Truffle Pigs
100 Centre St Field BC V0A 1G0 · Restaurant - Food Service
14 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of milk fridge was taken and found to be 6.8°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Checked temperature of mechanical dishwasher in upstairs kitchen and hottest temperature reached of the surface of dishware was 67°C. Temperature of surface of dishware should reach at least 71°C. During time of inspection it appeared as the rinse cycle did not run after the wash cycle. Until dishwasher can be repaired recommend soaking cleaned dishware in sanitizing solution and then air drying. 2. Checked concentration of chlorine in mechanical dishwasher and found it to be <25ppm. Bottle of sanitizer was changed during time of inspection and chlorine concentration was checked again and found to be 100ppm. CDI 3. Concentration of quat in sanitizer bucket was checked and found to be 0ppm. Bucket was dumped and fresh sanitizer was added then retested and found to be 200ppm. Ensure sanitizer test strips are being used to verify concentration of sanitizers.
- F2.3A Mechanical dishwasher/glasswasher 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): 1. Some of the shelving in the dry food storage area is soiled and requires cleaning. 2. Some drawers are soiled/have debris and require cleaning. 3. The exterior of some of the large food storage containers are soiled and require cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Recommend installing a handwashing sink in upstairs kitchen to promote hand hygiene.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Checked temperature of mechanical dishwasher in upstairs kitchen and hottest temperature reached of the surface of dishware was 63°C. Temperature of surface of dishware should reach at least 71°C. During time of inspection it appeared as the rinse cycle did not run after the wash cycle. Until dishwasher can be repaired recommend soaking cleaned dishware in sanitizing solution and then air drying. 2. Checked iodine concentration in glass washer and found it to be 0ppm. Iodine should be between 12.5-25ppm to ensure proper sanitizing for items being washed in glass washer.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Recommend installing a handwashing sink in upstairs kitchen to promote hand hygiene.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of stand-up cooler in basement checked and found to be 7°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked temperature of mechanical dishwasher and hottest temperature reached of the surface of dishware was 64°C. Temperature of surface of dishware should reach at least 71°C. During time of inspection it appeared as the rinse cycle did not run after the wash cycle. Dishwasher repair person was called to come fix dishwasher. Until dishwasher can be repaired recommend soaking cleaned dishware in sanitizing solution and then air drying.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Recommend installing a hand washing sink in upstairs kitchen to promote hand hygiene.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of walk-in produce cooler checked and found to be 8°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure employees are washing their hands as they switch tasks in the kitchen or whenever hands become contaminated.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer available in coffee/ice cream area. Food contact surfaces should be washed and sanitized throughout the day. 2. Reusable items such as milkshake containers, ice cream scoops, milk jugs, etc should be cleaned and sanitized frequently throughout the day. Items should be washed, rinse and then an approved sanitizer should be used to sanitize the items before their reuse.
- F2.3B Manual dishwashing procedure 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): Observed soiled cloths being re-used continuously to sanitize food contact surfaces in upstairs kitchen. If using cloths continuously throughout the day, the cloths must be stored in a sanitizer solution to prevent pathogen growth.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): Provide accurate thermometers for the small fridges in the bar area and the coffee shop area downstairs.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A thermometer for the coffee shop fridge downstairs was missing at the time of inspection. This fridge contains milk which is a potentially hazardous food product.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan does not include all new menu items such as sous vide items. Ensure that a custom food safety plan is created that includes special time/temperature for sous vide which is a moderate to high risk process.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were available for monitoring glasswasher, but are not being frequently used by staff. All equipment such as refrigerators and dishwashers must be monitored daily at a minimum. Quaternary ammonium (quat) test strips were not available for the food contact surface sanitizer.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Back door into the main kitchen was open at the time of inspection. Entry points to the kitchen must be screened or closed to prevent the entry of pests. *Observed a large number of flies in the downstairs deli/cafe. Employee was ensuring that all foods were covered and protected from contamination at the time of inspection. Consider installing fly traps to reduce risk of cross-contamination between foods from pests.
- 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): 1. Soiled cloths were observed being re-used continuously to clean and sanitize food contact surfaces. Cleaning and sanitizing procedures for food contact surfaces must be addressed. Repeat Infraction. 2. Discussed sanitizer types with chef on duty at the time of inspection. Chef stated that vinegar and water are being used as a food surface sanitizer in the kitchen. This is not an acceptable sanitizer as it does not adequately destroy or inactive pathogens. Ensure that all employees are re-trained on the difference between cleaning and sanitizing and which chemical to use for different surfaces. Quaternary Ammonium (quat) sanitizer was being effectively used in the deli and was measured at a concentration of 200 ppm which is acceptable as per the manufacturer instructions. Please obtain test strips for the quat solution. 3. Observed a scoop sitting in soiled water on the prep. table in the main kitchen. If scoops are being re-used throughout the day, they must be submerged in a sanitizer solution or washed every two hours at a minimum. Repeat Infraction. *Resolved: food debris was no longer observed on kitchen knives or the magnetic strip.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): 1. Observed raw eggs being used for alcoholic beverages. These raw eggs have the potential to carry Salmonella and Campylobacter bacteria. When food products are not cooked and require egg products, a pasteurized egg product must be used. ** Discussed requirement for shellfish tags to be kept for 90 days with the operator and kitchen staff. All live shellfish must be easily traceable back to the harvest site to allow for effective recalls. **
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Observed soiled cloths being re-used continuously to sanitize food contact surfaces. If using cloths continuously throughout the day, the cloths must be stored within a sanitizer solution to prevent pathogen growth. Buckets of quaternary ammonium (quat) or bleach sanitizer (200 ppm) may be used for these reusable cloths. When using spray bottles, a new cloth must be used every single time the sanitizer is used to keep the cloths clean and free of debris/pathogens. 2. Observed a spray bottle near the dish pit with no labels. Ensure that all spray bottles have labels to prevent accidental chemical contamination of food. 3. Observed a scoop sitting in soiled water on the prep. table in the main kitchen. If scoops are being re-used throughout the day, they must be submerged in a sanitizer solution or washed every two hours at a minimum. 4. Observed food debris on knives being stored on the knife magnetic strip in the main kitchen. Knives must be clean to be placed on this magnetic strip, because the strip does not have a smooth, easily cleanable surface. This strip may harbour pathogenic organisms when food debris is trapped in the crevices.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety protocols must be in place as per the BC Food Premises Regulation pursuant to the Public Health Act. These written procedures must include specific menu items and cooking temperatures.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The cutting board and knives in the deli area need to be washed and sanitized more regularly, at the minimum every hour. These should be run through the dishwasher, if not they must be washed and sanitized using the 3-compartment sink dishwashing method ensuring that the sanitizing step is done correctly. Quats sanitizer spray bottles acceptable. High temperature dishwasher reaching acceptable temperature.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meats were stored above ready to eat foods in the cooler. Foods are covered and dated.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was no sanitizer in the main kitchen. Ensure staff always have access to and are using sanitizer. Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use. High temperature dishwasher was reaching appropriate temperature The Quats sanitizer you are using in the prep kitchen downstairs (Lemon Guard) states it requires a rinse with potable water for food contact surfaces. Ensure you are rinsing. You may want to look into getting a Quats sanitizer that does not require a rinse step.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The door to the kitchen was open during the inspection. Ensure all doors are closed to prevent the entry of pests. 2. The cutting board on the prep table in the kitchen requires replacing or resurfacing as it is bumpy. This makes it more difficult to properly clean and sanitize.
- 14.12 - The premises must be protected against entry of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer in the coffee/sandwich area. Cutting boards must be washed & sanitized after cutting sandwiches. Ensure counters are sanitized throughout the day. 2. Ensure the coffee sandwich area, prep kitchen and upstairs kitchen have Quats sanitizer test strips to ensure correct sanitizer concentration. Discussed proper 3-compartment sink dishwashing method. Dishes must be fully submersed in 200 ppm Quats/100-200 ppm bleach sanitizer for 2 minutes and then allowed to air dry.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The back door in the upstairs kitchen was open for the duration of the inspection. Ensure a securely fitting screen door is installed if this door is to be left open. 2. The window in the upstairs kitchen was open and there was no screen. Ensure all windows that are opened have securely fitting screens. The cutting boards in the upstairs kitchen are starting to show wear. Plan to replace/resurface them in the near future.
- 14.12 - The premises must be protected against entry of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Observed debris on meat slicer. Discussed best practices for cleaning and sanitizing this equipment. e.g. double the strength of sanitizer ordinarily used (QUAT) to spray the base of the meat slicer after removing visible debris. All removable parts to be cleaned in the dishwasher.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?