The Brunch Club & Coffee Bar
1015 Canyon St Creston BC V0B 1G0 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked noodles were left on the counter at room temperature following cooking that occurred a few hours prior. The employee on site stated that the cooked pasta is normally kept on the counter to be added to the soup during the lunch service. The internal temperature of the pasta was taken with a probe thermometer and recorded at 24.5 degrees Celsius. Leaving a potentially hazardous food at room temperature may allow for pathogen growth. Employees on site were asked to place the noodles in the refrigerator when not in use.
- 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): While there was no signs of pests in the facility, the door that leads from the storage room to the outside receiving area has a significant gap at the bottom which could allow for potential pest entry.
- 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): The chemical dishwasher recorded 0ppm chlorine when tested after multiple cycles with both EHO and facility test strips. The chemical container was full and the dishwasher sanitizer dispenser was functional, but no sanitizer appeared to be pulling up the lines and into the machine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Various food items in the walk in freezer were being stored on the floor. Food items being stored on the ground may become contaminated, and placing them on food contact surfaces may lead to cross contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Employees responded that they use soap and water on the food contact surfaces in the kitchen when asked by the EHO what sanitizer they use. Soap and water is not an approved sanitizer and cannot effectively destroy pathogens on food contact surfaces.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Repeat infraction. Facility could not locate the QUAT and chlorine sanitizer test strips during the inspection.
- 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): 1. Chemical dishwasher recorded 0ppm chlorine at the time of inspection per EHO test strips. Chemical dishwashers should dispense sanitizer at 50-100ppm. Facility did not have chlorine test strips on site to verify the concentration. 2. No sanitizer solution for food contact surfaces was on site.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station at the front counter/coffee bar area did not have single use paper towel for staff to dry their hands off after washing with soap and water.
- F1.7 Are foods protected from contamination?