Carlos O'Bryan's Pub
357 Victoria St Kamloops BC V2C 2A3 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser at handwashing sink in food preparation area unable to dispense soap due to low battery.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): [1] Scoops were observed stored in flour containers. [2] In ice machine, scoop was observed stored within the ice. **scoop handle may contain pathogens, which may lead to food contamination. Corrected During Inspection: [1] Scoops were taken out from food containers. Ensure scoops are stored in a safe and sanitary manner. [2] Ice scoop was put into the holder.
- 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): • Expired iodine test strips observed used for testing concentration of iodophor sanitizer in glass dishwasher. Corrective action: • Ensure iodine testing strips are accessible and available to staff onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): [1] Gap observed around plumbing fixtures across the dishwasher area in the kitchen. This may act as breeding ground for pests. [2] Gap observed under the door sweep in the rear exit of the facility. This is a potential point of entry for pests. Corrective action: [1] Seal gaps around plumbing fixtures mentioned above. [2] Replace/repair the door sweep under the door, and ensure a full seal when the door is closed.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F1.7 Are foods protected from 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): • Service dishwasher to restore wash cycle capability rather than utilizing pre-rinse station to wash dishware
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Please prime and assess the tube for the sanitizer on a regular basis to ensure it is operational.
- F2.3A Mechanical dishwasher/glasswasher 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): • Please look into replacing the knives that have deteriorating handles as to prevent physical contamination of food.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): • Improve weather stripping at base of rear loading door to block gaps to prevent potential rodent access.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): • Implement a more distinct separation between dry food storage shelving and staff change room storage.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): • A previously cooked beef roast in the alto shaam unit indicated a surface temperature of 40°C at time of inspection. The duration of time the food item would remain in the danger zone between 4°C and 60°C was not known. • A review of the use of this piece of equipment in relation to the facility food safety plan is required to ensure that potentially hazardous foods are reheated to 74°C or hotter within 2 hours (on the surface of a solid roast, throughout the food for poultry, ground meats or combination dishes or as specifically indicated in your food safety plan for example). More thorough monitoring of actual food temperatures may be needed rather than relying on observed cooking temperatures of the equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer not detected in wiping cloth buckets.
- 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): • Ice scoops kept embedded in the drink ice could cause contamination of the ice due to contact with the scoop handle. Staff instructed to keep ice scoops stored outside of the ice sink in a clean location free from contamination. • Ensure that the pop dispenser hoses do not come into direct contact with ice intended for patrons drinks.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • See #15 regarding access and repair to bar handwash sink.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Kitchen dishwasher sanitizing cycle measured at less than 50 ppm chlorine. Adjust accordingly. Until the unit is serviced, adopt a two minute immersion soak in pot sink for washed dishes using 100 ppm chlorine solution follow by air drying. • Bar and patron seating area sanitizer wiping stations are equipped with a single cloth which could contribute to surface cross contamination. Adopt procedure where cloths used for wiping surfaces are stored in buckets of sanitizer solution between uses. for kitchen cloths, which are stock in greater abundance for frequent changing, adopt written directions in sanitation plan instructing staff
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Rear service door weather stripping requires repair to prevent pest access.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): • Upper bar area hand wash sink not accessible for use, drainage not working properly, plugged with food scraps.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): • Concentration of QUATs spray bottles were not in the range recommended by manufacturers for sanitizing food contact surfaces (200-400 ppm) • When using a sanitizer, the appropriate concentration has to be prepared in order to effectively remove micro-organisms from surfaces before contaminating other foods that will come into contact with the surfaces • Must ensure that mechanical feeders do put in the desired amounts into spray bottles and to regularly check for the correct concentrations with test strips
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions