Vermilion Court
72 Fenchurch Ave Princeton BC V0X 1W0 · Institutional - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - please avoid storing raw foods beside ready-to-eat foods (even though they are on different racks, they end up being beside each other); it might help to separate foods horizontally (in layers) than vertically (in columns) - please avoid storing foods directly on floor
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - area behind green container rack
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - all containers with direct food contact must be food-grade
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - wall behind dishwasher and wall opposite upright freezer (window side) need finishing
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure your food safety plan is current and readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm FoodSafe (or equiv.) certification for main food handlers
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - open bag of baking power stored directly on floor; please change to a more protective manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not readily available for review
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - low-temp commercial dishwasher not reading 50ppm chlorine on final rinse; supply jug replaced and line primed but rinse still not reading any chlorine - line into washing cabinet appears to be damaged - please repair. In the meantime, please add bleach into the washing cabinet between the wash and rinse cycles to sanitize the items going through the dishwasher.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please clean fan unit of walk-in cooler - please defrost upright freezer to remove ice build-up on back wall and dust around the exterior
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is readily available for review
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is readily available for review
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - please start taking temp cooling logs
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - low-temp dishwasher not reaching 50 ppm on final rinse; pump time appears to be short - please obtain chlorine test strips so you can monitor your sanitizer concentration
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - upright double door freezer beside walk-in cooler needs cleaning around it
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): once bags are opened ensure they are put in pest proof containers ensure scoops are not left in brown sugar container as the handle can contaminate the food
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
0 infractions