Silver Kettle Village
2350 72 Ave Grand Forks BC V0H 1H4 · Institutional - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher temperature did not reach a minimum of 71C for sanitizing. The operator must use an alternative method of sanitizing dishes (bleach/water submersion method) until the dishwasher can reach a temperature of 71C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): A sewage smell was observed at the time of inspection. The smell was coming from the dishwashing sink grease trap. The grease trap box was not sealed adequately, the grease trap seems to be overstressed that may will cause a sewage backup. This will result in a critical health hazard that requires closure.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution did not show correct concentration on test strips. There was a blockage in the line preventing sanitizer to pump properly.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The kitchen dishwasher reached a maximum of 65.8C. This is not sufficient for disinfection. Dishwasher temperature must reach a minimum of 71C at the dish plate for adequate sanitization.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not sanitizing dishware at a minimum of 160F/ 71C. Sanitizing cycle had dishes sanitized at ~120F/ 48C during inspection Operator had contacted the dishwasher maintenance person, but neglected to inform dishwasher to sanitize dishware with 100 ppm chlorine bleach in a clean sink.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed an opened bulk bag of flour in the dry storage room. Please ensure any opened bulk items are stored in a cleanable container with a well-fitted lid to avoid pest attraction and contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at the front hand washing station was not dispensing any paper towel. Please ensure all paper towel dispensers are stocked and functional to facilitate adequate hand washing.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed an opened bulk bag of sugar in the dry storage room. Please ensure any opened bulk items are stored in a cleanable container with a well-fitted lid to avoid pest attraction and contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The baseboard behind the dishwasher is falling off and requires reattaching. Two of the preparation table wheels have broken off and the table is being supported by blocks of wood. Replacement of the blocks with proper supports is required. The pot sink waste plumbing is leaking and requires repair. There is a new crack in the flooring by the preparation area. This requires repair so as to provide a washable surface. Is the dishwasher leaking as there is a fair amount of precipitate under the dishwasher.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Rich's whip topping does not have a nutritional label. Information found online.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions