COMMENTS
- Pest control program in place
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish
- Ice machine and scoops in good sanitary condition
- All food items covered in cooler and freezer units
- Light covers in place
- Staff Personal items kept separate from kitchen equipment
- FOODSAFE level on or equivalent Certified staff present during inspection
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FACILITY IS ORDERED CLOSED:
Reasons for Closure Order:
16. Premises is not free of pests [FPR s. 26(a)]
17. Food premises is not maintained in sanitary condition [FPR s. 17(1)]
The following actions are to be completed:
1) Clean and sanitize all dishes, utensils and serving items. All food preparation utensils, pots and pans and dishes, etc must be sanitized through dishwasher
2) Clean and sanitize all areas affected by rodent droppings. Remove all rodent droppings/feces from facility. All floors, shelves, equipment, utensils, dishes contaminated by rodent droppings must be cleaned and sanitized to remove rodent droppings. Remove all items from shelves and clean and sanitize. Move all items off floor to sanitize floor properly. Discard all contaminated food and single use utensils and dishes. All surfaces (including floors, shelving units, buckets and counters) must be sanitized with 200ppm Chlorine or run through dishwasher
3) Fill any holes with non-chewable (i.e. metal or wood) materials. Seal exterior doors. Inspect remainder of facility for holes.
4) Follow recommendations by Pest Control Company report
5) Cease food production IMMEDIATELY.
6) Do not open facility without approval from Fraser Health Authority.
7) Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility
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Facility using time as a Public Health control measure for ambient held food items. NOTE: from the BCCDC Guideline "Using Time as a Public Health Control at Ambient Temperatures" the following must be adhered to: "Using time only as a public health control for potentially hazardous foods that are kept at ambient temperatures can be done safely - AS LONG AS ADEQUATE SANITATION AND TIME CONTROLS ARE IN PLACE"
Today the facility has been Ordered CLOSED due to unsanitary conditions. The facility will no longer be permitted to use ambient temperature holding until such time as the facility can demonstrate proper sanitation. Use cooler units for potentially hazardous food items. DO NOT continue to use time and ambient temperature holding as a control method.
IN ADDITION: if the facility wishes to continue with time holding the following criteria must occur:
1) The operator must have an updated and approved food safety plan which must include:
2) which foods are to be held at 2 hour intervals
3) Records must be maintained and available for inspection - name and amount of food, time put out, time discarded and temperature of food when removed from hot or cold temperature control
4) Cooking and cooling processes
5) procedures for preparation, holding, serving and display
The facility must be maintained in good sanitary condition in order for time controls to be in use. Currently facility is not demonstrating ability to keep food items protected from contamination.
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