St. Joseph's Community Kitchen
60 1 St SE Salmon Arm BC V1E 4H6 · Community Kitchen - Food Processing
5 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - commercial high temperature dishwasher was 82 C on gauge and > 71C at dish (good) - bleach and vinegar being used as sanitizers Vinegar is NOT a sanitizer. After manually cleaning dishes, counters, tables with hot soapy water; please make sure to sanitize or disinfect them with > 50ppm of chlorine (i.e., 1 tsp of bleach/L of water or 1 Tbs of bleach per gallon).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Chlorine test strips (range 0-200ppm) are to be available on the premises for verification of bleach sanitizer concentration. Obtain test strips. Bleach sanitizer solution to be used at 100-200ppm, made fresh for events. 2. Freezer is to be equipped with a thermometer. Obtain a thermometer, preferably NSF certified. 3. An NSF certified probe thermometer is to be available to assess internal food temperatures. Range should span 0 to 100°C. *Note: Ensure containers/spray bottles are only used to store what is labelled on the container. At the time of inspection, a detergent mixture was placed in a spray bottle marked "bleach".
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher is not achieving adequate plate temperature for sanitation. Plate temperature is measured at 66°C (minimum 71°C required). Wash gauge temperature was around 65°C (minimum 66°C required) and rinse gauge temperature 51°C (minimum 82°C required). It was reviewed with Nellie that the signage for correct use of the dishwasher does not necessarily achieve sanitizing temperatures. Please change signage to ensure users check wash and rinse temperatures achieve minimum values. Until the unit can achieve these minimums, please ensure all wares are manually sanitized following cleaning in the dishwasher. Submerge in a warm 100-200ppm bleach solution for a minimum of 2 minutes and let airdry.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap dispenser beside handwash station is not filled/not working. Please ensure liquid soap in a dispenser is available during all times the kitchen is in use.
- 15 - Are there handwashing stations available and properly supplied?