Second Home Restaurant
101-13229 Henry Ave Summerland BC V0H 1Z0 · Restaurant - Food Service
12 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): Operator should conduct "spring" deep clean: - Dough mixer; - Ice machine scoop; - high touch surfaces (e.g. walk-in fridge); - desert fridges; - remove all broken or unused equipment; - recipe book; - garbage collection & back storage areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- 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 operator must do the following: - wash and disinfect a walk-in cooler; - wash and disinfect hand touch surfaces like the door handles.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must wash and disinfect the sink used for storing / serving ice used in drinks on a daily basis (e.g. before refilling it in the morning). Staff must be trained and the Sanitation Plan updated to reflect the washing & disinfection frequency. Otherwise, the operator can use a container for storing ice. The container must be washed on a daily basis as well.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must purchase chlorine test strips to measure dishwasher's sanitizing solution concentration. Test strips can be purchased at ZEP store in Penticton.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The operator must do the following: - wash and disinfect walk-in cooler doors & ceiling; - repair walk-in freezer's door handle; - install knife holders (knives have been stored in between prep tables); - repair leaking fryers; - degrease, wash under the fryers.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Overall yes, however the white "True" cooler is missing a thermometer. - Ensure to place thermometer in this unit for frequent temperature monitoring.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. There is heavy dust accumulation on the black piping and ceiling by the front kitchen area (grill area), corner wall of hood range, above the walk-in cooler, back brown wall above walk-in cooler, the fans in the walk-in cooler, and back square wall vent. Dust accumulation can create potential for cross contamination. -Ensure to remove dust, clean, sanitize and monitor on a regular basis. 2. There is grime and scale build up on the mechanical dishwasher. Grime and scale can create the potential for cross contamination of clean dishware and utensils. - Ensure to remove grime and scale, clean, sanitize and monitor on a regular basis.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soy sauce with label indicating 'refrigerate after opening' was stored in dry storage Ensure food products are stored according to the manufacturers instructions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Exterior door has space between the door and the ground and between both doors Corrective Action: • Install door sweep and weather stripping to seal cracks
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Food in freezer stored on ground. Raw hamburger stored above RTE sauces Corrective Action: • Store food off the floor at least 6 inches • Best practice is to remove sauces from below any raw meat
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is not functioning properly as it is not sanitizing equipment and utensils at 100 ppm chlorine concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Many food items in multiple coolers were found to be stored uncovered. Ensure all foods are covered when not in-use.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Does the food safety plan reflect the menu?
- Observation(s): New menu has been submitted.
- Does the food safety plan reflect the menu?