Brownstone Restaurant
118 Victoria St Kamloops BC V2C 1Z7 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Prep cooler operating at >4°C - internal food temperatures at 8-9°C • Adjust unit accordingly
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Flaking paint in walk-in cooler to be removed from ceiling to prevent it from potentially falling into stored food • Walk-in cooler door seal has deteriorated to the point it needs to be replaced
- 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
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front cooler and food temp was recorded at 8 degrees, was placed there 24 hours prior - food was discarded
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitization spray/buckets was obs at > 50 ppm - must be 200 ppm
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Oysters uncovered in fridge and stored above RTE foods
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hand sink is not to be used in conjunction with food related activities
- 14.7 - Food premises operations must be separated from incompatible areas and activities.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No records on site for temperatures of; fridge, freezer, and coolers and no temperature records for cooling 60-20 C in 2 hours and 20 to 4 C in 4 hours
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions