Shambhala Music Festival Pasta Joint
7790 Hwy 3 & 6 Salmo BC V0G 1Z0 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked pasta was observed being stored in three large plastic totes at ambient temperature. Cooked pasta is a potentially hazardous food and must be maintained at or below 4°C, or 60°C or warmer to prevent the growth of pathogens. If held at ambient temperature, it may only be kept for a maximum of 2 hours, after which it must be discarded. Temperature logs are recommended to monitor temperature of cooked pasta.
- 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.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometers not available at the time of the inspection to monitor internal temperatures of food products (e.g. cooked pasta, sauce in hot holding).
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility is using EnviroSan QUAT sanitizer for sanitizing food contact surfaces. Sanitizer solution recorded 0ppm during the inspection. The operators obtained a new solution in a spray bottle which recorded at 400ppm per EHO test strips. Corrected during the inspection (CDI).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Reusable wiping cloths used for sanitizing food contact surfaces were being stored damp at ambient temperature when not in use. Storing wiping cloths in this manner may lead to bacterial growth on the wiping cloths which can be spread to food contact surfaces.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): Soap was in the surface sanitizer bottle.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions