COMMENTS
- 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 50 ppm chlorine at the dish
- Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT
- Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT
- Test strips available for use
- Ice machine and scoops in good sanitary condition
- Raw meat stored away from Ready to Eat food items
- First In First out and date stamping methods observed in use
- All food items covered in cooler and freezer units
- Hair restraints in use
- Back door closed during inspection and tight fitting - all exterior doors have been inspected by Pest Control Technician and are tight fitting
- Pest proof containers for all dry storage items
- Scoops placed external to dry storage bins
- Light covers in place
- Cooler handles and seals in good sanitary condition
- Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight
- Staff Personal items kept separate from kitchen equipment
- FOODSAFE level on or equivalent Certified staff present during inspection
FACILITY IS ORDERED CLOSED BY FRASER HEALTH:
REASON FOR THE CLOSURE ORDER INCLUDES:
Equipment/utensils/food contact surfaces are not maintained in sanitary condition [FPR s. 17(1) – s. 16]
Premises is not free of pests [FPR s. 26(a)]
Food premises is not maintained in sanitary condition [FPR s. 17(1)]
THE FOLLOWING ACTION IS TO BE TAKEN:
1) Cease food production IMMEDIATELY
2) Clean and sanitize all contaminated dishes, utensils and serving items. All food preparation utensils, pots and pans and dishes, etc must be sanitized through dishwasher
3) 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. All surfaces (including floors, shelving units, buckets and counters) must be sanitized with 200ppm Chlorine/QUAT or run through dishwasher
4) Facility is to be thoroughly inspected by Pest Control Company and to determine Integrated Pest Management plan:
- Identify the sites of activity, points of entry and nesting sites
- Determine recommendations
- Determine the steps to reduce/eliminate infestation
- Have plan in place for recommendations
- Follow recommendations advised by Pest Control Company Technician.
5) Do not open facility or engage in food preparation without approval from Fraser Health Authority |