Triumph Coffee
A-3401 30th Ave Vernon BC V1T 2E3 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ensure the Hot-hold unit is set for at least 60°C (noted 48°C). Adjusted hotter. Including your refrigeration/freezer temperature monitoring logs, begin a hot-hold daily monitoring log for the unit.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): *Install NSF (National Sanitation Foundation) accurate thermometers in fridges & freezers that don't have NSF thermometers. *Install a hot-hold NSF accurate monitoring thermometer for the hot-hold unit, as discussed. *Ensure you use an NSF accurate instant read digital probe thermometer as some thermometers are not NSF for accuracy.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Slight light visible through the rear receiving door. Sweep seal requires adjustment or replacement to help prevent potential pest entry, as discussed.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As discussed with the Owner: *All freezers are due for defrosting which helps maintain the operational life of the equipment. *Rear entrance & storage area due for cleaning. *Improve lighting in the rear storage area(s). *Remove items/equipment no longer required for regular operation. This will help de-clutter and improved storage orderliness.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Dry wiping cloth was used for cleaning the Espresso machine spout. Corrective action F2.5 Wiping cloth must be stored in a container with sanitizer solution when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is general and needs to be updated to reflect potentially hazardous foods listed on the menu.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan needs to reflect general cleaning and in addition highlight specific cleaning of key equipment in the food service establishment.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - soup is stored in fridge and reheated on stove-top when ordered, but the pan was being reused without cleaning. Please make sure that the pot is cleaned between each use, or reheat in serving bowl in microwave. - back prep counter had customer's dirty dishes stored on it. Please obtain a bus bin for dirty dishes and do not store it on food prep counters. Please also keep food prep areas clean and sanitary at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher detergent bottle was empty, replenished - sanitizer spray had 0ppm chlorine, refilled
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Recommend rear neighbouring unit access/fire door have an improved door sweep and seal to prevent potential for pest entry from the adjoining business, if any pests are present.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): It appears the water filtration system dedicated for the coffee machines is overdue for maintenance (i.e. filter series changed with new filters). *Ensure maintained by the qualified professional company under contract at the schedule required. Filter change frequency should be increased during Spring freshet as the municipal water system occasionally issues Water Quality Advisories.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.2 Are proper pest control measures in place on the premises?