Sunnyside Naturals
404 Front St Kaslo BC V0G 1M0 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The counter space where food food is prepared and handled is cluttered.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The sink is full of unclean utensils and not freely accessible to handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff states their Food Safe certificate is expired.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips for sanitizer are available.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach is water mixture is too strong for food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff does not have a current Food Safe certificate.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Found a pot of soup at 50 degree Celsius. Potentially hazardous foods must be cooked to at least 74 degree Celsius to kill pathogens and be displayed at 60 degree Celsius or hotter to prevent growth and toxin production of pathogens.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): The only staff member onsite did not have FoodSafe or equivalent.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions