Underpass Cafe
251 Harbourfront Dr Salmon Arm BC V1E 2W7 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - display cooler at 8C - upright cooler at 6C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): There was no sanitiizer nor test paper available at the the time of inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The premises appeared clean and well maintained, but the appliances (3 coolers, dishwasher and pizza warmer) would appear to need some maintenance. Please ensure that all equipment is clean and well maintained.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Gravy/ soup in hot holding was kept uncovered. Uncovered food is at high risk of contamination from dust, flies and pests. Corrective action Place lids on all hold holding containers. Ensure food remains covered at all times and in between serving.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5.1 Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. Corrective action: F2.5.1 Store wiping cloth in sanitizer solution when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Display cooler was measured at 7°C. Food must be maintained at 4°C or below to prevent the growth of pathogens. Repair/replace the cooler so that it can hold 4°C or below. 2. Cooked eggs were observed sitting out at room temperature. Store eggs in cooler when not being served.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hot water was being supplied to the hand sink. Handwashing sinks must be supplied with hot water to ensure proper handwashing. Make sure hot water is always turned on.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff did not have FOODSAFE or equivalent certificate. One employee at all times must have a valid FOODSAFE or equivalent certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Back cooler was measured at 9°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available for either the Chlorine dishwasher or the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers used on site. Obtain both Quats and Chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?