Triway Food and Gas
6021 Okanagan Landing Rd Vernon BC V1H 1M3 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine residual in spray bottle is slightly low. The residual strength will dissipate in a day. *Therefore, ensure the bottle is checked daily by using the chlorine test strips to verify the strength and adjust accordingly (200 ppm). Shift Supervisor corrected the strength. As discussed, some bleach brands are lower than typical 5%, so the strength may be lower per volume of water. Always use test strips to verify. REMINDER for the Summer Season: **Ensure staff review the cleaning and sanitizing procedures written in your Sanitation Plan for all your beverage dispensing machines (slush & soft ice cream).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear entrance door for access to private residence has a visible gap on the hinge end of the door sweep. Although not part of the retail store, there is a door partitioning the 2 areas, but still important to ensure no pest entry in that location. *Seal the open section. Monitor all door sweeps & seals for wear.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure all freezer & refrigeration units are monitored with temperatures verified on logs.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Note Question E 2.3 above: *Ensure cleaning and sanitizing procedures are written in your Sanitation Plan for the dispensing machines and other equipment.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Reminder: FOODSAFE Certification expires every 5 years. Primary Operator's is due for recertification at month's end.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D: Food contact surfaces were being sanitized with an unapproved mixture of bleach, water, and Pine Sol surface cleaner. Corrective Action: Only use suitable sanitizers on food contact surfaces such as bleach or quaternary ammonia products. • 5mL of bleach to 1L of water
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Bleach test strips not available on site. Corrective Action: Acquire bleach test strips to ensure that the sanitizer used for food contact surfaces is reaching the required 200ppm concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: Operator was unable to locate the Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan cannot be located, then a new plan must be completed.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: Operator was unable to locate the Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for staff to update and review when needed. If the Sanitation Plan cannot be located, then a new plan must be completed.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employee was observed transitioning from cash handling to food handling without washing hands. This can increase the risk of contamination of food products. Wash hands when changing tasks, or as often as necessary, to reduce risk of contamination.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Manager on site was unable to locate test strips or records of sanitizer testing. Without knowing the level of chlorine in the bleach / water solution, operator cannot guarantee this is an effective sanitizer. Operator to provide proof of testing strips or acquire strips as part of sanitation plan, to area EHO. EHO to follow up.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Cups used for mixing soft-serve ice cream are rinsed after every use but require washing and sanitization every 4 hours or less for effective removal of food contaminants and sanitary practices.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths are being stored in bucket with sanitizer solution (bleach / water solution), that measured to be 100-200ppm with test strips. Current practice of changing solution every 2 days is inadequate for effective sanitization. Sanitizer solution is to be changed every 2 hours to ensure proper amount of residual chlorine for effective sanitization.
- 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): Manager on site was unable to locate food safety plan. Operator to provide proof that the sanitation plan is available on site to area EHO. If food safety plan cannot be located a new plan is required to be completed (see below for details) and EHO to follow up. Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Manager on site was unable to locate sanitation plan. Operator to provide proof that the food safety plan is available on site to area EHO. If sanitation plan cannot be located a new plan is required to be completed (see below for details) and EHO to follow up. Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/operator does have FOODSAFE (Valid until 2024) but employees do not. If the owner/operator continues to offer soft-serve ice cream and is to leave the premises at any time, it is required that at least one other staff member also has FOODSAFE. Options were discussed with manager on site about taking the course (in person / online) for staff members. Operator is given until July 2 2021 to prove staff are registered in the course, with the operator providing proof to area EHO.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
8 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Chemical test strips required to verify the concentration of sanitizers used. ACTIONS REQUIRED: • Operator to use an approved sanitizer such as chlorine bleach for use on food contact surfaces and food equipment. Verification of sanitizer concentration is required using an appropriate chemical test strip. • Operator to obtain appropriate chemical test strips (e.g. chlorine) and have available onsite for use in order to accurately verify the level of each specific sanitizer used onsite. Chemical test strips can be obtained from your local chemical supplier. Operator to and email/text photo(s) to EHO clearly showing expiration date and type of chemical test strip(s) for infraction resolution.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight was visible around and under main exterior door. ACTIONS REQUIRED: • Owner to install weather stripping and door sweep on exterior door and email/text photo(s) to EHO clearly showing no daylight visible under door for infraction resolution.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C Clean in place warewashing procedures for food contact surfaces (food equipment) must provide sufficient washing and sanitizing action to remove contamination. Currently operator is using just soapy water or some staff will use Mr. Clean for the outside surfaces of the food equipment, which states that it must must be rinsed when used on surfaces in direct contact with food and to avoid contamination of food, so it is not appropriate for everyday use. ACTIONS REQUIRED: • Operator to use an approved sanitizer such as food grade chlorine bleach sanitizer for use on food contact surfaces and food equipment. Verification of sanitizer concentration is required using an appropriate chemical test strip. • Operator to ensure staff are educated to ensure all food contact surfaces and clean in place equipment are properly washed with soapy water, rinsed with clean water, sanitized with 200 ppm chlorine bleach sanitizer and then air dried or wiped dry with a paper towel after a two minute contact time. • NOTE: DO NOT MIX MR. CLEAN and CHLORINE BLEACH together as the mixture will cause a chemical reaction resulting in the release of toxic chlorine gas (mustard gas). • NOTE: DO NOT MIX DETERGENT (SOAPY WATER) AND CHLORINE BLEACH together as the mixture will cause a chemical reaction resulting in the release of toxic chlorine gas (mustard gas). This is one of the reasons why it is so important to rinse with clean water between washing with detergent and sanitizing. F2.3D Sanitizer solution for sanitizing food contact surfaces and clean in place equipment must be available and kept at the correct levels for adequate sanitizing action. Chlorine sanitizer solutions must be at a maximum of 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the chlorine sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. DO NOT mix detergent and chlorine bleach (i.e. ensure rinsing thoroughly with potable water between washing with soapy water and sanitizing with chlorine bleach to prevent the creation of toxic chlorine gas fumes (mustard gas). ALWAYS rinse thoroughly with water between use of detergent and sanitizer. 200 ppm chlorine = 1 tsp regular chlorine bleach (food grade) diluted to 1 litre of water; verify concentration with chlorine test strip. ACTIONS REQUIRED: • Operator to obtain food grade chlorine bleach sanitizer (i.e. no scented, fibre-guard, thickening agents, etc. - just plain regular unscented bleach) and ensure it is diluted to the correct no-rinse concentration level for chlorine (200 ppm) to prevent having to rinse after sanitizer application. Verify sanitizer concentration with chlorine chemical test strips. • Operator to email the following photos to EHO for infraction resolution: 1. bottle of regular chlorine bleach onsite, 2. properly made up sanitizer in a spray bottle and labelled "200 ppm Chlorine sanitizer - 1 tsp to 1 Litre of water", 3. chlorine chemical test strip verifying 200 ppm level (i.e. picture of test strip next to test strip colour comparison chart).
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C Wiping cloths were observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ACTIONS REQUIRED: • Operator must ensure that all reusable wiping cloths are kept in a sanitizer solution of 200 ppm chlorine at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with appropriate chemical test strips (chlorine). Record sanitizer concentrations in a sanitation log daily (provided). F2.5D Chemical spray bottles were found to have an incorrect label (i.e. contents do not match the label or label missing for contents). ACTIONS REQUIRED: • Operator to ensure all spray bottles are labelled with contents to prevent a dangerous chemical reaction from occurring or to prevent the contamination of food and email/text photo(s) to EHO for infraction resolution.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B Handwashing station must be supplied with liquid soap in a dispenser - currently their is liquid soap in a bottle that requires the operator to grab onto the bottle instead of pushing a pump dispenser. There is a risk of cross contamination from the common touch surface. ACTIONS REQUIRED: • Operator to ensure handwashing station is supplied with liquid soap in a pump dispenser and email/text photo to Environmental Health Officer (EHO) for infraction resolution.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A Staff onsite reports that a "new" walk-in cooler was recently installed in the garage area without prior review and approval from the health department. Recent installation of appears to comply with regulation purposes. The facility was inspected after the installation was completed and assessed at the time of inspection by the EHO to have the following changes made: • "New" walk-in cooler with wire shelving and a shatterproof cover on the light bulb - at the time of inspection it was not operational. The changes were reviewed and observed at the time to meet health requirements - operator to ensure walk-in cooler is capable of maintaining 4 °C/40 °F or colder PRIOR to storing potentially hazardous foods inside. Operator stated the walk-in cooler will most likely be used for water and bottled drink storage - not potentially hazardous foods. In the future if renovations are planned, please contact your local EHO to discuss renovation plans to receive health approval PRIOR to altering the premises. ACTIONS REQUIRED: • Operator to draw current layout and include specific equipment onsite (i.e. include the new walk-in cooler). Email to EHO for review and infraction resolution.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. If food safety plan cannot be located a new plan is required to be completed (see below for details). Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. ACTIONS REQUIRED: • Operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed at the time of inspection that temperature logs for the coolers and freezers are not being monitored daily. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), hot holding procedures, and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access. If sanitation plan cannot be located a new plan is required to be completed (see below for details). Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. ACTIONS REQUIRED: • Operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **Creamers for coffee(Dairyland Creamo) state that these must be refrigerated. Discussed with food handler that these should be moved to refrigeration or kept on ice.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): **Owner was not onsite at time of inspection. Both manager and food handler do not have BC FOODSAFE Level 1. The BC Food Premises Regulation requires that in the absence of operator, there should be at least one person on shift with BC FOODSAFE Level 1 at all times. Discussed with the two at time of inspection that all staff(3) should take FOODSAFE Level 1. Will send owner information.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions