Vernon Sausage Co. Ltd.
2103 48 Ave Vernon BC V1T 3P9 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): High temp dishwasher rinse temp must be monitored and documented daily. Quats sanitizer dispenser must be tested and documented daily. NOTE overall a very clean and very well operated facility.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to verify sanitizer test strips on site at time of inspection. Ensure strips are available to monitor concentration in spray bottles.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher did not reach the minimum temperature of 71 degrees C at the dishes. After three runs, dishwasher temperature noted at the dishes was in the range of 64 to 68 degrees C. Electronic display show a wash temperature of 145 F and rinse of 177 F. Optimal range as shown on dishwasher indicate a wash temperature of 150-160 F and a rinse temperature of 180 - 195 F. Two of four spray bottles tested in the service area did not have adequate sanitizing concentration (200 ppm QUATs). These were refilled with pre-mixed solution in the dishwasher area and corrected during inspection (CDI).
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): A cooling log is required to ensure food is being properly cooled
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station only has hot water
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): There are no staff on duty that have FOODSAFE
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Prep cooler measured at 9-11C at the time of inspection. Switch for the cooler had been accidently turned off - CDI Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. All other coolers measured at or below 4C at the time of inspection. Coolers had working, accurate thermometers at the time of inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in front deli was obstructed at the time of inspection - CDI Ensure that designated handsinks are unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): several items in open display cooler at 7C. Moved To another location. Cooler temp adjusted.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- Are foods stored or displayed at proper temperatures?
- Observation(s): soup must be stored at 60 *c or above
- Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- Are foods stored or displayed at proper temperatures?