Sr. Citizen's Drop In Centre
562 3rd Ave Fernie BC V0B 1M1 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in the main refrigerator in the kitchen does not have any markings and requires replacement as you cannot determine the temperature. Please replace this thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. The fridge in the kitchen was observed at 10 C at the time of inspection. An employee turned the fridge down and agreed to monitor to ensure potentially hazardous foods are stored at or below 4 C otherwise the items will be moved to a different unit until the unit is functioning properly. 2. Thermometers required for all refrigeration units throughout the facility. Back fridge was not equipped with a thermometer as required.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was being used on food contact surfaces. As discussed ensure an approved sanitizer is used on all food contact surfaces after cleaning such as 100 ppm chlorine or 200 ppm QUATs solution.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 12 - Is the contact information the same?
- Observation(s): Updated contact information of operator provided at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions