The Local Coffeehouse
2-4992 Fairmont Frontage Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked sanitizer level in mechanical dishwasher and found it to have 0 ppm chlorine. Sanitizer bottle was empty. Chlorine should be at least 100ppm. Sanitizer bottle was replaced and chlorine was tested again and found to be 100ppm.
- 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): Some of the drawers and cupboards require cleaning and organizing
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure paper towel dispensers are supplied with paper towel. Paper towel was placed in dispenser during time of inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the coolers are soiled/have debris and require cleaning and sanitizing. 2. Some of the drawers and cupboards require cleaning and organizing.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Ensure paper towel dispensers are supplied with paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the coolers are soiled/have debris and require cleaning and sanitizing. 2. Some of the drawers and cupboards require cleaning and organizing. 3. Recommend storing wiping cloths in sanitizer solution when not in use.
- 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
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the coolers are soiled/have debris and require cleaning and sanitizing. 2. Some of the drawers and cupboards require cleaning and organizing. 3. Recommend storing wiping cloths in sanitizer solution when not in use. 4. Some of the freezers require defrosting.
- 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.
- F2.5B 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed a large box of eggs sitting out at room temperature. Eggs should be stored at 4°C or colder.
- 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): Chlorine test strips are expired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked sanitizer level in mechanical dishwasher and found it to have 0 ppm chlorine. Chlorine should be at least 100ppm. Rinse agent and detergent were not being delivered into the mechanical dishwasher during time of inspection. Until mechanical dishwasher can be repaired dishware should be washed, rinsed and sanitized manually.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen require cleaning. Ensure to clean walls, under and behind equipment and shelves. Some of the drawers and cupboards require cleaning and organizing. 2. Some of the coolers are soiled/have debris and require cleaning and sanitizing. 3. Containers used to store utensils require cleaning to ensure utensils are stored in a sanitary manner. 4. Some of the shelving is soiled/has debris and requires cleaning. 5. The exterior of some of the large food storage bins requires cleaning. 6. Recommend storing wiping cloths in sanitizer solution when not in use. 7. Some of the freezers require defrosting.
- 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.
- F2.5B 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): During time of inspection ventilation unit was not keeping up allowing the dining area become hazy. Ventilation must be adequate to prevent the accumulation of smoke.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine level in mechanical dishwasher and found it to be 0ppm. The bottle of chlorine was changed with a new bottle and sanitizer level was checked again and measured to be 100ppm.
- 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. Some areas of the kitchen require cleaning. Ensure to clean walls, under and behind equipment and shelves. Some of the drawers and cupboards require cleaning and organizing. 2. Recommend storing wiping cloths in sanitizer solution when not in use.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Ensure milk jugs and other equipment that is used throughout the day is being cleaned and sanitized at least every 4 hours.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the interiors of the coolers are soiled and require cleaning and sanitizing. 2. Some of the drawers have debris/are soiled and require cleaning and sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas of the kitchen are soiled/have debris and require cleaning/sanitizing. Ensure to clean/sanitize interior and exterior of coolers. Clean and sanitize shelves, drawers, food storage bins.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?