Wild Oak Cafe
2539 Pleasant Valley Blvd Armstrong BC V0E 1B1 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The food permit is still not publicly posted. It would have Interior Health name and logo (not City of Armstrong).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please keep a copy of food safety plans available onsite.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler at 7 to 8C - Front espresso station coolers (2) at 8 to 10C - Back Habco upright cooler at 8C - no cooler thermometers observed, and no daily temperature log Please adjust or service the coolers as needed to ensure that they are all below 4C. They should have a fast recovery so that foods are not in the danger zone (4C to 60C) for too long.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that cooler/freezer temperatures, food contact surface sanitizer and dishwasher sanitizer are tested and recorded on a daily basis.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): - floor around back cooler in disrepair. The floors must be maintained so that they are smooth, washable and nonabsorbent to enable proper cleaning. - front service area's cabinets and freezer too full. Please declutter, clean, and better organize. - dry storage closet also too full resulting in storage on floor (including flour bags on floor in front of back cooler). Please declutter, clean, and better organize.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): There was no food permit located onsite. This is a repeat infraction, please locate and post with current decal or order a new permit from our office by calling 250-833-4106.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The owner's foodsafe has expired and neither of the 2 staff onsite have a foodsafe certificate.
- F3.6A Operator must have 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine was spraying water out and scoop stored in ice - domestic exhaust needs a thorough cleaning. The filters should be included in routine cleaning schedule, suggest quarterly. The duct may also need to be professionally cleaned periodically to prevent grease and dust build-up.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- 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): Homemade syrups left at room temperature. Shelf stability has not been confirmed. Shelf stability must be confirmed through an accredited lab or product must be stored at ≤4°C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Corrected during inspection: No surface sanitizer available. 200ppm bleach sanitizer was made up during inspection. Sanitizer solution must be available at all times.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Multiple cooler units (front display and prep coolers) were holding potentially hazardous foods at temperatures between 5-7 °C. Corrective Action: Ensure that potentially hazardous foods in cooler units are stored or displayed at a temperature of 4°C of colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Insects were noted in one of the food handling areas where the oven is located. Corrective Action: Install a fly trap in the area to help keep the premises free of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Sanitizer cloths were left on the counter. Corrective Action: Please leave wiping cloths submerged in a sanitizer solution when not in use or replace cloths every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?