Williams Lake Seniors Village
1455 Western Ave Williams Lake BC V2G 5N1 · Institutional - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chilcotin Way servery fridge measuring temperatures above 4°C. • Adjust fridge temperature and monitor closely. Repair or replace unit if necessary.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration in sanitizer buckets measured at 150 ppm, below the 200-300 ppm required for adequate sanitization of food contact surfaces. • Prepare new sanitizer solution for the cloths in the red buckets more frequently during each day shift (every 2 hours). Mechanical dishwasher unable to consistently maintain appropriate sanitizing temperature. • Arrange for servicing of the high temperature mechanical dishwasher to ensure it is effectively sanitizing dishes, glassware, food contact utensils and equipment. During inspection, the counter punch can-opener noted to have some buildup of food debris. • Add this to your regular cleaning schedule.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The main handwashing station in the kitchen supplies water that is very hot. Employees should be encouraged to wash their hands for at least 20 seconds. The current water temperature prohibits this 20 second wash. This is an important part of infection prevention and control to prevent the outbreak of communicable disease. • Repair the handwashing station so that it supplies warm water and facilitates a 20 second handwash. Once repaired, inform all kitchen staff on handwashing procedures, emphasizing a 20 second wash that includes soaping and rinsing all parts of the hands thoroughly.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): During inspection, the high temperature dishwasher had a temperature reading of 64°C-65°C at the plate level during the sanitizing cycle, this was measured using a EHOs thermometer. This temperature is too low for proper sanitizing power. The sanitizing temperature at plate level should be at least 71°C - 74°C or hotter for adequate sanitizing ability. Corrective Action • Ensure that the temperature at the sanitizing cycle is at least 71°C. Unit must be repaired or replaced to be in working order and capable of achieving sanitizing temperatures (at least 71°C to 74°C). Use the dishwasher safe maximum temperature reading thermometer to test and measure this. Contact EHO once in working order for verification. Temporary solution • Agreed by operator to have dishes and utensils washed and rinsed in the machine, then theses items will be submerged in the 3 compartment sinks with the approved sanitizer for at least 30 seconds . The items will than be air dried. • Additionally, the operator was instructed to also change over to single use disposable where possible. Operator stated for care patients this will be the procedure. • Operator stated that facility has procedures in place in case this issue occurs.
- 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): • Light cover missing in the back kitchen area line was observed, these lights can shatter and possibly contaminate food and the kitchen surfaces with chemical and physical hazards. Corrective Actions: • Please have this light with shatterproof covers or change to shatterproof lights.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Rodeo Servery: New caulking is required for the countertop by Oct 23, 2019. Cariboo Trail Servery: Above counter cupboards require resurfacing by Dec 9, 2019. All Serveries: Where the dishwashers were removed flooring must be resurfaced and coving installed by Dec 9, 2019.
- F2.6 Are the premises designed and equipped to ensure safe food handling?