Cambo Beach Restaurant
109-914 Lakeshore Dr W Penticton BC V2A 1C1 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler was unplugged with food in it at time of inspection. Temperature in the cooler was above 4 degrees C. Operator stated that fridge was unplugged for only half hour to give it a break from working hard. Please do not unplug coolers as it has to work even harder when plugged in to return to original temperature. Temperature returned to 4C by the end of the inspection. Hot holding of sauce was done on stove without it being turned on. Operator stated that the sauces all come to a boil before serving to the customer. All hot holding must be done on a lit stove or other device and kept at 60 degrees C at all times. Operator placed sauce on stove to heat up and be kept at 60 C during inspection.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large pot of sauce was being cooled on the counter at room temperature. Cooling large pot at room temperature is not an approved method to cool foods. Operator placed pot in ice bath to cool faster during inspection. If cooling in shallow metal pans in the cooler is not feasible, operator must cool using an ice bath or purchase an ice wand to rapidly cool foods.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket with cloths was found to not contain any bleach. Operator changed bucket and poured bleach in it during inspection. This was found to be out of compliance in March 2023 as well. Please ensure sanitizer buckets are changed throughout the day and when visibly dirty. Dishwasher reading 100ppm. This is in compliance with the manufacturers instructions. Bleach spray for tables found at the bar read to contain 200ppm, this is in compliance. Please ensure that all sanitizer spray bottles and buckets are also labelled.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Under the cooler next to the grill had some grease and water pooling. This must be cleaned. Shelving is situated right above the ground (not the 4 inches or 15cm above the ground as required). This does not allow for easy cleaning under the shelving and debris were found under the shelving that would require operator to remove shelving to get to. This must be corrected after the summer, and new shelving must installed to accommodate the supplies in other areas to ensure there can be a 4 inch gap between the shelving and the floor. Dry wiping cloths found on the prep cutting board. Cloths must be kept in bleach solution to ensure no smearing of contamination. Area next to the hand wash station and under the sink must be cleaned, swept and mopped. During down time and between rushes, please continue to work on the cleanliness of the kitchen.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan on site. I will send information and templates to complete this. Please submit to me for review by July 25th, 2024.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan on site. I will send information and templated to complete this. Please submit to me for review by July 25, 2024.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer in buckets must maintain @ 200ppm. Change more frequently to ensure adequate sanitizer concentration preventing bacterial growths. Monitor concentration level with test strips. (CDI) Prepare bleach bottles at 200ppm to use at food contact surfaces in the front bar area. Properly label and store the sanitizer bottle. Ensure spray bottle concentration is maintained at 200ppm chlorine, change solution as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please clean and sanitize all of the fridge unit surfaces-including under the handles, dry storage containers to ensure sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Operator must calibrate mechanical dishwasher to ensure chlorine sanitizing solution is at 100 ppm. At the time of inspection, the test strip reading was 50 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator food safe certificate expired in July 2018, refresher course is required.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher chlorine final rinse was insufficient at the time of inspection. Operator stated that first cycle for the unit that day was the first batch of dirty dishes. Unit was taken through several cycles. Final rinse reached at least 50 ppm Cl. Let the dishwasher go through several cycles after periods of inactivity. Ensure that the dishwasher final rinse reaches at least 50 ppm Cl prior to use. Verify concentrations with test strips. Test and record the final rinse level at least daily. 2. Interior of the ice machine requires cleaning. Ensure that food contact surfaces, equipment and utensils are regularly cleaned and stored in a manner that prevents contamination. Reminder: - Wiping cloths need to be stored in sanitizer solutions (bleach -> at least 100 ppm -> 1/2tsp per L of water) inbetween use.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Foods were being stored in open cans at the time of inspection - CDI Use food-grade containers to store foods. Do not use the opened metal container for food storage. The metals in the can (when opened) can potentially leach into products. 2. Chemical container was mislabelled - CDI Ensure that chemical solutions are labelled to prevent misuse, especially when they are stored in clear bottles.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The 'Outdoor space' is fully enclosed, and constructed of raw wood (walls), concrete flooring, and plastic sheets (portions of ceiling). Gaps between the floor, walls, ceilings, and doors were noted. Seal any gaps and holes to prevent the entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Temperature logs were not being maintained. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Dishwasher final rinse concentration was not being monitored. See F2.3. The final sanitizing rinse concentration for the dishwasher must be checked and recorded at least twice daily. The dishwasher must be able to achieve a final rinse concentration of at least 50 ppm Chlorine.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Potentially hazardous foods (ie: eggs, raw sprouts) measured at 19-22C at the time of inspection. Items were being stored on ice (metal containers were not completely submerged into ice). Operator stated items had been left out for approximately 1.5 - 2 hours. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. 2. Frozen chicken was being thawed at ambient temperature near the dishwashing area - CDI Do not thaw frozen foods at ambient temperature as this can allow pathogens and/or their toxins to rapidly multiply. Ensure that foods are thawed using one of the following methods: - Under cold running water; - In a cooler overnight; or - Is fully cooked as a part of the cooking process. 3. Frozen salmon was being stored at ambient temperature. Operator stated that shipment had just been received - CDI Ensure that frozen potentially hazardous foods are maintained at -18C or colder. All other refrigeration units measured at or below 4C at the time of inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer solutions were a mix of water, soap, and sanitizer. Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. - Verify the concentration of the sanitizers with test strips. 2. Garbage bags were being used to cover and store the meat slicer - CDI Do not use garbage bags to store/cover foods or food contact surfaces as they may leach chemicals and as this is not their intended purpose. Dishwasher final chlorine rinse concentration reached at least 50 ppm at the time of inspection. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Raw meats were being stored above ready-to-eat foods in the standing slide-door cooler. When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 1. Submit a floor plan to the Health Unit for review prior to construction/any changes (for the back 'outdoor' area).
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 13.2 - Facility must be constructed to the specification of the approved plans.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The 'Outdoor space' is fully enclosed, and constructed of raw wood (walls), concrete flooring, and plastic sheets (portions of ceiling). Large gaps between the floor, walls, ceilings, and doors were noted. Ensure that floors, walls, and ceilings in food-preparation areas, food-storage areas, and washing areas are constructed to provide an impervious, durable, smooth, non-slip, and easy-to-clean finish. Seal any gaps and holes to prevent the entry of pests. Reminder: All operators should be advised that health approval does not imply compliance with other bylaws/regulations. Speak to other relevant agencies (eg: Building, Fire, Electrical, By-law etc) in regards to their standards.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Perishable foods kept near the grill for rapid access must be in smaller amounts so they do not warm up before being used. Keep in a main cooler except for a small amount at the grill that will be used up quickly.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Label and Date stored foods more consistently.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Soap is needed in a smaller dispenser. A paper-towel holder is required at the waitress station/bar.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions