Shuswap Lodge Seniors Residence Society
200 Trans-Canada Hwy SW Salmon Arm BC V1E 4H7 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Used wiping cloths found on food contact surfaces and in front service area. Store wiping cloths in a sanitizer solution when not in use to prevent biological growth.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler shelves and fan covers unclean - bulk dry storage bins unclean
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Wet bar area's cooler #1 was at 7C.
- F1.7 Are foods protected from contamination?
- Observation(s): - frozen drops of moisture were beading all over walk-in freezer ceiling - compressor was also not draining properly resulting in icicle formation below it
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There is a roof leak that is dripping into the walk-in freezer. The food in the affected areas need to be removed or protected.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - sani-dispenser and bucket at <200ppm QUATS
- 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): - roof leak into walk-in freezer
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - QUAT sanitizer for food contact surface sanitizing measured at ~500ppm. Beyond 400ppm (no-rinse level) QUAT sanitizer must be rinsed off food contact surfaces to avoid chemical contamination of food. Corrective action: • Monitor QUAT sanitizer with test strips to ensure correct concentration of sanitizer (200-400ppm) • Dilute sanitizer as required to reach 200-400ppm • Contact chemical supply company to adjust automatic QUAT dispensing
- 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): F2.5C - Continual use wiping clothes left on counter between uses. This may allow for pathogen growth. Corrective action: • Submerge continual use wiping clothes in 200-400ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200-400ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4 - No Sanitation Plan available on site
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?