Bright Eye Brewing
1-292 Tranquille Rd Kamloops BC V2B 3G3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher measured 0ppm sanitizer concentration at plate. Attempts to prime the sanitizer lines failed at the time of the inspection. Corrective Action: Have the dishwasher repaired/serviced to deliver a minimum 50ppm sanitizer in final rinse. Until the machine is repaired all dishware, equipment, and utensils must be sanitized then air dried after going through the dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Hard to reach areas in the kitchen have a build up of debris and grease. • Wiping cloths observed stored on work surfaces (CDI) • Reefer unit in walk in cooler has a build up of dust and mold. Corrective Actions: • Deep clean hard to reach areas in the kitchen including under and behind equipment and workbenches. • Wiping cloths were relocated to buckets of sanitizing solution (CDI) • Clean and sanitize the reefer unit, fan grates, and surrounding area. Ensure this activity is part of the regular sanitation plan.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The internal temperature of hot held food was ~40°C. Potentially hazardous food stored in the danger zone of 4-60°C is at risk of promoting microbial growth. CORRECTED DURING INSPECTION: • As it had been <2 hours, the food was reheated to an internal temperature of ≥74°C prior to hot holding ≥60°C. The food handler stated that the food was properly reheated on the stove; however, the hot holding units may not have been properly heated and cold water added to the foods, resulting in the drop in temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Gaps/openings observed around plumbing fixtures and walls that may allow for the entry of pests into the facility. Areas include, but are not limited to, under the dishwashing pit, the old bar service area, under the kitchen handwashing sink, etc. • (2) Open bags of dry goods observed in the dry storage area that may allow for the harbourage of pests. • (3) Food debris buildup observed under equipment that may attract pests into the facility by providing them with a food source. Corrective Actions: • (1) Fill (i.e., using mesh wire) and seal the noted gaps and openings. - Please complete by the end of March, as per our discussion. • (2) Store all open bags of dry goods inside food-safe pest proof containers. • (3) Deep clean and sanitize all hard to reach areas. Ensure equipment are stored ≥6 inches above the floor to allow for cleaning and monitoring of potential pest activities. Note: No pest activities observed. Pest control company conducts routine inspections. The above items are to prevent rodent entry and harbourage.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No sanitizer was observed on the plate surface of the low-temperature mechanical dishwasher. CORRECTED DURING INSPECTION: • After many cycles of priming the sanitizer and ultimately replacing the sanitizer bottle, 50 ppm chlorine concentration was measured in the final rinse cycle. Note: Sink&Surface sanitizer @700 ppm concentration used to sanitize food contact surfaces. The glasswasher at the bar had 12.5 ppm iodine in the final rinse cycle.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Cornelius Freezer ( Freezer#2) keeps foods frozen at temperatures-6to -10°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): section of vent pipe overhead the pass thru is coated with dustballs and black grime; Exposed metal surfaces on the grease filters and adjacent area of the exhaust canopy are not subjected to regular cleaning/degreasing ( droplets of oil are suspended over cooking equipment-fryers/grill)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must be reviewed and updated to include cleaning and degreasing requirements of the exhaust canopy ( exposed surfaces and grease filters that can be pulled out)
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): PHFS kept in the rack by kitchen hand wash station ( roasted tomatoes, chickpeas, prosciutto) are not temperature controlled ( stored at ambient temperatures and not labelled with date & holding time); all other PHFs in cooler units are maintained at adequate temperatures (6 units)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Freezer equipment ( Kenmore chest and upright freezer) are missing thermometers; Two coolers along the line ( kitchen) are missing thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): chest freezer has broken liner in the lid; white wall behind the exhaust canopy is coated with grime and grease stains
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan must be reviewed with staff periodically ( at least once a year) by Operator; Keystone multi-quat sanitizer chemical has since been replaced with Ecolab SMARTP0WER ( active ings: DDBSA and lactic acid) but Sanitation Plan has not been re-written to reflect the operational change. Operator to review sanitation requirements and ADD to the San. Plan the following surfaces/areas- white wall immediately above and behind the exhaust canopy in kitchen, ceiling surfaces overhead kitchen and bar
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quaternary ammonia sanitizing solution is used for food contact surfaces ( Ecolab) but Operator doesn't have test strips for verifying concentration
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher ( low temp, chlorine at ≥50 ppm ), dishwasher ( low temp, chlorine at≥100 ppm) and Quat solution in red bucket were checked -Quat solution did not contain 200-400 ppm active quaternaries( tested with Hydrion test papers); Manager refilled bucket and 2nd test yielded a favourable result (200-400 ppm)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?