The Annex
202 1 St W Revelstoke BC V0E 2S0 · Food Retailer - Food Store
4 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cupcakes in display fridge measured at 7°C. Please re-orient thermometer placement as discussed and ensure food is maintained at 4°C or colder. Please send picture of thermometer reading(s) once issue is resolved.
- 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): Chlorine test strips are to be available to assess for 100-200ppm bleach. Please send photo of test strips once they are available. Ensure sanitizer is made fresh daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. All take-away storage containers are to be stored in a manner that prevents contamination (eg. facedown on clean tray or in original packaging bag). Please do not store face-up on the unfinished undercounter shelves. 2. Cookie scoop was being stored in cookie jar along with food. A pair of tongs was being stored on take-away paper bags on top of the display cooler where it is vulnerable to contamination. Please store tools in a sanitary location as per our discussion. Both tools were removed for cleaning and sanitizing prior to relocation. Note: it is preferable to utilized a 1/2tsp bleach solution to 1 litre of water. 1/4 teaspoon dilution ratio used is just meeting 100ppm minimum requirement and leaves no buffer for sanitizer degradation.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Install shelving so that food related packaging/boxes etc. can be stored in a more organized manner and elevated off the floor. 2. A drying rack for wares is required. 3. Install mount for paper towel.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?