Booster Juice - Aberdeen Mall
2002B-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · 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): • Juicing jug stained from long standing use. When equipment can no longer be cleaned and sanitized to remove stains, it is to be replaced.
- 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
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • 1x cutting board to be replaced as it was scored/stained. 1 week to provide new cutting board, provide photo. • Re-caulk along sink as shown at the time of inspection. 2 weeks to complete - provide photo.
- 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): • Facility has test strips, however, at the time of inspection, it appeared that some cleaning product/soap saturated the test strips - unable to use. Please replace with the spare test strips today. Provide a photo showing new test strips are onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The juice dispenser unit (uses concentrated juice). During inspection staff indicated that this unit is refrigerated and stated that once the seals are open on the concentrated juice packages it must be refrigerated. The temperature of juice dispensed was measured with probe thermometer at 10°C and using a IR temperature the inside of the unit was 21°C. Corrective Actions. Immediately instructed staff to NOT USE this machine and the juices currently in this machine. Other unopened packages were observed at this time. Staff stated they will refrigerate once opened and mix water and concentrated juices in blender instead until unit is repaired or if the concentrated juices are confirmed to not require refrigeration once opened.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some minor cleaning required for the following noted areas: • On top of the ice machine, some juice spilled. • Inside the walk in freezer, floor needs some cleaning • Inside the juice dispenser machine, some spillage of juice. Corrective Actions: • Please have the noted areas in sanitary condition
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk in Freezer unit was observed without a working light. Corrective Action • Please repair or replace this light so that it working and providing enough light intensity to assist in safe food operations and for maintaining sanitation.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Daily temperature logs must be maintained.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Staff to keep dipper well on if scoops are to be stored in water. Utensils are not permitted to sit in stagnant water. Another option would be to store the scoops in a clean and sanitary location at room temperature and clean/sanitize the scoops every 2-4 hours using the 3 compartment sink. Discussed and RESOLVED at the time of inspection.
- 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): 1) Hand wash station was out of soap - staff member provided soap at the time of inspection - RESOLVED.
- 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) Staff did not have the dipper well turned on at the time of inspection and scoops were being stored in standing water. This was discussed and resolved at the time of inspection. Health Officer to provide handout via email with respect to different methods should the operator not wish to use the dipper well (as there is a small volume/small number of scoops employed in the facility).
- 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
5 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff member did not wash hands between taking cash from customer and making smoothie/putting panini on grill. Discussed and resolved at the time of inspection.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Bleach sanitizer in 3rd compartment sink too strong - bleached out the test strip. Staff member resolved during the inspection. Ensure that sanitizer concentration is checked each time to ensure that the sanitizer is at effective, safe levels.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dirty dish cloth (food debris) being used as a cupboard cover. Do not use surfaces that are not smooth, easy to clean and impervious to moisture. Remove cloth and use a smooth, easy to clean surface or keep open.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Buckets are dried on the side of the sink, making it difficult to access the cold water tap on the hand sink. Dry items in a different location to ensure easy unimpeded access to the sink. Moved at the time of inspection. Resolved.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff are using bleach as the surface sanitizer, however the operations manual (Section 3.2 Food Safety) - 3 compartment sink method system, notes quats. The sanitation plan should be updated to include the correct sanitizer and concentrations. In the interim, staff directed to follow the Interior Health poster on the 3 comp sink noting 100ppm bleach solution. Facility has test strips. Staff may want to include checking the sanitizer concentrations on the daily duty log to ensure compliance, this is particularity important as the staff member on duty made the bleach solution too strong at the time of the inspection.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- 1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer in bucket 0ppm bleach solution. Ensure bleach solution is kept at 200ppm and wiping cloths are stored in the 200ppm bleach solution. Corrected during inspection. Sanitizer in 3rd compartment sink ok - 200ppm bleach. Ice cream dipper well supplies constant flow of cold water. Utensils stored in a manner that prevents contamination.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Please be advised that prior to performing any changes or renovations to a permitted food premises, plans and renovations must first be reviewed and approved by the Environmental Health Officer ( this includes floor and counters). In the future, ensure that any changes are approved prior to commencing works to avoid possible issues with the layout and set up of the facility, and to avoid any possible contraventions of the BC Food Premises Regulation. No concerns noted during the site visit with respect to the physical changes that were recently completed.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 13.2 - Facility must be constructed to the specification of the approved plans.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Do not store dish rack and sanitizer bucket in handwash sink. Handwash sink must be kept free and clear at all times to allow staff easy access to handwashing facilities. Paper towel to be kept at handwash station (recommend getting paper towel rack). Discussed and resolved during the inspection.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- Monitoring
0 infractions