The Vienna
411 Kootenay St Nelson BC V1L 1K7 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The sanitizing dishwasher is not reaching the required rinse temperature. 66 C is observed after 2 attempts. Should be 71 C (160 F).
- 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
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is a considerable amount of clutter throughout the kitchen area; many boxes, unused equipment, office papers, etc must be removed from the kitchen area.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser is broken and staff are using a dirty squeeze bottle filled with soap. The paper towel roll on the wall requires a proper dispenser,
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Multiple flats of eggs were being stored on the cookline at room temperature for more than 2 hours.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Mouse feces evident in the back dry storage area. 2. Multiple pest entry points in the ceiling as pointed out to the owner.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hood ventilation baffles were covered in grease.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 4 full trays of eggs were being stored on the cookline at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pests found on dry storage shelves. No food was found to be contaminated.
- F2.2C The premises must be maintained free of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Kitchen flooring is cracked with raw concrete in some areas.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Deli slicer blade cover/sharpener was found unclean and not sanitized. Ensure the blade cover is cleaned and sanitized along with the rest of the deli slicer before/after each use or every 4 hours during continuous use.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12.5 - Are foods protected from contamination?
- Observation(s): Discussed cooling volumes over 4L (use multiple containers).
- Food must be processed in a manner that makes it safe to eat.
- 12.5 - Are foods protected from contamination?