The Vernon Jazz Club
3000 31 St Vernon BC V1T 5H7 · Community Kitchen - Food Processing
3 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quaternary ammonia (Quat) test strips are not available onsite. Corrective Action: Obtain QT-40 Quat test strips. F2.1B: Thermometer in domestic refrigerator is in poor condition. Corrective Action: Discard thermometer. Obtain and place an NSF certified refrigerator thermometer inside the domestic fridge.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2C: Mouse droppings visible near water heater and stove. Housing of water heater is loosely wrapped in insulation material, which contains droppings/debris and may shelter pests. Corrective Action: Determine if infestation is active and take action to reduce risk: • Hire a certified pest control company for servicing; provide EHO with report or summary • Remove insulation from water heater to observe area • Clean up mouse droppings: wear gloves, spray with disinfectant/bleach solution, soak for 5 minutes, clean up with paper towel • Wash and sanitize the floors and all work surfaces • Ensure all food products are securely covered/contained • Check food products regularly for rodent damage; discard damaged products • Reduce clutter and eliminate all materials that can be used for rodent nesting • Identify and block/seal entry points in walls or structure • Take further action as advised by pest control technician
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Sanitizing rinse cycle of mechanical glasswasher measured at 10-30 ppm chlorine residual at the glass surface. Corrective Action: Adjust, repair, or service glasswasher so the sanitizing rinse cycle consistently achieves at least 50 ppm chlorine residual. Verify using chlorine test papers. In the meantime, manually wash and sanitize glassware. F2.3D: Sanitizer in spray bottle measured at 500 ppm Quat residual. Corrective Action: Discard solution. Prepare new solution at 200 ppm according to manufacturer instructions (2 mL sanitizer per litre water). Verify using test strips. Make new sanitizer solution at 200 ppm Quat before each event.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Observed used wiping cloths stored on work surfaces in the kitchen area. Cloths support and spread bacteria if not properly stored. Corrective Action: Place used cloths in laundry. When operating, prepare sanitizer solution at 200 ppm chlorine or Quat for sanitary storage of wiping cloths. Immerse cloths in solution and allow to soak for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5J: Light fixtures in the kitchen area do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs in both kitchen light fixtures to prevent contamination in the event of bulb breakage.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available onsite at time of inspection. Operator to obtain the appropriate test strips for the sanitizer and check the concentration at the glass washer before start of service each Saturday.
- 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): No sanitizer being dispensed in the glass washer at time of inspection. Line might be clogged and requires repair. Operator must have glass washer repaired prior to operation in order to serve drinks. If glass washer is not repaired prior to opening, dishware must be sanitized using the 3 compartment sink method. Sanitizing solution for 3 compartment sink method should be a 100-200 ppm bleach solution.
- 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): Spray bottle in the bar area was not labelled, and operator did not know what was inside. All spray bottles must be labelled to ensure chemicals are identified.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?