somewhereintime

62# ACC-HE

Wet bowls and plates tells us :
1. the dish washing machine is not functioning well, the temperature is not up to 82C
2. even worse, they are not using dish washing machine at all, I seen  so many cases, just rinse and re-use
either way, they may get shut  down by our big brothers at Vancouver Coastal Health Authority any time.
The virtue of the story: Never trust any restaurant that serve you with wet tablewares.
But, as ACC-HE put it, the waitress may make you forgive/forget all the flaws

somewhereintime

I do not want to argue, but the CPHI would definitely going to give
them hard time for the issue.
Low temp dishwasher still require to maintain proper washing temperature,
nobody could serve with wet dish, period. The option is to use drying aid
agent pumped into the machine. I've worked on so many trouble-shooting
assignments related to low temp dishwashers.
I did not say anything negative about this restaurant and I probably never
will because I'm not going to try.

somewhereintime

67# meowow

It is a little OT, I posted here because I think I know a thing or two about Foodsafety and
B.C. Health Foodsafe  bylaws as a certified HACCP trainer.
3 compartment sinks only applied to under 16 seats restaurants in Lower Mainland, over that,
you need to install automatic  dish washing machine, that is the reason so many coffee bars
provide only 12-16 seats even they have large space.
The 3 compartments sink are dedicated to dish washing, that is,  you cannot use 2 sink for
food preparation and only one sink for dish/hand  washing. You will need more sinks for that.
St Germain   Bakery used to have a small outlet (800 ft.) at the same plaza  and the CHPI insisted
that they have to have 3-compartment sinks for ware-washing, 2 compartment sink for prep, one
hand basin and one mop sink, 7 sinks altogether.
I do not make up story, it is up to the CPHI to executive the by-law, some would be unreasonably
straight, especially those newly grad. remember that  the  Pearl Castle got shut down?
Typically, low-temp washing machine takes 15-20 minutes to drip dry without drying aide,  the critical  point
is that the food handhandlers(with Foodsafe Level 1) do not use dishes and utensils before they are completely
air-dried, it is on the old Foodsafe Level 1 video. The current version is 3rd. Edition 2007.

somewhereintime

I  do not  want to argue with anyone who do not understand how the system works.
I did not or will  not accuse any restaurant I have never set my  foot in.
I just know what the CPHI  look for, after designing 500 plus HACCP Plan with
100%  approval rate.  I'm a certified HACCP trainer with  AH & LA, CFIA and
CAFP, not just  Foodsafe B.C.
I will admit any mistake I made.

somewhereintime

The AH & LA 's  HACCP Management is a much more sophisticated sanitation program
created by NASA  and recognized by food service and hospitality trade all over the world; while the Foodsafe Program is developed in BC and not recognized in Ontario and Maritime
Provinces.

somewhereintime

I answer queries instead of pointless  accusations.
When did I ever   point finger at any premises without first hand
observation and assessment?  I only said that I do not intend
to try that place, what's wrong with that?
Do something more constructive instead of wasting time here,
i.e. share with us  what are  your accomplishments. I estimate 40-50%
of your posting are  aimed to attacking me, what a waste of your valuable time.
just think why 10 +  LYK members I do  not know would stick up and
defend me while someone keeps  picking on me with no valid point.
Just count what kind of names you have given me:  Devil, Satan in the
Church, Liar,  hopeless, wimp, coward, under-educated..... imagine what
would you feel if you were in the situation.
The fact I never deny is  that I have only Gr 8 education from HK, so it is
reason for getting stab in the back?
If anyone want to insult me,  try at least read carefully what I
have posted. I never have enemy in my life and surely  do not want
to start one.
Please do not waste yet another topic, as you did so many times already,
with the sole purpose  just to defame me. Wanna to be brave, challenge
Goliath instead.
Anyone doubt with what I said in this post, please contact the local health
authority, or surf the web from Foodsafe BC,  Foodsafety.gov,  CFIA
Vancouver Coastal Health Authority, CDC, FoodInspectionweb.ca
Yes it's scary but true.

somewhereintime

I have a local CPHIC  with 25 years experience works under my wings,
so even I do not know anything about Foodsafety Laws, at least
I have the resources.

somewhereintime

I post here to share real facts about Foodsafety that is on official government document.
I  repeated that is what a typical CPHIC would look for and assumes, not me.
they are written on the inspection reports available on Web for the public.
I do not work for Health Authority so I can just say what I studied and observed.
I repeat again, anyone doubt with the statements can go ahead and
get confirmation for the Health Authorities  instead of wasting time mocking here.
Why is that so many restaurants suddenly  closed for staff holiday or renovation
without notice? they've got shut down. Just look up the Foodinspectionweb before
booking reservation for your special events.

somewhereintime

Sad to see another thread wasted.
I only replied to ACC-HE

somewhereintime

or they read LYK...
ACC-HE 發表於 2009-12-7 10:00

They may be indeed LYK members