The Hamlets at Vernon Residence
3050 29 Ave Vernon BC V1T 9Y9 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Cut melon and eggs in the upright cooler were measured at 10°C. The observed condition and product history as described indicates an extended holding period at 4-60°C. The food is unsafe for consumption. Corrective Action: Discard the affected product. Adjust or service the cooler so it maintains food at 4°C or colder in all sections. In addition to checks of ambient refrigeration temperature, measure food temperatures directly to ensure monitoring is representative.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Observed the operator with a cloth over their shoulder. Corrective Action: Do not store absorbent cloths in contact with aprons or clothing. Keep cloths used for handling hot items on a clean, dry surface between uses. Launder or replace used cloths as soon as they become wet or visibly unclean, and every 2-4 hours. Continue to store cloths for wiping immersed in sanitizer solution. Clean the interior of the microwave.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5: Observed one instance of poor handwashing technique. Corrective Action: Retrain staff on proper technique: lather with soap for 15 seconds, rinse thoroughly, shut off the tap using paper towel.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5G: Residue (possible scale deposit) is visible on the interior of the ice machine lid. Corrective Action: Clean and sanitize the lid. Empty the machine if necessary. Avoid using loose cloths for direct utensil contact unless saturated with sanitizer and promptly returned to the solution.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: Observed some non-compliant entries in the cooling log. Recurring infraction. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Retrain staff on safe cooling practices and record keeping. Operator to review cooling records regularly to ensure compliance.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Inconsistent process flow for manual dishwashing. Corrective Action: When manual dishwashing is required, clean and sanitize items in the 3-compartment sink from right to left. Ensure all staff are familiar with the process. • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place F2.3D: Sanitizer solution in some wiping cloth bins was measured at 100 ppm Quat residual. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Replace wiping cloths and solution every 2 hours or when tested below the required concentration.
- F2.3B Manual dishwashing procedure 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.
- F1.3 Are proper cooling and reheating procedures followed?