Shades On Main
1909 Main St Penticton BC V2A 5H5 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice maker must be cleaned and sanitizer. The ice scoop should be kept in a bucket.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The egg fridge gasket should be replaced due to wear & tear.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No chlorine residual detected during the dishwasher's sanitizing cycle. Operator corrected by replacing a chlorine bucket. Chlorine residual 50 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must fix the leaking faucet at the handwashing station.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Stand up cooler was at ~10°C, operator stated it had been deep cleaned that afternoon. Moved the few ingredients from stand up cooler to walk-in cooler until a temperature of 4°C or below could be maintained Discussed big batch of butter on counter, bring butter out in small batches that can be used up quickly Discussed best practice of inserts is to use prep cooler, currently holding some inserts on ice during lunch rush Note: Hot holding soup was above 60°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling procedures for soup include transferring soup to a ~4L pail and into the walk-in cooler, temperatures have not been tested to ensure the procedures adhere to the cooling curve described below. Test cooling temperature at the 2hr and 6hr mark to ensure proper cooling.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning items to be addressed: • Dusting of pipes above stand up coolers and vent above prep cooler • Area between grill and prep table and between fryers and grills
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator and staff working to renew their FOODSAFE, resources sent via email
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Foods being hot held were above 60°C on the inside, however, the top of the food product was under 60°C Corrective Action: • Monitor and ensure food products being hot held maintain a temperature of 60°C/140°F or above throughout the food product. Keeping a lid on the hot holding units can help F1.2B: Foods in inserts were between 4-10°C, operator stated they were out for the lunch rush and were being put in the cooler right away. Corrective Action: • Monitor and ensure food products are being cold held at or below 4°C. Fully immerse inserts into ice bath if using this method for a small number of inserts during lunch rush and keep lids on if needed to maintain proper temperature
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips were not available Corrective Action: • Purchase chlorine test strips that are able to measure up to at least 200ppm
- 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): F2.3A: Mechanical chemical dishwasher was measured to have 0ppm chlorine residual at the time of inspection Corrective Action: • Use 3 compartment sink method until dishwasher is serviced and producing at least 50ppm chlorine residual • Test dishwasher at least once daily and record results
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Foods such as the melted garlic need to be hot held at 60°C and above at the cook-line or be used within 2 hours.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Large pots of food found to be at 30°C during time of inspection
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle sanitizer - bleach 100 ppm (Good) Low temperature dishwasher is not functioning properly during time of inspection - no chlorine residual on plate surface
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Overall sanitation is satisfactory All surfaces are smooth, durable, and easily cleanable Ventilation hood is greasy and needs to be professionally serviced Dust above the ventilation hood needs to be cleaned - dust particles may contaminate food in the cooking line.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwashing not dispensing sanitizer when tested. Sanitize all dishes in sink basin after running through the dishwasher at a level of 100ppm (1 TBSP bleach to 1 gallon of water).
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
- Observation(s): - prep cooler inserts reading 12°C; please ensure cover is closed during non-peak times and no overnight storage of inserts
- Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
- 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?