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Urban Cafe

91-111 Chartrand Ave Logan Lake BC V0K 1W0 · Restaurant - Food Service

5 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Mechanical dishwasher delivering only 25ppm chlorine in final rinse cycle after several cycles. Sanitizer concentration must be a minimum of 50ppm chlorine. • Bucket of sanitizer for wiping cloths measure at 25ppm chlorine. Solution was adjusted to 200pm at time of inspection (CDI) Corrective Action: • Have the dishwasher serviced to deliver the correct concentration of sanitizer in the final rinse cycle. Monitor the concentration daily using test strips. Until the dishwasher is fixed, all dishes must be sanitized in sanitizing solution in the sink and then air dried.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Whirlpool fridge/freezer combo freezer measured -10°C. Temp was adjusted and measure -20°C prior to completion of the inspection.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wooden knife block used to store knives. The inside slots of the knife block are not sealed wood, and by their design very difficult to clean and sanitize. Knives were removed from the knife block and alternate storage devised.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    10 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of items in front sub cooler measured > 4°C. Corrective Action: Cooler temperature was lowered and temperatures must be monitored. If foods do not reach 4°C within the hour, move the items to a different cooler and have the unit serviced.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Colander of spaghetti noodles and pot of spaghetti sauce was noted on a worktop. Operator indicated they had been there about half an hour. Noodles were moved to the fridge and a cooling wand was added to the sauce to facilitate cooling.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two cooling units do not have a thermometer for monitoring temperature. Corrective Action: Obtain thermometers for each of the cooling units. Note: Test strips are available on site.
      • 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): Back door of the facility was open at the time of the inspection. Once closed, a gap was observed at the bottom of the door. This can allow for the entry of pests. Door was closed, and must remain closed at all times. The screen door is torn and must not be used unless repaired. Corrective Action: Replace the weather stripping along the bottom of the back door to protect against the entry of pests. This is a repeat infraction and must be corrected.
      • 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): • Mechanical dishwasher measured 0 ppm chlorine in the final rinse cycle. It was determined that the chemical sanitizer bottle was empty. No other available on site. • Fry slicer, wedge slicer, and deli slicer have a build of of food debris. Corrective Action: • Replace the sanitizer bottle and ensure the dishwasher is delivering at least 50ppm chlorine in the final rinse. Until the sanitizer is replaced, all dishes must be washed and sanitized in the 3-compartment sink using the wash-rinse-sanitize method. • Clean in place equipment must be disassembled, cleaned at sanitized every four hours and at the end of use. Disassemble, clean, and sanitize the fry slicers and deli slicer prior to using again, and follow an appropriate cleaning schedule moving forward.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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 observed stored on the worktop. Cloths were moved to a bucket of sanitizing solution.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Two-comp sink used for handwashing has a hose attached that is used to fill the mop bucket, making handwashing difficult. Corrective Action: Remove the hose from the tap and ensure it is removed immediately after the mop bucket is filled each time.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Unable to locate Food Safety Plan on site. Corrective Action: Ensure a copy of the Food Safety Plan is available on site for reference as needed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Unable to locate Sanitation Plan on site, and sanitation logs are not maintained. Corrective Actions: Ensure a copy of the sanitation plan is available on site for reference as needed. Monitor and record the concentration of sanitizing solutions in a sanitation log. Template provided.
      • 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.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator does not have current FoodSafe certification. At least one person with valid FoodSafe must be on site at all times during operation. Corrective Action: Complete FoodSafe or equivalent certification. Provide evidence of registration by Sept 3, 2025.
      • 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.
  3. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • (1) Raw eggs were stored at room temperature. • (2) Soup stored inside the cooler had an internal temperature of 41°C. CORRECTED DURING INSPECTION: • (1) The food handler stated that the eggs were taken out of the fridge within the past hour. The eggs were placed inside the cooler. • (2) The soup was removed from the cooler and an ice wand used to facilitate cooling in accordance with the cooling curve.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Improper cooling procedures observed. Education provided to the operator and food handlers. Cooling logs are to be maintained to provide verification of safe cooling procedures.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Staff observed improperly using gloves. Cross-contamination of surfaces. Hands must be washed before and after wearing gloves. Gloves must be changed between incompatible activities (e.g., cleaning and food handling).
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Unsanitary conditions observed in the deli cooler. Food at risk of contamination. CORRECTED DURING INSPECTION: • The interior of the deli cooler was deep cleaned by staff at the time of inspection. This will be verified during a follow-up inspection. Routine deep cleaning must be conducted to prevent such conditions and the accumulation of food and mold growth.
      • 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.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Gaps/openings observed around plumbing fixtures that may allow for the entry of pests. Gap observed under the rear exit. • (2) Open bags of dry goods observed. • (3) Significant grease and food debris accumulated throughout the premises. The above conditions may attract pests into the facility and provide them with food and a place of harbourage. Corrective Actions: • (1) Fill and seal all noted gaps/openings. Install a door sweep under the exit door, ensuring no light can go through. • (2) Store all open bags of dry goods inside pest proof containers. • (3) Deep clean and degrease the entire premises.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of 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) No sanitizer was available at the time of inspection. • (2) Significant food residue and grease build up observed on critical equipment (e.g., meat slicer, veggie cutters, fryers, linings of the deli cooler, the prep cooler cutting board, etc.) Corrective Actions • (1) CDI: A sanitizer solution was prepared at the time of inspection (chlorine @100 ppm concentration). • (2) All food contact surfaces that are in use must be cleaned/sanitized every 2 hours. The deli slicer must be fully dismantled. Note: The low-temperature mechanical dishwasher had 50 ppm chlorine in the final rinse cycle. Water was leaking from the top and the rag used to absorb the water had mold growth. Please repair the unit to prevent these unsanitary conditions. The 3-compartment sinks were missing stoppers to facilitate manual ware washing of larger equipment.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 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): • As previously noted, unsanitary conditions observed throughout the premises. Routine deep cleaning must be conducted to prevent the accumulation of food debris, mold, and grease.
      • 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.
      • F2.5C 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • The fire suppression system is overdue for a service. This is a fire hazard. Corrective Action: • Schedule for the servicing of the fire suppression system. Routinely clean the vent panels to prevent the accumulation of grease.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Sanitation plans not properly followed as observed during the inspection. Sanitation logs are to be maintained of the mechanical dishwasher concentration and the spray bottles.
  4. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Prepare heat and serve items for their grocery store outlet. Discussed cooling products so they meet the National food code. A cooling wand/ice wand should be purchased and used for liquids and use ice baths as applicable. Meat in plastic trays with lids on were 40 c after 1 hour. Staff put into cooler to speed up cooling procedure. This process is to be monitored carefully for all food made in advance and cooled.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): All coolers to be supplied with accurate thermometers. Do not rely on digital readings on the cooler itself.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front deli cooler-food temps in excess of 4c for several deli meat products. It was noted that the cooler is heavily iced and staff are having to defrost frequently. This is to be serviced as soon as possible and remove as many items to back coolers until repaired.
      • 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?
      • 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): All coolers to be supplied with accurate thermometers. Do not rely on digital readings on the cooler itself.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The sanitizer bottle at front service area had 0 ppm sanitizer. This should be made frequently and tested with your test strip ie. chlorine bleach Dining area tables must be sanitized. Vinegar and water is not an approved sanitizer. Bleach/water, Quat or other approved sanitizers must be used.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Front deli hand sink lacked hand soap. A dispenser on the wall should be considered instead of small bottles which can be taken from the sink area
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature records to be maintained for coolers, hot holding etc
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.