St. Ann's Academy
205 Columbia St Kamloops BC V2C 2S7 · Institutional - Food Service
10 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips to verify chlorine sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Commercial dishwasher to be serviced to confirm that both the wash and rinse water temperatures meet the manufacturers recommendations. Both cycles need to be at required minimums to achieve sanitizing conditions at the dish surface. • If the commercial dishwasher can not be returned to service, the two compartment pot sink is to be replaced with a three compartment ware wash sink.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Food temperatures in rear area upright cooler at 7-8°C. Unit thermometer placement in direct cold air flow appears to monitor coldest temperature in the unit rather than determining if temperature gradients exist. Place additional thermometer(s) elsewhere in unit to provide a more accurate picture of the units capability and adjust settings accordingly.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • 5 cycles run before wash water temperature and rinse water temperature were both in manufacturer specified minimum ranges at the same time. Service unit to determine if settings are correct, both the wash and rinse cycles must work in tandem to heat the dish surface to a minimum of 71°C. this was not observed during the cycles. • A chlorine sanitizing rinse appears to be connected as well. the sanitizer had lost it's strength and was replaced at time of inspection. Staff to monitor with test strips to confirm that a minimum of 50 ppm chlorine is present in the final rinse water. • Either the high temperature sanitizing cycle or chemical sanitizing cycle must be confirmed to be in correct operation each day and verified on check list in order for the dishwasher to remain in use.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature records to be maintained to document the monitoring portion of the Food Safety Plan.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions