Tree to Me
1217 Hwy 3A Keremeos BC V0X 1N4 · Restaurant - Food Service
5 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the kitchen walk-in cooler temp observed between 6°C to 9°C. All potentially hazardous food products were transported to another walk-in cooler that had an ambient temp observed below 4°C. **CORRECTED DURING INSPECTION.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Scoops with handles fully submerged in food products. [2] Plastic bowl without handles submerged in food products. Ensure that a scoop with handles must be used and are stored upright.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the follow infractions were observed: [1] Build up of grease and food debris on non-food contact surfaces of cooking units. [2] Sani-spray bottles without labels. [3] Build up of gunk inside of microwave. [4] Build up of food debris on potato cutter.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, a FOODSAFE certified staff member was not present on site.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, plastic bowl without handles submerged in food products.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine and quat test strips expired. Ensure to obtain non-expired test strips. Thermometers not placed inside walk-in coolers.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, the chemical mechanical dishwasher not providing sufficient sanitizing action (10 ppm). Must reach 50 ppm of chlorine. Dishwasher rinse temp reaches 180°F or higher. Dishwasher can be used as a high temp dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Wooden prep table in bakery room with no finish (sealant). [2] Wooden cutting board in cook line with no finish (sealant). [3] Multiple cutting boards with deep grooves. [4] Light fixture with missing casing.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): At the time of inspection, storage are turned into bakery production. Ensure to provide the updated floor plan.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher still does not appear to be sanitizing: rinse water temp not reliably reaching 82C/180F and sanitizer pump not dosing to 50ppm chlorine - please ensure dishwasher has a reliable sanitizing cycle. IN the meantime, please pre-wash dishes/utensils in three-compartment sin and add enough bleach to the dishwasher cycle to sanitize
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler evaporator unit still needs cleaning and refrigerant lines cleaned/sanitized and re-insulated - walk-in cooler shared wall with freezer needs routine cleaning/sanitizing
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan and ensure it is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update your sanitation plan (esp. include the need to clean/sanitize the walk-in cooler shared wall with freezer) and ensure it is readily available for review
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - prep cooler closest to exterior wall cabinet warm (8C av.) and appears to need condensate line and evaporator unit cleaned/sanitized.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please resume cooling logs of all foods cooled for later use
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please ensure appropriate test strips are used to monitor your sanitizer - please ensure all coolers monitored with an accurate thermometer
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - evidence of rodent activity in back storage room
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please repair thermometer for dishwasher rinse water temp monitoring - ice machine needs cleaning/sanitizing
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in freezer shared wall and now ceiling need repair/maintenance - walk-in cooler evaporator unit needs cleaning of fans and supply lines
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - chemical dispensing closet does not have a sink; please change set-up so that the chemical dispenser can be flushed into a sink for safe and effective chemical dispensing
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - installation/use of mechanical composter (Stratus composter) needs approval; please discontinue use until approval has been given.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): - please forward cooling logs of your foods
- F1.7 Are foods protected from contamination?
- Observation(s): - kitchen use of farm-side walk-in cooler restricted to packaged and sealed items only until it is cleaned and used in a similar manner to a restaurant cooler
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler off kitchen under renovation at time of inspection (supplemental upright reach-in coolers in place and appear to provide adequate cold storage): - refrigerant lines to be re-insulated, but water/condensation damage to wall around and under refrigerant line entry/exit into cooler still need repair - shared wall with walk-in freezer being renovated to provide thermal break between freezer and cooler. Thermal break does not appear to be sealed in top right corner; as cooler environments are very humid spaces, it is important that the interior of coolers are completely sealed/non-absorbent and have a cleanable durable surface to address mould growth
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - front counter still needs re-sealing - butcher-block table back in service - needs its regular maintenance (sand/plane down back to an undamaged surface and sealed with food-grade oil)
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - back dry storage room restoration not yet complete; proposal to convert into cold storage - possibly walk-in freezer. Recommend going to prefab units - esp. if intent is for freezer storage for complete thermal break including insulated floor.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please include your ice machine as cleaning and sanitizing item into your sanitation plan
- F1.3 Are proper cooling and reheating procedures followed?