Central Station Pub
126 4 Ave Kamloops BC V2C 3N4 · Restaurant - Food Service
10 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips for both chlorine an Quats sanitizers to be provided and used.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final rinse temperature achieved minimum required temperature of 71°C at the dish surface after 4 cycles. Noted that the sanitizing rinse water temperature gauge is not operational See F2.5 • Unable to detect chlorine sanitizer in final rinse cycle of bar glass washer. Until a minimum of 50 ppm can be reliably detected with test strips, all glassware is to be washed in the kitchen dishwasher.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The final rinse temperature gauge on the dishwasher is to be repaired so staff can properly monitor it's operation.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Kitchen hand wash sink to be provided with liquid hand soap and paper towels. Sink is to be kept free of equipment/utensils for easy staff access.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Repeat item. Provide updated Food Safety Plan for review. • Continue completing daily log sheet with temperature of beer cooler and prep cooler
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Repeat item. Provide updated Sanitation Plan for review. • Complete daily log sheet for chlorine residual for bar glass washer final rinse and for kitchen dishwasher final rinse temperature when gauge repairs complete.
- 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): • Prep cooler operating in excess of 4°C. Foods moved to walk-in cooler and discarded by operator. • Prep line cooking and food preparation will be supported by the walk in cooler until the prep cooler is serviced • Noted that the beer cooler is operating above 4°C. Salad dressings moved to walk in cooler. No food storage permitted unless the unit is serviced.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Provide tube sheaths or alternate lighting covers in kitchen area.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Submit updated Food Safety Plan. Templates provided for daily food temperature monitoring and record keeping.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Submit updated Sanitation Plan. Log sheet provided for dishwasher and glasswasher to monitor / record final rinse sanitizing targets.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Repairs to flooring around grease trap in kitchen partially complete. • Floor in front of bar glass washer has also degraded to the point where resurfacing is warranted. • Ensure that such surfaces are provided with a sealed, smooth, cleanable and non-absorbent finish and do not present safety concerns for staff walking over them.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Submit updated food safety plans and return to the practice of carrying out daily checks of both hot an cold food holding temperatures in all equipment and recording this information of a log sheet.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Submit an updated written sanitation place outlining the cleaning and sanitizing practices carried out in the facility. • Establish a daily verification of the dishwasher wash/rinse water temperatures and the iodine concentration in the bar glass washer and record this information on log sheets.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Missing floor tiles in the kitchen present both staff safety and sanitation concerns. Repair damaged areas.
- 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): • Food hot and cold storage temperatures to be monitored and recorded on a daily basis to ensure that targets are being met.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Log sheets to be maintained for recording wash and sanitizing cycle water temperatures for dishwasher and chemical sanitizer residual in glasswasher on daily basis between routine service calls.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Cover items in large wood walk-in cooler to prevent dripping condensation from falling into items such as cut potatoes and buckets of ice. • See F2.3. Dishwashing process to incorporate a manual sanitizing step with immersion of washed utensils in 100 ppm bleach or 200 pp quats until the necessary repairs are completed.
- F1.7A The operator must ensure that all food on the premises is protected from 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): • Have dishwasher serviced to restore sanitizing cycle operation.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions