Shift Kitchen & Bar
103 5760 Teredo St, Sechelt BC V0N 3A0 · Food Service Establishment 1
7 inspections
- Routine
0 infractions
- Routine
1 infraction
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Hand washing stations are not properly supplied and maintained.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
- Routine
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Test strips are not available to monitor sanitizer level.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Routine Follow-up
0 infractions
- Routine
5 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Permit to Operate is not posted in a conspicuous location.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitation plan is not developed.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Routine Follow-up
3 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Sanitation plan is not developed.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Routine
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- Temperature records are not being used to monitor critical limits.
- Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Sanitizer levels are not being monitored and recorded.
- Sanitation plan is not developed.
- Test strips are not available to monitor sanitizer level.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.