Wedge Cheesery
3026 30th Ave Vernon BC V1T 2B9 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Observed variable temperatures in the display coolers (3-7°C). One unit is overstocked. Corrective Action: Adjust or service the coolers so they maintain food at 4°C or colder in all sections. Reposition or reduce stock as needed to enable proper airflow. Monitor and record temperatures at least twice daily.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6B: An unlabeled jar of red peppers was stored onsite for a long period. This product is unfit for consumption due to unverified processing and extended holding. Corrective Action: Discard the product. Label and date any specialty food that is not easily identifiable. Cheese with visible mould is being stored until the supplier can accept the return.
- F1.6B All food on the premises must be fit for human consumption.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D: One spray bottle is unlabeled. Corrective Action: Label the bottle to identify its contents. Continue to replace wiping cloths every 2 hours, or more often as needed. In-use cloths should be immersed or saturated in sanitizer solution.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Sanitizer solution in the warewashing sink was measured at 100 ppm Quat residual. Corrective Action: Prepare and maintain sanitizer solution at 200 ppm Quat residual. Verify with test strips. Drain and replace the solution every 2 hours or when tested below the required concentration. Continue to follow the manufacturer instructions for dilution. F2.3D: Dry cloths are used to clean the espresso machine steam wand. An adequate sanitizing procedure is not in place. Corrective Action: Keep a wiping cloth immersed in sanitizer solution at 200 ppm Quat at the espresso machine OR saturate a reusable cloth or clean paper towel with sanitizer solution for use on the steam wand, and discard or launder after each use.
- F2.3B Manual dishwashing procedure 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food stored in steel domestic fridge measured at 7°C. Corrective Action: Transfer cheese to an alternate cooler at 4°C or colder. Adjust, repair or replace the fridge so food is maintained at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A: Absorbent cloths stored in the dishwashing area, intended for hand wiping. Cloths support bacteria and can re-contaminate hands on contact. Corrective Action: Launder cloths. Wash hands when soiled or changing tasks: • Wet hands with warm water • Apply liquid soap and lather for 15 seconds • Rinse thoroughly • Leave water running and dry hands with single-use paper towel • Turn off taps using paper towel Cloths intended for sanitation while operating must be immersed in sanitizer solution. Soak cloths for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration (200 ppm).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A: Observed pickles stored in an unlabeled bag. Operator unsure of product origin. Corrective Action: Discard pickles. All food stored onsite must be from an approved source.
- F1.6A All foods on the premises must be from an approved source.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometer in steel domestic fridge is inaccurate. Corrective Action: Discard or remove broken thermometer from the premises. Obtain new NSF certified refrigerator thermometer and place inside the unit. Discard old test strips with discolouration and no comparator insert. Other Quat strips have expired. All chemical test strips should be within the manufacturer expiry. Store in a cool, dry place.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D: Sanitizer solution in spray bottle measured at 400 ppm Quat residual. Corrective Action: Discard solution. Prepare new solution at 200 ppm Quat according to manufacturer instructions.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?