Selkirk Culinary Lab
820 10 St Nelson BC V1L 3C7 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Raw egg being used in mayonnaise and hollandaise sauce. Also discussed leaving ready-to-eat (RTE) potentially hazardous foods (PHF) between 4-60°C for < 2 hours as a maximum which is not intended to be performed repeatedly with the same batch of food.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUATS sanitizer test strips were available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Soap was being dispensed out of the sanitizer sink dispenser rather than QUATS. All sanitizer wiping cloth buckets and spray bottles had soap solution in them rather than surface sanitizer.
- 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?
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Student was observed using cell phone and then preparing food without washing hands
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in freezer had ice on floor of entryway (employee hazard) and door seal was in need of replacement
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Coke upright cooler in the service area was found to be 13°C. All potentially hazardous foods in the cooler were moved to working 4°C cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Side counter can opener was had encrusted food on the blade. 2. Wiping cloth buckets had 50ppm QUATS sanitizer. - Discussed deli slicer cleaning and sanitizing procedure with operator.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Front line prep cooler was found to be 16.5°C. No food was in the lower cabinet of the cooler; food was contained in the cooler wells.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Mice feces were found in the dry storage area. Some food was also found to be contaminated.
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Evidence of pests in the dry storage area were found at the time of inspection.
- 14.12 - The premises must be protected against entry of pests.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions