Tootsies Diner
3-1960 Barnes St Penticton BC V2A 4C3 · Restaurant - Food Service
7 inspections
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding temperature of soup & gravy was at 48C. The Operator must ensure that the hot holding unit is operated at the above 60C. Refrigeration temperatures were at or below 4C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator must ensure that food containers have lids or wrapped during storage to avoid any cross-contamination of foods. Operator must provide a bucket with chlorine solution at 200 ppm concentration to facilitate the countertop cleaning & sanitizing.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher's chlorine sanitizing bucket was empty at the time of inspection. Operator must ensure that the dishwasher's sanitizing cycle operates at chlorine concentration of 100 ppm. Operator must test the dishwasher at least once a day to ensure it's proper operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed frozen soup being defrosted on the countertop at room temperature. Operator must ensure that all potentially hazardous foods are thawed in a fridge the night before being used.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must do the following: - clean the standing fridge & freezer (e.g. food build-up noticed at the corners of a sliding door) - remove from the premises any broken or unused equipment / items; - provide a recycling plastic bin for waste collection; - ensure the kitchen floors are cleaned/ wiped on a daily basis; - ensure the kitchen floors are power washed every 6 months or as often as necessary to keep floors under the equipment cleaned & sanitary; - fix the leaking ice making machine.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must ensure a copy of the Food Safety Plan is available onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must ensure a copy of the Sanitation Plan is available onsite. The Sanitation Plan must identify daily, weekly, monthly, semi-year, and yearly cleaning & maintenance routines.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator has addressed the following: - handwashing faucet is fixed; - leaking fryer is fixed; - a bucket for storing knives; - operator cleaned and organized shelves, fridges, etc. Operator must do the following: - hire a professional contractor to do deep cleaning of floors under equipment; - remove carpeted floor matts and replace them with rubber, non-absorbent floor matts designed for restaurant kitchens.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must develop weekly & monthly cleaning schedules for different kitchen equipment and areas.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that all equipment used for food handling is washed & sanitized on a regular basis. Knives stored in between the condiment cooler and prep table. Chlorine sanitizing solution at 200 ppm Dishwasher's sanitizing cycle operates at chlorine concentration of 100 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): LEAKING FRYER Operator must repair a leaking fryer. HANDWASHING SINK (kitchen area) Operator must fix or replace the pull out faucet. KNIFE STORAGE Operator must provide a proper knife storage (e.g. a bucket or a metal knife storage that can be place/ screwed in between the condiment cooler and prep table). More info included in the email. SANITATION Operator must wash and disinfect: - Fridges, freezers, sandwich station, handwashing station. - Declutter a potato corner; an ice making machine; remove dust particle from the storage shelves, walls & ceiling. - Deep clean kitchen floors, including under equipment. OTHER: - Carpeting or similar material must NOT be used in food preparation, processing and storage areas, walk-in coolers/freezers, janitorial/waste rooms, washrooms, change rooms, or other areas subject to moisture or wet cleaning. Where carpet is used, it must be restricted to the dining areas. Operator must REMOVE carpeted mats from the kitchen / food preparation areas. - Rubber or plastic mats or other smooth, durable floor coverings can be used on the kitchen floor and must be designed for easy removal, cleaning and sanitizing, and made of a non-absorbent material. - Kitchen floors must be cleaned at a frequency that prevents the accumulation of dust, dirt, food residue and other debris. In general, it's expected that kitchen floors are washed at least once a day.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must email the Sanitation Plan & Cleaning Schedule for a review by DECEMBER 20, 2024.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): LEAKING FRYER Operator must repair a leaking fryer by October 27, 2023 SANITATION Operator must clean and disinfect: - Fridges, freezers, sandwich station, handwashing station by October 5, 2023 - Declutter a potato corner; an ice making machine; remove dust particle from the walls & ceiling by October 10, 2023. - Deep clean kitchen floors, including under equipment by October 27, 2023. OTHER: - Carpeting or similar material must NOT be used in food preparation, processing and storage areas, walk-in coolers/freezers, janitorial/waste rooms, washrooms, change rooms, or other areas subject to moisture or wet cleaning. Where carpet is used, it must be restricted to the dining areas. Operator must remove carpeted mats from the kitchen / food preparation areas. - Rubber or plastic mats or other smooth, durable floor coverings can be used on the kitchen floor and must be designed for easy removal, cleaning and sanitizing, and made of a non-absorbent material. - Kitchen floors must be cleaned at a frequency that prevents the accumulation of dust, dirt, food residue and other debris. In general, it's expected that kitchen floors are washed at least once a day.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot held gravy was below 60°C, operator stated that heat had been turned off as the gravy was getting too hot Hot held items must always be held above 60°C, if the stove is not able to adequately hold the gravy above 60°C an alternative method needs to be implemented.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit fees for the 2022/2023 season have not been paid
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A&B: Eggs and cut potatoes were out on the counter, operator stated they had been out of the cooler for 30-60mins. They were then moved them to the cooler. Small amount of gravy was in a pot on the stove at 24°C, operator stated it would be discarded as it was the end of the day Corrective Actions: • Ensure potentially hazardous foods are held at or below 4°C (40°F) OR at or above 60°C (140°F)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure all food is being stored up and off the ground
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions