peter236

Is this place clean? I saw a pretty waitress in there, but no customers.

ACC-HE

Is this place clean? I saw a pretty waitress in there, but no customers.
peter236 發表於 2009-11-27 02:01

they're ok, not dirty.

Their bowls plates were quite wet though... which we found weird.

but once you've been served by the waitress, you'll forget everything...

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

rockypath

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 see ...
somewhereintime 發表於 2009-11-29 12:26

You cannot assume they do not use dish washer or the washwer malfunciton just because the plates are wet. The plates are still wet after washing even if they were washed by high-temp dish wahser. In addition, there is another possibility that they use low-temp wahser (which is also accepted by health authority).

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.

rockypath

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  ...
somewhereintime 發表於 2009-11-29 14:19

Wet plates can only show they did not serving the food with proper tableware.

Regardless the plates are washed by low-temp or high-temp washer, the plates will be still wet and have to be left for air-dry.

No one is arguing with you. It is just a pure fact. You know that and I know that. Therefore, there is no point to argue.

meowow

65# somewhereintime


=) you must not know three sink rule? i have "food save"
you meantion a rastrunt need a proper dish washer which is right,
but there is also have rule if they have 3 sink, one with sop water/ clean water/ clean sink, which is accpectble too,
however, it's even better then dish washer, because if it's dish washer, people just put dish in with out even wash it

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.

rockypath

68# somewhereintime

What you know about food-safe does not automatically make what you said correct or valid.

All I pointed out is that you cannot accuse a restaurant did not use dishwasher or the washer malfunction solely based on wet plates they served.

錯就要認，打要站定。

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.