Triple O White Spot
101 Trans-Canada Hwy Salmon Arm BC V1E 4R5 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution containing wiping cloths measured around 100 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Fridge near ice cream machine was holding food at 7°C. Hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Repair/replace this fridge so that it holds food at 4°C or below. 2. Cooler under grill was holding food at 8°C. Repair/ replace this cooler and do not store food here for more than 2 hours in the meantime.
- 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): Old grease was dripping down onto the cheese underneath the grill. Foods must be protected from contamination. Repair/replace this cooler.
- 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): No thermometer was found in the cooler beneath the grill. A thermometer must be available and in each cooler to ensure correct holding temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel is available for the front hand sink. All hand sinks must be supplied with paper towel to ensure proper hand washing. Obtain paper towel for this hand sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUATS sanitizer test strips had expired. Ensure new test strips are obtained and replaced as required.
- 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?