Aberdeen Town Pantry & Triple O's
1520 Hugh Allan Dr Kamloops BC V1S 1Y2 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Infraction Resolved: Wall above the ware wash sink had been repainted and is not smooth, durable and easy to clean. Infraction Resolved: Calking has been redone and cleaned. Outstanding Infraction: Shelving above the ware wash sink is delaminating and exposing some underlying particle board. All surfaces must be smooth, durable, non-absorbent and easily cleanable. • Replace or repair the shelving that has worn out and is delaminating.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom liquid soap dispenser was empty. Corrected during inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not store scoop directly in cheese curds, this can allow for contamination. Resolved at the time of inspection. • Remove food stained paper from the inserts containing the bottled sauces. Resolved at the time of inspection. Note: some bottles of sauces did not have time/date stamps - this was also resolved at the time of inspection.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Paint chipping at shelving above the ware wash sink (wall). Surfaces must be smooth, easy to clean and impervious to moisture. Repaint/refinish this area with light coloured water resistant surface. • Some shelving surfaces are un-laminating above the sink, please repair/refinish shelving that has worn/come apart. • Some of the caulking at the 3 compartment sink was dirty/black, please re-caulk.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The kitchen area and walk-in coolers were observed with grease covered floors. Spilled grease on the floor is a slipping hazard and serves as a pest attractant. The premises must be maintained in a clean and sanitary condition. The grease must be cleaned off the floors.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Fry baskets (not covered) stored directly below air coolant pipes in the walk in cooler. In the event of a breakage or leak from these lines, this could contaminate the french fries stored uncovered in the baskets. Staff moved the fry baskets to the other side of the cooler, not directly under the pipes. Note: some minor food/debris noted behind/under flat top grills and behind deep fryer. Advised items are swept on routine/as needed basis.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) ensure back room gets a thorough cleaning in the hard to reach areas. Please ensure cleaning is performed by date noted above.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers < 4 deg C. No concerns with the freezer temperatures. Accurate thermometers provided to monitor. Logs show compliance with CCPs/acceptable temperatures. Items thawed in walk in cooler.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Ensure that raw beef is stored covered and/or on trays when thawing. Raw beef thawing in opened packet directly on wire rack shelving, this has the potential to contaminate food items below. Discussed and resolved at the time of inspection. Overall, food items are stored in a manner that prevents contamination. Food items dated/FIFO. Chemicals/cleaners are stored separate from food items and in labelled bottles to identify contents. Raw items are stored on lower/separate shelves from ready to eat items. Food items such lettuce, tomatoes (for burgers) are stored at room temperature in small quantities with time dots/labels to ensure they are not stored out > 2hrs. Instructions on food storage/holding times/FIFO posted on the walk in cooler for staff reference.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning/housekeeping in the hard to reach areas (behind equipment in kitchen area, back storage area behind/under shelving and equipment). Please have staff clean and I will follow up next week.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions