CATERING Twelvefifty
1250 Rogers Way Kamloops BC V1S 1N5 · Catering - Food Service
13 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • See Twelvefifty Kitchen Report for details re: renovations.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • See Table Twelvefifty FSE report.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • See Table Twelvefifty FSE report.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • See Table Twelvefifty FSE report.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • See Table Twelvefifty FSE report.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • See Romeo's Kitchen report for items noted for completion. May 14th for tile completion.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • See Romeo's Kitchen for details. Sink requires paper towel in dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Servery dishwasher - inconsistently reaching 180F/82C, service has been called for dishwashers. In interim ensure that staff are ensuring temperature critical control is met for each load. Health Officer to follow up next week.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ensure "fall cleaning" in hard to reach areas and removal of clutter .
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • See Romeo's report re: cooling logs and consistent temperature logging of temps <4C/corrective actions when temperature exceed 4C.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Various food handlers noted to be touching their faces and not practicing proper handwashing before handling food again. Staff must ensure they are exhibiting good personal hygiene and washing their hands as often as required. • Immediately advise staff of the proper procedures for handwashing and personal hygiene in the food handling environment.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Ceiling tiles missing in the kitchen; ensure the tiles are replaced.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs indicates continuous high cooler/freezer temperatures. The lack of corrective actions on the logs and the continued high temperatures indicate lack of food safety/safe temperature knowledge of staff. Temperature logs must be updated to record all corrective actions taken for critical limits and staff must be made aware of the proper temperatures required for the cooler and freezer units.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) In unit thermometer required for the walk in cooler (downstairs servery) and this thermometer used to check temperature for logging.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Water jugs stored upright below open mezzanine area adjacent to walk in cooler in downstairs servery area. Method of storage can allow items to be contaminated if items drop from ceiling. Store water jugs in a manner that protects them in this area, or finish ceiling/drop tiles. If storage method is altered, please provide photo.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required for sanitizer for the Uptown Chefs offsite service.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) hot line cooler items approximately 6.7 deg C items kept on ice to supplement temperature. Ensure that items can be maintained < 4 deg C or do not use this unit. If unit cannot maintain < 4 deg C it will need to be repaired or replaced. Food items to be moved today. Discussed and resolved at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Do not store food bins on the floor in the walk in - discussed with staff. RESOLVED.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 1) Thawing - ensure that food items are thawed on pans, blood noted to be dripping on boxes and on floor. Discussed and resolved at time of inspection.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Pastry station wall requires refinishing - ensure that items are not stored below the unfinished portion until it is repaired. 2) Fridge at hot station, repair, replace or do not use until it can maintain < 4 deg C. 3) Refinish the door in the walk in so that rust is removed and covered. 4) Kick plate to be provided for the walk in. 5) Repair ceiling tiles in servary downstairs.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) As noted in Romeos inspection report - kitchen to undergo thorough cleaning. I will follow up on date noted above.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions