Bowl 'n' Bun
289 Tranquille Rd Kamloops BC V2B 3G2 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Open containers of pickles, pickled peppers, and clean utensils stored under the paper towel dispenser. This risks contamination from wet hands during hand washing. Containers were moved out from under the dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sliding door cooler is still leaking. Operator will dry out the cooler each day and fully sanitize weekly until the unit can be repaired or replaced.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Monitor and record temperature of all hot and cold holding each day.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Monitor and record the concentration of sanitizing solutions and temperature of the final rinse cycle for the dishwasher each day.
- F1.7 Are foods protected from contamination?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Open containers of pickles and picked peppers stored under the paper towel dispenser. This risks contamination from wet hands during hand washing. Containers were moved out from under the dispenser.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quat sanitizer test strips are expired. • Upright freezer does not have an independent thermometer Corrective Actions: • Acquire new test strips and monitor expiry dates going forward. • Ensure all coolers have independent thermometers for monitoring temperature
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): REPEAT INFRACTION: Rodent droppings observed in dry storage area in the back, and under the dish area. This has been an ongoing problem. Additionally, rodent poison was being used in the facility. Corrective Action: Employ a professional pest control company to audit the facility and identify points of entry, and create a mitigation strategy to prevent entry and harborage of pests. Remove all rodent poison from the facility immediately.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Concentration of sanitizer in spray bottles measured >500 ppm. This presents of risk of chemical contamination of food. Solution was prepared with assistance of EHO, and tested using test strips to 200ppm as per manufacturer instructions.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wiping cloths observed stored on worktop • Vent above cook top, and HVAC outlet next to dish area has a build up of dust and requires deep cleaning. • Sliding door cooler is leaking and the bottom of the cooler has standing water. Corrective Actions: • Prepare a solution of sanitizer and store all wiping cloths in the solution when not in use. Test the concentration of the solution regularly and change as often as needed to maintain adequate concentration of sanitizer • Deep clean the vents and increase the frequency of sanitation to prevent this build up from occurring. • Have the cooler repaired, and refrain from storing items in the bottom until the unit stops leaking.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure a copy of the temperature records are kept on site, and temperatures are monitored and recorded daily. These records can be digital or hard copy.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure a copy of the sanitation logs are kept on site, and sanitation temperatures and concentrations are monitored and recorded daily.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • (1) Expired QUAT test strips (2023). • (2) No water proof thermometer available to check the high temperature mechanical dishwasher rinse cycle. The temperature gauge on the dishwasher was not functioning. Corrective Action: • (1) Purchase new QUAT test strips to monitor the concentration of the sanitizer solution. • (2) Obtain a water proof thermometer with a max and min reading to monitor the rinse cycle of the high-temperature mechanical dishwasher. A minimum of 71°C must be reached in the rinse cycle.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): • (1) Rodent droppings observed in the dry storage area and under the dishwashing sinks. • (2) Holes observed in the wall by the grease trap. Corrective Actions: • (1) Deep clean and sanitize all areas where droppings were observed. • (2) Fill and seal all the noted gaps. * Ensure all dry goods and take out containers are stored inside pest proof containers. All utensils, dishware, and food contact surfaces must be washed and sanitized before use
- 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.
- F2.1 Does the facility have proper monitoring supplies?