Thompson View Manor Assisted Living
710 Elm St Ashcroft BC V0K 1A0 · Institutional - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Beverage fridge in servery area containing dairy products measured at above 4°C. Fridge adjusted during inspection. • Monitor fridge temperature and add this fridge to the daily temperature log.
- F1.7 Are foods protected from contamination?
- Observation(s): Rolled oats stored in non food-grade plastic container, with no barrier between the plastic bin and the food. Operator transferred oats to Ziploc bags to protect from contamination. • Ensure dry goods are stored inside their original packaging, or in food-grade containers inside the green plastic bins, as they are not made of food grade plastic.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The thermometers in the freezers are not reading accurate temperatures. • Replace the freezer thermometers, preferably with analog thermometers with a red liquid inside to measure temperature, as these are more reliable and accurate. Ensure there is one thermometer in every fridge and freezer, including the ones in the kitchen, and the beverage fridge in the servery (5 units in total). Please email to let me know when these have been acquired and installed.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No written sanitation plan was observed available onsite. Some posters but not as detailed as required. Operator stated a new one will be completed. Template was provided. Corrective Actions: • Complete the sanitation plan, a template guidance document was provided. Please email EHO copy of completed sanitation plan for review and assessment for approval.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Not in Compliance: • Observed eggs in cardboard open carton tray above items that are Ready to Eat (RTE). Although no eggs were observed to be cracked and leaking this still has a potential cross contamination risk if eggs were to break and contaminate RTE food items below. Corrected During Inspection: • Operator was instructed to immediately move the eggs to a lower shelf in the cooler that prevents cross contamination. Operator moved this during inspection, EHO verified the eggs were now moved to lower shelf below and away from any RTE items. ================ Other noted in compliance observations: • All observed food shelving and food equipment were observed at least 6 inch (15 cm) off the ground/floor • During inspection, I observed staff cleaning food contact surfaces first and then using sanitizer solution, measured at 200ppm Quats (quaternary ammonium compounds). This is a satisfactory concentration for sanitizing action. • Observed staff washing and sanitizing after food handling of potentially hazardous food items (raw meat product) and other cross contamination risk activities. This is good as it prevents the risk of cross contamination. • Chemical products were observed to be stored on separate shelving away from any food items and food handling areas. • Throughout the facility it was observed that bulk food product containers were covered
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Not in Compliance: • Front smaller cooler did not have thermometer present inside unit. Corrective Actions: • Please have a thermometer present inside this noted unit. Thermometer must be accurate within 1°C. ================= In Compliance Observations: • Facility had testing strip for chemical sanitizers onsite and available for use (Quats) with valid date • Multiple probe thermometers available onsite and accessible for staff.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Noted not in compliance: • Observed non handled cups used as scoops for the sugar and flour bulk product containers. This can pose a risk of cross contamination by staff when using this cup its is possible to cross contaminate the bulk supply products. Corrected During Inspection (CDI): • Operator had removed the cups and replaced with scoops with handles and placed inside food grade containers to hold scoops. This is satisfactory and prevents cross contamination risk to bulk supply when handling food product. ========================== Other noted observations in compliance: • All observed chemicals including formulated spray bottles were all labelled with chemical contents to prevent improper chemical mixing or chemical cross contamination risk. • Chemical products stored away from food handling/preparation areas and food storage areas, observed during inspection chemicals stored under sink and in janitorial room with mop sink. Mop sink/basin faucet had vacuum breaker/backflow preventer. • Overall condition of facility was observed as satisfactory, floors, walls, and food contact surfaces were clean and sanitary but also observed to be in conditions meeting smooth, easy to clean, and impervious to water requirements. Operator stated that floor cleaned daily and walls regularly. • All employees had hair nets to prevent hair contamination and all staff were observed with clean work clothing and shoe wear. • All lighting fixtures in facility was observed as being in shatterproof covers or LED lights (shatterproof) • New cleaning/wiping cloths are used for cleaning and sanitizing, Operator has supply of clean and sanitized cleaning cloths and that after being used cleaning clothes are replaced. Dirty cloths placed in laundry basket. Cleaned and sanitized.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • No written sanitation plan was observed available onsite. Operator stated a new one will be completed. Corrective Actions: • Please complete the sanitation plan, a template guidance document will be provided via email so that you meet the requirements of information included. Please email EHO copy of completed sanitation plan for review and assessment for approval.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Some items ( 3 canned food items) were noted to be 2-3 years past the best before dates. • Large mayo container was observed with lid open but seal not opened, once opened needs to be refrigerated. Corrected During Inspection (CDI): • Operator had removed the items from use and the mayo was to be sent back to supplier • Operator was educated on first in and first out principles and to routinely inventory check the dates on items.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Continued issue: Sanitizer concentration monitoring test strips are not available. Sanitizer test strips must be available for each chemical sanitizer used at the premises, please. [2] Calibration log (in addition to temperature logs) should be available to evidence the calibration frequency for thermometers to ensure they are accurate and reliable. [3] Unless there is evidence that the high temperature commercial dishwasher (sanitizer) is regularly maintained and calibrated, maximum registering thermometer or thermal paper should be in use for the monitoring of the temperature to ensure that the dishwasher is capable of reaching 71 C at the plate-level.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire test strips for both chlorine and multi-quats from the chemical supplier. • The actual mixing of chlorine and automated dispensing of Multi-quats solutions were in satisfactory concentrations for normal day to day usage
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Meats were being thawed at ambient temperature - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; or - In a cooler overnight. Refrigeration units measured at or below 4C at the time of inspection.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was accumulation of food debris in the hard-to-reach areas of the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. Dishwasher final rinse temperature reached at least 72C at the time of inspection.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Observation(s): Sanitizer for dining area was below 200ppm at time of inspection. Staff replaced with fresh sanitizer and observation was resolved during the inspection.
- 14.8 - Are tables and counters being maintained in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
0 infractions