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Slopeside Coffee and Deli

5339 Fernie Ski Hill Rd Fernie BC V0B 1M0 · Restaurant - Food Service

12 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Soup 40 C must be 60 C or higher. Ensure all Hoy holding items are at 60 c or higher are place in Hot Holding units.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required for coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Mechanical Dish Washer 0ppm Cl must be 50-100 ppm
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Remove M ops and Brooms from Hand Wash station.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Multiple fridges holding potentially hazardous food found to be above 4°C; left display fridge: 14°C, dairy fridge: 9°C, and salad prep cooler: 8°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
      • 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): Mechanical dishwasher sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. Employees are manually sanitizing in two compartment sink until dishwasher sanitizing concentrations are addressed.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available on site at the time of inspection. A Food Safety Plan must be available to all employees and on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available at the time of inspection. A Sanitation Plan must be available to all employees and on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich cooler measured at 10 degrees C.
      • 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): Quat sanitizer spray bottle measured at 300ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Soup station contained two different pots of soup, one measure being held at 40 C, the other 60 C. Ensure that soups are cooked to 74 C and hot held at of below 60 C. This was discussed and corrected at the time of inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer was not of adequate strength. As discussed ensure solution is changed before weekly operations. Test strips can be used to ensure concentration is adequate.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): When the operator is not on site, at least one employee must have FoodSafe.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottles of QUATs sanitized were observed to be 100 ppm. Employees refilled bottle to ensure 200 ppm concentration. Employees will not be using a log to ensure sanitizer is changed weekly.
      • 1 Observation, Moderate Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
  12. Monitoring

    1 infraction

    • Are signs posted to remind staff to wash hands?
      • Observation(s): Hand wash signs given at the time of inspection.
      • Signs should be posted at handwashing stations to remind staff to wash hands.