The Candy Vault on Hudson
171 Hudson Ave NE Salmon Arm BC V1E 1W3 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on the premises. Obtain Quats test strips.
- 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): No sanitizing step was including in the dishwashing method. Dishwashing must include a sanitizing step to adequately remove contamination. Always wash, rinse and then clean with an approved sanitizer.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on the premises. Obtain Quats test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand soap was supplied for the hand sink. All hand sinks must be supplied with hand soap to ensure proper hand washing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility has obtained one thermometer. One additional thermometer is needed for remaining fridge and chlorine test strips able to test for 100 ppm to 200 ppm are required as well. Please obtain these by December 20th 2019 and inform EHO when this has been completed.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature for the fridge closest to the scooped ice cream was measured at between 6C and 9C. Temperature dial was adjusted at the time of inspection. Employee was not familiar with the proper cold-holding temperature.
- 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): 1. Both mini fridges were missing thermometers. Note: Please also ensure that chemical test strips are available to verify the sanitizer concentration.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Employee was not familiar with the manual dishwashing method. Manual dishwashing steps include 1) wash with warm water, 2) rinse with warm water, 3) sanitize with approved sanitizer at appropriate concentration by submerging in the sanitizing solution for at least 2 minutes (no rinse), then 4) let air dry. Requested staff to use bleach as a sanitizer. 100ppm of chlorine should be available in the sanitizing step. Chlorine test strips were provided to verify the concentration. 2. Employee was not familiar with which chemical is used for sanitizing food contact surfaces. Note: Pink Power available on site does not appear to be a no rinse sanitizer. Food contact surface sanitizers must be no rinse.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure to keep a copy of the Sanitation Plan on-site and ensure it is up-to-date. Please provide a copy of the updated Sanitation Plan for review once completed.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions