Snak Shak
7274 Radium Valley Rd Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available for the surface sanitizer in the spray bottle. The presence of test strips ensures that sanitizer concentrations are maintained at appropriate concentrations to effectively reduce microbial levels of contamination on food contact surfaces. This reduces the risk of foodborne illness.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): A thermometer was absent from the refrigeration unit in the kitchen. Ensure this unit is equipped with accurate thermometers displaying ≤4°C at all times.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was unavailable for review. A food safety plan must be developed and a written copy kept on-site for staff during times of operation.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers were absent from the refrigeration units. Ensure that these units are equipped with accurate thermometers displaying 4°C or less at all times.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): A popcorn machine blocked access to the designated handwashing station. The handwashing sink must be accessible and convenient to staff at all times of operation. Ensure the handwashing sink is not obstructed and used solely for handwashing purposes.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?