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The Salvation Army Community & Family Services

601 Vernon St Nelson BC V1L 4E9 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No test strips available to test sanitizer concentrations when prepared.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Update and maintain a Food Safety Plan for your facility.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Update and maintain a Sanitation Plan.
      • 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.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Discussed cooling of solid potentially hazardous foods (PHFs) and obtaining ice or ice packs to cool foods rapidly from 60°C to 20°C. Cooling wands are in use for cooling soups.
  7. Monitoring

    1 infraction

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): Stews/soups are being cooled in large containers which could allow pathogens to grow/toxins to form.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Multipurpose cleaner was being used to sanitize food contact surfaces. A spray bottle of chlorine solution (100ppm) was made up and used at the time of inspection.