Shuswap Lake General Hospital
601 10 St NE Salmon Arm BC V1E 4N6 · Institutional - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler at the front holding sandwiches was measured at 10°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C, and don't store hazardous foods in it for more than 2 hours until it has been fixed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- 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): Wiping cloths were observed to remain on the counter tops in between uses. The wiping cloth was put into a sink of sanitizing solution - Corrected During Inspection Wiping cloths left at room temperature provide the perfect environment for bacterial growth and can recontaminate food contact surfaces. Please ensure that wiping cloths remain in a bucket of sanitizing solution in between uses. Sanitizing solution and wiping cloths should be changed at least every 2 hours or when visibly soiled.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions