Smoochies Brewing Co.
A-1885 Bakery Frontage Rd Christina Lake BC V0H 1E3 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strip must be available for quat product.
- 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): Quat sanitizer solution was well over 500ppm, which is too strong for use on food contact surfaces. Please dilute / remake solution and rinse all surfaces with water. Sanitizer should be 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator is in process of completing FoodSafe course.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Glass service refrigerator at front did not have a thermometer at time of inspection. 2. Temperature log was available but not in use. Daily temperature logs must be kept to ensure proper functioning of refrigeration and the accuracy of stationary thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The lower oven contains a build-up of crumbs which may attract pests. Equipment must be maintained in a sanitary condition to prevent the harborage of pests and to reduce the likelihood of cross-contamination. More frequent cleaning of equipment and adherence to the sanitation plan is recommended. 2. A dog was present in the indoor dining area of the cafe.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The permit is expired as of April 2025. Permit fees must be paid to maintain a valid Permit to Operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A freezer full of burritos was observed in the back storeroom. A food safety plan was not available at time of inspection. Potentially hazardous foods that undergo advance prep and freezing/thawing (i.e. Burritos) must be included in an updated food safety plan.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The Operator's FOODSAFE certificate was observed on-site and expired as of 2024.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Burritos were observed to be thawing at room temperature at the time of inspection. All frozen food must be thawed following proper thawing methods listed below. This was corrected during inspection, the operator removed burritos from room temperature and placed under refrigeration.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are not available to test bleach/water sanitizer solution for manual dishwashing sink sanitizing step.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Mesh screen on window in the kitchen was not in place. This can allow entry to pests. The kitchen staff stated that the screen was broken. Please ensure that the window screen has been replaced if leaving window open, otherwise, the window must stay closed.
- F2.2B The premises must be protected against entry of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are not available to test bleach/water sanitizer solution for manual dishwashing sink sanitizing step.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floors are observed to be dirty and sticky at the time of inspection
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Rodent droppings were found in the following locations: 1. kitchen dried storage area by back window 2. underneath the deep sink in front area across from espresso machine 3. In cabinets under sinks As rodent and their droppings may contain pathogens that could inevitably contaminate surfaces and food and cause illness, please immediately do the following: 1. Ensure that all dried ingredients are covered and protected from contamination 2. Clean and sanitize all areas where droppings are found 3. Contact a pest professional to have this issue addressed 4. Seal up any areas to outside walls that may be allowing for pests to enter facility
- 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): A section where a wall used to be in the main kitchen has areas of exposed wood and building materials. Please close off and finish this area to prevent potential contamination of food from falling materials.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): (1) Under table cooler with premade paninis at 9°C, please adjust so that refrigerator is able to maintain 4°C or colder at all times. (2) Please ensure temperatures of all cold-holding units on site are monitored and recorded daily in a log book. (3) Front cooler and stand up fridge in kitchen both at 4°C, good.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Storage room window still requires finishing and cupboards in the kitchen still require handles
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure food safety plan is complete and kept on site
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure sanitation plan is complete and kept on site
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cupboards handles still needed and a few drawer fronts missing. Exhaust hood filters need to be installed in exhaust hood. Need paper towel dispensers in washrooms. Window sill in storage room still needs to be finished.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions