Cleaning, Sanitizing of Equipment and Utensils
Low temperature dishwasher not
providing any sanitizing agent. All dishes must be
manually washed/rinsed/sanitized using 50-100 ppm bleach.
This unit must be repaired or replaced.
Improper Construction / Maintenance of
Remove any unnecessary items
(recycling) from the premises.
Food Safety Plan/Sanitation Plan
Purchase sanitizing test strips to
monitor final sanitizing concentration. Bleach 50-100
ppm. Quats 100-200 ppm. Prepare and submit a Food Safety
Plan within 30 days.
This facility has been given a "Moderate" hazard rating.
Ratings are generated algorithmically. If you disagree with your rating and want to have it erased, or want to have your restaurant entirely delisted from GrubThing, please use the feedback form at the bottom of the restaurant page to state your preference.
Not affiliated with VIHA or Island Health. Data is retrieved from public records.