Bamboo Inn

6-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service

5 inspections

1. MonitoringJul 28, 2026

   10 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Two bus bins of cooked noodles being cooled were not being actively tracked for time ( lack of alarms and/or lack of self awareness to check the temp of the food at the end of the first two hours of cooling). The two containers of noodles failed to meet the CRITICAL LIMIT /standard for the first stage of cooling ( observed internal temp exceeded 20°C ( actual temp was 35°C)) The observed ambient temp in the room where cooling is done was 26-27°C; and the observed product (noodles) depth in the container exceeded 6 inches. Operator was not using other methods to facilitate the Quick Chill Critical Control Point (CCP).
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A and B bucket of soy sauce with ladle hanging from the edge of opening was observed a few inches away from staff washroom ( door is kept ajar, instead of keeping the door shut); Operator must ensure washroom door is always shut and no food must be stored in close proximity to the staff washroom-must be at least 1 meter away if not farther. scoops for the dry ingredients must be stored outside the bin to prevent contaminating the food ( AP flour, corn starch, potato starch, flour, sugar), F1.7D scoops have encrusted stuck- on flour on them ( pointing to a lack of regular washing) double stacking of inserts in the top compartment of the line cooler (efi line cooler which replaced the former eurodib unit) was observed- bottom side of insert container for sliced onions was in contact with wonton in the lower insert F1.7B see comments under F2.5K below ( knife not stored on the magnet)
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Operator to procure more probe thermometers ( each tray of food being cooled down must have its own thermometer). Audible alarms ( via smartphone alarm system) must be used to actively track each batch of food being cooled down. Operator must develop SOP for the cooling down procedures and the procedures for using materials/supplies for cooling down foods. Test strips are available onsite for checking both chlorine (sodium hypochlorite in the kitchen) and Quat ammonia (Ostro San for dining room surfaces) sanitizers being used in establishment.
     • 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): F2.3 see comments under F1.7 above re: condition of scoops for the flour/starch/sugar
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A and B grease filters in the exhaust canopy are saturated and coated with grime and grease; this pc of equipment must be added to San. Plan and operator to set the frequency of washing/de-greasing at more than once per month to prevent build up. The following equipment/surfaces were found filthy and in need of regular, thorough washing and sanitizing: trays and sides of the rolling cart, interior of the microwave, cooler door handles, dry food storage room and bins ( including the lids). F2.5C wiping cloths was being stored in a bucket with soiled sanitizing solution. Operator must ensure sanitizing solution for storing wiping towels is maintained clean. Operator must ensure Standard Op. Procedures are developed for preparing sanitizer solutions, for checking sanitizer concentration, and when to change the solution. F2.5D buckets and/or spray bottles( "scrubber cleanz") must be labelled with the word, "Sanitizer" ( for both kitchen and dining room) F2.5K a knife was observed inserted in the narrow slit between Kitchen Freezer (KF2 Danby) and Kitchen Refrigerator (KR1 efi line cooler). The sides of the two pcs of equipment are not regularly inspected, cleaned and sanitized which increases the likelihood of cross-contact contamination (i.e., potential transfer of pathogens from the side of freezer/cooler to the knife, and then unto food being sliced).
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • 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): The walk in cooler is undersized and lacks shelving (covered bins of food in the middle were being stored directly on the floor)
     • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): front of hand wash station is obstructed by a box of newly delivered produce, making the sink inaccessible-CDI Staff lavatory hand wash station is not supplied with p towel in a dispenser ( operator stated they use toilet paper, which is not appropriate)-CDI
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Temp logs for cooling down monitoring ( CRITICAL LIMITS of internal temperatures and length of time for cooling down) must be collated ( with the most current one on top)+ loose sheets of paper need to be fastened or stapled together to make the monitoring/logging task efficient and a no-brainer. Corrective Actions (when failing to meet Critical limits) are not logged; Although probe thermometers are inserted into the foods being cooled down, Active Time tracking is lacking ( alarm is not used to alert Operator that 2 hours have lapsed since cooling down commenced; and EHO HAD TO REMIND operator to monitor and log the observed temp ( which was 35°C instead of the critical limit of 20°C) for the first stage of cooling. Operator also HAD TO BE TOLD to perform the required Corrective Action for failing to meet the cooling down standards ( time and temperature combination for the first stage of cooling down the cooked food). Operator must ensure critical limits on the printed temp log meet the Canadian regulatory requirement ( he was using a log from Albuquerque, NM in USA, with temp values that are deviating from the BC, Canadian standards; this is mis-leading and will only confuse the operator and/or the workers in the restaurant. It was previously suggested that he use the resource (temp logs ) from IHA -Writing a Food Safety Plan handout ( from the website) or the FOODSAFE resource, but he came up with an alibi not to use the suggested resources.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sanitation Plan is incomplete- newly acquired equipment is not listed on the plan(robot coupe for cutting/slicing veg); grease filters ( Baffles) for the exhaust hood
     • 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.
2. MonitoringMar 19, 2026

   5 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Operator must constantly remind cooks to perform hand hygiene after each contamination event and prior to handling food ( EHO observed the cooks touch the handle of the walk in cooler to retrieve ingredients each time there's an order, and they are not consistently performing hand hygiene )
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): a broken thermometer for one of the freezers ( Danby) must be replaced
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): a set of light fixtures ( Philips light tubesx4) need to be covered perimeter of the opening for the eurodib cooler ( prep cooler) has dried up leftover spilled food- Operator must train staff on the requirements of the Sanitation Plan and ensure Sanitation Plan is being followed by staff,
     • 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.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Suggestions made to Kaichun to organize the temp. records so that the logs match the temp logs naming convention as per the food safety plan ( eg. log 1.1, 2.1, 3.1, 4.1 and 5.1) . He also must use alternate temp logs so that a complete month's monitoring can be viewed in a single page (VS the one he is currently using-which only shows day1-day 12 of the month- some of the monitoring logs were not shown to EHO as they've been misplaced or maybe discarded); Explained to Ka chun ("Kai") that If the temp logs and other monitoring CL records are being used as intended and user-friendly, then they are good verification tools.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): supplementary checklist for cleaning food contact surfaces or prep equipment/ tables/countertops must be revised to show that the monitoring for cleaning tasks are being done as stated on san. plan ( every four hours in an operational day)
     • 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.
3. MonitoringDec 1, 2025

   9 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): A cooling rack containing bins of pre-cooked battered meats ( eg, pork) was observed sitting at room temp beside the cooking stn. without a time label to indicate USE by or discard by____ a container of spring rolls on the shelf of the island/prep table was also sitting at ambient temperatures without a time label ( USE BY or Discard by time) All other PHFs stored inside the coolers and in the hot hold unit ( steam table (chowmein) were observed being held at safe cold or hot temperatures. Three rubbermaid bins containing pre-cooked chown mein ( egg) noodles were observed at ambient temp ( internal temperatures from 120-139°F) without Use by time labels and without coolling down charts and probe thermometers to show active tracking of cooling down CCP.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Two cooks ( W and G) were observed not performing Hand hygiene upon entering the kitchen after sitting ( taking a break) in the dining room, and before resuming food handling activity
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 A, B, C Inside the eurodib line cooler, ready-to-eat processed items (eg, uncovered spring rolls and barbecued pork ) were being stored on the lower shelf directly underneath an uncovered container of egg wash; in the upper compartment of the eurodib line cooler, double stacking of containers was observed ( bottom of insert containers allowed to make contact with uncovered food (e.g., container of shrimp sitting on green peas) F1.7D filthy food contact surfaces observed all throughout the premises ( island prep table-top shelf, prep surface and bottom shelf); dry and soiled wiping towel sitting on top of prep table; contaminated scoop handles for the dry ings in the prep room were sitting directly on the food ( instead of outside the bin, and the scoops are not regularly washed as encrusted food is coating the surface of the handle); lids for the drums/bins for the dry ingredients ( sugar, salt, wheat flr) are left in the open position and spilled food are not wiped off the lids.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
     • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Two types of sanitizer are used in the premises: Quat ammonia and Chlorine ( liquid bleach diluted in water) Operator needs to supply chlorine test strips to verify concentration of prepared sanitizer solution
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2A&B Back door weather stripping must be reinforced ( a small gap in the corner may act as entry point for pests into premises)
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3C dry and stained/soiled wiping cloth on the prep table indicates unsupervised staff are not aware or not following the Sanitation Plan requirement for washing and sanitizing the island prep table ( please read the comment under F1.7). High temp DW machine was checked ( dish level water temp was observed >71°C after 1 run); Quat ammonia ( prepared manually from a stock sol'n of OstroSan concentrate) concentration in the Scrubber Cleanz spray bottles was > 200 ppm. Operator must train staff on dilution volumes to avoid wasting the chemical and to avoid the extra potable water rinse required for surfaces that are sanitized with a concentration greater than 200 ppm Quat ammonia. Operator must follow label directions from chemical manufacturer ( and train or translate to staff as necessary).
     • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A &B The following areas / surfaces need to be deep cleaned: corner table and floor beside the eurodib line cooler, front panels and door handles (s) of the eurodib cooler, under the microwave, the bottom shelf of the prep table island, 3 layered cart in the kitchen, prep room pails ( under, top and sides of storage area for dry ings., shelf and bins for the potato starch and cornstarch; exposed sides of the exhaust canopy ( dripping grease must be wiped) F2.5D "Scrubber Cleanz" spray bottles must be labelled "Quat ammonia sanitizer" ( Operator to ensure quat ammonia and liquid bleach are not mixed in one container/surfaces that are cleaned/sanitized; Operator must ensure staff are trained on which sanitizer to use on the surfaces). Buckets for containing bleach sanitizer for storing wiping cloths must also be appropriately labelled "bleach sanitizer". F2.5E Discarded wax paper bags ( being piled high in the corner beside the eurodib cooler) must be disposed off or relocated from the kitchen to enable cleaning and inspection of the corner. F2.5G Please read the comments under F1.7 above ( re: eurodib line cooler double stacking practice and contaminated scoop handles in contact with dry food ings.) F2.5K glass pitchers must be removed from the storage area under the hand sink ( bar) and moved to a storage cabinet where they can be maintained in a sanitized condition and not re-contaminated by other non food materials.
     • 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.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Operator must use checklists to ensure Sanitation Plan is implemented in the premises and staff are completing the cleaning and sanitizing tasks
     • 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.
   • F3.5 Are the FOODSAFE training requirements being met?
     • Observation(s): William and Gary ( workers, cooks) previously held FS1 Certificates, but their certificates have expired since. Ka Man Law /aka, Keith holds a valid FS1 cert. ( valid until Jan 2028).
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
4. MonitoringMay 26, 2025

   3 infractions

   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 A, B, C Foods stored in the walk in cooler are not protected from contamination- prepped veggies in bowls and containers are placed directly on top of pre-boiled chow mein noodles, bins of pre cooked noodles are uncovered inside the walk in cooler
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5G see comments above ( under F1.7 condition inside WI cooler), Food in containers or bins in the walk in cooler must not be stored directly on the floor of the walk in cooler F2.5B drain pipe from ice machine needs to be secured over the receiving sewer pipe without making contact with the receiving pipe
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • 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): F2.6B Rubbermaid bins being used for food storage are not food-grade plastic F2.6G Inadequate light for the dining room buffet table ( when measured 3 feet from floor, illumination values ranged from 160-200 lux)
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
5. MonitoringDec 13, 2024

   11 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Pre-fried battered foods ( a variety of meats) and pre-cooked noodles being kept on the cart beside the stove were observed not labelled with a maximum holding time or Discard By time ( two hour as per Using time as Public Health Control-ambient temp storage of PHFs)
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
     • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): ( W) cook was observed rinsing hands with water ( not following the sequence for proper hand hygiene as illustrated in the poster, Wash Your Hands!); same cook was also wearing disposable gloves on the right hand while rinsing his hands in the sink ( instead of doffing gloves prior to performing hand hygiene)
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7 A, B, C marinated vats of sliced meats ( beef and chicken) inside the walk in cooler are not covered to preclude contamination; ready-to -use washed plates being stored under the island ( shelf for plates for dining in customers) were observed un-clean ( sides of plates have spilled S/S sauce and the surface of the shelf have spilled food crumbs or debris surrounding the plates/bowls); raw onions in orig. net bag was observed sitting directly on the floor
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometer for the freezer ( upright Frigidaire)
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Silverfish was observed crawling inside the drum/bin for wh. flour in the dry storage area
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Frigidaire freezer at -9°C
     • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5G see comment above (re: onions F1.7A) F2.5K see comment above (re: storage shelf for china plates/bowls under F1.7) F2.5B backsplash for dish pit area is in need of repair ( water damage on the wood wall; exposed surface is no longer smooth and impervious to moisture); base of inverter microwave oven is made of raw wood-this is not suitable as the exposed surface is not smooth and not cleanable/impervious to moisture
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): Operator must ensure dedicated hand wash station remain accessible at all times- the cook was covering the basin with a chopping board; Operator must ensure no food is kept in the immediate vicinity of the hand wash station ( to prevent splashing contamination)- sliced raw meats in a bin was observed sitting underneath the p towel dispenser, inches away from the hand wash station Operator must ensure hand wash station is not obstructed with any material and/or food and keep an apron of 1 foot from all sides of the basin that is free from clutter or extraneous materials
     • F2.7E Handwashing stations must remain accessible at all times.
   • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
     • Observation(s): some floor plan changes were made in food prep areas but Ka Man Law did not submit proposed plan changes ( floor plan) to health officer prior to implementing the changes
     • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
     • F3.2B Facility must be constructed to the specification of the approved plans.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Ka Man Law failed to show a copy of the food safety plan to health officer/EHO Ka Man Law must submit for approval additional food safety plan/procedures for Ambient Temp Storage of PHFoods ( as per the BC CDC Guidelines, Using Time as Public Health Control)
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): KaMan Law failed to show a copy of the San. Plan to health officer/EHO
     • 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.