Stanley Humphries Secondary School
720 7 Ave Castlegar BC V1N 1R5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Sanitizer test strips were not available. 2) Thermometer not present in coolers.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not available
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Primary operator does not have FoodSafe certification
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Upstairs kitchen where food is prepared for the cafeteria requires at least one person with FoodSafe certification. The teacher in charge of this kitchen is intending on completing their FoodSafe as soon as possible.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Having the written sanitation plan is one of the requirements of the Food Premises Regulation. Please develop a written sanitation plan and send a digital copy of the sanitation plan to EHO.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Found a bar of NO NAME® all-vegetable shortening in the cooler of the cafeteria containing hydrogenated vegetable oil. It contains 10g of total fat with 3.5g of trans-fat. The percentage of trans fat was equal to 35% of total fat, which is not in compliance with the Public Health Impediments Regulation, stating that all foods (other than soft spreadable margarine and oil) must meet the restriction of 5% trans fat or less of total fat content.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
1 infraction
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water source requires sampling at prescribed frequency.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): No fault was found in the new kitchen layout, which was implemented to accommodate healthier menu choices and exclude oil fried food. New layout was approved during inspection.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?