Stolen Church Gelato & Coffee Bar
1045 7th Ave Invermere BC V0A 1K6 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few hard to reach areas require cleaning, ensure to clean under and in behind equipment and shelving. Some areas of the walls and ceiling have dust accumulation and require cleaning. Back storage room requires cleaning and organization.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few hard to reach areas require cleaning, ensure to clean under and in behind equipment and shelving.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure to clean under and in behind equipment and shelves.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine level in mechanical dishwasher and found it to be 0ppm. Chlorine should be at least 100ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Sink set up was changed however, the sink set up will need to be reconsidered. A handwashing sink must be available in close proximity to food handling and be equipped with hot and cold running water. At the time of inspection the hot water was turned off to the sink. The sink to the right in the main area should be the dedicated handwashing sink and the sink to the left should be the warewashing sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were not available at the time of inspection. Operator to obtain chlorine test strips for dishwasher and food contact surface sanitizer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dust and debris build-up was observed on the floors, refrigerators and vent hood in the kitchen. Ensure that these areas are cleaned regularly. The vent hood may also accumulate grease and pose a fire hazard. These areas will be cleaned in November 2019 when the facility is scheduled to close for deep cleaning. 2. Back storage room should have shatterproof bulbs or covers installed. This will prevent glass shards from contaminating storage boxes, accumulating in floor cracks or injuring employees if it shatters. 3. Back storage room should not have any food storage on the shelving units as the walls and floors are unfinished. As a future project, this storage room should have smooth, nonporous, easily cleanable surfaces installed if any food storage is to occur here. All food containers (ie. paper cups/plates etc.) should be stored off the floor in this room in case of a spill. A door sweep should also be installed on the back door entering this room to reduce entry-points for pests. 4. Ensure that all chemicals and sanitizers are labelled with the chemical mixture that is in the bottle to prevent accidental cross-contamination with food or the mixing of chemicals.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of moderate pest infestation found in both back rooms. Complete the following corrective actions: 1. Ensure all pest entry points are adequately sealed; the back door sweep should be repaired to reduce entry points. Holes in walls or around pipes should be sealed with steel wool. 2. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. Food items should be stored on the second shelf up on the shelving units to reduce food available for pests. Bags of flour or rice should be stored in pest-proof containers such as plastic tupperware. Pests can easily chew through these paper bags. 3. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed 4. A professional pest control company must be hired to use an integrated pest management approach. Pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building. Mechanical and live traps are suggested for inside the facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dirt and debris build up was observed on the floor in the food storage room. Clean underneath all shelving units and moveable equipment to reduce pest food sources and harbourage. 2. Dust build-up was observed on the ceilings, light fixtures and vent hood in the kitchen. Ensure that these areas are cleaned regularly as the dust can fall and contaminate food. The vent hood may also accumulate grease and may pose a fire hazard. 3. Line cooler in kitchen had worn duct tape on the lid. Please remove this duct tape as it is peeling and cannot be easily cleaned and sanitized. Generally duct tape is not allowable for use in kitchens. 4. Back storage room should not have any food storage on the shelving units as the walls and floors are unfinished. As a future project, this storage room should have smooth, nonporous, easily cleanable surfaces installed if any food storage is to occur here. All food containers (ie. paper cups/plates etc.) should be stored off the floor in this room in case of a spill. 5. Back storage room should have shatterproof bulbs or covers installed. This will prevent glass shards from contaminating storage boxes, accumulating in floor cracks or injuring employees if it shatters.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests found in the back room. Complete the following corrective actions as discussed with the owner/operator: 1. Ensure all pest entry points are adequately sealed; the back door sweep should be repaired to reduce entry points. 2. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 3. Thoroughly sanitize the counters each morning before opening to ensure that any potential pest debris is removed 4. A professional pest control company must be hired to use an integrated pest management approach. Pesticides are not currently approved for use inside the facility during operation but may be used on the exterior of the building. Mechanical and live traps are suggested for inside the facility.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Dirt and debris build up was observed on the floor in the storage room. Clean underneath all shelving units and moveable equipment to reduce pest food sources and harbourage. 2. Back door sweep was falling off at the time of inspection. This sweep should be repaired to reduce entry points for pests.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bleach sanitizer spray bottles are not labelled. Foods are covered. ***Ensure the waffle cones are not piled too high so they are not behind the sneeze guard***
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?