The Shed Restaurant
180 Deer Park Ave Kimberley BC V1A 2J4 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottles of QUATs sanitizer were observed at 0 ppm. Upon investigation, it was determined that the dispenser on the wall was not dispensing any sanitizer. Ensure test strips are used to confirm the concentration of the sanitizer is 200 ppm. It is recommended that the sanitizer bottles are changed out daily at the start of shift. Staff were able to obtain QUATs sanitizer from dispenser in associated restaurant.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): QUATs test strips for the surface sanitizer solution were not available. Staff located test strips from another location and brought them on site during the inspection. Ensure test strips for all sanitizer products used are on site at all times for staff 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): Spray bottles of QUATs sanitizer were observed at approximately 50 ppm. Ensure test strips are used to confirm the concentration of the sanitizer is 200 ppm. It is recommended that the sanitizer bottles are changed out daily at the start of shift.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer solution in spray bottles measured at 50 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Potentially hazardous food in well coolers and in ice bath were measured at 8-12 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens. Consider using a deeper well for ice bath or adding lids to containers to ensure that potentially hazardous foods are at 4 degrees C or lower.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass dishwasher was measuring at 0 ppm of iodide. Ensure that iodide sanitizer solution are at 12.5 ppm for effective sanitization. Effective sanitization procedures 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Two of the four sanitizer bottles (front serving and back shelf area) noted to have concentration at 50ppm. This was corrected during inspection.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bottle of syrup seen submerged in a container of ice that is also used to put in drinks. **This is a reoccurring infraction.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Syrup and milk in squeeze bottles were seen submerged in the ice container that are also used for drinks. The milk was put in the fridge and the syrup would be put elsewhere that would not contaminate the ice. This was corrected during inspection. 2) Oysters are kept in a self contained foam box in the walk in cooler and are cleaned and shucked to order during dinner service. Temperature taken at the time of inspection was at 1 degrees C. - Good
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was observed on site during the course of the inspection
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan was observed on site during the course of the inspection
- 9 - Are foods handled in a sanitary manner and protected from contamination?