Swan Lake Market & Garden - Ice Cream Parlour
7920 Highland Rd Vernon BC V1B 3W6 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require monitoring test strips for both quaternary ammonium and chlorine bleach solutions.
- 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): Manual cleaning and sanitizing appeared completed for the day. Unknown whether correct sanitizing procedures followed. Note: No sanitizer dispensing unit at this location. *Manual cleaning & sanitizing of utensils, scoops, equipment and pails performed in the warewashing sinks. **Ensure correct procedures are followed as per your Sanitation Plan (i.e. correct sanitizer volume per volume of water in 3rd sink). *Maintain a dishwashing and sanitizer daily monitoring log to confirm correct procedures and sanitizing strengths. EHO provided newly revised templates to be used. *Spray bottle Quat strength was ~400 ppm. Dilute and maintain at 200 ppm for food contact surfaces. Monitor with test strips. *Dipper well for ice cream scoops in operation. Good. **However, cold water rinse is required rather than hot water which can allow bacterial growth.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Several ice cream scoops are due for replacement as they are pitted. This may have been caused by higher than normal sanitizing strengths or wear.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Three staff on shift are not FOODSAFE certified (or equivalent food safety training certification). As a reminder, FOODSAFE (or equivalent approved training) recertification is required every 5 years.
- 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
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed fly swatters by foo preparation surfaces. At time of inspection few flies observed. Corrective Action: Do not use fly swatters in food preparation and serving areas. Recommend using fly sticky traps in appropriate places, which will not contamination food or food preparation surfaces or utensils. Recommend looking into fly light to reduce flies during hotter months.
- F2.2 Are proper pest control measures in place on the premises?