The Fig
3407 30 Ave Vernon BC V1T 2E3 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available but the 'QT10' test paper not available for your quat dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): **This has not been resolved since previous inspection, and requires prompt attention. *The dishwasher area pass-thru exit counter (sanitized dishes) is leaking water due to a small gap down into a bus pan for collection.. This requires a better sealant (silicone caulk) or flange joint to ensure the counter doesn't separate from the dishwasher. Retain a qualified professional to address the gap for proper sealing. *The wall below the 3 compartment sink requires complete repair to allow installing a proper splashboard along the back wall to the floor. This will minimize water damage in the area that has been ongoing. Ensure sink and wall are silicone sealed along the back edge after repairs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): *The dishwasher area pass-thru exit counter (sanitized dishes) is leaking water due to a small gap. This requires a better sealant (silicone caulk) or flange joint to ensure the counter doesn't separate from the dishwasher. Retain a qualified professional to address the gap for proper sealing. *The wall below the 3 compartment sink requires some repair to allow installing a proper splashboard along the back wall to the floor. This will minimize water damage in the area. Ensure sink and wall are silicone sealed along the back edge.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): EHO provided the newest Food Safety Plan Templates for completion.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): EHO provided the newest Sanitation Plan Templates for completion.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Maxim Multixmax concentrated degreaser was being used as the primary form of sanitizer solution for all food contact surfaces. Degreaser products are not to be used for sanitizing. Corrective Action: Acquire a sanitizer that is suitable for food contact surfaces. Acceptable sanitizers include: • Quaternary Ammonia • Bleach Sani-Q was available on-site during the inspection. Sani-Q is a Quaternary Ammonia (Quat) product that is safe for use on food contact surfaces. If using this product ensure that it is being mixed as per manufacturer specifications for food contact surfaces. Utilize test strips to ensure the concentration reaches 200 ppm Quat residual. Reminder: Vinegar and salt solution is not a sanitizer solution. If the use of vinegar and salt is necessary for the surface, apply the mixture, thoroughly rinse, and then follow up with sanitizer. Note vinegar and salt is not a sanitizer and cannot sanitize food contact surfaces.
- 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): F2.5B: Cleaning is required in the following areas: • Both upright coolers in the back including the racks and door tracks • Small milk cooler in the front of the house • The top of the dishwasher • Underneath equipment • In hard to reach corners (next to coolers and shelving) • On the wall behind the meat cutter Corrective Action: Clean the areas listed above. F2.5C: In-use wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing either 200 ppm Quat residual or 200 ppm chlorine residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5D: Unlabeled bottles of sanitizer. Corrective Action: Label all spray bottles. F2.5J: Artificial lights containing non-shatterproof bulbs were uncovered. Corrective Action: Obtain shatterproof bulbs or ensure shatterproof covers are on any lighting that is non-shatterproof.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F(1): The counter tops located in the front and back of the facility had visible damage. Corrective Action: Replace any counter tops that are damaged and ensure that all food contact surfaces are smooth, non-absorbent, and easy to clean. F2.6F(2): Visible wear and tear on all coolers in the back. • Rust on the racks and inside units • Sliding doors broken Corrective Action: Repair or replace the coolers. Ensure that coolers can maintain 4°C or colder at all times.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Permit to operate was not posted. Corrective Action: Post the permit in a location that is visible to the public. If a permit cannot be located, then a new permit will have to be acquired.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.4: Operator was unable to locate the Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan cannot be located, then a new plan must be completed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Operator was unable to locate the Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for staff to update and review when needed. If the Sanitation Plan cannot be located, then a new plan must be completed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain appropriate sanitizer test strips to ensure surface sanitizer is at appropriate levels for food preparation surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Sticky fly traps placed throughout kitchen. Corrective Action: Ensure no sticky fly trap is placed over food storage, food preparation, or clean equipment areas, or areas where ready-to-eat foods are being processed or transported through. Place fly traps in inconspicuous places where fly carcasses will not contaminate food.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution bottle states potable water rinse after use. Solution being diluted. Corrective Action: Ensure with supplier that sanitizer solution concentration is appropriate for food preparation surface use. Test or change solution daily to ensure sanitizer concentration is appropriate. Follow manufacturing guidelines with potable water rinse until sanitizer concentration has been checked. Ensure all food preparation surfaces are washed, rinsed, sanitized, and air dried when changing tasks, or at least every 4 hours during hours of operation.
- 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): Scoops stored within bulk food bins. Corrective Action: Store scoops outside of bulk bin to ensure no contamination of product from scoop handle. Ensure all scoops have handle or one point of contact to ensure no hand contamination of product. No covers on ceiling fluorescent light bulbs in the kitchen. Corrective Action: Install covers or sleeves over light bulbs to prevent contamination of food during potential bulb breakage. OR inform EHO if lightbulbs are shatterproof.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed no covers on ceiling fluorescent light bulbs in the kitchen. Install covers or sleeves over light bulbs to prevent contamination of food during potential bulb breakage.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer concentrations are required to be documented in ppm and not a check mark on the log book. Dishwasher sanitizer to be 100ppm and quats sanitizer to be between 200-400ppm.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The small milk cooler located near the espresso machine had a temperature exceeding 4C. Ensure the milk cooler temp is maintained below 4C. NOTE : all other coolers are maintained below 4C and monitored and documented in daily operations log. All hot holding was above 60C and monitored and documented in daily operations log.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips are expired and need to be replaced with current test strips. NOTE : detailed cooking , cooler and hot holding temps are maintained in daily operations log = excellent.
- 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): Cooler containing sprouts was measured to be at 8°C (46°F) at time of inspection.
- 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): Broken NSF certified thermometers in one of the coolers next to the wall in the front area. Actions required: • Operator to replace broken thermometer with new NSF certified thermometer to ensure temperatures can be verified accurately. Please email photo of new NSF certified thermometer in cooler for infraction resolution.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight observed along the edges of the back door, allowing for potential entry of pests. Actions required: • Operator to install weather stripping and door sweeps to ensure no more daylight is visible along edges of the door. Please email photo of installed weather stripping and door sweeps to EHO when action is complete for infraction resolution.
- 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): Savall sanitizer was measured to be at 400 ppm during time of inspection. This results in the sanitizer becoming a rinse-level sanitizer which requires rinsing with water after sanitizer to become safe for food contact surfaces. Quat sanitizer solution should be at 200 ppm for effective, no-rinse level sanitization. Please ensure that sanitizer solution is tested with sanitizer test strips to ensure it is made to 200 ppm and record sanitizer concentrations in spray bottles and dishwasher in sanitizer log.
- 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
2 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): New owners in October and will require a new operating permit as Food premise permits are not transferable.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.2 - Is the contact information the same?
- Observation(s): A food premise application will be necessary to be submitted to update the contact info and issue a new permit. New owners in October and will require a new operating permit as Food premise permits are not transferable.
- F3.1 - Does the operator have a valid operating permit or approval to operate?