Teassential
3017 B 30th Ave Vernon BC V1T 2C1 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2E: Room temperature holding time for cooked tapioca pearls (boba) is not being monitored. Pearls are derived from a starch root vegetable (cassava) and can support microbial growth once rehydrated. Corrective Action: Hold tapioca pearls between 4°C (40°F) and 60°C (140°F) for no longer than 4 hours, after which time they are unfit for consumption and must be discarded. Monitor the safe holding period using a timer.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test papers not available onsite. Corrective Action: Obtain chlorine test papers to monitor sanitizer concentration. Ensure they are designed for use in food premises and have a test range of 10-200 ppm.
- 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): F2.3A: Tongs and milk frother whisk are being washed and sanitized daily. Inadequate clean/sanitize frequency for utensils used continually at room temperature. Corrective Action: Wash and sanitize tongs and milk frother at least every 4 hours. This applies to any utensil used continually for food contact at room temperature. F2.3D: Staff using 7% hydrogen peroxide disinfectant to sanitize food contact surfaces. This solution requires rinsing after application and is not suitable for use in food premises. Corrective Action: Remove peroxide chemical from the premises. Use 200 ppm chlorine bleach or quaternary ammonia (Quat) sanitizer solution for food contact surfaces. Use 1 teaspoon (5 mL) 5.25% unscented household bleach per litre of water to prepare a 200 ppm solution. For the 7.55% bleach product onsite, use 1/4 teaspoon (1.25 mL) bleach per litre of water. Verify concentration with chlorine test papers.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5D: Sanitizer spray bottle is labelled "cleaner." Corrective Action: Label spray bottle to indicate that it contains sanitizer solution. Note: Wiping cloths intended for re-use on surfaces or equipment during operation must be immersed in an open container of 200 ppm chlorine sanitizer to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B-1 Cooler section of mini bar fridge for milk, etc. measured to be at 7-9 °C at the time of inspection. ACTIONS REQUIRED: • Operator to adjust cooler to be colder and monitor cooler to ensure cooler is able to maintain 4 °C or colder at all times. • No temperature logs available for cold holding equipment. F1.2B-2 Kombucha cooler dispensed liquid at 16.1 °C at the time of inspection. Information from the BCCDC assessment of Kombucha tea states that the product should be stored at 4 °C or less at all times to prevent over-fermentation of the product. As the microbes (yeast and bacteria) are not inactivated, when the kombucha and juice are placed under anaerobic conditions, there is the possibility that fermentation of the added sugars (from the juice) will resume if the product is taken out of temperature control. According to the BC Liquor Control and Distribution Act, a maximum of 1% ethanol is permitted in beverages before they are defined as a liquor, and subject to the regulations of this Act.20 Further, in a pressurized enclosed vessel, should temperature rise to allow fermentation to resume, there is the possibility that the tank would be under increasing pressure from release of CO2, with a potential explosion hazard. Therefore, as previously recommended we stress that the keg remain refrigerated at all time during distribution and dispensing to prevent these hazards. ACTIONS REQUIRED: • Operator to contact supplier of product to have them service their equipment to ensure the temperature of the product remains at 4 °C or less at all times. Operator to email Environmental Health Officer (EHO) photos showing that the cooler has been serviced and is operating at the required temperature of 4 °C or less at all times for infraction resolution.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises. ACTIONS REQUIRED: • Operator to contact sanitizer supplier and determine if there is a chemical test strip available to verify diluted sanitizer concentration and email confirmation of chemical test strips onsite to EHO for infraction resolution (if applicable). F2.1B Accurate NSF certified thermometers required for all cold holding equipment including freezers. The chest freezer and Kombucha cooler were missing an NSF certified thermometer at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometer for all cold holding equipment and email photos to EHO showing accurate proper temperatures, NSF logos, and indicate which cooler the picture is showing for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B-1 Front exterior door was found to be opened during the inspection, which can allow the entry of pests into the food facility. ACTIONS REQUIRED: • Operator to close exterior door at the time of inspection. • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. F2.2B-2 Once the front exterior door to the food facility was closed, it was observed that daylight was visible underneath the door. ACTIONS REQUIRED: • Operator to install door sweep on the exterior door to prevent the entry of pests. Operator to email photos showing installation of new door sweeps and no daylight visible to the EHO for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C Wiping cloths were being stored at room temperature and not fully immersed in sanitizer solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm chlorine or recommended concentration from hydrogen peroxide manufacturer at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with appropriate chemical test strips. Record sanitizer concentrations in a sanitation log daily (provided). • Alternatively, operator could stop using reusable wiping cloths and switch to using single use disposable paper towel with a spray bottle.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. ACTIONS REQUIRED: • Operator to confirm food safety plan is available onsite and kept in a location staff are aware of and able to access. If food safety plan cannot be located a new plan is required to be completed. • Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. • Operator to ensure that temperature logs are kept on site for all coolers and freezer and temperatures are recorded for all units daily. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. ACTIONS REQUIRED: • Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed. • Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. • Operator to ensure that sanitation logs are kept on site for sanitizer and is recorded daily (if chemical test strips are available).
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): F3.5A Baked goods displayed at room temperature on the counter are missing documentation in order to assess for trans fat compliance. ACTIONS REQUIRED: • Operator to contact supplier and obtain ingredient lists and nutrition facts tables for all items without this information in order to assess trans fat compliance (looking for trigger words "hydrogenated, partially hydrogenated, margarine, shortening") and supply to EHO for review. Provided information card for the trans fat requirements at the time of inspection (attached).
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ensure NSF184 dishwasher is functioning correctly. Ensure sanitizers are prepared correctly to ensure proper sanitation of surfaces and equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ensure final construction of facility is complete prior to opening.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure that all handwash basins and washroom have liquid soap dispensers and paper towel dispensers installed.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?