St. James Parish Centre Kitchen
2700 28th Ave Vernon BC V1T 1V7 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Observed one instance of inadequate handwashing technique. Corrective Action: Lather with soap for 15 seconds. Use paper towel to shut off the tap. Do not contact sink surfaces after handwashing. Ensure gloves are changed frequently, between tasks and whenever contamination occurs (e.g. transition from dishwashing to food handling).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution was measured at 0 ppm Quat residual. Corrective Action: Prepare new sanitizer solution at 200 ppm Quat. Test the concentration regularly, some variability was noted. Replace spray bottle solution daily and cloth bins every 2 hours, or when tested below 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7: Sliced cantaloupe is served with the rind attached. The netted texture of cantaloupe rind makes it susceptible to contamination, even when washed. The premises serves a vulnerable population. Corrective Action: Wash the cantaloupe, then remove the rind. The same can be done for smooth-rind melons (honeydew, watermelon) as a precaution. Store all cut melon at 4°C or colder for no longer than 4 days.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new Quat test strips. F2.1B: Independent thermometers are not provided for some equipment: • Portable hot-holding cabinet • Walk-in cooler Corrective Action: Obtain an NSF-certified thermometer for each unit.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The detergent container for the conveyor dishwasher is nearly empty. It is unknown whether the residual detergent is entering the lines. Corrective Action: Connect new detergent to the dishwasher. Do not use the machine until this occurs. The sanitize rinse of the dishwasher was tested at 74°C (165°F) at the interior. Good. This correlates with a manifold temperature of 195°F as observed on the exterior gauge. The gauge should read 190°F or hotter in order to achieve the required interior temperature of 71°C (160°F) or hotter. A waterproof thermometer with a max/min memory function can be obtained to verify the interior temperature.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Some content in the Sanitation Plan is out of date. Corrective Action: Revise the Sanitation Plan to include a list of cleaning and sanitizing agents that are currently in use. Ensure cleaning and sanitizing procedures and pesticide information is still relevant. Amend the Plan further as needed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips and chlorine test papers are both expired. Corrective Action: Obtain Quat test strips and chlorine test papers with valid dates.
- 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): F2.5B: Black debris visible on evaporator fan cover in the walk-in cooler. Corrective Action: Clean fan cover to remove debris. F2.5K: Observed food particles and light residue on some utensils and clean utensil storage trays. Corrective Action: Wash and sanitize the utensils and storage trays identified. Ensure dishwashing methods consistently remove gross debris and pathogens.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Loose paper towel rolls stored directly on the prep counter at the primary hand sink and prep sink. Corrective Action: Obtain two vertical spool-type paper towel holders with bases for use at the hand sink and prep sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Chemical test strips required to verify the concentration of chlorine sanitizer used with manual warewashing or in spray bottles. • Informed by operator at the time of inspection that they might install a Quats chemical dispenser onsite. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. chlorine or Quats). Chemical test strips can be obtained from your chemical supplier. • Email a photo to EHO showing the appropriate chlorine or Quats chemical test strips with an expiry date that has not passed for infraction resolution. F2.1B Accurate NSF certified thermometers (3) required to verify food temperatures during cold holding. Missing from the following cold holding equipment: • walk-in cooler • upright freezer • new commercial upright freezer (to be installed) ACTIONS REQUIRED: • Operator to obtain at least four (4) accurate NSF certified cold holding thermometers and email/text photos to EHO clearly showing the accurate proper temperatures for a cooler or freezer, NSF logos, and indicate which cooler or freezer the picture is showing for infraction resolution. F2.1 Observations: • Accurate NSF certified digital probe thermometer available onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B-1 Kitchen exterior door was found to be left open by staff during the inspection, which can allow the entry of pests into the kitchen area. ACTIONS REQUIRED: • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. F2.2B-2 Once the kitchen exterior door was closed by staff, it was observed that daylight was visible around, and underneath the door (especially in the bottom left corner). ACTIONS REQUIRED: • Operator to install door sweeps (note: may require door sweep installed on both interior and exterior of door to prevent daylight from being visible as the bottom corner of the door is slightly damaged) and weather stripping around the exterior kitchen door to prevent the entry of pests. • Operator to email/text photo(s) to EHO showing that daylight is no longer visible and new weather stripping and door sweeps have been installed for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Observations: • Mechanical high temperature dishwasher was measured to reach 73.4 °C (164.1 °F) at the plate using a waterproof NSF certified thermometer. The dishwasher was observed to reach 188 °F during the final rinse cycle according to the installed temperature gauges on the machine. Note: EHO had to run the dishwasher 2 times to attain these temperatures. • It was observed that the wash cycle temperature gauge was not functioning at the time of inspection and requires service. • The observed temperatures reached by the mechanical high temperature (single tank conveyor) dishwasher meets the minimum warewashing temperature requirements: • 71 °C (160 °F) at the plate, • 71 °C (160 °F) during the wash cycle, • 82 °C (180 °F) during the sanitizing final rinse cycle at the manifold prior to spraying. ACTIONS REQUIRED: • Operator to have wash temperature gauge serviced to ensure functioning properly in order to determine if dishwasher is attaining minimum wash temperature requirements. Email/text photo of repaired wash temperature gauge showing minimum wash temperature requirement of 71 °C (160 °F) during the wash cycle for infraction resolution. F2.3D Chlorine sanitizer in spray bottle was measured to be greater than 200 ppm chlorine at the time of inspection. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas). ALWAYS rinse thoroughly with water between use of detergent and sanitizer. 200 ppm chlorine = 1 tsp regular chlorine bleach (food grade) diluted to 1 litre of water; verify concentration with chlorine test strip. 200 ppm Quats = follow manufacturers instructions for dilution; verify concentration with appropriate Quats test strip (QT-10 for 2-chain Quats or QT-40 for multi-Quat sanitizer). ACTIONS REQUIRED: • Operator to ensure chlorine sanitizer is diluted to the correct no-rinse concentration level for chlorine (200 ppm) to prevent having to rinse after sanitizer application.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A Facility in the process of installing new equipment without prior review and approval from the health department. Described installation areas for new equipment appears to comply with regulation purposes. The facility was inspected before the installation was completed and assessed at the time of inspection by the EHO to have the following proposed changes: • New commercial upright freezer (True), and commercial dough mixer. The proposed changes were reviewed and determined that they will meet health requirements. • It is recommended that the operator keep the access door closed of the one side of the pass through when the dough mixer is being used to prevent the possible contamination of the dough from someone walking into the kitchen through that access door into the kitchen (it is noted that another access door would still be available when the dough mixer would be in use). In the future if renovations/changes to equipment/layout, etc. are planned, please contact your local EHO to discuss making changes to the plans in order to receive health approval PRIOR to altering the premises. ACTIONS REQUIRED: • Operator to draw proposed layout and include specific equipment onsite (i.e. include the new commercial equipment being installed, and specify high temperature dishwasher (make and model) and domestic versus commercial equipment (i.e. range, coolers, freezers, etc.). Email to EHO for review and infraction resolution.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed at the time of inspection that temperature logs for the coolers and freezers were not being monitored and recorded daily. Temperature verification logs are also not being kept and maintained for hot holding, and cooking, cooling, and reheating processes. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooking, cooling, and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. It is understood that the kitchen is only used sporadically, so temperature logs should be kept for dates when the kitchen is in use.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-B No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical high temperature dishwasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure high temperature dishwasher logs are kept and recorded daily (when in use) to verify the presence of adequate supply levels of all reagents, temperature of wash and final rinse cycles. Use templates provided.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): **No NSF certified probe thermometer available for use by parish groups -At time of inspection, the school's hot lunch program was occurring - their chef had a probe thermometer
- F1.1C - Accurate thermometer must be available to monitor process.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Bare wood in 2 places on counter edge as laminate has come off **Various cutting boards(small and large) are stained and deeply grooved - please obtain new cutting boards for February 9, 2017 -vent has been serviced in may 2016 -all lights have shatterproof covers -no daylight visible under doors
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions