Bulk Barn
220-550 Notre Dame Dr Kamloops BC V2C 6T6 · Food Retailer - Food Store
10 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Quats product that the operator had onsite was noted to have a rinse step for food contact surfaces. The operator was asked to look into alternative products (that have a no-rinse statement) or confirm with the manufacturer/supplier for the current use of the product on food contact surfaces. If this rinse step is not taken there is possible risk of chemical hazard to the surfaces and contamination to food items.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Food debris built up on floors between large display cases in spice/dried pasta isle. Have staff sweep and remove food debris.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cooler inside store only maintaining temperature <4C on one side. No potentially hazardous food items are stored on the side not maintaining 4C or less. Please continue to ensure no potentially hazardous items are stored on this side of the cooler. Advise Health Officer via email when the cooler is fully repaired and able to maintain temperatures at 4C or less.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): • Renovations occurred around Dec 24th 2021. Health Officer unsure at the time of inspection if plans were reviewed and approved prior works occurring, if not, please be advised for the future that plans must be submitted to Health Officer for review and approval of renovations before construction, if plans were submitted, please disregard.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) provide bleach (3 compartment sink sanitizer today). Confirm with the EHO via telephone/email when bleach is provided. Note: Heat sanitizing dishwasher (for utensils/scoops etc.) reached dish surface temperature of: >71degC as determined by temp strip. Wash temp on gauge indicated >66degC. Sanitizing temp on gauge indicated 88degC.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) Paper towel required for drying hand after washing. Paper towel must be provided adjacent to handwash station. Resolved during inspection. Facility has single sink (currently not used for handwashing). Facility should use the single sink for handwashing as the three compartment sink is used for cleaning/sanitizing.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions