Silver Springs Seniors Residence Society
3309 39 Ave Vernon BC V1T 3E2 · Institutional - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): **Require test strips (for Quat and Chlorine Bleach) to monitor sanitizer(s) and sanitizer dispensers at the 3 compartment warewashing sinks and janitorial mop sink. *Obtain extra NSF (National Sanitation Foundation) accurate thermometers [within 1° C] as a redundancy to monitor equipment temperature gauges. *Also obtain extra instant read NSF digital probe thermometers for all staff on the cook-line and other food preparation areas.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.5B & D The sanitizer dispenser at the ware washing sink has developed an air-lock, so no Quat is dispensed, therefore no residual is available. *Repair the dispenser or purge the tube of air. Recalibrate for correct sanitizer strength. *Maintain a daily sanitizer monitoring log for your available test strips, which will identify whether the sanitizing strength is correct for the sanitizing step in manual ware washing, and also for filling spray bottles and pails of sanitizer. EHO provided template log for use. Ensure your Quat sanitizer is a minimum of 200 ppm, and your chlorine bleach is a minimum of 100-200 ppm. *The sanitizer dispensed at the janitorial mop sink is correct. *The high temperature dishwasher sanitizing temperature was > 82° C for the manufacturer's contact time. Good. **Begin a sanitizing temperature monitoring log for the high temperature dishwasher.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): *Ensure spray bottles are labelled correctly with the type of sanitizer filled and used (Quat or chlorine bleach).
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips are required to properly test and verify quats sanitizer dispenser sanitizer concentration as currently the test strips are expired and not being correctly used. Other than the deficiency re the quats test strips the monitoring and documenting of facility parameters is excellent - all cooler , hot holding , cooking and high temp dishwasher rinse temp is monitored daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions