St. Joseph's Parish Hall
3335 Patterson St Armstrong BC V0E 1B7 · Community Kitchen - Food Processing
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): After allowing the machine to heat up and running it 4X: - dishwasher wash temp was at 40C - dishwasher final rinse was at 61C at dish despite gauge reading 82C. The temperature at the dish should be 71C when the temperature at the manifold is 82C or 180F. - sanitizer spray bottle had no chlorine, and none of the ladies in kitchen were familiar with sanitizer. The dishes must be manually sanitized in >50ppm chlorine for 30s (1TBS bleach/gallon of water) until dishwasher is fixed. This does not negate the fact that the dishwasher MUST be repaired.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures of walk-in cooler and deep freezer chests are all good. Monitor with temperature logs provided. Provided monitoring logs for use at the IPE concession. As discussed, obtain NSF thermometers for the kitchen (especially the walk-in cooler) and concession coolers at the IP to ensure accurate temperatures.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): As discussed, the mop sink has a hose directly connected to the tap and sits in the basin. This is considered a cross-connection as there is no air gap and no vacuum breaker bell on the tap assembly. Obtain a backflow preventer that can be screwed onto the tap between the hose such as one manufactured by WATTS.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Provided new Food Safety Plan Template Guidelines during inspection to be completed and available on-site for food handlers especially during the IPE food service. The new Template is easier to follow by food handlers than the older generic plan submitted with the Application to Operate a Temporary High Risk Food Service.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?