Smashin Smoothies
102-41 7 Ave N Williams Lake BC V2G 4T1 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Upon arrival, the double-door fridge was observed at 50°F (10°C), as indicated on the external thermometer. Approximately one hour later, the temperature had risen to 52°F (11.1°C). Internal food temperatures ranged from 8.3°C to 12.0°C. The fridge was overly full, restricting cold air circulation. No temperature records were available onsite, and it was unknown when the fridge was last within the required temperature range. All potentially hazardous foods were discarded at the time of inspection. Operator is to have the fridge serviced and must not store potentially hazardous foods in it until it is capable of maintaining 4°C or below. 2) The black mini fridge was observed with a significant buildup of ice, resulting in uneven temperature distribution. Internal food temperatures on the top and bottom shelves ranged from 10.8°C to 13.1°C, while items on the middle shelf ranged from 4.3°C to 5.4°C. The internal air temperature was 14°C, as indicated on the EHO's infrared thermometer. All potentially hazardous foods were relocated to a working cooler. Operator is to unplug the mini fridge, remove all ice buildup, and must not store potentially hazardous foods in it until it is capable of maintaining 4°C or below. Operator should consider replacing the mini fridge with a commercial-grade unit. 3) Multiple containers of fruit were observed stored on ice on the countertop. Potentially hazardous foods must be kept in a cooler until needed and returned to cold storage when not in use. During busy periods, the items may be kept at room temperature for a maximum of 2 hours. Ice storage alone cannot reliably maintain foods at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): 1) Observed ungraded eggs onsite. Eggs used in restaurants must be graded by a Registered Shell Egg Grading Station. All eggs were discarded due to temperature abuse noted above. Operator was advised to purchase eggs only from approved sources (e.g., grocery stores). 2) Observed a container of mouldy muffin mix. The muffin mix was discarded due to temperature abuse noted above. Operator must implement a system to track food storage times and ensure timely disposal of items held under refrigeration for extended periods.
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Several food items and food contact surfaces were observed stored improperly: - Food containers stored on the floor - Packages of takeout cups stored on the floor beneath a leaking sink - Food items stored with dirty dishes placed on top - Clean dishes stored on soiled cardboard and paper towel All food and food contact items must be stored at least 15 cm (6 inches) off the floor and kept away from unclean surfaces and items. 2) Observed the reuse of soiled parchment paper in both the oven and microwave, with approximately 20 used sheets being kept for reuse. Parchment paper is single-use only and cannot be cleaned or reused. Operator discarded the parchment paper.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5L Single service utensils or containers must be used only once.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions