Victory Lane Lounge
1035 Westminster Ave W Penticton BC V2A 1L4 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass dishwasher in the bar area was not producing chlorine to sanitize the glasses. Staff will wash dishes in the kitchen dishwasher for the time being. Company was called to service glass washer and operator will let me know when it is fixed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Discussed cleaning and sanitizing procedures with operator. Main kitchen uses manual 3 compartment sink method to clean and sanitize dishware. Operator stated that a bleach-soap mixture would be used - CDI. Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use a solution of water and soap (or other cleaners) to remove dirt and grime from equipment, surfaces and utensils. Follow the manufacturer's instructions. Use an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes to sanitize surfaces to eliminate pathogens. Verify the concentration of the sanitizers with test strips. Test strips were available onsite to verify sanitizer concentrations. Bar glasswasher final sanitizing rinse reached at least 50 ppm Cl at the time of inspection. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.2 - Is the contact information the same?
- Observation(s): Facility has undergone a name change. Application has been received and processed to update change.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Ice scoops were not being stored in a sanitary manner at the time of inspection. Keep the scoop in a clean (and sanitized) designated container to prevent contamination of foods/ice.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. An up-to-date Food Safety Plan that reflected the current menu was not onsite for workers or the inspector to review. Ensure that the Food Safety Plan is up-to-date to reflect the current menu and proper practices that ensure food safety. Submit a copy to the Health Unit for review. 2. Temperature logs were not available onsite. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. An up-to-date Sanitation Plan that reflected the sanitation needs of the facility was not onsite for workers or the inspector to review. Ensure that the Sanitation Plan is up-to-date to reflect the sanitation needs of the facility. Submit a copy to the Health Unit for review. 2. Glasswasher final sanitizing rinse needs to be monitored and recorded. The final sanitizing rinse concentration for the glasswasher must be checked and recorded at least twice daily. The washer must be able to achieve a final rinse concentration of at least 50 ppm Chlorine.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions