Sunshine Ridge Seniors Residence Society
9107 Main St Osoyoos BC V0H 1V2 · Institutional - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility and equipment must be maintained in sanitary condition to prevent contamination of foods. Buildup of dust, debris, and grime was observed around ceiling vents and on the dishwasher. Dust from ceiling vents can become dislodged and deposit in stored and ready to eat foods. Unsanitary surfaces on equipment can lead to cross contamination through incidental contact with operators or utensils. Cross contamination is one of the top ten causes of foodborne illness, the introduction of foreign matter or pathogens can result in consumers experiencing enteric illness or other adverse reactions. • Ceiling surfaces must be cleaned to ensure dust and debris are removed to prevent contamination of foods. • Clean in place equipment washing and sanitizing procedures must ensure equipment including the dishwasher are maintained in a manner that prevents the accumulation of food particles and debris.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operators must ensure that foods are protected from contamination, they must be properly covered and scoops should be stored in a manner that prevents the staff from having to contact food products when retrieving utensils. Container of corn starch in the dry storage room was found without any covering, through discussion with the operator it was determined that it had likely been uncovered since the previous days operation. Uncovered foods can become contaminated by pests, pathogens or other foreign materials which may result in consumers experiencing adverse reactions. Other dry goods were observed with scoop utensils stored directly in the food product, these foods can become contaminated when hands or handle surfaces come into contact with the food product. To prevent contamination of dry goods with scoops ensure that scoops within containers are stored in a manner that prevents the handle from coming into contact with the food product, otherwise scoops should be stored outside of the containers in a manner that protects them from contamination. • Foods in storage must be protected from contamination. Containers should have properly fitted lids that protect contents from contamination. • Scoop utensils should be stored in a manner that prevents food products from coming into contact with hands or hand contact surfaces of utensils.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Food contact surfaces must be smooth and easily cleaned, cutting boards that become worn and display deep grooves are no longer able to be properly cleaned and sanitized. Food particles and bacteria can become embedded in the deep grooves that develop in cutting boards, these potentially pathogenic organisms cannot be eliminated through washing and sanitizing practices. Bacteria and food residue left on cutting boards after cleaning can result in cross contamination of foods prepared on these surfaces, which may not be adequately killed or inactivated during cooking procedures. •Worn and grooved cutting boards must be resurfaced or replaced to ensure they are smooth and easily cleaned
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sliding door cooler is reading 6C on probe thermometer and 8C on kitchen thermometer. this needs to maintain less than 4C at all times.
- F1.7 Are foods protected from contamination?
- Observation(s): once bags of food are open they need to be put in pest proof containers. many open bags are found throughout the kitchen that are opened. sugar container is contaminated, all this sugar needs to be scooped out and discarded
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): grate in walk in freezer has icicles hanging down from it. freezer needs maintenance walk in fridge and freezer has accumulation of food debris at the bottom under shelving. these need to be deep cleaned
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Ice from evaporator fans building up in walk in freezer. Food held right beneath it and the packaging is in direct contact. This is to be resolved immediately by removing food from that immediate area. Please send picture of condition of walk in freezer after it has been reorganized to verify infraction's resolution.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): meat slicer needs to be taken apart and cleaned. ensure this is part of your sanitation plan
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): bag of oats found in dry storage. ensure once bags of food are opened they are put in pest proof containers.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions