Sanctuary Games
290 Alexander St NE Salmon Arm BC V1E 4H7 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - cooked tapioca was at 45C, it is considered perishable and may be stored at below 4C or above 60C
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - pink power QUATS cleaner sanitizer was at <200ppm QUATS. This should be changed regularly and tested daily to ensure 200ppm. - dishwasher rinse was 72C at dish (good), should be 180F on your gauge
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 QUATS Sanitizer was measured below 200 ppm. Sanitizer is crucial to effectively reduce microorganisms and ensure food safety. Corrective action: F2.3 Ensure sanitizer is maintained at the correct levels by changing it every 2 hours or when measured below 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B (1) - Floors appeared to be unclean, with residue and liquid spills observed on the floor. All floors must be kept clean to maintain the premises in a sanitary condition. Ensure that floors are routinely cleaned. F2.5B (2) - Dust and debris were observed around equipment and under shelving. Presence of filth, dust and debris may lead to harbourage of pests. Conduct thorough cleaning under equipment and shelving to remove dust and debris. F2.5C - Wiping cloth was found to be stored on the ledge of the two-compartment sink. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions