Ying Cafe
2032 Columbia Ave Rossland BC V0G 1Y0 · Restaurant - Food Service
8 inspections
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips available.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1 Mouse droppings were found in several locations of the facility including the back storage area, kitchen, shelves, and counters. 2 There is a severe issue with clutter and harborage,
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not dispensing sanitizer into the wash cycle, therefore, dishes are not being adequately sanitized. The operator must manually sanitized all dishes using the submersion method. Submerge all dishes after washing in a bleach sanitizer solution for at least 30 seconds to achieve sanitization.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation and cleanliness was not observed at the time of inspection. There is evidence that ongoing maintenance is not occurring in the facility.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The ventilation hood had lots of oil/grease build up. There was no indication of any recent services of the ventilation hood by an authorized technician.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available at the time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan was not available at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
10 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food contact surfaces do not display cleanliness, there is lots of dirt and build up on shelves and counters. Food contact surfaces are not being cleaned and sanitized daily.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The testing strips in the kitchen were old and in poor condition. Test strips in good condition are required for routine, accurate testing of sanitizer solutions.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1 Mouse droppings were found in several locations of the facility including the back storage area, kitchen, shelves, and counters. 2 There is a severe issue with clutter and harborage,
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- 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): 1 Sanitizer solution was not available at the time of inspection. 2 Dishwasher was not dispensing sanitizer into the wash cycle, therefore, dishes are not being adequately sanitized.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw chicken and beef were observed to be thawing at room temperature. This is a not an acceptable way of thawing foods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Numerous non-food related apparatus and tools were being stored on food surfaces and next to food products. These tools are not sanitary and pose a risk for contaminating food products and food contact surfaces. Please remove any non food related products from the kitchen area, unless doing immediate remediation. The kitchen is not kept in a clean and sanitary condition
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The ventilation hood had lots of oil/grease build up. There was no indication of any recent services of the ventilation hood by an authorized technician.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand wash stations were obstructed at the time of inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan was not available at the time of inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1: Upon inspection, it was noted that raw chicken and raw beef were being stored both above and beside cooked rice and raw vegetables. Raw meat must always be stored below ready to eat foods or previously cooked foods so as to minimize the risk of contamination from meat juices. 2: Upon inspection, it was noted that the bleach solution used for sanitizing food contact surfaces, was measured below 50ppm. Bleach sanitizer solution must be kept at 100ppm minimum to ensure adequate sanitization of food contact surfaces. 3: Upon inspection, it was noted that salt was being stored in a previously used laundry detergent pail. All foods, including dry goods, herbs and seasonings, must be stored in a food grade container at all times and covered when not in use so as to protect them from contamination and prevent the leaching of harmful chemicals in to the food product.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1: Upon inspection, it was noted that the testing strips in the kitchen were old and in poor condition. Test strips in good condition are required for routine, accurate testing of sanitizer solutions.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1: Upon inspection, it was noted that the back door of the kitchen area was open. Doors must be kept closed or screened, so as to prevent entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1: Upon inspection, it was noted that numerous non-food related apparatus and tools were being stored on food surfaces and next to food products. These tools are not sanitary and pose a risk for contaminating food products and food contact surfaces. Please remove any non food related products from the kitchen area, unless doing immediate remediation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1: Upon inspection, it was observed that the designated kitchen hand sink was blocked with hardware and there was no available soap or paper towel. Hand sinks must always be kept clear and unobstructed so as to facilitate proper and frequent hand hygiene. Soap and paper towels must always be made available at the hand wash station to ensure proper hand sanitation.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. The dishwasher is not sanitizing at the time of inspection. Manual sanitizing is required. 2. The premises is not clean. There is equipment and utensils that require proper storage.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The kitchen area requires a thorough cleaning.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some foods stored in the walk-in cooler are not covered.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Hand washing sink in kitchen was obstructed and filled with kitchenware during inspection. CDI - Corrected during inspection. Note: - Ensure liquid hand soap and single use paper towel are available at all times to allow for proper handwashing.
- 1 Observation, High Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 13.4 - Are hand washing stations easily accessible?