Skip to content
Loading map…

Sisters Family Restaurant

1920 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service

9 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A: Hollandaise in the steam table was measured at 50°C. Holding time is 90 minutes. The insert tray may be too shallow. Corrective Action: Reheat the sauce to 74°C or hotter. Transfer to a deeper insert and return it to the steam table. Hold at 60°C or hotter. F1.2B(1): Food in the main prep table cooler (across from the range) was measured at 10°C. Holding time exceeds 2 hours in most cases. Some food in the cooler is unfit for consumption due to improper storage. Corrective Action: Discard unsafe food. Transfer lower-risk products to an alternate cooler at 4°C or colder. Adjust or repair the prep table cooler so it maintains food at 4°C or colder (ideally 1-3°C). Until then, store only shelf-stable food in the cooler. Discard potentially hazardous food stored at 4-60°C for 2 hours or longer. Resume temperature records. F1.2B(2): Other refrigerated food was measured above 4°C: • Side prep table cooler (5°C) • Steel upright cooler (6°C) Corrective Action: Adjust or service each unit so food is held at 4°C or colder (1-3°C). Continue to store only fruit pies and other shelf-stable food in the front display cooler.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Soap is mixed with sanitizer solution. This can reduce sanitizing efficacy and leave soap residue. Corrective Action: Discontinue this practice. For sanitizing, use bleach and water only. Keep soap and other cleaning solutions separate, use them prior to sanitizing. F2.3D(2): Bleach sanitizer solution in spray bottles is at a very high concentration. This causes chlorine to persist on surfaces, increasing chemical contamination risk. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual using 5 mL (1 teaspoon) of bleach per litre of water. Check with test strips. Keep sanitizer spray bottles clean and store them in clean areas (not at the dishwashing sink).
      • 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): F2.5A: Some utensils are damaged or unsuitable (knife, carving fork). Corrective Action: Safely discard the affected items. Do not repair damaged utensils or apply tape or foreign material. F2.5B(1): Inadequate sanitation in some areas: • Microwave • Steel upright cooler (fan cover, interior) • Dry storage shelving units, mounted shelf near the hand sink • Ice machine interior (mineral deposit) • Hard to reach spaces Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Empty ice from the machine, clean and sanitize the interior. Remove cardboard from the short rack in the dishwashing area. F2.5B(2): Some racks in the 2-door glass cooler are heavily rusted. Recurring infraction. Corrective Action: Provide new replacement racks or have the current ones refinished (smooth, washable, food-safe). The lid of the side prep table cooler should be replaced. Spot-repair with tape is not suitable.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Some clean utensils are stored in empty food cans. Corrective Action: Store utensils in proper containers that are non-absorbent, washable, and suitable for the purpose (e.g. hard plastic, stainless steel). F2.6G: Ceiling light fixtures above the line and dry storage area are not working. Recurring infraction. Corrective Action: Replace bulbs or repair or replace the fixtures so all lights are functional.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: The paper towel dispensers at the kitchen hand sink and men's washroom are empty or not working. Corrective Action: Refill or repair the dispensers so they are functional. Replace if needed. If the hand sink must be used for food prep, sanitize the area before and after. For handwashing, the designated hand sink should be the first option over the dishwashing sink.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be found. Corrective Action: Locate or develop a Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep both Plans in an accessible area and ensure all staff can provide them on request.
  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Perishable food in the pastry display cooler was held at 11°C for an extended period. The food is unsafe for consumption. The cooler has a history of malfunction. Corrective Action: Discard the affected food. Provide a new display cooler to replace the current one so food is maintained at 4°C or colder. In the meantime, only store shelf stable food in the display cooler. F1.2B(2): Some food was measured above 4°C: • Prep table cooler across from the grill (9°C) • Sections of the right glass-door upright cooler (7°C) Corrective Action: Adjust or service the upright cooler so food in all sections is maintained at 4°C or colder. Monitor the prep table cooler to rule out a defrost cycle. If the temperature does not return to 1-4°C, transfer or discard unsafe products and adjust or service the unit so it holds food at 4°C or colder. Resume record keeping for food temperature and sanitation.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Soup was measured at 44°C after 4 hours of cooling. The product is unsafe. Corrective Action: Discard the soup. Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. To increase the cooling rate: divide food into smaller batches, stir frequently, use wide shallow trays, or place food containers over an ice bath (equal parts ice and water).
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A: There is overgrown vegetation near one side of the building exterior. Corrective Action: Cut down overgrowth to discourage pest harbourage. Continue to remove old equipment and miscellaneous items from behind the premises. F2.2B: There is a gap under the back door in the dining area. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate sanitation in some areas: • Under and behind cooking equipment at the line • Right glass-door upright cooler (interior walls and racks) • Dry storage shelves and some containers for clean utensils • Prep table cooler door gaskets • Microwave interior Corrective Action: Clean the areas identified. F2.5B(2): Maintenance and descaling of the ice machine does not involve a consistent sanitize step before resuming operation. Corrective Action: Clean and sanitize interior surfaces of the ice machine at the regular frequency (monthly or more often as needed) and after maintenance or other interaction that includes direct contact or risk of contamination. Continue to store the ice scoop on a clean surface or in a clean container between uses. F2.5G: The outdoor chest freezers are not properly secured. Corrective Action: Install locks or a similar security measure for the outdoor chest freezers to prevent contamination/tampering.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: Ceiling light fixtures near the dry storage area are not working. Corrective Action: Replace the bulbs or repair the fixtures so they are functional and provided adequate light.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C(1): Automatic paper towel dispensers at the kitchen hand sink and men's washroom are empty or not working. Corrective Action: Refill and/or repair both dispensers so they are functional. F2.7C(2): Paper towel sheets from the dispenser at the front hand sink descend to where they contact the sink tap. Corrective Action: Adjust the dispenser so paper towel does not contact the tap or other contaminated surfaces. Keep the kitchen hand sink clear and accessible.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: No employee present at the start of inspection holds a valid FoodSafe certificate. Corrective Action: Train staff or adjust work scheduling in order to meet the requirements below:
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the front of house display cooler was measured at 11°C. Low risk products are currently stored inside the unit, but the cooler typically holds potentially hazardous food. Corrective Action: If the temperature does not return to 4°C or colder, adjust or service the cooler so it maintains food at 4°C or colder. In the meantime, store only fruit pies and other non-potentially hazardous food in the unit. Exclude pumpkin and meringue pies and other potentially hazardous products until a safe temperature is verified.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4A: There is insufficient cold water pressure at the hand sink in the men's washroom. Corrective Action: Repair the sink/water system so both hot and cold water are supplied in adequate quantity and pressure.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Observed a container of soup left to cool on the floor. Corrective Action: Store food on clean racks elevated at least 15 cm (6 in) above the floor. Clean the ice machine periodically to remove calcium deposits and residue.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B(1): One thermometer in the white domestic fridge and one probe thermometer are inaccurate. Corrective Action: Discard the thermometers. F2.1B(2): The thermometer in the front of house display cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the broken one.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one container was measured at 50 ppm chlorine residual. Corrective Action: Discard the solution. Prepare new sanitizer solution at 200 ppm chlorine. Replace the solution and cloths every 2 hours or when tested below the required concentration.
      • 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): F2.5A: The leftmost glass door upright cooler has a broken handle. Corrective Action: Repair or replace the handle. F2.5B: Inadequate sanitation in some areas: • Interior surfaces of the upright coolers • Dishwashing area • Fan covers in the glass door upright coolers • Under shelves in the dry storage area • Manual French fry cutter • Microwave interior Corrective Action: Safely clean the areas identified. Bottom storage racks should be at least 15 cm (6 in) above the floor to protect food and enable proper cleaning. The current dry storage shelves must be moved often for proper sanitation under the bottom racks, or be replaced with new shelving units that meet this design standard. Remove cardboard shelf liners from the dry storage area. Excess cardboard can become a fire hazard and pest attractant. F2.5E: Clutter is present in the back area and on top of the glass door coolers. This obstructs cleaning and may harbour pests. Corrective Action: Assess the stored items. Remove any equipment and materials that are not required for food related operations.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: There is inadequate lighting for the dry storage area. One bank of lights in the kitchen is not functional. Corrective Action: Repair or replace broken fixtures and/or install new bulbs so there is adequate illumination in the kitchen and dry storage areas. The table that supports the ice machine is made of unsealed wood. This material is susceptible to moisture intrusion and contamination. The table should be painted/sealed or replaced so all surfaces are smooth, non-absorbent, and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Paper towel is not provided in the dispenser at the primary hand sink. Loose paper towel is prone to contamination. Corrective Action: Refill the dispenser. Do so promptly as required.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan could not be located. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises that is accessible to staff.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite. Ensure staff can access the Plan at all times.
  4. Monitoring

    12 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Food stored in the front-of-house display cooler measured at 10°C. Some products are unfit for consumption. Corrective Action: Discard potentially hazardous food. Adjust, repair, or replace the cooler so it maintains food at 4°C or colder OR store only shelf stable food in the cooler. F1.2B(2): Food stored in the prep table cooler measured at 7°C. Corrective Action: Discard potentially hazardous food. Transfer lower risk products to an alternate cooler at 4°C or colder. Adjust, repair, or replace the cooler so it maintains food at 4°C or colder. In the meantime, only shelf stable food is permitted in the unit. F1.2B(3): Lower risk food in the front-of-house domestic fridge measured at 10°C. Corrective Action: Adjust unit temperature so food is held at 4°C or colder. Seek repair or replacement if manual adjustment is not effective.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: The time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data in a log sheet. Use any of the following methods for rapid cooling: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water) F1.3C: Meatballs in sauce stored at 40°C in a hot holding unit. Sauce is not properly reheated. Corrective Action: Combine meatballs with sauce and reheat to 74°C (165°F) or hotter within two hours before holding. Ensure the product is maintained at 60°C (140°F) or hotter in the hot holding unit.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Ready-to-eat salad mix stored uncovered in close proximity to the hand sink. Cross contamination hazard. Corrective Action: Transfer salad mix to a cooler at 4°C or colder. Do not store food product near the hand sink or other contamination source. Ensure stored food is covered with secure lids or food-grade wrap.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometer in the prep table cooler is inaccurate. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Gaps observed around rear screen door. Corrective Action: Seal the gaps. Ensure there is no visible daylight under and around the door. Keep closed. F2.2C: Flies present throughout the premises. Corrective Action: Clean hard-to-reach areas to remove food residue (see infraction F2.5B). Clean and sanitize food contact surfaces. Control pest entry points. Remove standing water. Consider flushing floor drains with boiling water. Fly traps may be used if kept away from clean areas.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in one container measured at 0 ppm chlorine. Corrective Action: Discard weak solution. Prepare new solution at 200 ppm chlorine residual. Change wiping cloth solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Dilute household bleach at 5 mL (1 teaspoon) per litre of water to yield a 200 ppm solution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Observed potentially hazardous food being thawed at room temperature. Corrective Action: Thaw food using safe methods only: • Under refrigeration at 4°C or colder • Submerged with original sealed packaging or in a hermetically sealed container in cold water changed every 30 min • Submerged with original sealed packaging or in a hermetically sealed container under running cold water • As part of the cooking process (only when thawing is accounted for in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A(1): One side of the fixed steam table is not functional. Corrective Action: Repair or service the steam table so it maintains food at 60°C or hotter in all sections of the unit. F2.5A(2): Multiple racks inside the glass-door coolers are rusted. Corrective Action: Replace or refinish the racks so they are smooth, intact, non-absorbent, and cleanable. Advise the EHO by the noted date of the expected timeline for completion. F2.5B: Inadequate sanitation observed: • Behind cooking equipment • Dishwashing area • Calcium deposits on dishwasher housing • Interior surfaces of coolers • Hard-to-reach areas throughout the premises Corrective Action: Clean the areas and equipment identified. Reduce clutter and remove obstructions to facilitate proper cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: Low shelves at cook line prep table are lined with cardboard. Corrective Action: Remove cardboard liners from the premises. Clean and sanitize the shelves. Surfaces must be smooth, non-absorbent, and easy to clean. If the existing finish does not meet these criteria, refinish or replace the table.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: Observed a bucket stored inside the hand sink basin. This obstructs proper handwashing. Corrective Action: Remove the item. Keep the hand sink area clear of obstructions. The sink is designated for handwashing only. Avoid washing hands in the dishwashing area. This is an unsanitary practice.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy onsite. Environmental Health Officer (EHO) to provide a template. Monitoring log sheets provided by the EHO. Have staff maintain log sheets. Operator to review regularly to ensure compliance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite. EHO to provide a template.
  5. Monitoring

    8 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Chopped lettuce, uncooked fries in water, and raw eggs stored uncovered in respective coolers, susceptible to contamination. Corrective Action: Cover stored food with food-grade wrap or secure lid to prevent contamination. F1.7B: Ice being scooped from the ice machine into a plastic bucket, then deposited in a basin that contains soft drink dispenser unit and wand. Soft drink unit housing covered in black residue, which can contaminate the stored ice. Corrective Action: Do not store ice in basin with soft drink unit. Acceptable to scoop ice from machine into clean bucket for final dispensing into glasses (staff transferring ice to move it to central work area away from ice machine). Wash and sanitize bucket and scoop at the end of each day.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2A: Overgrown vegetation, stacked chairs, and trash throughout outdoor area behind the premises. These conditions support the nesting and breeding of rodents. Excess and unused items also observed inside the premises. Corrective Action: Cut back overgrowth outdoors and remove all clutter from inside and outside behind the establishment to eliminate shelter for rodents. F2.2B: Rear screen door has visible gaps along the side and bottom. Outdoor concrete walls in disrepair in some areas (on outdoor side of dry storage area where pest activity noted; see F2.2C). Floor-wall junctions missing baseboards in many areas, especially dry storage area. Observed holes in interior walls throughout premises (around water softener attachments, wastewater pipes). This allows pests to freely enter and move around within the premises. Corrective Action: Install new weather stripping and sweep on screen door to seal all gaps and eliminate any visible daylight. Seal or block any breaches in outdoor walls that may provide entry. Seal all gaps and install baseboards in the dry storage area and where baseboards are missing. Seal gaps around cords/attachments/piping on inside walls of the premises. F2.2C: Signs of pest activity noted. two dead mice found inside snap and glue traps in the dry storage area and public washroom. Mice droppings under racks, on plates, and inside boxes of equipment in the dry storage area and along the wall near water softener/electrical panel. Sawdust and loose insulation observed in washroom and dry storage, indicating rodent activity. Corrective Action: • Clean up all mouse droppings, sawdust, and insulation • Clean and sanitize all areas where droppings, sawdust, and insulation are found • Promptly remove and safely dispose of rodents caught in traps • Wash and sanitize reusable traps, wash and sanitize sink before and after • Wash and sanitize all food contact surfaces in dry storage area • Pull out, wash, and sanitize all dry storage racks • Ensure all food products are covered securely • Check food products regularly for rodent damage; discard damaged products • Eliminate all materials that can be used for rodent nesting, such as Styrofoam and paper products • Store all items 15 cm (6 inches) off the floor • Clean and sanitize all work surfaces at the start of each day • Hire a certified pest control company for servicing on contract
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C: Calcium deposits and residue observed on interior and exterior surfaces of ice machine. Corrective Action: Empty ice machine. Wash and sanitize all surfaces to remove calcium and residue buildup.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Stainless steel reach-in cooler closest to dry storage in poor condition. Racks are heavily rusted causing the coating to flake off and potentially enter food. Corrective Action: Dispose of all racks in the stainless steel reach-in cooler. Replacement racks must be in good condition. F2.5B(1): Bottom surface inside same stainless steel reach-in cooler has accumulation of food residue, rust, and debris. Corrective Action: Clean bottom surface to remove residue and debris. F2.5B(2): Build-up of grease and food particles observed behind grill, fryers, and cooking equipment. Corrective Action: Clean around and behind cooking equipment to remove excess grease accumulation.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: Paper towel at primary handwashing station sitting directly on table surface, susceptible to contamination. Corrective Action: Install paper towel dispenser at hand sink. Store paper towel roll on clean surface in the meantime.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1: Permit to operate has expired. EHO will follow-up regarding permit fee for next fiscal year.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Food Safety Plan not available during inspection. Corrective Action: Locate Food Safety Plan and retain a copy onsite. If plan cannot be found, EHO to provide guidance on producing a new plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Sanitation Plan not available during inspection. Corrective Action: Locate Sanitation Plan and retain a copy onsite. If plan cannot be found, EHO to provide guidance on producing a new plan.
  6. Monitoring

    13 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1B Operator does not perform any internal temperature verification for cooked foods (i.e. raw proteins). ACTIONS REQUIRED: • Operator to start verification of internal cooked temperatures for proteins (cooked from the raw). • Operator to use cooking log provided to checked internal cooking temperature for proteins and email to Environmental Health Officer (EHO) for infraction resolution.
      • F1.1B Internal cooked food temperatures must be verified by the operator.
    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2A Sauce hot held in steam table at less than 60 °C even with lots of stirring. Asked staff to reheat to a boil and then place back in steam table. CORRECTED DURING INSPECTION - ISSUE RESOLVED. ACTIONS REQUIRED: • Operator to ensure staff are verifying the temperature of hot held foods regularly (best practice every 2 hours) and recording them on a temperature log. Use logs provided (attached) F1.2B & E Prep cooler was broken at the time of inspection, but food was still being placed in the cooler top (on ice - temperature was 10-13 °C). Discussed using time as a public health control for food in inserts for a maximum of two (2) hours and only filling inserts with enough food to be used within two (2) hours in the interim while awaiting repair of the prep cooler. Noted that ice machine is also broken onsite, which makes it extra challenging to keep foods cold using ice method. ACTIONS REQUIRED: • Operator to repair/replace prep cooler ASAP and notify EHO once prep cooler is functional for infraction resolution. • In the interim, while awaiting repair/replacement of prep cooler, staff can use time as a public health control (see attached guidelines for how to properly implement procedure).
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A & B Cooling methods not verified, foods onsite reported to be cooled in buckets (may not be shallow enough), etc. and may not cool properly during the intervals required. ACTIONS REQUIRED: • Operator to verify methods for cooling. Note: Also need a digital probe NSF thermometer with full operating range (candy thermometer and meat thermometer only go down to 40 °C and 50 °C). • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the cooling temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A Facility handles a lot of shell eggs onsite for breakfast service. Staff were not always washing hands with soap and water following egg handling. Discussed requirement for proper handwashing following egg handling each time PRIOR to touching anything else to prevent possible cross contamination of Salmonella bacteria or other pathogens in the kitchen. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Owner to ensure that all staff are educated/instructed to properly wash their hands following the handling of eggs PRIOR to touching anything else. Discussed with owner and staff at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A At the time of inspection, it was observed that chlorine test strips were available onsite, but it was noted that they expired 01Apr2019. ACTIONS REQUIRED: • Operator to replace chlorine test strips and email/text photo clearly showing expiry date on new strips to Environmental Health Officer (EHO) for infraction resolution. F2.1B-1 At the time of inspection, it was observed that NSF certified thermometers were missing from all the freezers. ACTIONS REQUIRED: • Operator to ensure accurate NSF certified thermometers are in place for all cold holding equipment including freezers and email/text a photos of the thermometers clearly showing the NSF logo for infraction resolution.. F2.1B-2 At the time of inspection, it was observed that only a candy thermometer and meat thermometer were available onsite. These types of thermometers are not appropriate for verifying internal cooking, cooling, reheating processes as they only go down to 40 °C (candy) and 50 °C (meat). ACTIONS REQUIRED: • Operator to obtain a digital probe NSF thermometer for internal temperature verification and email/text a photo of the thermometer clearly showing the NSF logo for infraction resolution.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B-1 Daylight visible around the kitchen exterior screen door. Staff report that hook to keep the screen door "closed" needs to be replaced. ACTIONS REQUIRED: • Operator to replace hook to keep screen door closed and ensure no daylight is visible around/under the door if it is to be used. Operator to email/text photo(s) to EHO showing the repair and the daylight is no longer visible for infraction resolution. F2.2B-2 Daylight visible under main front entrance door (i.e. at between and under doors), which can allow for the potential entry of pests through the gap. ACTIONS REQUIRED: • Operator to install weather stripping/door sweeps in between the two doors to ensure no more daylight is visible. Please send photos of installed weather stripping/door sweeps on doors with no daylight peeking through to the Environmental Health Officer (EHO) for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 Observations: • Low temperature dishwasher verified to have between 50-100 ppm chlorine. F2.3D-1 At the time of inspection, the sanitizer in the wiping cloth bucket in the kitchen was measured to be greater than 200 ppm chlorine, which is a rinse-level solution (i.e. at this concentration surfaces must be rinsed with water following sanitizing). CORRECTED DURING INSPECTION - ISSUE RESOLVED. ACTIONS REQUIRED: • Operator to ensure wiping cloths are fully immersed in a sanitizer solution of 200 ppm chlorine at all times, and to ensure that the solution is changed/checked regularly (i.e. every 2 hours or earlier if needed) to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. F2.3D-2 At the time of inspection, the sanitizer in the wiping cloth bucket in the service area was measured to be less than 200 ppm chlorine (100 ppm) - at this concentration the sanitizer solution cannot effectively remove contamination. CORRECTED DURING INSPECTION - ISSUE RESOLVED. ACTIONS REQUIRED: • Operator to ensure wiping cloths are fully immersed in a sanitizer solution of 200 ppm chlorine at all times, and to ensure that the solution is changed/checked regularly (i.e. every 2 hours or earlier if needed) to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log.
      • 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): F2.5A At the time of inspection, it was observed that the prep cooler was broken. ACTIONS REQUIRED: • Operator to repair/replace prep cooler to ensure it is capable of maintaining 4 °C/40 °F or less at all times. F2.5C Wiping cloths in continuous use in the kitchen were being kept at room temperature, which can allow bacteria to grow and re-contaminate surfaces and hands. CORRECTED DURING INSPECTION - ISSUE RESOLVED. ACTIONS REQUIRED: • Operator must ensure that steam wand wiping cloths are fully immersed in a sanitizer solution of 200 ppm chlorine at all times, and to ensure that the solution is changed/checked regularly (i.e. every 2 hours or earlier if needed) to prevent cross-contamination of food contact surfaces. Verify concentration with chemical test strips and record in log. F2.5J Fluorescent lights in service area and main kitchen require shatterproof covers or shatterproof bulbs. ACTIONS REQUIRED: • Operator to install shatterproof light cover or "fluorescent bulb tube guard" on all lights in service area and main kitchen. Email/text photos to EHO for infraction resolution.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7A At the time of inspection, it was observed that the handwashing sink in the main kitchen had been removed and moved to a new location (closer to the back exterior door); however the sink was not connected to hot and cold running water. ACTIONS REQUIRED: • Operator to have plumbing connected to the dedicated handwashing sink and email/text photos to EHO for infraction resolution. F2.7B At the time of inspection, it was observed that liquid soap in a dispenser was not available at either the dedicated handwashing sink (although not yet plumbed) nor at the pot sink located next to the dishwasher that was currently being used for handwashing. ACTIONS REQUIRED: • Operator to supply liquid soap in a pump dispenser at all handwashing sinks to facilitate frequent and proper handwashing. F2.7D At the time of inspection, it was observed that the operator had removed the dedicated handwashing sink and was currently using the pot sink located next to dishwasher. ACTIONS REQUIRED: • Operator to connect the dedicated handwashing sink to hot and cold running water and equip it with liquid soap in a dispenser, paper towel in a dispenser ASAP. Email/text photo(s) of handwashing station to EHO for infraction resolution. • NOTE: A splash barrier will also be required to be installed to separate the handwashing station from the counter if staff plan to cool foods on the counter directly next to the new dedicated handwashing station. F2.7E At the time of inspection, it was observed that the pot sink (noted to being used currently as the handwashing sink) was filled with dishes, which restricted access and the ability to properly wash hands without cross-contamination. Additionally, the dedicated handwashing sink (not plumbed) had a recycling bin in the way, which once plumbed will also prevent/inhibit access to the handwashing station. ACTIONS REQUIRED: • Operator to ensure all handwashing stations remain accessible at all times and are not used for alternate purposes (dishwashing) and do not have barriers in the was to make access limited.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): F3.2A Kitchen has been slightly renovated without first obtaining approval of the plans and specifications by a health officer. At the time of inspection, it was observed that there has been the addition of a long stainless steel countertop along the pass-through wall, the dedicated handwashing station on the pass-through wall has been relocated to the end of the countertop near the back exterior door (NOTE: the dedicated handwashing sink was not yet plumbed in), and additional coolers had been installed (replacement of old ones that had stopped working). ACTIONS REQUIRED: • Operator to provide an updated "As Built - For Record Purposes Only" floor plan to EHO for infraction resolution. If any future renovation plans are planned, the owner MUST first obtain approval of the plan and specifications of any equipments, surfaces, etc. by a health officer PRIOR to renovation/construction.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F At the time of inspection, the Food Safety Plan was not available in the kitchen (reported to be completed, but somewhere in office). ACTIONS REQUIRED: • Owner/operator to find the food safety plan, confirm that is has been placed in the kitchen, ensure that it is always available onsite and kept in a location staff are aware of and able to access, and that it is being followed and up-to-date. Send plan to EHO for review. • If the Food Safety Plan cannot be located, a new one must be completed and submitted to the EHO for review and infraction resolution (see attached template, if applicable). F3.3E Temperature logs for the coolers and freezers are not being maintained daily. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), hot holding, cooling procedures, internal cooking temperatures, internal reheating temperatures, and that temperatures are recorded daily (when kitchen in use). Use logs attached or create your own and send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-C At the time of inspection, the Sanitation Plan was not available in the kitchen (reported to be completed, but somewhere in office). ACTIONS REQUIRED: • Owner/operator to find the Sanitation Plan, confirm that is has been placed in the kitchen, ensure that it is always available onsite and kept in a location staff are aware of and able to access, and that it is being followed and up-to-date. Send plan to EHO for review. • If the Sanitation Plan cannot be located, a new one must be completed and submitted to the EHO for review and infraction resolution (see attached template, if applicable). F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical low temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure low temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, and concentration of sanitizer during final rinse cycles. Use templates provided.
      • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6A & B At the time of inspection, the owner/operator did not have a valid FOODSAFE certificate or equivalent training as the FOODSAFE certificate had expired. See email for details regarding FOODSAFE and expiry. ACTIONS REQUIRED: • Owner to take FOODSAFE Level 1 or a course that is equivalent to FOODSAFE Level 1 (see email for more information on how to take a FOODSAFE course, which courses are considered equivalent/not equivalent, and expiry date/refresher courses for FOODSAFE Level 1). Owner to take a food safety training course by 30Jun2019 and provide evidence to EHO for infraction resolution. • Owner to ensure that in her absence someone onsite has a valid FOODSAFE level 1 or an equivalent course.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    6 infractions

    • 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
      • Observation(s): Observed staff handling ready to eat food with bare hands that are potentially unclean. Discussed with staff the use of tongs and proper hand washing practice.
      • 1 Observation, High Severity of Consequences : Employees must handle food in a sanitary manner.
    • 9.4 - Are the staff washing hands as often as necessary to prevent contamination of food?
      • Observation(s): Observed that staff were not washing hands after handling raw shell eggs and dishwashing. Discussed proper hand washing practices with staff.
      • 2 Observations, High Severity of Consequences : Employees must wash hands before starting work, after using the washroom, after taking a break, after eating, after handling raw foods, or after any activity or instance where the hands may become soiled.
    • 13.1 - Are dishes, utensils and equipment in good condition?
      • Observation(s): Upright Hobart cooler is not operational and no longer able to maintain 4 °C or less at all times. Please label fridge that no potentially hazardous foods can be stored inside. Fridge was labelled during inspection.
      • 1 Observation, High Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Chemical sanitizing dishwasher did not have chlorine being dispensed. Sanitizer line was primed at the time of inspection and checked with chemical test strips 50 ppm.
      • 1 Observation, High Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
      • 1 Observation, High Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Wiping cloths in continuous use must be kept in 200 ppm sanitizer and changed every 2 hours. Sanitizer buckets were made up at the time of inspection 200 ppm.
      • 1 Observation, High Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
      • 1 Observation, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Four buckets of shell eggs and 3 buckets of soft margarine found at 12 °C in the upright Hobart cooler, which is at 12 °C. Cooler is being used for whole fruits and vegetables with the exception of the eggs and 3 buckets of soft margarine. Shell eggs and margarine was moved to another cooler at the time of inspection. Shell eggs in use must only beat room temperature for a maximum of 2 hours. Cooler must not be used for cold holding storage of potentially hazardous foods until it is fixed or replaced and able to maintain 4 °C or less at all times. Fridge was labelled at time of inspection that no potentially hazardous foods can be stored inside.
      • 3 or more Observations, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
      • 3 or more Observations, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • Is the premises protected against entry of pests?
      • Observation(s): Ensure back screen door is latched at all times. Latched door hook at the time of inspection.
      • 1 Observation, High Severity of Consequences : The premises must be protected against the entry of pests.
    • Do processes match the written food safety plan
      • Observation(s): Ensure all large quantities of hot liquids (e.g. gravy, soups) are cooled correctly either in large shallow stainless steel pans, in an ice bath, or stirred with an ice wand. Food must cool quickly thru the "danger zone" - cooling in a large bucket is not acceptable. Proper cooling involves: Cooling from ≥60 °C to 20 °C in 2 hours; then from 20 °C to ≤4 °C in 4 hours. A large bucket of gravy was observed cooling at the time of inspection and was transferred to multiple shallow stainless steel pans for proper cooling at the time of inspection. Ensure gravy is reheated rapidly to ≥74 °C prior to placing in the pre-warmed hot holding unit for hot holding at ≥60 °C.
      • 1 Observation, High Severity of Consequences : 'Cool-Chill-Reheat' processes must match the food safety plan.
      • 1 Observation, High Severity of Consequences : Other Food Handling processes must match the food safety plan.