Sun-oka Beach Concession
4195 Hwy 97 Summerland BC V0H 1N0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): Sanitizer spray bottles with chlorine solution were measured at 0-25ppm chlorine. Ensure sanitizer solution is at minimum 200ppm (chlorine). Use test strips daily to confirm concentration
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff observed not washing hands between handling payments and serving food Educate staff on proper hand washing procedures, including frequency of hand washing
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel not within reach of the hand sink, reusable towels hung by hand washing sink Use single use paper towel for drying hand and have it in an accessible location to the handwashing sink. Do not use reusable towels for drying hands
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available Develop food safety plan and keep available on site. Templates sent via email
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available Develop sanitation plan and keep available on site. Templates sent via email
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure all cooling units have a thermometer so that temperature can be monitored throughout the day
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Fridge was not equipped with a thermometer. Temperature was at 6.8C - must be lower than 4C
- 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.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 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.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions