Army Navy Air Force Veterans In Canada Unit 290
9-177 Tranquille Rd Kamloops BC V2B 3E8 · Restaurant - Food Service
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- +1 250-554-2455
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12 inspections
- 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 smaller ice machine nearest the till has evidence of mold growth on the inside wall and ice scoop. Operator turned the machine off so it could be drained an cleaned. Corrective Action: Drain, clean, and sanitize the interior of the machine and the ice scoop. Ensure regular cleaning of the ice machine is part of the sanitation plan.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • (1) Expired sanitizer test strips. • (2) The digital thermometer in the cooler was not providing an accurate reading. Corrective Actions: • (1) Purchase new test strips to monitor the concentration of the sanitizer (e.g., either QUAT surface sanitizer @200 ppm or chlorine @100 ppm). • (2) Purchase and use accurate cooler thermometers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator, Marilyn Marsh's FS Ref. certificate expired in Sept 2023. Norma Knutsvik's FS Ref. is valid until Feb 25, 2024.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A The handle for the ice scoop is in direct contact with the ice cubes contained in the bucket ( ice for consumption)-CDI- Ice scoop is transferred to a washable container beside the ice bucket
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B Refrigeration equipment must be equipped with accurate reading thermometers ( Continental cooler #1 and Continental cooler #2 are required 1 thermometer each)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Spray bottle that is used for spray wiping /sanitizing food contact surfaces ( clean- in- place methods) was tested with test strips to measure concentrations ( both tests yielded zero ppm results ( Quat ammonia and Chlorine test strips were used) CDI- Marilyn prepared a fresh sanitizing solution ( Active Ingredient of chemical being used: Chlorine; a second round of test resulted in 200 ppm Chlorine on test paper); Moyer Diebel high temp DW machine was checked ( observed dish level water temp during second run was 76°C)
- 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): F2.5K Washed glassware must be stored on drying racks to prevent mould growth and to facilitate drying of interior surfaces ( they are inverted and sitting on top of an absorbent terry cloth towel which doesn't allow air circulation and may re-contaminate the glassware)
- 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): see comment under F2.5K
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): soap /detergent is being mixed into the bucket with bleach and water- EHO had to remind Operator that the following steps must be taken in the following sequence: Step 1 WASH to remove dirt, Step 2 RINSE to remove residue of soap, Step 3 SANITIZE with sanitizing sol'n ( sodium hypochlorite or bleach in water with200 ppm Chlorine). Operator must make sure soap and water solution ( step 1) is kept in a separate bucket and not mixed with sanitizing solution ( step 3).
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Mitchell's beef weiners have no documentation, Dempsters hot dog buns (0/2.5g); French's mustard, Heinz Ketchup, Relish -all are kept in original packaging ( bottles) with Ingredients list and/or Nut Facts tables
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): bartender has unrestrained long hair; she tied it up @time of Inspection
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 2 bottles ( prepared sanitizer sol'ns in trigger spray bottles) were checked and one was observed not containing adequate concentration of Quaternary ammonia-sol'n was discarded and a fresh solution was prepared
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): hotdog ( using Glenray rotisserie) has been added to menu; Operator will be submitting food safety plan soon ( Writing a Food Safety plan handout provided to Marilyn).
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Sysco NH marg 0.5/80g, Imperial 0.1/7g, Pure olive oil ( No Name) 0/9g Classic Sysco No Trans fat oil ( deep frying oil); McCain's mozza sticks 1.1% Tfat, Farmers Market Pecan 0.1/19g; Pillsbury pie crust 0.1/6g Chicken wings doesn't have the label ( box was discarded and no longer kept in the premises)
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
3 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- 1 Observation, Low Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 14.3 - Are animals excluded from the premises?
- Observation(s): white cat, Casper was observed in bar area floor space-operator must ensure animals are excluded from premises ( including Casper the cat)
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): foods being stored directly on the floor-onions in net bags, potatoes in a cardboard box
- 2 Observations, Low Severity of Consequences : Food must be protected from contamination in storage areas.
- 2 Observations, Low Severity of Consequences : Food must be protected from contamination in the receiving areas.
- 2 Observations, Low Severity of Consequences : Food must be protected from contamination in serving areas.
- 2 Observations, Low Severity of Consequences : Food must be protected from contamination in prep areas.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions