1141764 BC Ltd dba Noodles Plus
5-1103 12th St Kamloops BC V2B 8A6 · Food Manufacturing - Food Processing
4 inspections
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hair restraint was not worn by food handler
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): CDI-see comment under F1.5 above
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): hole is visible in one corner of the front bay door ( by the entrance)-weather stripping needs to be added to plug the hole and prevent entry of rodent or insect pests into facility
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): rubber coving needed for the junction of wall to floor for three sides of the staff washroom to prevent damage to the walls drain grate must be installed for the floor drain in the washroom
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A F2.3D Mechanical dishwashing machine was checked and observed not dispensing adequate concentration of sodium hypochlorite ( active ing: chlorine) during sanitizing rinse cycle ( test strip showed 0 ppm when checked multiple times (>3x); F2.3D Spray bottle labelled "sanitizer"with a liquid ( clear, volume of <1 L) was tested and test strip showed chlorine at <50 ppm (CDI-sol'n was discarded and refilled with sanitizer having 200 ppm chlorine)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A, B, and K Cardboard and terry cloth towels lining the shelves for storing food equipment and surfaces of the noodle -making machines must be removed to ensure food equipment and/or food contact surfaces stored on the shelves are maintained in a clean and sanitized condition.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F see comments under F2.5 ( use of cardboard and cloth towels to line the storage shelves
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan maintained onsite is incomplete-please use the most current version of the template to ensure all required information is included on the Sanitation Plan
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Keystone MultiQuat Sanitizer dispenser mounted over the three compartment sink was malfunctioning- solution produced contains <200 ppm Quat ammonia; low temp mechanical dishwasher ( dispensing Keystone chlorinated sanitizer) was also malfunctioning ( solution during sanitizing rinse cycle was checked with test strip and test showed <50 ppm Chlorine)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please see comments under F2.3A and F2.3B
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom hand wash station is missing the lever for the faucet ( cold water). Only hot water comes out of the spout. Handwash station for work station ( noodle manufacturing and oatally awesome shared space) needs a pumped soap dispenser ( the wall mounted dispenser needs to be re-filled). The only liquid soap available at station is the bottle of Dawn antibacterial detergent.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff on shift at time of Inspection does not know the requirements stated on the Sanitation Plan ( needs to be trained on the procedures of warewashing food contact surfaces)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Hydrion ( quat ammonia ) QT-40 Test strips will be expiring 15 April 2020 LaMotte Chlorine Test papers onsite expired in 2016.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): low temp dishwashing machine ( chlorine sanitizer) is not dispensing adequate concentration of hypochlorite sanitizer during rinse cycle ( 0ppm indicated on the test strip, tested multiple times) Two out of three MultiQuat sanitizer dispenser stations ( 2 warewashing sinks and 1 around the corner to the washroom) were found to be malfunctioning
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?