The Sugar Shack
2481 Willow Dr 70 Mile House BC V0K 2K0 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
8 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine or quats test strips were available during inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Doors to food premises need to be kept closed to exclude pests
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Soap was not automatically dispensed into dishwasher. Wash temperature was only 110°F. Chlorine residual at end of final rinse cycle was insufficient. Chlorine sanitizer bottle was refilled during inspection, but residual was still undetectable after several dishwasher cycles.
- 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): General organization and additional cleaning needed. Do not allow animals into food storage or food preparation areas.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser in kitchen needs repair.
- 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?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE for Robert expired in 2019. Need confirmation that Robert has completed more recent food safety training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy was found to be at 45C during inspection. All hot served potentially hazardous foods must be kept at 60C or higher to reduce chance of food poisoning. Gravy was put on low heat during inspection and reached 60C. Corrected during inspection.
- 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): Chlorine sanitizer test strips were not available during inspection. Please have these available for sanitizer verification of 100 ppm.
- 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): Chemical dishwasher had no detectable chlorine at the time of inspection. Please contact your dishwasher mechanic for repairs. In the meantime, please sanitize dishware in a 100 ppm solution after using the dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As noted on the previous inspection report as well a walk-in freezer located adjacent to the facility does not have proper lighting. In order to safely store and retrieve food it is crucial to have sufficient lighting within the unit.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Boil water advisory is downgraded to Water quality advisory. Due to the forest fires in the area, water sampling service is being postponed until further notice.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walk-in freezer needs to have sufficient lighting to ensure visibility. Please ensure that the light bulb has a shutter proof cover.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): *REPEAT INFRACTION* Containers of gravy in front standing cooler measured at 19-21C at time of inspection. Discussed cooling procedures with operator. Containers had been cooled improperly (cook -> ice bath -> cool to 60C, placed into cooler). - CDI Operator voluntarily discarded product. Ensure that foods are cooled as rapidly as possible in an approved manner (60-20C within 2 hours and from 20-4C within 4 hours). Portion batches into shallow pans (using an ice bath or cooling wand) to facilitate rapid cooling.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Facility is on Boil Water Notice. See associated water system report. Facility is following Guidelines for Food Premises During Boil Water Notice. - High temperature dishwasher is used to clean and sanitize dishware. - Patrons are served foods in single-use, to-go containers only. - Tap water is not offered to patrons (bottled water only).
- 6.2 - Water supplied to the facility must be potable.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration at the time of inspection. - CDI Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. High temperature dishwasher final sanitizing rinse reached at least 72C at the time of inspection.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): *OUTSTANDING INFRACTION* There is no designated handwashing station available in kitchen. Discussed location applicability by the dishwasher. Ensure that a handsink is installed in the food preparation area. To facilitate proper handwashing, ensure that the handsink is: - Unobstructed at all times - Kept in a sanitary condition - Supplied with hot and cold water potable water under sufficient pressure - Supplied with liquid soap in a dispenser and single-use paper towels.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher final rinse temperature was not being checked and recorded - CDI The final sanitizing rinse temperature for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (at the plate).
- 3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): 10 L ice cream bucket with cooked gravy was found at 10°C. The operator has discarded it.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water source (well) supplying food premises needs to be protected. Please refer to the MOE well inspection report from 2013 for a guidance.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The floor around dishwashing area needs to be non-permeable, non-slip, and easy to clean. Back of the house dish/recycling area needs to be organized separating dishes, chemicals and food in enclosed containers.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station should be conveniently located in the area where the food preparation is occurring. At the same time, the coffee machine needs to be drained properly as well.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions