Summerland Secondary School Cafeteria
9518 Main St Summerland BC V0H 1Z0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The current food premises does not meet the section 4(1) of the Food Premises Regulation. The following observations have been made during the lunch time inspection of school cafeteria: - not enough countertop space for the volume of food preparation activities conducted onsite; - a stainless steel table used for kitchen food preparation activities was located in the traffic area accessible by the cafeteria users; - a two compartment sink (domestic type) was used for food preparation and for handwashing activities; no additional commercial size sinks were available to facilitate proper food handling; - a two compartment sink (commercial size) and a commercial dishwasher used for equipment washing needs; a commercial kitchen facility with menu items involved multiple food preparation steps must be equipped with a three compartment sink; - a refrigerator used for storing food ingredients was stationed in the area accessible to cafeteria users; the food stored inside the fridge may be potentially contaminated / compromised due its unsecured / easily accessible location; - moving shelves were used to overcome limited equipment and food storage capabilities in the kitchen preparation area; - no physical separation between the area used for teaching culinary lessons and the actual kitchen facilities used for the food preparation for cafeteria users; - wood and melamine made kitchen cabinetry installed in the food preparation areas instead of stainless steel finishes recommended for commercial food facilities; - not an ideal flow for cafeteria users during the lunch / rush times creating crowding conditions with potential bottle neck situations for cafeteria users. Due to the school amalgamation process in Summerland, the cafeteria kitchen facilities must be upgraded to meet an increased volume of food preparation for the larger school population. The school administration should consult with the School District No. 67 (Okanagan Skaha) regarding the kitchen facilities upgrades and discuss a reasonable deadline for brining premises into regulatory compliance. Follow up with Interior Health to further discuss the renovation proposal by May 27, 2024. The Food Premises Regulation and the Canada Food Retail and Food Services Code attached.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must purchase chlorine test strips.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator must contact the Interior Health Department to renew the Permit to Operate by calling 250-770-5540.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available Have chlorine test strips available and test solution at least once daily to ensure it is 200ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers not found in every cooler
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Grill is not being cleaned adequately.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- 12 - Is the contact information the same?
- 12.1 - Updated contact information must be provided to 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?
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 12 - Is the contact information the same?
- Monitoring
0 infractions