Boys and Girls Club of Kamloops - John Tod Centre
435 McGowan Ave Kamloops BC V2B 2P2 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Hisense freezer measured at -9.5°C, and double door freezer measured at -5.1°C. . Adjust the temperature of the unit to ensure the interior temperature is adequately maintained at ≤ -18°C.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- 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 the counter top. All wiping cloths must be stored in a container with sanitizing solution at all times when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs not maintained. Please use the template provided to record daily concentrations of the chlorine sanitizer bottle (@100 -200 ppm concentration) and the final rinse temperature of the high-temperature mechanical dishwasher (min 71 °C on the plate surface ~ 180°F on the temperature gauge of the machine). Email the next month's log to the EHO to review.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Expired chlorine sanitizer test strips (2016). Corrective Action: • Purchase new chlorine sanitizer test strips to monitor the concentration of the sanitizer solution daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Open bags of dry goods (i.e., pasta, rice, flour, etc.) observed on the shelves in the hallway. These conditions can attract pests and allow for their harbourage. Corrective Action: • Transfer all open bags of dry goods into pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Bleach sanitizer bottle was empty at the time of inspection. CORRECTED DURING INSPECTION: • A chlorine sanitizer solution was prepared by the EHO @100 ppm concentration (combine 1/2 teaspoons per 1 L of water).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs not maintained. Please use the template provided to record daily temperatures of coolers/freezers. Email the next month's log to the EHO to review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation logs not maintained. Please use the template provided to record daily concentrations of the chlorine sanitizer bottle (@100 ppm concentration) and the final rinse temperature of the high-temperature mechanical dishwasher (min 71 °C on the plate surface ~ 180°F on the temperature gauge of the machine). Email the next month's log to the EHO to review.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Two bags of dried goods ( GV flour and Rogers sugar) were observed sitting directly on the floor- CDI/ corrected during inspection ( food was moved off of the floor)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer for Woods chest-type freezer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): A sack of rice being stored directly on the floor of the YOUTH room-CDI (Rory moved the rice to one of the storage cabinets underneath the island)
- 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): Quats test strips are needed for checking the Dyanquat Plus sanitizer concentration-There are no Quaternary ammonia test strips on site ( Rosa uses Chlorine/bleach test strips for checking wiping cloth sanitizing solution concentration)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Kenmore upright freezer is reading -12°C ( Rosa adjusted temp as it should read -18°C) other freezers checked were: Woods upright freezer (-21°C), Woods chest type freezer(-25°C), Kenmore freezer in the Youth room(-25°C); Youth Room Deep Freezer (-20°F)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Rosa's certificate expired on July 29, 2018. Primary Operator is Kerry Woehle. Kerry is also required to hold a valid FOODSAFE 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.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- 12 - Is the contact information the same?
- Observation(s): 150 Wood Street V2B0G6 is now the address and no longer 435 McGowan Avenue
- 12.1 - Updated contact information must be provided to the health officer.
- 12 - Is the contact information the same?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1 of the 2 machines is malfunctioning: Valu-Clean dishwashing machine tested thrice-sanitizing chemical is not dispensed at adequate concentration ( less than 50 ppm)No manual for the machine and written SOPs for the use of the machine; Main Kitchen Moyer Diebel high temp machine: 78.3 degC (dishlevel temperature) hot water sanitizing
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?