Sunnybrae Wines Kitchen
3849 Sunnybrae-Canoe Point Rd Tappen BC V0E 2X1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Basement refrigerator: 5.3 °C. glass door food cooler: 2 °C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- 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
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Fridge thermometer is broken. Please obtain a new thermometer. Provide a photo for confirmation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was unable to reach required plate temperature (minimum 71°C as assessed by a waterproof maximum temperature holding dishwasher thermometer). Multiple runs reached temperatures of 65-68°C. The in-unit wash and rinse gauges suggest that the wash tank temperature may be deficient (not reaching the required minimum of 150°F). Please manually sanitize glasses with 100ppm chlorine solution until unit can reach proper sanitizing temperatures. Note that minimum wash and rinse temperatures for your unit are 150°F and 180°F, respectively. Operator has also been draining the tank after each load under the impression that this is a requirement of normal operations. I suggested that the operator review the manual and check in with the manufacturer as this is not my understanding of standard commercial dishwasher operations and could be compromising the wash tank heat and efficiency of the booster heater.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Appropriate food contact surfaces sanitizer was not available onsite. Please ensure food contact surfaces sanitizer e.g. chlorine (bleach) or Quaternary Ammonium (Quats) is available onsite. If using bleach, please ensure 200ppm of chlorine is available for sanitizer food contact surfaces. 200ppm of chlorine can be made by adding 5mL of unscented household bleach to 1L of water.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure a written Sanitation Plan is 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.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions