Tod Mountain Cafe
228-3170 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher was found to have 0 ppm sanitizer dispensing. Staff tried to prime the pump but wasn't sufficient to get a concentration reading. Call service as soon as possible.
- 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): 1. All bottles of liquids to be accurately labelled with contents . For example, QUAT sanitizer 2. Cleaning in hard to reach areas needed and along floor/wall joints. Try a degreaser. Empty cabinets and bottles under dishwasher and clean thoroughly. CLR for hard water mineral stains on sinks and taps. 3. Remove items not needed in day to day operation as the space is small and it makes it easier for cleaning. 4. Remove cloth mat from Kool it cooler. All food surfaces must be smooth, tight , non absorbent and easily cleanable. 5. Paint raw wood that was never done in the area shown near freezers
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Add: record the sanitizer concentration of the low temp dishwasher onto the temperature check document
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All coolers in operation must have accurate thermometers. During inspection a thermometer was placed inside the display cooler and one will be put in back cooler when it is to be used.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Maintain daily temperature monitoring logs Operator stated premise opened for season 2 days ago. Start records and they should be maintained daily when open.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Maintain daily temperature monitoring logs
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food temperature at sandwich cooler >4c. Must be less than 4c at all times. Seals on cooler to be replaced to aid in keeping cold air inside the cooler
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?