Vernon Teach and Learn
3015 30th Ave Vernon BC V1T 2C1 · Restaurant - Food Service
9 inspections
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2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Handle of purple knife is warped and damaged. Handle is susceptible to food residue build-up and cannot be easily cleaned. Corrective Action: Discard or remove knife from the premises. F2.5B: Observed batter residue on the exterior of waffle cone irons and prep table. Corrective Action: Clean waffle irons and table surface to remove residue. F2.5D: Sanitizer spray bottle is not labelled. Corrective Action: Label spray bottle to indicate contents. F2.5J: Light fixtures in back kitchen area do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs for both light fixtures. Note: Reduce clutter in front service area to allow for proper cleaning.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F: Perforated anti-skid shelf liner material observed on ledge below dipper well. This material can collect debris and cannot be easily cleaned. Corrective Action: Remove shelf liner material. Regularly clean and sanitize the ledge surface.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips could not be located at time of inspection, but operator confirmed that they do have them onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed bait stations inside the facility as well as live trap. Bait stations are not permitted indoors. Instructed operator to remove bait stations and use them outside if necessary. Live trap too large for rodents. Recommended that operator only uses snap traps indoors. The back door has visible daylight peeking through the bottom corners of the door, which can allow pests to enter. Leftover popcorn in the popcorn machines and candy/ice cream residue on the counters provide food for pests. Actions required: • Operator to remove bait from inside the facility and only use snap traps indoors. Snap traps must be checked daily. • Operator to repair the door sweep on the back door so that no daylight is visible at the corners. • Operator to clean popcorn machine regularly after each use and remove all traces of food residue to ensure no food is being provided to pests. • Please clean and sanitize all food contact surfaces (tables, counters, cutting boards) that are not covered before use to remove any possible contamination from pests contacting the surfaces.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Popcorn machine still has leftover food debris inside. This can provide food for pests. Actions required: • Operator must clean and sanitize popcorn machine after each use to ensure there is no food residue left on the bottom and to prevent bacterial growth.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at the hand sink downstairs. Actions required: • Operator to supply hand sink with paper towel in the dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): F1.1A Cooking/reheating logs are not available to verify cooking/reheating process and to ensure proper time/temperature criteria are reached. Operator cooks hot dogs (thawed) on roller set at highest setting for 1 hour and only served to parties. Operator did not know what internal temperature the hot dogs reach prior to service. • Discussed cooking and reheating procedures - only hot dogs are cook-serve (just for parties i.e. a customer cannot order a hot dog), but no temperature logs maintained. • A hot dog was placed on the hot dog roller at the time of inspection and the internal temperature of hot dog was measured to be 89.8 °C after 1 hour at the highest setting on the roller - good. ISSUE RESOLVED. ACTION(S) REQUIRED: ******* Operator to ensure hot dogs are cooked to a minimum of 165 °F (74 °C). Please refer to "Safe Internal Cooking Temperatures Chart" attached with inspection report. ******* Operator to maintain internal temperature logs for cooking and reheating. Please refer to "CCP record - Temperature Log for Cooking" attached as an example of a temperature log that can be used for cooking and reheating or develop your own. F1.1C Accurate NSF certified probe thermometers required to monitor cooking and reheating process. ACTIONS(S) REQUIRED: ******** Operator to obtain accurate NSF certified probe thermometers for monitoring cooking, reheating, hot holding processes and email a photo to EHO for infraction resolution. All potentially hazardous foods must be rapidly reheated to 74 °C or hotter for at least 15 seconds within 2 hours. The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Reheating methods: • Stove top - should be stirred throughout or midway during cooking • Microwave - should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. Note: If food being hot held drops below 60 °C/140 °F for more than 2 hours then it must either be reheated rapidly to greater than 74 °C in 2 hours or less (once only) or discarded. Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan of the document “Writing a Food Safety Plan”.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): F1.4A Fridge in the back kitchen area was measured to be 8 °C at the time of inspection. Fridge was turned colder during the inspection. ACTION(S) REQUIRED: ****** Operator to monitor/adjust fridge to ensure the fridge is capable of maintaining 4 °C/40 °F or colder at all times and email a photo of the thermometer inside the fridge to Environmental Health Officer (EHO) for infraction resolution. F1.4B Accurate NSF certified thermometers required for all coolers and freezers (including food storage in kitchen area and ice cream chest freezers). • At the time of inspection, it was determined that the infrared (IR) thermometer being used by the operator was very inaccurate when compared directly to the temperature measured by the EHO. Operator was instructed not to use their IR thermometer as it was incorrectly giving a temperature reading much colder than the actual temperature, which could result in food being stored above the 4 °C (40 °F) or colder requirements. ****** Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers and email photos to EHO for infraction resolution. ****** Operator to start monitoring and recording temperatures daily on logs for all temperature controlling units. It is good practice to monitor temperatures every 2 hours. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3A Residential NSF 184 standard dishwashers (2) available onsite for warewashing of party supplies separately and ice cream bar area equipment. • Discussed proper use of the dishwashers with operator at the time of inspection - see attached Guideline for Mechanical Warewashing in Food Service Establishments for operational considerations regarding residential NSF standard 184 dishwashers. Specifically... Operational Considerations regarding Residential NSF Standard 184 Dishwashers: • Operator should select the sanitizing cycle option before starting each cycle. • Cycle should not be interrupted as heat loss may result in insufficient sanitization. • Machine cycles should be completed while staff are on site so that proper completion of the sanitization cycle can be verified – i.e. visual inspection for illumination of “sanitized” indicator light on machine control panel following each cycle. • If the required time/temperature combination is not achieved during a complete un-interrupted cycle, the “sanitized” light will fail to illuminate. This may indicate that the machine requires servicing and operator should contact a qualified person to conduct repairs where needed. • Where the “sanitized” light can not be observed, the operator should use a maximum registering thermometer or single-use temperature indicator to confirm temperatures. Details of the monitoring requirements should be included in the facility Sanitation Plan. • Signage instructing staff on proper process should be placed at or near the dishwasher. ACTION(S) REQUIRED: ***** Operator to ensure staff are educated as to the proper operation of the residential NSF standard 184 dishwashers and signage with the proper process is placed at or near the dishwasher. Operator to email a photo of the proper process placed at or near the dishwasher for infraction resolution. F2.3D Food contact surfaces and equipment are only being wiped down with bleach water (i.e. surfaces not always being washed with soapy water, rinsed with clean water and then sprayed with sanitizer. ACTION(S) REQUIRED: ****** Operator to ensure clean in place warewashing procedures for equipment such as soft serve ice cream, slushy machines, hot dog roller, chest ice cream freezers, etc. are sufficient to remove contamination. Update sanitation plan to include detailed procedures and educate staff to ensure following process to wash with soapy water, rinse with potable water, spray with sanitizer (e.g. 200 ppm bleach) and air dry. For soft serve ice cream and slushy machine, please consult the operations and maintenance manuals for specific cleaning and sanitizing instructions. Confirm procedures to be use (update sanitation plan) and submit to EHO for infraction resolution. F2.3G-1 Chemical test strips required to verify the concentration of sanitizer used. • Chlorine in sanitizer spray bottle was measured to be 150 ppm at the time of inspection. 200 ppm = 1 tsp regular chlorine bleach (food grade) to 1 litre of water verify with chlorine test strip. ACTION(S) REQUIRED: ******* Operator to obtain chlorine chemical test strips to verify sanitizer concentration for equipment, utensils and food contact surfaces. Chlorine test strips can be purchased from a chemical supply company. Operator to email a photo of chlorine chemical test strips to EHO for infraction resolution. ******* Operator to log sanitizer concentration daily on logs provided (see attached). F2.3G-2 Ice cream dipper well was observed to be turned on to flush the dipper well just prior to scooping ice cream and then scoop placed back into the stagnant water (i.e. dipper well not turned on constantly). This can cause contamination of the ice cream scoop from ice cream sitting in the water at room temperature or if the water was flushed after scooping ice cream then the scoop would not be sitting in moving fresh water. ACTION(S) REQUIRED: ******* Operator to ensure dipper well is always turned on to allow a constant flow of fresh water to pass over the ice cream scoops. During slow times (to prevent the excess use of water) it would be okay to wash, rinse and sanitize (spray with 200 ppm bleach solution) and allow to air dry. Operator to confirm constant use of dipper well, or alternate method that will ensure the ice cream scoops are cleaned and sanitized in a manner that removes contamination and email process to EHO for infraction resolution. ******* Operator to update sanitation plan to reflect process for handling ice cream scoops to ensure it is documented and staff are aware.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Daylight is visible around and between the double front doors (closest to the ice cream i.e. not the main entrance doors). ACTION(S) REQUIRED: ******** Operator to install door sweeps/weather stripping to prevent entry of pests on front doors and email photos to EHO for infraction resolution.
- F3.4L - The premises must be protected against entry of pests.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.8A Sanitation plan is available onsite, but must be updated to reflect procedure for ice cream scoops, food contact surfaces, and clean in place procedures. ACTION(S) REQUIRED: ****** Operator to update sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): An accurate NSF thermometer is required to monitor your cooler and ensure it is operating at 4 degrees Celsius or lower. Please obtain an accurate NSF thermometer and place it into the fridge. Recommend operator to maintain temperature logs. Enclosed with inspection report are temperature log templates.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): [9.3] - At time of inspection, observed spoons used to scoop ice cream toppings stored inside the bins with the ice cream toppings where the handles were touching the toppings. Please store the spoons in a sanitary manner to ensure protection of the ready to eat toppings.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please develop a food safety plan for your milkshake and ice cream and have it readily available on-site. Enclosed with this inspection report is a template and guideline on how to develop a food safety plan.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please develop a sanitation plan and have it readily available on-site. Please ensure the cleaning and sanitation of your soft serve and slushie machines are incorporated into your plan. Enclosed with this inspection report is a guideline and template on how to develop a sanitation plan.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): [19.1] - At time of inspection, assorted fudges (chocolate mousse, sea salt, and butterscotch) contain hydrogenated oils. No nutrition labels were found and no product spec sheet was found. Please obtain a product specification sheet with the nutrition label, have it readily available on-site, and ensure that the fudges meet the restriction of 5% trans fat or less of total fat content.
- 19.1 - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions