The Grape Leaf Cafe
360 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service
7 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): Small amount of food debris noted on meat slicer, ensure to clean slicer thoroughly. Prep table shelf/table legs where flour is stored appears to be rough to the touch and not easily cleanable. Ensure this area is made to be smooth to the touch, durable, and easily cleanable (non-absorbent). Floor in coffee bar area appears to be in disrepair. In the long term ensure floor is smooth, durable, and easily cleanable. Reminder to keep juice bottles off floor on a cleanable surface.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Chlorine sanitizer in spray bottle measured above 200 ppm. If sanitizer concentrations are too high they can leave a chemical residue on surfaces. Corrected During Inspection: Chlorine sanitizer was adjusted to be between 100-200 ppm. High temperature dishwasher is available on site and capable of reaching at least 71°C at the dish level.
- 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: Food debris on floor under equipment (prep coolers, tables, dishwashing area, cookline area, etc.) and along walls of kitchen. Corrective Action: Clean the food debris from under these areas. Observation: Wet/used wiping cloths observed left out at room temperature which may lead to pathogen growth on the surface of the cloth. Wiping cloths should be stored in a sanitizer solution when not in use. The sanitizer solution should be changed out every 2 hours or sooner if the solution appears dirty or cloudy. Use chlorine test strips to ensure the concentration is between 100-200 ppm. Corrected During Inspection: Wiping cloths were removed to be laundered. Observation: Some foods were uncovered in the prep cooler. Corrected During Inspection: Covers were provided for foods.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A thermometer must be in every fridge. On a slow day place all the thermometers on the same shelf in a glass door cooler, to ensure they read similar temperatures.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Keep a copy of the food safety plan in the kitchen so it is readily available to refer to. Once you locate the Food Safety Plan, email a copy to this office and post a copy in the kitchen.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): This kitchen is organized, but very full. Also minor maintenance and cleaning of the walls and ceiling is needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is drawn up but needs to be available for staff to read.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): One operator has taken the FoodSafe refresher course. The other operator is in charge of the kitchen and needs to have the FoodSafe refresher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Keep personal foods and vitamins out of the kitchen and separate from food served to the public. As this inspection was done near the end of the day the kitchen was messy. I am told it is thoroughly cleaned at the end of every day so please send pictures this evening of the cleaned kitchen.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A copy of the Food Safety plan must be kept in the kitchen.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is not on-site. A copy needs to be kept in the kitchen area.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions