Vale Coffee
Suite A - 940 Main Street, Valemount, V0E 2Z0 · Restaurant
3 inspections
- Routine Inspection
1 infraction
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: (CORRECTED DURING INSPECTION) Sanitizer solutions used for cleaning clothes bucket was not maintained at adequate concentrations and tested below 50 ppm of chlorine. *A commercial food establishment, all equipment and utensils in it and all surfaces in it with which food comes into contact must be maintained in a sanitary condition and, without limiting the foregoing, must be washed and sanitized in a manner that removes contamination
- Corrective Action: Staff changed the solution and it was tested as 100 ppm of chlorine. Ensure sanitizer bucket solution must be changed every two hours or sooner if it becomes visibly dirty.
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Routine Inspection
1 infraction
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: (CORRECTED DURING INSPECTION) Soup were reheated to 71°C and transferred to the hot holding units. Failure to reheat foods to 74°C may cause bacterial growth which may lead to foodborne illnesses when consumed by the public.
- Corrective Action: Potentially hazardous foods that have been cooked then cooled to 4°C (40°F) should, if intended for hot holding, be reheated to 74°C (165°F) or higher with the total time between 4°C and 74°C (40°F and 165°F) not to exceed 2 hours. The food must be stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Routine Inspection
3 infractions
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Apple sauce was seen in a large container inside a refrigerator and was measured at 11°C with probe thermometer.
- Corrective Action: Operator was told to cool the foods properly before transfering them into the refrigerator. Operator to use shallow containers to portion the food and cool them. Cooked foods must be cooled in an ice bath or in shallow containers less than 10 cm deep. It must cool to 20°C within 2 hours and then refrigerated.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Scoop used for flour is stored in a manner that may contaminate the food. Scoop was seen placed on the table in an unsanitary manner.
- Corrective Action: Operator to store the scoop in a clean and sanitized container.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Kitchen backdoor was kept open during the time of inspection. Operator mentioned there was an issue with the lock. This will allows the entry of pests into the kitchen.
- Corrective Action: Backdoor must be kept closed at all times or have an insect screen to restrict the entry of pests into the kitchen.
- 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]