Steamers Coffee Co
8 & 9-1204 Notch Hill Rd Sorrento BC V0E 2W0 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator FOODSAFE certification expired in 2023. Operator must hold valid FOODSAFE certification. Information provided to operator on upcoming courses via text and email. Once course is complete please email completion certificate to the inspector.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): prep cooler: 1 C; sandwich cooler: 43 F; barista cooler: 6 C; glass door cooler: 4 C; steam table (Soup): 68 C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plan not available on-site
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan not available on-site
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operators food safety training certificate has expired.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): If you have not already done so then please be sure to contact our office and request a reissue so that you may display it publicly on your wall with the annual decal.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler at 6C - espresso milk cooler at 9C - 2 door storage cooler at 12C All of these coolers were tested first with IR temperature gun and then a probe thermometer.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - QUATS test paper available, but proper concentration was unknown - no thermometers were observed The cooler temperatures and sanitizer strength should both be tested daily and logged.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - QUATs sanitizer at 0ppm in sanitizing sink - QUATs dispenser run 3X and finally got >200ppm
- F2.3B Manual dishwashing procedure 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Back sliding door fridge was holding food at 7°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair this fridge so that it holds food at 4°C or below.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Operator was unable to provide QUATS sanitizer test strips. Test strips observed in the facility were pH test strips. QUATS test strips must be available to monitor for sanitizer concentrations.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected at time of inspection Operator QUATs bottle had a residual of 0 ppm despite fill station being measured at 200 ppm to 400 ppm. Operator stated they were using this bottle for vinegar spray and had a second bottle for QUATs. Second bottle was not labelled as a sanitizer. Vinegar is not a suitable sanitizer and should not be used in a sanitizer bottle. Operator is to use appropriately labelled bottle for purposes of sanitizing. In addition, please refresh these bottles on a daily basis to ensure that an adequate concentration of QUATs sanitizer (200 ppm to 400 ppm) is applied to sprayed on surface. Operator refreshed and relabelled bottles at time of inspection.
- F2.3C Clean in place warewashing procedures 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures for display cooler were measured at between 6C and 9C at the time of inspection. Thermometer located in the cooler was showing a temperature of ~9C. Although staff knows the appropriate cold-holding temperature (i.e. 4C or colder), she appeared uncertain as to how to monitor/check the temperature for the display cooler. Also temperatures are not being recorded. Temperatures should be monitored and recorded. According to staff, some items were just placed into the cooler. As the store was closing soon for the day, requested to move all potentially hazardous foods (including baked goods with dairy filling/topping) to line cooler maintaining at <4C, for overnight storage. Potentially hazardous foods must not be stored in the display cooler until it can be verified that it is maintaining at 4C or colder. Discussed with owner that temperatures should be measured and recorded on a temperature log for the display cooler as there have been historical temperature control issues with this cooler.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Dairy cooler temperature was measured at between 6C and 8C. Temperature dial was adjusted at the time of inspection. Requested operator to monitor and ensure that cooler is capable of maintaining at 4C or colder. Temperature log should be used. Note: - Please ensure that the beverage cooler (pepsi cooler) has an accurate thermometer. NSF-certified thermometers are recommended.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle of sanitizer provided <200ppm of Quats. Discussed that sanitizer solution should be changed frequently and concentration should be verified with Quats test strip to ensure adequate amount is provided for sanitizing food contact surfaces. Sanitizer was changed at the time of inspection. CDI - Corrected During Inspection. Note: - Please ensure adequate amount of sanitizer solution is available in the sanitizing sink for warewashing. Also Quats test strip should be used to verify the concentration. - Further please note that if wiping cloths are used continuously, they must be stored in a bucket of sanitizer solution after each use.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser is out of soap at the ladies restroom. CDI - Corrected During Inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Display cooler temperature was measured at ~8C. Thermometer in cooler was also showing a temperature of ~8C. Food items were removed at the time of inspection and placed into the prep line cooler. CDI - Corrected During Inspection Operator indicated that oftentimes the cooler needs to be defrosted to ensure it maintains at the appropriate temperature. Reminded that temperature should be monitored often and a temperature log should be kept. The cooler should be capable of maintaining at 4C or colder at all times.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer solution concentration in 3-compartment sink was measured to be low (<200ppm). Sanitizer was remade at the time of inspection and provided 200ppm. CDI - Corrected During Inspection. Note: Operator informed that an automatic Quats sanitizer dispenser will be installed.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is still missing detailed cooling and thawing procedures. Please ensure the food safety plan is updated to reflect this.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?