Brocklehurst Secondary School
985 Windbreak St Kamloops BC V2B 5P5 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): expired test strips for the chemical sanitizer ( active ing: Quat ammonia) need to be replaced ( expired in 2024).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wall behind the chest freezer has sustained damage and the surface is no longer smooth or impervious to moisture
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling methods to be modified to facilitate the rapid cooling of hot cooked items (e.g. pasta); cooked pasta was observed wrapped in cling film and contained in a bowl with product depth >2 inches inside the Kool-It cooler; cooling log is not being used to track and record Critical Limits for the Critical Control Point of Quick Cooling of PHFs.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler units were checked, Kool-It#4, Frigidaire#6, Kool-It#1 The following PHFs were observed with internal temperatures that don't fit within the safe range (≤4°C or ≥60°C; i.e., don't meet the required temperature of the Regulation: Alfredo pasta in to go containers inside the Vollrath hot holding case 56-57°C; Shepherd's pie in to go containers on top of the island ( ambient temp storage) int temp at51°C
- 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.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler units #1 and #4 were being used at time of Inspection. Cooler #4 ( Kool-It unit) was keeping foods at 44°F ( 6.7°C)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Amana Dishwashing machine has a leak
- 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
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 6 units of coolers and freezers were checked-all were found keeping food at safe temperatures and all have thermometers "BakeMax" hot holding case for cooked PHFs was found malfunctioning at time of Inspection ( ie, not able to maintain internal temp of food to 60°C/140°F minimum). The following were the observed internal temperatures: pizza bagels ( top shelf)@57°C, pizza bagels ( middle shelf)@50°C, taco meat stuffed tortilla wraps ( middle shelf)@38°C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): There is no Probe thermometer to verify cooking and/or hot holding temperatures of PHFs.
- 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): Infraction carried over from Feb inspection ( fridge#6 door handle that is needing repair)
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Fridge #6 door handle needs to be replaced/repaired ( it is currently covered or held in place by transparent tape)
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): PARKAY BAKING Margarine contains 25% Trans Fat ( will be removed from premises by Sharon); All other items reviewed for the Trans fat Audit were found to be Trans fat compliant. Those items were: Sunfrie canola oil (4L) 0g/9g; Krusteaz buttermilk pancake mix 0/1.5g; Carnation Hot choc. mix 0/2g; POGO cooked battered wiener ona stick 0.1/9g; Parkay s. marg (0/7g); Becel s. marg (0/8g)
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions