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Saltspring Noodle Bar - Events

56 Industrial Avenue Penticton BC V2A 6J9 · Food - Special Event

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • cooked chicken was measured and verified at 32 degrees Celsius. Reheated to 74'C and the hot holding was reset to 60'C CDI.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken in hot holding unit measured between 35 and 45 degrees Celsius.Operator stated she had just the unit on.Advised to re-heat chicken on grill, but operator discarded.Hot holding unit's water temperature was 55 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel dispensers at back prep area's sinks.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel dispensers at back prep area's sinks.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bus pans of sliced vegetables were stacked directly ontop of the food. Bins were not covered or protected from the elements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large volume of perishable food is being stored at room temperature. Upright cooler was 12C.Half-height cooler was 9.3C.There was not adequate cold storage onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not stocked.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Mobile unit was not cleaned from the previous event or fully set up.
    • 23. Has appropriate notification been given for the special event?
      • Vendor notification was not received by AHS prior to the event.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions