Sky High Diner
6300 Tronson Rd Vernon BC V1H 1X7 · Mobile Vendor Type C – Food Service
5 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure your Food Safety Plan is updated according to change in menu items, and have staff periodically review. EHO provided revised Templates for your use to update your Plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure your Sanitation Plan is updated, and have staff periodically review. EHO provided revised Templates for your use to update your Plan.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 The mounted push soap dispenser at the hand wash station was observed to be clogged and malfunctioning. Corrective Action F2.7 Service/ fix dispenser and ensure that the pump is working correctly.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is general and needs to be updated to reflect potentially hazardous foods listed on the menu
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan needs to reflect general cleaning and in addition highlight specific cleaning of key equipment in the food service establishment.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed uncovered chopped lettuce in container in the fridge, which may potentially be prone to cross-contamination. Corrective Action: Cover all stored food products in fridges with food-grade wrap or store in lidded food-grade containers.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Require smaller cooling trays, ideally stainless steel, to promote quicker cooling of cooked chili.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Owner is equivalent certified but expiry is in May 2024. *Confirm with the EHO when recertified. Highly recommend all staff on shift are FOODSAFE certified (or equivalent food safety training) which promotes a culture of food safety during your facility operation. Note Reminders:
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
10 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in Igloo bar cooler measured at 9°C. Chicken strips stored in unit for an extended period, are not fit for consumption. Corrective Action: Discard chicken. Transfer remaining products to an alternate cooler at 4°C or colder. Adjust, repair, or replace the cooler so food is maintained at 4°C or colder. F1.2B(2): Food stored in MasterChef bar cooler measured at 10°C. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Adjust, repair, or replace the cooler so food is maintained at 4°C or colder. F1.2B(3): Food on top shelf inside center glass-door bar cooler measured at 8°C. Product on lower shelves is held at 4°C or colder. Corrective Action: Transfer food to lower shelves. Adjust, repair, or replace the cooler so food at all points in the unit is maintained at 4°C or colder. In the meantime, do not store food on the top shelf, and regularly monitor unit temperature. Note: Discard potentially hazardous food (e.g. meat, dairy, eggs, starches, sauces, cooked vegetable) held between 4°C and 60°C for 2 hours or longer, or if the holding time is unknown.
- 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: Gravy cooling at room temperature measured at 46°C after 2 hours. Product is unfit for consumption. Time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Discard gravy. 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. Monitor using a timer and sanitized probe thermometer. Record temperatures in a log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water) F1.3B: Adequate equipment for safe cooling is not provided. Corrective Action: Obtain wide, shallow, food-grade containers for cooling. Ensure they are intended for food contact and made of smooth, non-absorbent, easy-to-clean material (e.g. stainless steel, food-grade plastic).
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A: Observed uncovered food inside coolers: • Loose Romain lettuce in steel reach-in fridge near the door • Chopped lettuce in bar cooler Corrective Action: Cover all stored food products with food-grade wrap or store in lidded food-grade containers that are smooth, impervious, and easy to clean. Contain whole produce to prevent contamination.
- 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): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. If Quat sanitizer is used, obtain quaternary ammonia test strips.
- 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): F2.3B: Sanitized items are set on paper towel or cloths to air dry. This may re-contaminate items. Corrective Action: Obtain one or more dish racks for air drying. Keep rack(s) in a clean place when not in use. Store sanitized items on a clean shelf. Avoid lining surfaces with absorbent cloths. F2.3D: Sanitizer solution is not available for use. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine (5 mL unscented household bleach per litre water) or 200 ppm quaternary ammonia (Quat) (follow manufacturer instructions) in a spray bottle or open container with wiping cloths. Check concentration with test strips. Sanitizer solution must be available at all times during operation. Spray bottle: label the bottle to indicate the contents. Change solution daily or as needed. Open container: Keep cloths immersed in solution. Soak for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- 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): F2.5A: Observed knives in poor condition and secured with tape. Tape can collect debris and may physically contaminate food. Corrective Action: Discard or remove the damaged knives. F2.5B: Food debris is visible inside steel reach-in fridge near the door. Corrective Action: Clean and sanitize all interior surfaces of the fridge to remove debris. F2.5K(1): Mounted knife rack is made of untreated wood and cannot be easily cleaned. This rack can re-contaminate stored knives. Corrective Action: Remove wooden knife rack. Replacement racks must be suitable for their intended use and consist of materials that are smooth, durable, impervious to moisture, and cleanable (e.g. magnetic knife rack). F2.5K(2): Clean utensils are stored in a metal coffee tin. This container is not suitable for utensil storage. Corrective Action: Remove coffee tin. Store utensils in a clean, dry container that is smooth, impervious, cleanable, and suited for this purpose.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Dish soap in original container used for handwashing. Corrective Action: Provide and use liquid soap in a wall-mounted or pump bottle dispenser at the hand sink. F2.7E: Observed hand sink basin filled with utensils and equipment. Corrective Action: Keep hand sink clear and accessible at all times. Do not obstruct sinks when processing raw meat or other foods.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate is not posted at the time of inspection. Corrective Action: Locate and post permit to operate in a visible location onsite. EHO to provide direction if a replacement permit is required.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F.3.3: Food Safety Plan is not available. Corrective Action: Locate Food Safety Plan and keep a copy onsite. EHO to provide guidance if a new plan is required.
- 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 Sanitation Plan and keep a copy onsite. EHO to provide guidance if a new plan is required.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?