Booster Juice - Lansdowne Village
201-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service
11 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): Outstanding infraction from Feb18/25 report: Broken sections of plastic laminate counter should be repaired.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food temperature in Kool it (2 door undercounter cooler) was noted at 5.2 °C. Prep cooler: 4 C: display cooler: 4.2 C; freezer -15 C.
- 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): Prep table cutting board has deep cuts and discolouration, this may indicate inadequate cleaning and sanitation. Should be replaced/resurfaced and sanitized. Broken sections of plastic laminate counter should be repaired.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hand soap available in dispenser at staff hand sink. Refill for soap dispenser was not available on-site. Using public washroom for handwashing is not a suitable alternative. Hand sinks for staff must be properly stocked and available for use at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure an up-to-date written sanitation plan is available on-site for staff to use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • The handles of the scoops inside the containers of frozen fruits were in direct contact with the fruits. Corrective Action: • Store the fruit scoops in a manner that the handles do not rest in the food.
- 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): • QUAT sanitizer test strips could not be found at the time of inspection. Test strips are required to allow food handlers to monitor the concentration of the sanitizers. Corrective Action: • Ensure the QUAT sanitizer test strips are on-site and readily available to staff.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The long cutting board at the prep table had deep cuts which prevents adequate cleaning and sanitation. Corrective Action: • Replace or resurface the cutting board to prevent food debris from imbedding into the board. ** Note: The floor of the walk-in freezer requires deep cleaning.
- 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.
- 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): The Quat sanitizer is dispensing at upward of 500ppm. Have this serviced by the chemical supplier. Quats generally should be about 200 ppm concentration or as manufacturer's recommendation
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice machine cover is broken and ice bin is open to contamination. Place ice scoop in a washable container rather then leaving it sitting on top of the ice machine.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning required especially floors, shelves, dry storage room and hard to reach areas. Staff should be storing personal items such as phones and purses in the back or in a cupboard rather then in the food areas
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records show many days of no monitoring and recording of temperatures for coolers etc
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front display cooler -->food temperature of wrap +6c True Cooler Air temp -->Air + 8c and food temperature of yogurt +7c
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Dipper well wasn't working properly so staff was keeping scoops in the container of water that was not circulating . Instead of storing in water, scoops should be kept clean/sanitized and ready for use then washed and sanitized after use. Have extra scoops onsite for busy times then wash/sanitize as needed. This is for cross contamination as well as microbe concerns.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.1 - Is the premises in good repair?
- Observation(s): Lid to ice machine is broken, fell off into ice machine during inspection. This should be replaced as soon as possible. Drain to dipper well apparently plugged, not functioning well, so staff was allowing utensils to sit in a container of water/sorbet/yogurt type mixture. Was removed during inspection.
- 14.1 - Is the premises in good repair?
- Monitoring
0 infractions