BlackSalt Catering
14-1415 Hillside Dr Kamloops BC V2E 1A9 · Restaurant - Food Service
5 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): • Wiping cloths, when not in use must be stored in sanitizer solution. If you wish to use sanitizer in spray bottle, surfaces can be wiped with paper towel or other single use product. Health Officer to supply infographic. Discussed with operator at the time of inspection.
- 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
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • 1x bottle of sanitizer was un-labelled, corrected at the time of inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Please removed cardboard from shelving as discussed.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Salad in cooler must be covered with a lid or plastic wrap to prevent contamination. CDI
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer test strips on-site have expired. Replace the test strips and ensure they are changed as per the expiry date on the container.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please begin logging cooling procedures and hot holding for soups. Please email me a copy of cooling and hot holding logs on or before date noted above.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?