Wayne & Freda
105-249 Westminster Ave W Penticton BC V2A 1J7 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Tongs and spatula was stored in a bucket of sanitizer for continuous use. This is not an approved method to store utensils before use as it can chemically contaminate the food. New, clean tongs and spatulas must be used or they can be wiped down if needed. This was corrected during inspection.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was out of sanitizer at time of inspection. This was also corrected at time of inspection. All sanitizers were proper concentration.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cold-holding units were equipped with thermometers for frequent temperature monitoring. Lactic acid test strips available on site. At the time of inspection, no chlorine test strips were observed on site. Ensure chlorine test strips are available on site to frequently monitor the sanitizer concentration in the chemical, mechanical dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, a scoop and single-use containers in the bakery dry ingredients containers were observed submerged in food products. Corrected During Inspection: The scoop and single-use containers were removed and new scoops were stored in a sanitary manner that prevents cross contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5L Single service utensils or containers must be used only once.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): At the time of inspection, only the permit decal was posted in a conspicuous location. Corrected During Inspection: Operator retrieved the operating paper permit and placed the new decal on the paper permit. The valid permit is now displayed in a conspicuous location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, no valid FOODSAFE certified staff was available on site. Ensure that in the absence of the operator, at least one employee present in the establishment has a valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Tongs and spatula was stored in a bucket of sanitizer for continuous use. This is not an approved method to store utensils before use as it can chemically contaminate the food. New, clean tongs and spatulas must be used or they can be wiped down if needed. This was corrected during inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Could not pick up any sanitizer from the dishwasher, test strips read 0 ppm chlorine. • Staff must call technician to fix dishwasher. In the meantime, dishes must be washed in the dishwasher and then sanitized in clean sink with 200 ppm chlorine concentration.
- 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
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): **New coffee roasting machine installed pending review. -Walk in cooler door was hard to close. Gasket around the door looked like it was expended and this may potentially effect temperature retention inside the cooler if cooler door needs extensive amount of force to close tightly. Repair/replace gasket so that the cooler door is at good working condition and able to be closed tightly with regular force to ensure temperature of the cooler is well maintained. -Built-in thermometer for walk in cooler was not in good working order. Repair/replace so that it shows accurate temperatures of the walk in cooler for monitoring purposes. -Ice scoop was stored inside ice machine. This may lead to potential cross contamination from scoop handles touching the ice. Staff removed the scoop from the ice machine and stored on the counter. Please relay messages to all staff members. Scoop must be washed and sanitized regularly to prevent potential bacterial growths. (Corrected during inspection) -Tongs used at the front service area must be changed every 2 hours to prevent bacterial growths and cross contamination, and tongs must be washed and sanitized regularly. Please relay message to all staff members. (Corrected during inspection) Recommend having a timer set up to help remind staff members when to change cloths. -Wiping cloths around the premises, and used at the coffee machine must be either stored in a sanitizer solution and the solution must be changed 2-4 hours or when sanitizer concentration decreases. Or change the cloths every 2 hours and/or when visibly soiled if stored at room temperature to prevent bacterial growths and cross contamination. Recommend having a timer set up to help remind staff members when to change cloths. -Back roastery area had tools and other articles present. All items that are not related with operation of the facility must to removed to prevent cross contamination. -Inside of the ice machine had scales and residue build ups that may lead to cross contamination of ice. Please thoroughly clean the ice machine and maintain on a regular basis to prevent build ups leading to potential cross contamination.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A new updated floorplan of the premises including the roastery equipment is to be submitted to Interior Health for approval. Hand sink to be installed in the new roastery area. The roastery area must be kept in sanitary condition and according to plan at all time to prevent cross contamination. All equipment, tools, items that are not related to the operation of the roastery must to stored away (please refer to canned comment F2.5).
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Update food safety plan to include coffee roasting procedures and email EHO for approval
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Update sanitation plan to include cleaning procedures for the coffee roasting areas and equipment used and email EHO for approval
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The stand up "True" cooler, "Kitchen sandwich cooler" & "front bar cooler" are missing thermometers. - Ensure to place thermometers in these cold holding units, so that temperature can be monitored on a regular basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. The 2 large fans in the kitchen have dust accumulation. Dust particles can create potential for cross contamination. -Ensure to remove dust, clean and monitor on a regular basis. 2. The ice machine in the front bar area has scale and grime build up. Scale and grime build up can create potential for cross contamination. -Ensure to remove scale and grime, clean and monitor on a regular basis.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions