Schubert Centre Society
3505 30th Ave Vernon BC V1T 2E6 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rear receiving door sweep will soon be due for replacement, as daylight reveals a small gap.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Begin dishwasher daily temperature monitoring logs to ensure the sanitizing temperature consistently reaches a minimum temperature of 82° C for the specified contact time by the manufacturer. Temperature noted was slightly less than 82° C. *Replace the dial thermometer to ensure accurate readings. Multi-Quat sanitizer dispenser requires adjustment as the concentration is too high. Ensure the waterline is open. Retain a qualified professional under contract to ensure the dishwashing equipment is checked every 2-3 weeks for proper operation.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Reviewed the requirement for a Food Safety Plan with the new Head Chef. Provided the Templates to be completed. Change as required for new menu items. *Also create a Plan for the Meals On Wheels Program, for the food preparation, portioning and delivery.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Update your Sanitation Plan (i.e. dishwasher and spray bottle monitoring logs) as discussed with the Head Manager.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain appropriate test strips for sanitizers. Chlorine test strips must be used to ensure chlorine bleach solution is at 200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Store and submerge wiping cloths in chlorine bleach sanitizer solution between tasks for at least 30 seconds. Test or change solution every 2 hours or when visibly dirty to ensure proper concentration of chlorine bleach solution (200 ppm). 200 ppm = 5ml of 5.25% chlorine bleach to 1L of water. Add second bucket to food preparation area.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Find or obtain current operating permit with valid expiry date sticker in easy to see place. Inform if need to order new permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator to send EHO written Food Safety Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator to send EHO written Sanitation Plan.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler temps and the dishwasher rinse temp must be monitored and documented in daily operations log. In the cafe area the soups and display cooler temps must be monitored and documented in daily operations log.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Do not store bags of flour directly on the floor : all items must be stored in impervious containers or on a shelf above the floor. NOTE : premise does have a pest control program in effect and no evidence of insects or rodents was present.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Do not that frozen ground beef in the sink at room temperature. Thawing of frozen meats must be performed in the cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Dessert cooler located in the dining area was 9C and is required to be maintained below 4C at all times. NOTE : all other coolers are maintained below 4C. Ensure all coolers are monitored and documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): High temp dishwasher rinse cycle must be monitored and documented on a daily basis. Viper hydrogen peroxide test strips must be available to test solutions to ensure a 500-1100 ppm concentration. NOTE : dishwasher rinse temp was 74C at the dish level as verified by a max recording thermometer which complies with the required min 71C temp requirement.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Items are cooled at room temp for 90 minutes before being portioned and packaged for meals on wheels program. Items need to be cooled in the walk in cooler where the temperature is below 4C.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Hydrogen peroxide was tested to be approx 5000ppm where a required amount of 550-1100 ppm is required. At very high concentrations all items sanitized with hydrogen peroxide require rinsing after being sanitized. Use hydrogen peroxide in the proper concentrations or use another product such as QUATS. Sanitizers need to be monitored and documented on a daily basis. NOTE : high temp dishwasher was 74C at the dish level = excellent High temp dishwasher needs to be monitored and documented on a daily basis .
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Screen door located near the storage area requires repairs as rodents and insects can easily enter the building. As such there was evidence of rodent droppings in the area. Containers and items stored on the floor in the storage area need to be stored above the floor. Do not store bags of rice and similar products directly on the floor in the original bag as they must be stored in impervious containers to avoid rodent or water damage.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A new detailed food safety plan is required.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A new detailed sanitation plan is required.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Items in large paper bags need to be stored above the floor or in impervious container. Ensure items are stored as such. Note that overall the food handling practices are very good
- 9 - Are foods handled in a sanitary manner and protected from contamination?