The Shuswap Pie Company
331A Alexander St Salmon Arm BC V1E 4P1 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - chicken cooling in fridge in large covered tub was at 19C. Please cool on shallow trays/tubs uncovered to maximize cooling, and cover once cooled. Apparently saran wrap also does not allow heat to escape very well.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - QUATS sanitizer used in kitchen was at <200ppm (minimum of 200 ppm). Please mix carefully and test prior to usage. Their test paper was difficult to read, and so suggested they replace with a better one. - Viper used in dining area was >500ppm hydrogen peroxide (good), but test paper range to only 100 ppm. Get proper test paper. Please make sure that a log is kept for dishwasher temp and sanitizers strength.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher's final rinse was 191F on machine gauge but only 68C/154F at dish (minimum is 71C/160F at dish). The machine gauge does not appear to be accurate as this temperature at the manifold should easily achieve 160F at the dish.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - two sink faucets are loose and need to be repaired or replaced
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The lighting levels throughout are very low. The lighting needs to be much brighter in all of the food preparation areas. It should be a minimum of 220 lux.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The dishwasher is beginning to accumulate grime and debris near the hinges. To prevent contaminating the clean dishes, clean these areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers accurate to within 1°C weren't present in the coolers. Thermometers accurate to within 1°C must be available for all coolers on site to ensure they are being operated at 4°C or below. Obtain NSF certified thermometers for all coolers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Dishwasher was only able to reach 69°C at the plate level. Dishwashers must be able to reach 71°C at the plate level to ensure adequate removal of contamination. Adjust the dishwasher so that it reaches a minimum of 71°C at the plate level.
- F2.3A Mechanical dishwasher/glasswasher 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Front kitchen coolers were observed to be 6-8C. Operator stated this may be due to the lunch rush. Ensure all coolers are able to maintain 4C or colder and temperature logs are maintained.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Back kitchen freezer was observed at -16C. This may be due to the lunch rush during the inspection and operator was asked to monitor temperature and move foods to another freezer is temperature does not reach -18C after lunch. Operator is to ensure all freezers are able to maintain -18C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Rice in crock pot measured at 53.3C with a probe thermometer. Operator mentioned that they moved the rice from the rice cooker to crock pot for hot holding within the last hour.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available to verify the sanitizer concentration.
- 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): Quat sanitizer spray bottles measured at either <200 or >400pm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is not available.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): No concerns with overall facility Black stand up refrigerator / freezer unit is damaged inside of freezer and needs repair - excessive build up of food debris as debris gets stuck in damaged area. Temperature at -18C. Operator is to clean this area and ensure a smooth, easy to clean non absorbent covering is used for all materials within food premise. No towels on food contact surfaces.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat Infraction with respect to developing a Food Safety Plan for jams/jellies Operator has been provided until September 15th to submit Food Safety Plan outlining process. A template has been provided on how to write this. Operator stated she had taken initial Aw/pH test and provided to Sylvia. Operator to ensure each batch of jam is tested to verify its shelf stability.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature for treat display cooler was measured at ~13C-15C. Requested operator to move potentially hazardous foods into another cooler capable of maintaining at 4C or colder. Items include tiramisu, sausage rolls, and sandwiches. CDI - Corrected During Inspection. Note: Hot holding temperatures of potentially hazardous foods must be verified using an accurate probe thermometer. Temperatures should be documented.
- 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): Test strips were not available to verify the sanitizer concentration.
- 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): 1. Bucket of sanitizer did not provide sufficient amount of chlorine. <200ppm of chlorine was measured. Solution was remade at the time of inspection. CDI - Corrected During Inspection. 2. Bucket of sanitizer did not provide sufficient amount of Quats. <200ppm of Quats was measured. Solution was remade at the time of inspection. CDI - Corrected During Inspection. One of the sanitizers is for customer tables use only and the other is for kitchen use only. It is reminded that it is important not to mix the two solutions. Please ensure spray bottles of sanitizer are properly labelled. Wiping cloth should only be used one time only or if in continuous use, they must be kept in the sanitizing solution at an appropriate concentration. Note: High temperature dishwasher reached a final rinse temperature of 72C (during second run). An NSF-certified dishwasher safe thermometer with maximum hold setting should be used to verify the final rinse temperature.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Treat display cooler must be capable of maintaining at 4C or colder prior to storing any potentially hazardous foods. Please inform when unit has been serviced.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must be updated to include but not limited to detailed cooling procedure, catering/transporting procedure and procedure for keeping coleslaw on ice at room temperature. Also when temperatures for coolers are measured to be warmer than 4C, corrective actions should be documented on the temperature log sheet. Also discussed with operator about documenting cooling temperatures. A food safety plan also has to be developed for the jams and jellies.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature for cooks fridge was measured at between 5C and 6C. 2. Temperature for small dairy cooler by the cashier was measured at ~15C. Thermometer in cooler was also showing at around 15C. Temperature log indicates that it was at 18C earlier on the day. Directed to move dairy to cooler capable of maintaining at 4C or colder. Manager informed that temperature could have been raised by the jug of hot coffee that was stored in this cooler. Jug of coffee was removed at the time of inspection. This cooler is also frequently opened and closed. Hot coffee should be cooled in a separate cooler to ensure this cooler can be maintained at 4C or colder. Note: - Reminded that when temperatures are recorded to be warmer than 4C, corrective actions must be taken e.g. re-check temperature and actions taken should be recorded on the log sheet.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): At the time of inspection updated food safety plan was not available on site. Please ensure the most current food safety plan is available on site. Note: - Please sure that all different flavours of homemade jams and jellies are tested at an accredited lab prior to selling. Please provide all lab testing for review. At the time of inspection, cherry jellies was available for sale. Please ensure lab records are available. July 13, 2017 - Updated food safety plan was provided for review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Coleslaw was observed to be stored at ~11C. According to manager, usually small amount of cole slaw is made in advance and stored on ice. Although on ice, it was not enough to keep the coleslaw cold as the ice was only keeping the bottom of the bucket cold. Requested to use a larger container for ice so that the bucket of coleslaw can be surrounded with ice in order to control the temperature. Also reminded that any potentially hazardous stored in the danger zone (i.e. between 4C and 60C) for more than 2 hours must be discarded. 2. Temperature for small stand-up dairy cooler beside cashier was measured at between 6C and 7C. All dairy and dairy products were removed from the cooler at the time of inspection. Please do not store any potentially hazardous foods until it is capable of maintaining at 4C or colder. Please provide a service report once the cooler has been looked at. 3. Thermometer in the dairy cooler appears to be broken/inaccurate. Please ensure to replace with an accurate thermometer. NSF-certified thermometers are recommended. 4. Stand-up cooler located at the new side is missing a thermometer. 5. Sandwich/coleslaw cooler should have thermometer in each drawer due to the variation in temperatures measured. Note: - Requested to monitor/record the temperatures of coolers especially the line cooler, the sandwich/coleslaw cooler and small stand-up dairy cooler more than once a day due to the high usage and frequent opening and closing of these units.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Observed some wiping cloths in continuous use that are not stored in a bucket of sanitizer solution. Reminded that when using a spray bottle, single use paper towel should be used or the cloth should be stored in a bucket of Quats solution after each use to ensure it is sanitized prior to next use. 2. Spray bottle of sanitizer did not provide adequate amount of Quats (Quaternary Ammonium). CDI - Corrected During Inspection. Please ensure to verify the concentration prior to use. Quats test strip should be used to verify the concentration.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Observed two trays of tarts stored uncovered on the display cooler case beside the cashier. These were placed in the cooler display case at the time of inspection. CDI - Corrected During Inspection.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed using non food-grade containers for dry goods. Please confirm the containers are food-grade. Otherwise food grade containers should be used or the items should be stored in their original packaging in the non food-grade containers.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan requires updating. Discussed with manager that the current food safety plan should be updated to include more details e.g. current detailed cooling procedures, hot holding procedures etc. Also food safety plan should be developed for the canned jellies.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperature of black fridge storing whipped cream was measured at ~10C. Whipped cream was placed into another cooler capable of maintaining at 4C at the time of inspection. CDI - Corrected During Inspection Note: - It is noted that staff are recording temperatures higher than 4C on log sheet (5C, 6C) but no corrective actions are noted/taken. Discussed with manager that if temperatures are noted to be high, corrective actions must be done and recorded. - Recommended checking temperature of line coolers (especially those that get opened and closed often) at least twice a day.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Food-grade pest-proof containers must be used for storing food. The rubbermaid containers for storing sugar, flour etc in the main kitchen area are not food-grade material. Alternatively the food items can be stored in its original packaging and into the rubbermaid containers.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions