Chartwell Kamloops Retirement Residence
628 Tranquille Rd Kamloops BC V2B 3H6 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): REPEAT INFRACTION: The drain on the mop sink is missing a grate, and this can be an entry point for pests Corrective Actions: Replace the grate on the drain in the mop sink to protect against the entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed food debris on non food contact areas of large stand mixer. Corrective Actions: Fully clean and sanitize all clean in place equipment at least every four hours when in use, and when complete. Clean and sanitize all parts of the mixer before next use.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Scoops for dry goods stored inside containers with handles in contact with food products. • Ceiling tile in dry storage area out of place. • Wiping cloths observed stored in a bucket, damp with sanitizing solution, however not wet enough to be effectively following manufacturer instructions for contact time. No residual solution present in the bucket. Corrective Actions: • Store all scoops outside of containers to avoid contaminating products within. • Replace the ceiling tile in the dry storage area. • Manufacturer instructions for Sink and Surface Sanitizer indicate that surfaces must be wet and stay wet for a minimum of one minute, then air dry for effective sanitizing action. Damp cloths will not achieve this. Cloths must be submerged in sanitizing solution before use to ensure this requirement is met.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Records of sanitizer concentrations are not maintained. Corrective Action: Monitor and record the concentration of sanitizer solutions at least once daily. Template provided. Note: Dishwasher final rinse temperature records are current.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Gaps observed around the plumbing fixtures under the mechanical dishwasher that may allow entry of pests. • (2) Mop sink missing drain cover. The large entry may allow for entry of pests. Note: No pest activities were observed. Pest control company conducts routine inspections. Corrective Action: • (1) Use copper wire mesh to fill and seal the gaps around the noted plumbing fixtures. • (2) Cover the mop drain with a cover.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): EHO observed a server ("S ")perform hand hygiene -food handler failed to follow the proper sequence when washing her hands ( steps 5 and 6 of the Wash Your Hands! sign; she turned off tap with her bare hands and she dried her hands with re-usable terry cloth towel instead of single service disposable towel. It is suggested that Management perform hand hygiene audits with food handling staff at regular and frequent intervals to ensure compliance with hand hygiene policy and/or adherence to the hand hygiene requirements of the facility's food safety plan (HACCP plan).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Smart Power is being used as a surface sanitizer. No test strips onsite for verifying SmartPower concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand wash station is supplied with very cold water ( takes more than 2 minutes for the water temp to increase or for it to be warm). Hand wash stations in the dining room (bar) and servers' station were also checked.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete- please complete the Template to ensure Sanitation Plan contains all the required information
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soup in the Cayenne/ Vollrath hot holding unit was checked for internal temp ( observed temp>74°C); Double-stacked burgers being kept in the Servewell hot holding tray are not maintained at temps ≥60°C ( salmon patty internal temp was observed to be 52°C at 11:30 am-CDI); Sliced deli turkey meat kept in an insert on top of the first layer of inserts in the Kool-it sandwich prep cooler is not maintained at temps≤4°C ( observed internal temp was 25°C at 11:40 am-CDI).
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): manual warewashing sink consists of only a two-compartment sink and drain board ( instead of three compartments)-discussed how the steps, Wash-Rinse- Sanitized-Air dry could be performed using only two compartment sink ( wash and rinse in the first sink, prior to submersion in the second sink with SmartPower sol'n)
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Procedures manual for Food Handling Procedures ( food safety plans and/or HACCP plans) must include specific instructions on how to handle PHFs during lunch service and supper service; it is suggested that deviations from the Critical Limits of 4°C and 60°C be explained by adding a supplementary food safety plan incorporating the conditions stipulated in the BC CDC Guidelines ( Using Time as Public Health Control-Ambient Temp storage of Potentially Hazardous Foods). Copy of the Guidelines (pdf) was sent via email to R Papillon.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Five coolers were checked during Inspection ( including 3 units in the dining room-True, Delfield, Frigidaire). Frigidaire ( with portioned juice) had an air temp of 8°C ( temp was adjusted to make it colder, temp will be re-checked in 2 hrs and if temp doesn't decrease to 4°C or lower, juice will be relocated and unit will be repaired or taken out of commission) Mac& cheese in hot holding ( kitchen) was observed having an internal temp of >60°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): An alternate hand washing station is currently being used ( one of two food prep sinks in kitchen) as the designated Hand Wash Station is getting replaced.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The following coolers were checked at time of Inspection ( 5 units); Kool-It cold table, Walk in cooler, Delfield upright cooler ( dessert), True juice/milk cooler, True Refrigerator (continental breakfast section) all were found maintaining PHFs at safe temps (≤4°C) GE fridge ( Multipurpose room/counterkitchen) has single-serve creams on the door shelf (10°C, CDI/corrected during Inspection)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): chest type freezer in dry storage room (coldspot) needs thermometer and counter kitchen/multipurpose room (GE fridge) needs thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): see comments under F3.3 ( Coldspot freezer location)
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Coldspot freezer needs to be moved out of chemical storage room/mop sink room to preclude contamination
- F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Peroxide cleaner and disinfectant is new product in premises ( DIN 02412314 Ecolab)-advised Robert to obtain test strips for the product to verify strength of Disinfectant; to include the product in the establishment's Sanitation Plan and to include CONCENTRATION of Sanitizer ( multi-quat chemical, Ecolab) in the Sanitation Plan
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The dispenser for quaternary sanitizer for manual warewashing sink is malfunctioning-staff couldn't confirm how long it's been malfunctioning ( recommended to have a checklist for daily tracking and recording of sanitizer chemical concentration, and check sheet to allow for communication among foodhandling staff); Supervisor to check Hydrion test strips expiry dates ( the one currently used in the kitchen expired Sept 2013) and replace or order new test strips as necessary
- 14.2 - 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.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cleaning Procedures binder includes food equipment that are not included in Dishwasher cleaning list or the Kitchen help cleaning list (eg, char broiler and deep fryer)
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): no hair restraint for employee with short hair
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): (Ecolab product) Sanitizer solution bottles (2) contain less than 50 ppm active quaternaries
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): used sponge found at handwash basin in Continental breakfast area blue wiping cloth found sitting in between Rapid Steam and prep table Operator must ensure used wiping cloths/sponges are either discarded after single use or diverted away from food prep/service line ( ie, thrown into the laundry hamper)
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions