Atlas
1555 Versatile Dr Kamloops BC V1S 1W7 · Restaurant - Food Service
10 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): • Mild debris/items noted under front grill area - some tongs/bowls (?) please clean and remove. Corrected during inspection. • Reminder: wiping cloths when not in use - to be kept in the sanitizer buckets
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): • Baked Alaska in walk in freezer to be stored on shelf with cover overtop (currently wire shelving which could allow for contaminants to drop from above). Corrected at the time of inspection. Please ensure topping is cleaned off wire shelving (if not already).
- 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
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): • [1] Observed the covers for the prep table cooler placed in space between cooler and placed on the floor directly. This poses a serious risk of cross contamination • [2] The drywall where the ice scoop holder is placed in had become worn out and pieces of paint or drywall could cross contaminate the ice scoops as it was resting on this surface. This surface is not smooth, durable, easy to clean or impervious to water. Corrected During Inspection (CDI): • [1] This was cover was cleaned and sanitized immediately as instructed by EHO. This was than placed on the shelving with other pots and dishware. This was satisfactory as it was now >6inches off the ground and was now stored in area where risk of contamination is low. • [2] Operator has placed the clean ice scoop into a food grade container until the wall can be repaired or meet requirements.
- 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.
- F2.5 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): • Wiping cloths were observed stored on food contact surfaces between uses. Ensure the cloths are stored in a sanitary manner, e.g. in sanitizer solution between use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) switch out the 2-chain quat test strips for the QT-40s.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) ensure staff do not store the knives between the line cooler and the hand sink. Discussed with staff - RESOLVED at the time of inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Cooling logs as needed. 2) Audit cooking logs should be taken for PHFs, for example probe and record the temperature for random items during the evening - Probe 1 duck breast and record, probe and record 1 pork chop (examples).
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): A few uncovered items in prep cooler from weekend service were removed. In general, food is stored in a manner that prevents contamination, labelled/dated FIFO. Chemicals stored separate. Chemicals/cleaners in labelled containers to identify contents.
- 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) Refinish or replace scored line prep cutting boards. If items are special ordered, and there is a delay, please advise and I will adjust the resolution date.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation logs should be kept for the dishwasher as a minimum 1x daily.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 2x sanitizer bottles unlabeled at time of inspection. Provide labels today for the bottles identifying the contents. Resolved during inspection.
- 9 - Are foods handled in a sanitary manner and protected from contamination?