The Junction Coffee House
1418 Hwy 97 N Clinton BC V0K 1K0 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Please purchase sanitizer testing strips. Ensure you have sanitizer testing strips to verify if sanitizer is at required concentration for sanitizing action. [2] Temperature logs should be kept for dishwasher sanitizing cycle verification. These will be provided as a template.
- 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): • No pest traps observed in facility at time of inspection Corrective Actions: • Operator was instructed to also have pest traps at entry points, under equipment, and in high moisture areas. This prevents possible harbourage and entry into facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Operator had a pre-mixed bleach product but it was measured to be >300ppm chlorine. The label also did not have any instructions for use on food contact surfaces, therefore I instructed the operator to instead reformulate the solution to 200 ppm. Operator was provided instructs to formulate mixture at 200 ppm chlorine. This also shows the importance of having sanitizer testing strips for verifying the strength. If too strong of a solution this can pose a chemical hazard risk. Corrective Actions/ Corrected During Inspection (CDI) • Operator was told to prepare a mixture of 200ppm with available bleach product ( 1 tablespoon per litre). This ensure that surfaces that have food contact or possible food contact are cleaned and than sanitized of possible pathogens.
- 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): • Observed water damage to some of the flooring, operator stated this was do to recent leaking of water. At the time this is not a surface this is impervious to moisture, not smooth, and not durable. • More organization of the back area is needed. I would suggest more shelving and storage options for the equipment. This helps to prevent cross contamination risk and ensures easier cleaning of the area. • Have non food operation related equipment and items stored away from the food preparation areas. This ensures easier cleaning and sanitizing, this prevents cross contamination risk. Corrective Action: • This surface needs to be replaced or repaired to meet the conditions required: Smooth, durable, easy to clean, non-toxic, and impervious to moisture. • More storage and organization of the area is needed. Again shelving or other storage options will need to be considered. • Ensure that non food operation related equipment and materials are stored away from food preparation and handling areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • Issues with hot water heater, temperatures for high temperature dishwasher (Multiple cycles run x 3 after hours long of no use), had measured at ≥75°C. • Operator has water heaters for coffee products for temporary use, as operator was working on repair at time of inspection.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Please purchase sanitizer testing strips. Ensure you have sanitizer testing strips to verify if sanitizer is at required concentration for sanitizing action. [2] Temperature logs should be kept for dishwasher sanitizing cycle verification.
- 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): • No pest traps observed in facility at time of inspection Corrective Actions: • Operator was instructed to also have pest traps at entry points, under equipment, and in high moisture areas. This prevents possible harbourage and entry into facility.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): • Operator did not have food contact surface sanitizer onsite at time of inspection. Operator was provided instructs to formulate mixture at 200 ppm. Corrective Actions: • Operator was told to prepare a mixture of 200ppm with available bleach product ( 1 tablespoon per litre). This ensure that surfaces that have food contact or possible food contact are cleaned and than sanitized of possible pathogens.
- 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): • Observed water damage to some of the flooring, operator stated this was do to recent leaking of water. At the time this is not a surface this is impervious to moisture, not smooth, and not durable. Corrective Action: • This surface needs to be replaced or repaired to meet the conditions required: Smooth, durable, easy to clean, non-toxic, and impervious to moisture.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Please purchase a waterproof high temperature holding thermometer for dishwasher sanitizing cycle temperature verification. [2] Temperature log should be kept for the cooling equipment. Temperature logs should be kept for dishwasher sanitizing cycle verification.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink was obstructed with food equipment during inspection. Please ensure hand sink is always free from obstruction to encourage proper hand washing. A suggestion to have a conveniently located bus bin near by was provided.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available during inspection. This has been requested from our department from different health inspectors in the past. Please complete a sanitation plan and submit it to me for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Sanitizer monitoring test strips not available and in use. [2] Unless there is evidence for the frequent maintenance/calibration of the high temperature dishwasher, there should be means of monitoring to verify that the dishwasher is capable of not only cleaning, but also sanitizing (e.g. maximum-registering/dishwasher-safe thermometer or thermal labels), as well a monitoring log should be in place. [3] Temperature log should be kept for the cooling equipment.
- 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): Fantastic on site, but not in use with 100 ppm bleach chlorine concentration. 100 ppm bleach chlorine can be made up by mixing 4 L of water with 1 capful of regular household bleach. Keep monitoring the concentration and refresh solution as necessary.
- 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] Bagged coffee grounds are piling up with other items outside of the premises alongside the wall near the back door. Please remove all items and keep the perimeter clear of items; easy to monitor and ensure pests cannot hide. Do not keep items next to the walls. [2] Wiping cloths observed on surfaces. Please remember that at room temperature, moist wiping cloths act as an incubator for germs and should be kept in a sanitizer solution between uses.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please submit a Sanitation Plan and keep it on site accessible to all staff. Clear understanding of sanitation steps is essential.
- 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.
- 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): Follow-up is scheduled for April 16, 2019. Please note that this is a repeat infraction: - discussed with the operator that the upgrade to flooring surrounding dishwashing unit is currently underway. Flooring needs to be durable, smooth, impervious, and easy to clean. - dishwashing unit is to be properly secured and the leak noticeable when the unit is operational mitigated/repaired - additional shelving is to be installed throughout the facility to enable storage of food containers and small equipment more efficiently - Old receipts were found throughout the facility (next to coffee machine, under the front counter) and they need to be removed/stored appropriately - Cloths used to wipe around coffee machine and tables and counters need to be stored in a clean and sanitary manner Please note that this is not mandatory and it is a recommendation: discussed a potential of adding completely enclosed storage shed behind the facility to accommodate extra food (i.e. coffee, cone mix, flour, etc.), food packaging (i.e. coffee cups, etc.), chest of freezer, etc. in a clean and sanitary manner. The operator is volunteering to do minor improvements to the facility as well.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Daily, weekly, monthly cleaning schedule template document will be forwarded for completion.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please note that Food Safe Level 1 certificates obtained prior to 2013 were expired on July 29, 2018. Information provided at the time of the inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Flooring in back of house is in poor repair. Operator is aware of this and has been looking into changing flooring to a different material. Ensure that any material used is light in colour, durable, easy to clean and suitable for its intended purpose Extensive clutter throughout facility. Operator is looking for storage solutions such as shelving units and will be sending picture to EHO when this is resolved. Recyclables stored behind facilitiy are to be removed immediately. Dishwasher is on top of a milk crate. This is not suitable practice as the unit is not designed to be positioned on top of a milk crate for normal operation. Operator stated he was looking for a permanent solution to elevate dishwasher to a reasonable height.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Daily, weekly and monthly cleaning duties need to be developed for the facility.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Open bags with flour and sugar need to be kept in enclosed containers for protection from pests and for ease of cleaning.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Noted on the previous inspection as well: back of the house flooring needs to be repaired, recyclables, unused equipment, and items not associated with the food facility need to be removed from the facility. Inside of the refrigeration units needs to be cleaned. All food needs to be in enclosed containers to ensure ease of cleaning and preventing contamination of food by pests. Ceiling tiles need to be in a good shape to ensure that no debris is potentially contaminating the food and food contact surfaces
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Daily, weekly and monthly cleaning duties need to be developed for the facility.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): At the time of the inspection the facility was cluttered with various items not in a direct connection with the operation of the food facility. Back of the house flooring was in need of a repair. Dishwashing unit was mounted on the plastic crate.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): If the operator is not on site, at least one person per shift needs to have a valid FoodSafe Certificate.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions