Sprig of Heather
751 Hwy 97B SE Salmon Arm BC V1E 4P7 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The back receiving door was left open for ventilation, please install a screen if you wish to leave this open.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Viper test strips have ran out. Also, if bleach is being used as a sanitizer (either for surface sanitizing or for final rinse for china, please ensure test strips are available). Alternatively 500ppm Viper solution is also a suitable no-rinse food grade sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Some amendments were added to the sanitation plan at the time of inspection to specify which chemicals are sanitizers and the concentration they are to be utilized at. Please ensure test strips are used to verify. Please update the sanitation plan so that it is more comprehensive of the operation's needs. Ensure the process for any manual warewashing or clean in place sanitizing is included. The plans should be reviewed annually to ensure it reflects the premises, equipment, and operations. Consider the needs of the proposed new build.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Measured the glass-door refrigerator at 4.9 - 6.0 °C. The left side of the refrigerator was slightly warmer than the right side. Please adjust the temperature on this refrigerator to 4 °C or less and monitor the temperature with the in-unit thermometer. Requested operator to move all potentially hazardous foods such as the baked goods with whipped toppings to the right side of the refrigerator which is at 4 °C or less if the problem persists. Observed thawing in the kitchen hand sink in a bowl of cold water. Operator stated that the tap had just been turned off before the inspection started. Please ensure that all thawing is done under cold running water or in the refrigerator at 4 °C or less.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed a small gap under the screen door in the kitchen. Please install a weather strip or door sweep to prevent the entrance of pests into the kitchen.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Facility uses viper (accelerated hydrogen peroxide) as sanitizer. However concentration could not be verified. Chemical test strips available were expired. Directed to use chlorine sanitizer until concentration of accelerated hydrogen peroxide can be verified. Please ensure that 200ppm of chlorine is used for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 5mL of household bleach to 1 L of water. Note: - As discussed, it is recommended that a dishwasher safe thermometer with maximum holding temperature setting is used to verify the final rinse temperature of the high temperature dishwasher. Final rinse temperature must reach at least 74C (measured at the dish) or 82C (measured at the manifold).
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions