Spring Valley Care Centre
355 Terai Ct Kelowna BC V1X 5X6 · Institutional - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Potentially hazardous food, such as gravy, was observed being cooled in deep container at room temperature. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods, resulting in food contamination. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate in shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fluorescent lights without a shatterproof cover was observed over the food prep area in the kitchen. There is a potential for glass to fall onto food in the event that the bulb shatters. Install a shatterproof cover or sleeve around the fluorescent lights.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): See F3.2 below Bare wood exposed on the cupboard in one of the neighborhood kitchen. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Walk-in freezer was observed decommissioned and portable freezer trailer kept outside the rear exit door is being used to refrigerate the foods. This practice hinders the flow of food from receiving to serving. Provide a timeline for the repair of the walk-in freezer, and ensure to take adequate food safety measures until walk-in freezer is fixed.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main floor low temperature dishwasher and a community low temperature dishwasher at 0 ppm chlorine when typically at least 50 ppm should be verified by test strip
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): a) The Food Cooling Charts for June show that the temperature for "PORK RST" at 2nd hours was at 40 degree Celsius and 32 degree Celsius at 3rd hours. The temperature for "RST. BEEF" at 2nd hours was at 38 degree Celsius and 26 degree Celsius at 3rd hours. No corrective actions were taken and noted in the record. The foods that did not achieved the required cooling rate must be discarded and must not be served for human consumption. b) Two big pots of soups are being cooled in the walk in cooler. The Environmental Health Officer reviewed the required cooling rate with the food operator during this inspection. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. TO PREVENT PROBLEMS. . . a) Place the food in shallow pans (food no deeper than 2") and put the pans in the cooler. When the food is cooling, do not tightly cover. This only seals in the heat. b) Do not stack the shallow cooling pans (during the cooling step). This will defeat the purpose of shallow panning by preventing cold air from reaching the food. You may need to add more shelves to your cooler. c) Cut large cuts of meat or whole poultry into smaller or thinner portions. Then place these portions into shallow pans for cooling. d) Use cooling wands or cooling sticks to cool foods quickly. e) Use rapid cooling equipment such as walk-in coolers with wire shelving and good airflow. Home-style refrigerators or reach-ins do not cool food well. f) Stir the food in a container placed in an ice water bath. g) Use containers that help heat transfer, such as stainless steel or aluminium. Plastic does not transfer heat well. h) Use ice as an ingredient (e.g. stews or soups). i) For large pots of cooked desserts (e.g. custard) divide it up into serving sizes and then cool. When cooling cooked foods, cool down the food at the required cooling rate using the cooling techniques as shown above. Monitor and record the internal temperature of the food in the cooling record until it reaches 20 degree Celsius within 2 hours and then 4 degree Celsius or colder within 4 hours. Provide a copy of the completed record to the Environmental Health Officer by JUL. 11, 2018 for review.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): This food premises is located inside a facility that is currently experiencing an outbreak and the foods are prepared and served to the residents in the facility. The QUAT based sanitizer is available and no chlorine is available in the food premises. The mechanical dishwasher uses chemical sanitizer and the concentration is at 50 parts per million (ppm) chlorine measured at the dish surface. There is evidence that sanitizers typically used in food premises (e.g. 100 ppm chlorine (bleach) or 200 ppm quaternary ammonia) may not be effective against some virus. A disinfectant with a Drug Identification Number (DIN) issued by Health Canada with a specific label claim against the concerned virus is recommended. Examples of such disinfectants currently available are sodium hypochlorite (household bleach) solution at 1000 ppm or a 0.5% accelerated hydrogen peroxide solution. Follow manufacturer’s instructions regarding dilution and contact time required to be effective. The operator said that disposal dishes and cutlery will be used for serving food for all the residents until adequate sanitizer becomes available. IMMEDIATELY use at least 1000 ppm bleach solution or a 0.5% accelerated hydrogen peroxide solution or its equivalent for regular disinfection (e.g. for serving utensils and food equipment in the food preparation area, the dining tables, etc.) and 5000 ppm bleach solution for any vomit and diarrheal accident. Prepare the solution at least daily. Contact the Environmental Health Officer by JUL 6, 2018 for follow up.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The the food slicer in the food preparation area has damages on the metal blades. Using damaged blades when handling food can cause serious physical contamination. Do NOT use the food slicer until it is repaired and is kept in good working order as the manufacturer's instruction. Repair the blade and contact the Environmental Health Officer by AUG 1, 2018 for follow up. b) The walk-in freezer has significant amount of ice build up on the floor. Clean the walk-in freezer and remove the ice build up frequently. Repair the walk-in freezer to prevent the frequent ice build up and contact the Environmental Health Officer by OCT 3, 2018 for follow up.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan is missing the manufacturer's instruction for the food slicer and the ice machine. Keep a copy of the manufacturer's instruction for all the food equipment used in the food premises in the Sanitation Plan and contact the Environmental Health Officer by AUG 1, 2018 for follow up.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Large pots of soup are not cooling quickly enough. Please use smaller pots, preferably shallow OR use food grade ice cooling wands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pioneer Pod A: thermometer broken in fridge. To Check accuracy of thermometers place ALL the thermometers in one cooler in the same shelf and compare. Take a photo, then discard the thermometers that are way different than the group.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Some pod dishwashers have inadequate sanitizer, this must be corrected ASAP. In the meantime wash those dishes in the main kitchen dishwasher. Place signage at all Pod dishwashers instructing staff to run the sink hot water tap until water is hot, before starting dishwasher.
- F3.2 - Is the contact information the same?
- Observation(s): Jody Edwards is the new administrator.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in freezer still has significant ice buildup on the wall/floor intersection. This needs to be dealt with.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *The washing temperature gauges for the two low-temperature dishwashing units show that they do not achieve the minimum temperature (as per the label on the units) on the display.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *The door seal for the walk in freezer is damaged and significant ice build up inside the unit.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions