Spilt Milk
B-101 2 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dishwasher was observed to be draining water onto the floor, resulting in accumulation and stagnation of water under the sink and under the dishwasher. Corrective action Service and maintain dishwasher and ensure that it provides sufficient wash and sanitizing action.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Unpasteurized juices in the front display cooler were measured at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens, Repair/replace this cooler so that it holds food 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoops without handles were observed being stored within the dry food products. To prevent contamination, all scoops must have handles with the handles being stored outside of the food product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer was measured at >500ppm. Quats sanitizer must be used at 200ppm to ensure adequate removal of contamination, without leaving a chemical residue.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers must be placed in all cooler/freezer units to monitor for safe temperatures. Ensure all thermometers are accurate to 1C.
- 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): • Scoops were observed stored in RTE cold-holding units. Ensure scoop handles are placed outside of food container to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator to send updated Food Safety Plan to EHO for review and approval.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): CORRECTED AT TIME OF INSPECTION - Facility had received food products just prior to inspection which had been left in receiving area. Packaged Meat left in an unacceptable area by delivery company and Boxed product was placed on dirty outdoor box. Operator immediately and cleaned and sanitized area upon discussion. Operator must ensure that products being received are stored in sanitary location and not on floor / kept left unattended in outside alcove. Issue likely due to insufficient size of receiving area due to construction of premise. Operator is to develop proper receiving protocols which include immediate storage of potentially hazardous foods and ensure that any company does not leave the products outside of the facility.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Previous infraction from Nov. 1 2019 -- Operator has placed a sheet of acrylic plastic at the condiment area. As discussed in previous inspection, this is to be painted / sealed. Replacing with a counter material Paper towel system has not been resolved Please contact EHO with plan for resolution by December 1st 2019
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Temperatures for line cooler were measured at between 6C and 8C. Warmer temperature was measured towards the left side of the unit. Discussed that cooler must not be packed too full to allow for adequate air flow throughout the unit. According to the temperature logs, temperatures of the unit appeared to be satisfactory. At the time of inspection, unit has been opened and closed. Requested staff to monitor the temperature closely to ensure it is capable of maintaining at an appropriate temperature. 2. Temperature for display cooler was measured at ~6C. Unit had just gone through a defrost cycle. Requested staff to closely monitor the unit and ensure unit is capable of maintaining at 4C or colder. 3. Observed house-made pickles stored at room temperature. House-made pickles should be kept refrigerated at 4C or colder unless pH testing has been completed to ensure that it can be kept in the danger zone (i.e. between 4C and 60C). Otherwise items should be discarded after being stored in the danger zone for more than 2 hours. Note: - Upon reviewing the temperature logs, it was noted that when warmer temperatures were monitored/recorded on the log sheet, corrective actions were not documented. Discussed that it is important to document the corrective actions to indicate that issues have been resolved (e.g. by rechecking the temperatures, adjusting the temperature dials etc).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Low temperature chemical dishwasher chlorine level appeared to be slightly lower than 50ppm. According to records, chlorine concentration is regularly tested and appears to be consistently reading at 100ppm. Requested looking into adjusting the setting to ensure it is consistently providing at least 50ppm of chlorine. Note: - Discussed with staff that salad mixing bowl and knives in continuous use and stored at room temperature should be cleaned and sanitized at least every 4 hours or more frequently.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Baked goods stored on counter by the cashier are uncovered/unprotected. Discussed that all food items must be stored covered/protected from contamination. 2. Wiping cloths in continuous use are not stored in a sanitizing solution. Wiping cloths in continuous use must be kept in a bucket of sanitizer providing adequate amount of approved sanitizer (e.g. chlorine at 200ppm or Quats at 200ppm). 3. Observed a pair of tongs (in use) in direct contact with the garbage bin. Tongs were removed at the time of inspection. CDI - Corrected During Inspection. Note: Spray bottle of Savall provided 200ppm of Quats. Please ensure test strips are used to verify the concentration on a regular basis.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Observed bare wood shelving in the wash area. Discussed that exposed wood must be sealed or painted to allow for easy cleaning and sanitizing as well as to prevent moisture damage. 2. Exposed wood at condiment station for drinks must be sealed or painted to allow for easy cleaning and sanitizing of the counter. Note: Paper towels in the washroom should be dispensed in a way that prevents contamination or wetting of other towels.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Allow food contact surfaces to airdry. Quat sanitizer level in spray bottle and bins were on the low end (~100ppm). 200ppm is required. Wiping cloths for the espresso station to be immersed in sanitizer. Ensure cloths for milk wands are changed at least every 2 hours or immersed in sanitizer.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure all products in the dry storage area are protected from contamination. As this is also a staff clothes/boots storage area, please ensure all products are kept closed. Packaging susceptible to moisture or located in lower areas are to be maintained in bins.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Coffee fixing station requires a smooth, easy to clean surface - operator indicated that glass surface is being made for it. 2. Continue to look for suitable dispenses for paper towel. Priority location is the washroom. 3. Parchment paper is to be used to line serving blocks as the serving blocks are not a suitable food contact surface. Please ensure parchment is moisture and grease-resistant and of food-grade quality. 4. Continue to look for a more built-to fit setup for drying wares/utensils in the cleaning room.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?