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The Lobster Pot 2

6177 Okanagan Ave Vernon BC V1H 1M1 · Mobile Vendor Type B – Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *Obtain chlorine test strips to monitor daily mix for spray bottle and sanitizing sink (EHO provided several strips until test strips are purchased). *Obtain extra NSF (National Sanitation Foundation) accurate thermometers for condiment cooler(s) and freezer chest, as a redundancy to ensure the temperature sensor in the condiment line cooler & freezer is correct.
      • 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): As tested with a chlorine test strip, there's no chlorine residual remaining in the spray bottle. *Replace sanitizer daily as the chlorine dissipates. *Checking chlorine residual strengths with test strips will ensure correct sanitizing strength when manual ware washing of small utensils and mixing for the spray bottle. Provided several test strips until the operator purchases a container of chlorine residual test strips. **Assisted staff to mix a new spray bottle with correct ratio, checked residual, which was 200 ppm.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Ensure you post your Permit To Operate for patrons' view.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Alternate staffing still requires valid certification in the absence of the main owner/operator.
      • 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.
  3. Monitoring

    0 infractions