Sociale' Enoteca
950 Lakeshore Dr Penticton BC V2A 1B7 · Restaurant - Food Service
3 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please find the test strips for the Quats sanitizer.
- 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): Sanitizer bottles had lower concentration of Quats sanitizer than acceptable. This was corrected during inspection. Please regularly check the concentration of sanitizer in the bottles.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please have this printed on site at all times
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please have this printed on site at all times
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please ensure at least one staff member on site has FOODSAFE or equivalent training that is not expired. Please have these copies printed in a binder for easy access (in the same binder as the Food Safety Plan and Sanitation Plan for ease during inspections).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer bottles did not have adequate ppm of sanitizer. Bottles were dumped and replaced with new sanitizer. Ensure that sanitizer strength is appropriate when filling bottles using test strips periodically.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • I will send information and templates to complete if the FSP cannot be located.
- 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): • I will send information and templates to complete if the SP cannot be located.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions