The Nom Shuswap
350b Ross St NE Salmon Arm BC V1E 2T3 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Most food handlers had proper hair control, but there was one person with long hair that needs better hair control.
- F1.7 Are foods protected from contamination?
- Observation(s): Nachos stored in furnace room next to chemicals.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There is a lot of disorganization and clutter in back storage and furnace rooms. This can create pest harborage areas and prevents proper cleaning.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Back Storage Area: - light not working, repair or replace - deep freezer needs defrosting - disorganized and cluttered - upright cooler broken Furnace Room: - nachos and chemicals stored next to each other - disorganized and cluttered
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): If you have lost permit, please call office and get a reprint.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 No test sanitizer test strips were available onsite. Test strips are important to ensure sanitizing solution is at the correct concentration. Corrective Action. F2.1 Ensure test strips are available onsite, Monitor supply often.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 No single service product for drying hands was available in the dispensers. Corrective Action F2.7 All handwashing station must be supplied with single service product for drying hands. Monitor dispensers frequently to ensure supply is maintained.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - Quats test strips were found to be expired. Test strips must be utilized to ensure that sanitizer concentration is adequate to sanitize dishes during manual dishwashing. Obtain new test strips and routinely test sanitizer concentration. F2.1B - Thermometers were unavailable in all fridges at the back of the facility. Thermometers accurate within 1°C must be placed in fridges to monitor temperatures and ensure that potentially hazardous food is stored at a temperature of 4 °C or below to prevent the growth of pathogens. Obtain and place NSF-certified thermometers in all fridges.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A paper cup was observed to be stored in a bag of sugar. Scoops must be equipped with a handle to prevent contamination of food. Store paper cup outside of the bag to portion sugar and utilize a scoop with a handle.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap in a dispenser was not available at the handwashing station in the food preparation area. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Obtain liquid soap dispenser for handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions