Canco 130 Westsyde
3435 Westsyde Rd Kamloops BC V2B 6R8 · Food Retailer - Food Store
2 inspections
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 A & B sugar cones for the scoop ice cream service must be stored behind a sneeze guard F1.7D Tongs for the hot food handling/dispensing are being stored at room temperature, Ice cream scoop was being stored in a pail with stagnant water ( no dipper well onsite)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Manual dishwashing to be done in the second set of three comp't sink and must be supplied with chemicals ( detergent and sanitizing chemical ) Please read the comments re: storage of tongs and ice cream scoops to maintain the surfaces clean and in sanitized condition
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5A&B Side wall beside the hand wash station needs repair-wall has holes and must be covered/repaired to ensure finish is smooth and impervious to moisture F2.5Ktongs for the hot food case must be stored in a food grade washable container and not inserted in a gap between the equipment and adjacent prep surface Ice cream scoop was being stored in a pail with stagnant water.
- 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.
- F2.5B 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Three compartment sink in the back room is not equipped with a dispenser for manual dishwashing purposes ( detergent and sanitizer dispensers) In addition to the three compartment sink with chemical dispensing system, Operator must add a drainboard and dish drying rack ( or wire rack over the sinks) to allow air drying of washed utensils/ food contact surfaces.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator is required to apply for and be approved for the permit ( for the hot food service and scoop ice cream operation in the food store; separate from the Pita Pit section of the premises).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Ravinder N and Kamaljeet K's food premises application was approved for a food retailer (food store) operation and not food service. Operator must submit an updated floor plan to the health officer for approval ( alterations to the layout to include food service operation equipment-scoop ice cream and hot holding case/Henny Penny for food2Go items)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a draft of the food safety plan was shown to EHO at time of Inspection EHO requests to have an emailed copy of the plan ( pdf file, to be submitted with the Food Premises Application-to operate a Food Service Establishment) for a review
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please submit via email ( scanned or pdf file ) a copy of the updated Sanitation Plan ( to include additional food service equipment, areas, food contact surfaces-tongs and ice cream scoops, pans/containers for the hot holding case) for review
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions