Village Social
C1-4957 Burns Ave Canal Flats BC V0B 1B0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Ventilation hood has dust accumulation and requires cleaning. The shelving under the ventilation hood has dust accumulation and requires cleaning. 2. Ensure to clean hard to reach places such as under and behind equipment and shelves. 3. Observed buns being stored in a garbage bag in freezer. Foods should be stored in food grade containers or packaging.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed rodent droppings on shelves in dry food storage area.
- 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): Tested concentration of quat sanitizer in spray bottle and found it to be 0ppm. Checked chemical dispenser and it was dispensing quat sanitizer at 0ppm. Until dispenser can be repaired sanitizer should be manually added to spray bottle. Test strips should be used to verify concentration of sanitizer.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Checked temperature of upright freezer and found it to be -7°C. Frozen foods should be stored at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Any foods contaminated due to pests should be discarded.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Method to monitor temperature of high temperature mechanical dishwasher should be provided.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the shelving is soiled and requires cleaning and sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): During the inspection, it was observed that the hot tap used for handwashing was damaged. It is required for every food premises to supply their handwashing station with hot and cold running water under pressure to ensure proper cleanliness and hygiene for employees.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): During the inspection, it was observed that the hot tap used for handwashing was damaged. It is required for every food premises to supply their handwashing station with hot and cold water to ensure proper cleanliness and hygiene for employees.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- 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): Checked temperature of mechanical dishwasher, hottest temperature reached was 62°C. For proper sanitizing rinse cycle should reach at least 71°C. Until mechanical dishwasher can be repaired cleaned dishware should be soaked in a sanitizing solution (eg. chlorine at 100ppm).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the walls are soiled and require cleaning. Some of the shelving is soiled and should be cleaned and sanitized on a regular basis.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked sanitizer level from dispenser and found it did not have a high enough concentration for sanitizing. Please ensure quaternary ammonia minimal concentration is at least 200ppm.
- 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
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Provide a dishwasher safe thermometer to monitor the temperature of the mechanical dishwasher. 2. Provide an accurate thermometer for each cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Checked temperature of food items in upright freezer and found them to be -10°C. Monitor the temperature of the food in the upright freezer to ensure the freezer is capable of maintaining a temperature of -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood is soiled and requires through 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator opened facility prior to health approval.
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator currently working on food safety plan.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?