Booster Juice Northills
46B-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service
8 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridge#2 ( dairy milk, oat milk almond milk storage) was observed keeping the milks at 50°F
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5 At the start of inspection, the EHO observed sole worker failing to wash hands when required to perform hand hygiene ( between switching tasks and/or before handling ready to eat food/bev)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 Handles of ladles/scoops were observed being allowed to contact frozen fruits being stored in the "dip cabinet"
- 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): F2.5A&B knife and chopping board ( used/soiled) was observed sitting on the prep counter beside Nutrifaster machine ( juicer)- food contact surfaces are required to be re washed/sanitized after every use F2.5C a soiled/stained blue wiping towel was observed sitting on top of the counter by hand station
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 Incomplete- separate sheets of paper posted throughout and info. on Crew Binder shown to EHO but separate pcs. of information are not bound together as "HACCP or Food Safety Plan". Written food handling procedures must state which ones are Critical Control Points (CCP)and the Critical Limits for each CCP during food(or smoothie) preparation , and must also contain Corrective Actions
- 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): F3.4 Incomplete-the checklist shown to EHO contains extraneous information ( tasks not related to cleaning/sanitizing)and also missing information required of San. plans
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Neither ISHMEET nor RAHI holds a valid FS1 ( or equivalent ) certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Euro cooler and Yogurt ice bin are not keeping PHFs at safe temperatures ( observed internal temperatures of products in the units were 6°C and 6°C)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The UnderJuicer cooler unit has a broken thermometer and the dipcabinet unit doesn't have a thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): MAEGHAN H. ( Manager) does not have proof that she has taken and passed the FOODSAFE 1 course.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing solution ( Kay Clicksan quat ammonia) in the 3 compartment sink ( 3rd compt) was checked twice; the first test with the Hydrion test paper yielded <200 ppm quat ammonia concentration while the 2nd test after the solution was dumped and sink re-filled, yielded a concentration of 200-400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): used (soiled) gloves were left sitting on the chopping board beside the Juicer machine ( instead of being disposed off immediately after use to reduce the likelihood of gloves being re-used)
- 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.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F1.7 Are foods protected from contamination?
- Observation(s): yogurt container was left open ( lid was not replaced to preclude contamination)
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Samantha Ardiles- FOODSAFE Registry Check returned zero results for this name Paysha S is not a holder of a FOODSAFE Certificate
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): under juicer cooler( True Refrigerator 2 door)@40°F (4°C), yogourt@ 2°C, milk cooler ( Almond fresh milk)@1°C, True prep cooler ( chorizo patty)@2-3°C, Euro/ QBD cooler (egg quesadilla)@ 5°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): foodhandler handled cash and proceeded to prepare smoothie ( she touched orange passion guava button and booster spoon ) without handwashing in between to break cycle of transmission
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): please avoid storing disposable containers behind handwash sink (under paper towel dispenser) as the area is subject to splashing contamination
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE Registry to be checked for name provided ( Supervisor's name); result of FOODSAFE registry check: R. Ewasiuk's Certificate expired on July 29, 2018 and is therefore no longer valid.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips on site for verifying sanitizer concentrations for two types of chemical sanitizers ( Sani-Stuff/Quaternary ammonia in spray bottle and Chlorine bleach in warewashing sink)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Menu items need to be listed under the "NO-COOK" process based plan-CDI/corrected during inspection ( Writing a Food Safety Plan handout provided to Laura).
- F2.1 Does the facility have proper monitoring supplies?