Triple O's Restaurant
2-3610 27 St Vernon BC V1T 4X4 · Restaurant - Food Service
7 inspections
- 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): Low temp dishwasher does not function correctly - soap is still present after cycles are complete and zero sanitizer is present . Dishwasher has been used as such for several days and poses a health risk as no items from the dishwasher have been sanitized. Repair dishwasher immediately - in the meantime use quats sanitizer in the 2 compartment sink to sanitize items in the sink.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 Raw thawing beef patties in the walk in cooler were stored above ready to eat food. Raw beef must be stored below ready to eat food to avoid cross contamination. Corrective action: Corrected during inspection as operator moved beef patties to bottom shelf. Ensure that raw product is stored below ready to eat products
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Pail of QUATS sanitizer at front service counter was measured below 200 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective Action: Corrected during inspection. Staff discarded solution and prepared new sanitizer solution at 200 ppm QUATS. Freshly made solution was tested. Solution should be replaced every 2 hours or when tested below the required concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher had zero sanitizer present as there was an issue with drawing bleach into the unit. Repair deficiency immediately. When mixing quat sanitizer do not use hot water as hot water negatively affects quats efficiency - only use cold water when mixing quats solutions.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions