Campo Marina
5907 Main St Osoyoos BC V0H 1V3 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Most recent pest control invoice provided during inspection. Small gap in side door near office/standup freezer. Please seal this gap to prevent potential pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen salmon appeared to be thawing at room temperature. Staff moved items to be thawed under refrigeration. Other examples of acceptable thawing procedures can be found in the Canadian Food Retail and Food Services Code (p.36).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Minor leaks noted in two areas. One leak is located at a pipe coming out of the wall near the washing machine. Another leak is at the faucet in the dish pit. Ice wands stored in milk crate on walk-in freezer floor. Store ice wands in a clean sanitized container off the floor. One prep cooler has a panel missing. Recommend replacing missing panel cover or installing an appropriate cover to prevent food debris or potential pests from entering this area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips expired in 2017 and appear faded. Please purchase new test strips to measure the concentration of sanitizers in use. Ensure accurate thermometers are available in cooling units where missing. Some quat test strips were left to the operator.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate for staff present in kitchen has recently expired. Ensure that the operator and in their absence at least one employee on site has valid FOODSAFE or equivalent training. Recommend having certificates posted on site to see when they expire.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Foods in walk-in cooler were stacked incorrectly. 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. 2. Interior of ice machine was unsanitary. There was a buildup of slime and debris. Discard the ice. Fully clean and sanitize the interior prior to reuse.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Servers station cooler needs a thermometer. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rodent droppings were present in the hard-to-reach areas. Your premises must be free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Beverage gun holder in front bar was unsanitary. Regularly clean and sanitize equipment to prevent the accumulation of food debris, as they can contaminate foods and attract pests. Sanitizer measured at least 200 ppm QUATS Dishwashers 1,2, and 3 reached at least 72C at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Beverage gun nozzle holders had an accumulation of debris and grime at the time of inspection. Regularly clean and sanitize equipment to prevent the accumulation of food debris, as they can contaminate foods. High temperature dishwashers (x3) all reached at least 72C at the plate level at the time of inspection. Sanitizers (QUATS) measured at least 200 ppm at the time of inspection.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Garbage bags were being used to store foods (parsley) at the time of inspection -CDI Do not use garbage bags to store/cover foods as they may leach chemicals into the food and as this is not their intended purpose. 2. Utensils were being stored in a sanitizer solution in-between use at the time of inspection - CDI Discontinue the above practice as it contaminates foods with sanitizer. Either: - Store utensils in ice-water (below 4C) or hot water (above 60C) in-between use; or - Change out every 2 hours (or as needed). 3. Scoop handles for bulk food containers were in contact with foods at the time of inspection. Ensure that the handle of the scoop does not touch the food product in order to prevent contamination. Either: - Vertically place the scoop in the bin; or - Keep the scoop in a clean (and sanitized) designated container.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cardboard was being used to line equipment storage shelving at the time of inspection - CDI Remove the cardboard. Ensure that surfaces are made of materials that are easy-to-clean, non-absorbent, nonporous, impermeable, and non-toxic
- 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.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Unused refrigeration unit (currently nonoperational) is scheduled for move. Old beer lines are to be removed and the opening in the bar area wall is to be patched. Meat slicer needs to be cleaned even if not in use. Prep cooler needs to have smooth, impervious, and easy to clean surface (i.e. masking tape is not acceptable as it is difficult to clean).
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Do not place fly tape over food utensil storage areas
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions