T-Bone's Fresh Meal Market - Penticton
110-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat and bleach test strips are needed for the sanitizers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer was close to 150 ppm at time of inspection from spray bottles and from the dispenser. Please contact the company to calibrate the dispenser. Bleach bottles were found in the kitchen and were too strong to verify concentration. If strong bleach is used it must be rinsed. Bleach should be 100-200 ppm Quats should be 200-400 ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please call the office in Penticton (250) 770-5540 to have a new permit issued. This permit does not get replaced every year, but a new sticker will be mailed each year after payment.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Front handsink was obstructed and was being used for non-handwashing purposes at the time of inspection- CDI Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing. Do not use the handsink for any other purposes other than for handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): ensure food is completely wrapped after it is ready to be put on display. trays of chicken next to meat grinder with ground beef sitting in tray of chicken breasts; tray not completely wrapped up allowing for cross contamination.
- 11.3 - Are foods stored in appropriate containers?