The Salvation Army
272 Borland St Williams Lake BC V2G 1R3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During inspection, the ceiling grate covering the condenser in the walk-in cooler was observed to have accumulated dust and dirt over time. • Wash and disinfect the ceiling grate covering the condenser unit in the walk- in cooler. Protect all food from contamination before commencing cleaning procedures.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Cooling logs are required for batch cooling. Health Officer will email logs. Please email a copy of logs once cooling logs have been started.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Breakfast fridge was at 17° C- No perishable foods shall be kept in this fridge until it is repaired/replaced. Walk-in freezer- no foods shall be kept directly on the floor.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher wash temperature was at 120 F- as per the manufacturer it shall be at least 150 F. Rinse temperature was above 180 F(good).
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 12 - Is the contact information the same?
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink in the front area requires liquid soap and paper towels.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions