The Porch
2665 Warren Ave Kimberley BC V1A 1T6 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): New layout of the facility is required as changes to the facility have occurred (addition of smokers). Please create a new layout of all areas related to the food facility or update a previous layout and submit it to Interior Health.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At time of inspection fridge with food in the kitchen was measured at 13 °C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens. Operator believes the fridge has been above 4°C for more than two hours. Ensure temperature logs are used for recording daily.
- 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): Thermometer was missing in a fridge holding egg sandwiches in dining room. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- 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): Mechanical dishwasher in dining room measured at 69.5C. Sanitizing temperatures must read 71 degrees C at the plate or 82 degrees C at the manifold. Required temperatures must be reached to destroy organisms of public health importance that may be present on food contact surfaces.
- 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): The ice scoop was stored on top of the ice machine. Ensure the ice scoop is stored in a matter protected from contamination. For example in a container or affixed to a wall.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection no staff on site had FOODSAFE training. At least one employee present in the establishment must have valid FOODSAFE 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food contact surfaces are being washed, but not sanitized throughout the food preparation and service areas. Staff showed inspector the products in use and they are only capable of cleaning, but not capable of sanitizing (killing germs).
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine monitoring test strips not available and not in use. Please ensure this monitoring tool for sanitation is in place and in use.
- 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): Sanitizer was not available at any of the work stations throughout the entire food prep/service facility. Inspector requested to source bleach chlorine from the local store and put it in immediate use; explained how to mix solution of 100 ppm. Sanitation of food contact surfaces must be in place to prevent from cross-contamination. This facility caters to a more fragile population; illness-causing organisms need to be eliminated on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Vacuum-packaged, individual-sized, pre-cooked fish was thawing on the counter of the one-compartment-sink. Chef explained he was going to put them in the oven. This is not a safe practice and potentially hazardous foods should not be thawing at room temperature. Potentially hazardous foods should be placed from freezer to cooler ahead of time or other approved methods of thawing may be applied.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Moist, soiled wiping cloths were observed on a few food preparation surfaces. Wiping cloths should be placed in sufficient concentration of sanitizer 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station for the bar area has only one tap functional. and wasn't supplied with paper towel. This tap requires to be repaired. Large dining room handwash sink was not supplied with paper towel in a dispenser and liquid hand soap in a pump dispenser. Coffee room hand wash sink was not supplied with paper towel and liquid hand soap in a dispenser. All food preparation and service areas should have the designated handwash stations fully supplied and fully functional at all times, please.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not observed on site. Please have this document available on site, accessible to all staff. The Food Safety Plan is a 'living' document that should be adjusted as processes/menu changes occur within the facility.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not observed. Please complete your Sanitation Plan. Please pay special attention in your plan to the sanitation of all food preparation and contact surfaces (e.g. meat slicer) to protect from cross-contamination.
- 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.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Chef's food safety certification expired many years ago. Please remember that FOODSAFE certifications are currently valid for a period of 5 years. Recommend all staff hold such certification to ensure minimum food safety requirements are taken seriously and always met.
- 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.
- F1.7 Are foods protected from contamination?