The Bench Market
368 Vancouver Ave Penticton BC V2A 1A5 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chest freezer in shed has compromised gasket/seal which leads to excessive ice formation. Temperature is acceptable. In the long term please ensure there is a proper seal for the freezer. Ensure wall corner in the dishwashing area is made to be impervious to moisture, smooth, durable, and easily cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, inserts were placed in a small amount of ice, temperature of food in inserts measured above 4°C. Corrected During Inspection: Staff added more ice surrounding inserts to ensure foods measured below 4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following were observed: [1] Chest freezer in the shed unable to fully close. Gasket is damaged and missing on parts of the freezer. Operator informed that temperatures are monitored and logged on a daily basis. [2] Wall corner in the dishwashing area is not impervious to moisture, smooth, durable, and easily cleanable. [3] Wood flooring in one shed does not appear to be easily cleanable. There is a limited amount of food stored in this space. Flooring where food is stored should be easily cleanable in case of spillage. Corrective Actions: [1] Ensure frequent removal of frost buildup that may impact the ability to fully close the chest freezer. In the long term, please have a proper seal on the freezer. [2] Ensure that the wall corner is covered with material that is smooth, durable, and easily cleanable. [3] If food will continue to be stored in this shed, ensure the flooring is smooth, durable, and easily cleanable.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Soup in hot holding unit measured below 60°C Corrected During Inspection: Staff raised the temperature of the holding unit to maintain the soup at 60°C or above. Observation: Inserts were placed in a small amount of ice, temperature of food in inserts measured above 4°C. Corrected During Inspection: Staff added more ice surrounding inserts to ensure foods measured below 4°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Small amount of potential pest droppings in shed with chest freezer underneath shelving. Corrective Action: Safely clean droppings from this area (please see BC Healthlink resource). Observation: Shed with chest freezer appears to have gaps under the doors. Corrective Action: Seal doors (e.g. install weather stripping) to prevent pests from accessing the shed. Observation: Small buildup debris in certain corners of kitchen (e.g. under dishwashing area near where "tin cat" trap is located). Corrective Action: Clean these corners to help limit potential pest activity. Please send the most recent pest control invoice to the area EHO for review.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Concentration of Quat sanitizer in spray bottles measured above 400 ppm. Manufacturer label notes to use a concentration between 200-400 ppm. Corrected During Inspection: Spray bottles were diluted to be between 200-400 ppm. Recommend adjusting automatic sanitizer dispenser to provide a concentration between 200-400 ppm.
- 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): Observation: Wood flooring in one shed does not appear to be easily cleanable. There is a limited amount of food stored in this space. Flooring where food is stored should be easily cleanable in case of spillage. Corrective Action: If food will continue to be stored in this shed, ensure the flooring is smooth, durable, and easily cleanable. Note: Ensure freezer lids are replaced/repaired when they become excessively loose and/or when insulation becomes exposed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few of the large white cutting boards still have deep grooves, these cutting boards are no longer easily cleanable. Proper sanitization can no longer take place as pathogens can harbour in these deep grooves and create potential of cross contamination. - Ensure to discard and replace these cutting boards in the near future to prevent the potential of cross contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A few items to address; 1. The light in the white True stand up cooler is burnt out. - Ensure to replace bulb in this cold holding unit. 2. The exhaust hood vent requires professional servicing. Sticker states last services in 2020. - Ensure to contact applicable agency for required service.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few of the cutting boards have become quite worn (deep grooves). Pathogens can harbour in these deep grooves and create potential for cross contamination. At the time of inspection, a large white cutting board was discarded. Ensure to monitor all cutting boards, cooking utensils and dishware and when become worn (not easily cleanable) discard and replace.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The exhaust hood/vent above the grill has dust accumulation. Dust particles can create potential for cross contamination. Ensure to remove dust, clean, sanitize and monitor regularly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk-in cooler is at 6C. Check what your thermometer reads first thing in the morning vs mid-day. Notify this office via email as to your results.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Watch Best Before dates
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher chlorine test strips are available but they are Not working. The test strips I have show 100ppm chlorine sanitzer. Please replace your test strips and check at least weekly.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the kitchen handwash stations liquid handsoap is not working.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff need to be able to locate the Food Safety plan easily.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff need to be able to reference the Sanitation Plan easily.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): A large pot of soup is in the walk-in cooler. It needs to be placed in shallow containers in order to cool quickly.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pepperoni pieces stored in the condiment cooler top was dated 19 Nov and was above 4C. Staff discarded the remaining pepperoni and placed a small amount in a shallow container.
- F2.5 - Are foods from approved sources?
- Observation(s): A litre of Lemon juice has a best before date of 5 Nov 2017. Please carefully monitor best before dates.
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The metal garden shed needs more than 1 light because there is inadequate light in some areas.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is the chemical sanitize type and has adequate chlorine residual . Non-wipe spray sanitizer is used, Operator is going to try the bucket of water with sanitizer starting today.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): A Chest freezer in the downstairs kitchen needs new hinges installed.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): One of the 3 handwash stations soap dispenser is broken and the operator states the part is already ordered. The other two handwash stations are fully functional.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions