The Eclectic Med Restaurant
2915 30 Ave Vernon BC V1T 2B8 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store food inserts directly on the floor of the walk in coolers as the contaminants of the floor are now present on the inserts and the insets are then placed in the prep coolers or directly on the prep table. Issue was addressed at the time of the inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. Quats sanitizer dispenser must be monitored and documented in daily operations log. High temp dishwasher rinse temp must be monitored and documented in daily operations log. Quats test strips are required to verify sanitizer concentrations.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7B: Cooked bacon stored in top section of prep table cooler next to raw seafood. Cross contamination hazard. Corrective Action: Store ready-to-eat food away from raw protein. Stock raw seafood in the left-most section of the prep table cooler top inserts. Keep raw seafood tongs in clean, dry insert inside cooler. Wash and sanitize tongs and storage insert daily or as needed.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation observed: • Grease and food residue build-up under and around cooking equipment • Food debris in cooler and freezer door gaskets • Dry potato residue in French fry cutter • Debris in hard-to-reach spaces in dishwashing area and front bar area Corrective Action: Clean and sanitize the areas and equipment identified. F2.5C: Observed operator and staff with wiping cloths tucked into aprons and clothing. Unsanitary practice. Corrective Action: Do not store reusable cloths in contact with aprons or clothing. Cloths intended for sanitation while operating must be kept immersed in sanitizer solution (200 ppm Quat/chlorine). This applies to the bar area as well. Soak cloths for at least 30 seconds between uses to eliminate bacteria. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths used for handling hot items must be stored in a clean, dry place and changed once they are wet or visibly soiled. F2.5K(1): Observed tongs for continual use stored immersed in sanitizer solution. • Food debris in solution quickly depletes sanitizer • Residue on utensils harbours bacteria, obstructs sanitizer • Utensils can contaminate food with residual sanitizer, causing allergic reaction or chemical exposure Corrective Action: Discard sanitizer solution from storage bins. Wash and sanitize used tongs. Store utensils intended for continual food contact at room temperature in clean, dry containers. Clean and sanitize utensils and their storage containers at least every 4 hours. Separate utensils used for incompatible foods (e.g. raw and ready-to-eat). F2.5K(2): Sanitizer spray bottles hung by the trigger over cleaning sink edge. Trigger touch point is susceptible to contamination. Corrective Action: Sanitize spray bottle exterior. Store bottles in a location away from contamination sources and food product. F2.5K(3): Observed ice scoop stored inside bar ice well. Corrective Action: Wash and sanitize scoop. Store ice scoop in a clean, dry container separate from the ice well. Clean and sanitize scoop and storage container daily.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C(1): Paper towel not available in dispenser at the primary hand sink. Corrective Action: Provide paper towel at the hand sink. F2.7C(2): Loose paper towel roll stored directly on counter surface at the bar hand sink, at risk of contamination. Corrective Action: Obtain a vertical spool-type paper towel holder with a base for the bar area.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): No cooking logs available to verify cooking process and to ensure proper time/temperature are reached.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): No cooling logs available to verify internal temperature of foods.
- F1.7 Are foods protected from contamination?
- Observation(s): The handle of the spoon was observed to be directly touching the butter in the container.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. No quats sanitizer test strips available. 2. No NSF certified probe thermometer available. 3. NSF certified thermometer missing in walk in cooler.
- 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): Daylight was visible at the bottom right corner of the back door. This can allow pests to enter.
- 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): Quats sanitizer measured >400ppm.
- 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): 1. There is dried food debris build up on the potato cutter. 2. There is a build-up of dust and food debris on the shelves near the potato cutter. 3. There is dust build-up on the light covers near the salad cooler as well as the vent near the dishwasher. 4. There is black mildew around the 2 compartment sink. 5. There are holes in the wall near the dishwasher. 6. There is dried food debris on the walls in the kitchen. 7. There is food debris build up on the floor of the walk in cooler. 8. The stand up freezer in the kitchen is repaired with tuck tape. 9. Spray bottles were found unlabelled at the time of inspection. Bottles reported to contain Quats sanitizer.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is incomplete.
- 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.
- F1.1 Are proper cooking procedures followed?
- Monitoring
4 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water is available in the kitchen however the front bar handwashing sink and the washroom sinks are lacking hot water.
- F2.1A - Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -Overall sanitation is good but some cleaning is needed -Some of the overhead light bulbs are not provided with shatter guards
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): -A written Food Safety Plan is not available on-site. -Daily temperature monitoring and recording is not being done consistently.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): -A written Sanitation Plan is not available on-site. -Daily monitoring and recording is not being done for the dishwasher wash & rinse cycles.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?