Vernon Jubilee Hospital
2101 32 St Vernon BC V1T 5L2 · Institutional - Food Service
8 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Some refrigerated food was measured above 4°C: • Upright sandwich cooler (5°C) • 2-door upright kitchen coolers, x2 side-by-side (8°C) • Cooler #7 (5°C) • One tray line (sweet) cooler (7°C) • 2-door upright cooler in the cafeteria (8°C) • Glass upright display cooler in the cafeteria (6°C) Corrective Action: Adjust or service the units identified so they maintain food at 1-3°C. F1.2B(2): Perishable creamer packets at the cafeteria line were measured at 13°C. The ice under the top insert has melted. Corrective Action: Store cream at 4°C or colder. Ensure sliced tomato is promptly returned to a cooler after the rush period. Discard any that remains after 2 total hours at 4-60°C.
- 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): F2.1B: The thermometer in walk-in cooler #2 is inaccurate. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
- 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): F2.3B(1): Some utensils are manually cleaned in the sink at the dry storage/processing room. This manual procedure does not include a sanitize step. Corrective Action: Discontinue this practice. Clean and sanitize the utensils in the mechanical dishwasher nearby. F2.3B(2): The fixed spigot of the steam kettle is not fully sanitized. Corrective Action: After cleaning, sanitize the interior of the spigot by filling the kettle with sanitizer solution at 200 ppm Quat residual, enough to cover the spigot port. Allow at least 30 seconds of contact, then flush through the spigot. F2.3D: Sanitizer solution in one wiping cloth bin was measured at 150 ppm Quat residual. Corrective Action: Replace the solution, maintain at 200 ppm. Operator to ensure that the sanitize rinse cycle of the new Hobart dishwasher consistently achieves 71°C or hotter at the dish surface.
- F2.3B Manual dishwashing procedure 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): F2.5: There is a hook taped to the top rail of one portable rack. Corrective Action: Remove the tape and hook. Replace the rack if necessary (e.g. residue cannot be removed). Do not apply foreign material to equipment. Return wiping cloths to sanitizer solution after use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in one of the sanitizer bins was measured at or below 150 ppm. Operator informed EHO that solution is changed between 2.5 to 4 hours. Corrective Action: Discard the weak solution. Dispense the new sanitizer solution at 200 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration of 200 - 400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored in the salad bar cooler in the cafeteria measured at 14°C. Food held for an extended period is unfit for consumption. Corrective Action: Discard food stored in the unit for 2 hours or longer. Transfer lower-risk products to an alternate cooler at 4°C or colder. Repair, service, or replace the salad bar cooler so food is maintained at 4°C or colder. Do not store food in the cooler until this occurs. F1.2B(2): Creamer packets stored on ice in the cafeteria measured at 10°C. Corrective Action: Store creamer packets under refrigeration or use an alternate display method so they are maintained at 4°C or colder. Ensure the temperatures of all refrigeration and freezer units are recorded; corrective actions in response to non-compliant temperatures should be documented.
- 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): F1.3A: Time-temperature condition of some potentially hazardous food is not monitored and recorded during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data in a log sheet. Use any of the following methods for rapid cooling: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Quat test strips at the three-compartment sink are expired and discoloured. Corrective Action: Discard. Obtain new Quat test strips. F2.1B: An independent thermometer is not provided inside walk-in freezer #4. Corrective Action: Obtain an NSF-certified freezer thermometer for the unit.
- 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): F2.3D: Solution in some sanitizer bins measured at 100 ppm Quat residual. Most are maintained at 200 ppm. Solution is changed every 2.5 to 4 hours. Corrective Action: Discard the weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Sanitized items should be set on impervious, cleanable surfaces to air dry. If cloth liners are required, ensure they are laundered after each use.
- 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): F2.5B: Debris observed on the evaporator fan cover in the dairy walk-in cooler. Corrective Action: Clean the fan cover.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
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