Vernon Family Church
3508 25 Ave Vernon BC V1T 1P3 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Both coolers located in the kitchen had temperatures above 4C. Lower cooler temps immediately to below 4C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Cooler temps must be monitored and documented in daily operations log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach used for sanitizing was old and contained almost zero active chlorine. . Operator will be changing to a quats sanitizer for sanitising surfaces and utensils. Ensure that sanitizer level is between 200-400ppm. There is a domestic dishwasher present for personal use of the facility and the unit is a NSF 184 unit which is an approved dishwasher.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Coolers do not have thermometers. All coolers require a NSF certified thermometer to be present .
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): OLDER WHITE COOLER TEMP WAS 13C DURING INSPECTION ALL COOLERS MUST HAVE NSF THERMOMETERS DOCUMENT COOLER TEMPS DAILY The other cooler was 4C
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Use proper sanitizing method in the 3 compartment sink of wash-rinse- sanitize Use 100 ppm "fresh" bleach or 200 ppm QUATS and immerse for 2 min Only use an approved sanitizer on the counters and surfaces such as bleach or QUATS A proper NSF 184 dishwasher is present as well as the 3 compartment sink for the larger items
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions