Cleaning, Sanitizing of Equipment and Utensils
High temperature dishwasher must
reach 180°F for final rinse cycle. Final rinse
measured well below 180°F at the time of inspection.
Utilize three compartment sink method for wash, rinse and
sanitize of equipment and utensils until dishwasher has
been serviced and fixed or use upstairs high temperature
dishwasher until corrected.
Food Not Protected - General
Bottle labelled sanitizer is in
fact not maintaining chemical residual. Ensure all
bottles are properly labelled to ensure adequate
disinfection/sanitizing of surfaces.
Improper Construction / Maintenance of
Ensure that walk-in fridge and
freezer have adequate lighting. Replace bulbs to increase
This facility has been given a "Moderate" hazard rating.
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Not affiliated with VIHA or Island Health. Data is retrieved from public records.