ice scoops should be stored in a bucket that can be easily cleaned and sanitized. Ice scoops must also be routinely cleaned and sanitized. CDI - Corrected During Inspection. Note: - Spray bottle of sanitizer provided adequate amount of chlorine. 200ppm was measured. Concentration should be verified with chlorine test strips. - High temperature dishwasher reached a proper final rinse temperature.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed spacing between the floor and back door located at the delivery area. This could be an entry point for pest. There should be no gap between the floor and any doors to protect against entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of display cooler located at the serving area was measured at between 6C and 8C. Items were removed to a cooler capable of maintaining at 4C at the time of inspection. CDI - Corrected During Inspection Temperature dial was adjusted at the time of inspection and requested operator to monitor the temperature. Please ensure no potentially hazardous foods are stored in this cooler until it is capable of maintaining at 4C or less.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions