Sprokkets Cafe
3096 Trans-Canada Hwy Sorrento BC V0E 2W1 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pie / dessert cooler: 6 °C. Sandwich prep cooler: 3.8 C; Danby cooler: 2.6 C; glass door cooler: 2 C. Freezer temperatures were satisfactory.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Glass display cooler unit was observed to be at 4C. The unit cooler displayed 10C. Ensure the thermometer is repaired or replaced to display readings accurate to 1C. • Back office refrigerator unit does not contain a thermometer. Ensure all cooler/freezer units are equipped with thermometers to monitor for safe temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please submit information to EHO immediately regarding Food Safety Plan and Catering/Transportation processes as this is an outstanding item. See below for previous infraction:
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature for display cooler was measured at >4C (~6C). It was noted that the deflector was installed backwards after the the unit was cleaned. This was addressed at the time of inspection. Operator was requested to provide an update regarding the temperature.
- 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): 1. Cinnamon bun stored above the display case was not covered/wrapped at the time of inspection. CDI - Corrected During Inspection. 2. Facility requires more routine cleaning especially hard to reach areas. Observed an accumulation of food debris in the dry storage room. Please ensure the storage room is swept and cleaned on a regular basis. This is a recurring infraction. Please ensure routine cleaning procedure is outlined in the sanitation plan. 3. Observed an open bag of sugar. Operator was reminded that any open food products must be kept in an air tight pest-proof food-grade container. Note: Observed tubing connected to the mop sink faucet sitting in the mop basin. It was discussed with operator that the tubing should be short enough to prevent back siphoning of waste water. An air gap should be provided.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Current food safety plan does not include catering procedures. Please update the food safety plan to reflect the catering protocols and provide a copy of updated plan for review. Note: With regards to catering, it was reviewed with operator that even when the premises is an approved food premises, a temporary food service is still required for off-site food sales or when the food is made off-site. Please review the Temporary Food Service approval process on Interior Health's website: https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Permits.aspx under "Temporary Food Service".
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Observed 2 large ham (halves) stored in sliding door cooler. Temperatures were measured at <4C. However, operator indicated that the hams were moved to cooler not long after cooking and slicing into halves. Also temperatures were not checked. Reviewed proper cooling procedures including time and temperature requirement with operator. Reminded that cooling temperatures should be monitored especially for large pieces of meats. Cooling must be done rapidly from 60C to 20C (internal temperatures) within 2 hours then from 20C to 4C within 4 hours. Corrective actions to aid with rapid cooling include cutting cooked meats into smaller pieces and using a shallow pan or using an ice bath. Proper cooling methods including time/temperature requirement and corrective actions must be clearly indicated/written in the food safety plan.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Observed a flat of eggs stored at room temperature. Discussed with operator about using a timer to track the length of time that the eggs are left in room temperature. Reminded that potentially hazardous foods must not be left in the danger zone (i.e. between 4C and 60C) for more than a total of 2 hours. After 2 hours, items must be discarded and cannot be kept and stored in cooler for later use again. This must be clearly indicated in the food safety plan. 2. Observed hollandaise sauce stored on ice at the time of inspection. However the ice was only keeping the bottom of the bowl cool. Discussed that the ice should be surrounding the bowl of hollandaise to allow for better temperature control. Also a timer should be used to track the time out in the danger zone. Please only store small amount of potentially hazardous foods in room temperature so that they can be used up fast and refilled as needed.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed a build up of ice in stand-up freezer. Please ensure this issue is addressed. Refrigeration company may need to be contacted. 2. Facility requires more routine cleaning especially hard to reach areas. Observed an accumulation of food debris in the dry storage room. Please ensure the room is swept and cleaned on a regular basis.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Observed baked goods i.e. cinnamon buns stored uncovered on display. Please ensure all items on display must be covered to protect from contamination. 2. Observe open bag of cocoa powder in the storage room. Please ensure all open items are stored in food-grade pest-proof containers.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Observed eggs, bacon and potatoes being stored at room temperature. Items were stored on an ice bath but they were not maintaining at the appropriate temperatures. Reviewed room temperature holding procedure with operator, and reminded that potentially hazardous foods must not be stored in the danger zone (i.e. between 4C/40F and 60C/140F) for more than 2 hours. Once potentially hazardous foods are stored in the danger zone for more than 2 hours, they must be discarded. More ice was added to the ice bath at the time of inspection. CDI - Corrected During Inspection Please start monitoring the temperatures of these items. 2. Thermometers are missing in stand-up freezer and chest freezers located at the storage area. Thermometers provided at the time of inspection. CDI - Corrected During Inspection
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Blade protector on the meat slicer needs to be cleaned and sanitized properly. Observed an accumulation of food debris on the protector. Note: - High temperature dishwasher final rinse temperature was first measured at 67C (first run), 69C (second run), then finally reached 71C in the forth run. As discussed, please use a dishwasher safe thermometer to verify the final rinse temperature for each load to ensure the dishes are properly sanitized.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator needs to update food safety plan to include room temperature holding procedure.
- 4 - Are proper refrigeration, freezing and thawing 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): High temperature dishwasher did not reach a final rinse temperature of at least 71C (at the dish). It was measured at around 66C. Operator indicated that she will run the dishwasher several times with the de-limer and re-check the temperature. Operator has a dishwasher safe thermometer to verify the final rinse temperature. Note: - Spray bottle of bleach solution provided >200ppm of chlorine. Reminded that 200ppm of chlorine is sufficient for sanitizing food contact surfaces. 200ppm of chlorine can be made by adding 5 mL of household bleach to 1 L of water.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): New menu. Please ensure the food safety plan reflects the current menu. Please provide an updated copy of the food safety plan for review by the follow-up date.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 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