Chartwell Ridgepointe Retirement Residence
1789 Primrose Ct Kamloops BC V1S 0B7 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Some of the rubber spatulas are past their prime/breaking down. New ones have been ordered. Replace all spatulas in disrepair. • More frequent cleaning and sanitizing to occur on the trolley where the dirty dishes are placed - stained w/ food debris. Clean and sanitize today. • Items noted on the floor in the walk in freezer and some loose buckets/lids in the dish pit area. Items to be kept at least 6 inches off floor. • Gasket in dishwasher needs replacing (internal) • Latch for the walk in cooler door is broken/not securing the door. To be repaired so that door does not inadvertently open/not close properly. 1 week supplied for noted items above. If more time is needed due to potentially waiting on parts for the latch or gasket, advise Health Officer of this. Longer term: • Cutting boards are deeply scored/stained - they will need to be re-planed or replaced. 1 month timeline for this. Notes: • If possible, supply a brighter light for the walk in cooler, it is very dim inside.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Wall in dish pit/chem storage area – currently the FRP/water resistant wall surface has been removed and the wall is down to dry wall with piping exposed (advised there was a leak prior) – if no more works are occurring on this, wall needs to be reinstated to supply a smooth, easy to clean waterproof surface (light coloured). • Wall under hand sink (adjacent/beside to dishwashing area) is exposed/open with piping and insulation. The insulation has the ability to potentially contaminate equipment and items that may be stored on the shelf directly beside it, and the entry allows for potential pest access. Both sections above require reinstating to provide smooth, easy to clean, light coloured waterproof surfaces.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • 1x paper towel dispenser at hand sink in kitchen is malfunctioning/not providing paper. Repair this unit, alternately, a paper towel rack/roller can be supplied on the counter until it is repaired. Staff are using alternate hand sink currently.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff member could no locate the food safety plan at the time of inspection. Copy must be kept onsite and all staff must know where to find it.
- 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): • Sanitizer too strong in sanitizer buckets. Please ensure levels are kept as per Sink and Surface Sanitizer approved sanitizer levels. Advised staff at the time of inspection. Ensure staff are checking and diluting and/or contact service provider to ensure sanitizer levels are at required levels when dispensed. Corrected at the time of inspection. • Dishwasher adequately heat sanitizing 72.7C at the dish surface and gauge reached >82C. Please see F3.4 below regarding logging of dishwasher final rinse temperature correctly.
- 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): • Minor debris noted in hard to reach areas (under shelving in walk in cooler/under shelving in dish pit area/below microwave and harder to reach areas). Have staff clean harder to reach locations on or before date noted above. • A few (white) cutting boards (not the ones currently in use) stored adjacent to grease bucket have grease debris coating them. Please run through dishwasher and ensure stored safely away from grease bucket, and store grease bucket with lid on top to prevent spills.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Facility has dishwasher logs in use, however, staff are consistently writing down 170-170F, when the final rinse sanitizing temperature must be 180F. Health Officer confirmed after 3 runs that dishwasher was reaching minimum 180F/82C at the gauge and at least 71C at the dish surface. Staff must ensure that they are logging the final rinse temperature >180F (as this is critical to sanitizing) and if staff are noticing that after a few warm up runs, the dishwasher does not reach 180F, they must take corrective actions, such as call for maintenance and switch to 3 compartment sink method if final rinse is not being reached. Note: dishwasher was functioning correctly, this is an administrative observation Please provide copies of logs showing staff are correctly logging final rinse temperature.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility had incorrect test strips for current surface sanitizer. Please purchase correct test strips "Smart Power" Surface sanitizer - contact your chemical supplier to order.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cooling wand has broken - due to facility cooling batches of items, cooling wand to be reinstated to assist with cooling. The following items were corrected. Follow up by date pertains to observation above. • When not in use, wiping cloths to be stored in sanitizer solution (bucket with sanitizer for example). Discussed with staff - staff to make up labelled buckets with sanitizer for the wiping cloths to be kept in, or use single use paper towel with the spray bottle. • Lettuce in bottom draw of cooler uncovered/bottom of drawer - staff moved the lettuce to the top drawer so that eggs and items are not above - CDI. • A few loose screws noted under the microwave - these were removed at the time of inspection as they could potentially contaminate food if they fell off the shelf - CDI.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Cooling logs required for cooling of items. Health Officer to supply logs to assist. Please begin logging batch cooling when next performed, and email Health Officer copy of logs showing cooling compliance on date noted above. • Note: food safety plan currently being consolidated into menu - plan and posters are onsite however.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Fluorescent light tubes required cover - maintenance called and resolved during the inspection. • A few scored cutting boards and a worn wooden spoon removed during inspection. Equipment that is deeply scored can be difficult to clean and sanitize. Worn wood has the ability to sliver off and contaminate 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- 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) Ensure cover is repaired/supplied for ice machine. Provide photo when the cover has been ordered and supplied. To be supplied for next routine inspection, however due to delays that may occur for shipping EHO has put follow up date of Jan 14th to follow up with operator around ordering and expected ETA and repair.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Food debris noted on the meat slicer. The food debris has the potential to grow bacteria at room temperature and can contaminate fresh food items that may come in contact with it during slicing - staff member removed the part with the debris and it was run through dishwasher. RESOLVED.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Order QT-40 test strips as per Ecolab/Manufacturer information provided on the product sheet posted at the fill station. The existing strips do not show 150ppm and it may be difficult for staff to tell visually if the sanitizer is at the low end (150ppm) with existing test strips.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) As above, ensure meat slicer is adequately cleaned and sanitizing between usage. Discussed and resolved at the time of inspection. Dishwasher adequately heat sanitizing 78 deg C at dishsurface. Quats (multi) > 150ppm.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Provide a new knife rack or discontinue use of existing one, as the old one has pieces peeling off which could potentially contaminate food contact utensils. 2 weeks. 2) Ensure staff clean the inside of the cooler along the doors where food debris has built up. 2 weeks.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) replane/replace line cutting boards that are scored. Deep scores can make it difficult to clean and sanitize. 6 months.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) With respect to the logs it is unclear as to what main entree is cooked to 71 deg C and that may not be the correct cooking temperature based on the menu items. Logs should reflect the specific item and the corresponding temperature (as discussed and temperature noted in the Food & Beverage Procedure Guide). Modify the logs to show what food item was cooked to what specific temperature so that it is clear to all what the required temperature is for food item. Provide updated logs for review (a few days worth) on the date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Meat slicer had food debris on it. Was advised that it was last used the following evening. Ensure staff are following SOPs for cleaning and sanitizing the meat slicer - review procedure and the SOP with staff. Food debris, if left on food contact surfaces, has the potential to contaminate subsequent food items that are sliced on the slicer. Discussed with food services and resolved at the time of inspection. Notes: Dishwasher adequately heat sanitizing (78 deg C noted at dish surface). Cleaners/sanitizer provided. Gauges appear to be functioning adequately. Quats at adequate concentrations. Test strips provided by facility. General compliance.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning required - under shelving in the walk in cooler/freezer, under preparation coolers. Have staff clean out food debris/packaging etc. Email EHO with confirmation once this has been completed. Ensure staff clean the cereal dispensers of food before storing on shelves in dry good storage area.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hot service wells had old food/water/debris under the chaffing dishes. Advised staff member and this was resolved at the time of inspection.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash stations equipped with hot water, soap, paper towel and signage. Note: One of the sinks designated as "hand wash sink" via signage had food service items stored in it. Although there are other sinks in the kitchen, they should be kept free from items and used as per intended usage. Items kept in the handwash sink can discourage convenient usage. Discussed with staff member and resolved at the time of inspection.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 9.3 - Are the staff taking adequate measures to ensure that food is not contaminated by hair?
- 1 Observation, Low Severity of Consequences : Employees involved in food preparation must wear hairnets, clean hats or otherwise restrain hair.
- 9.3 - Are the staff taking adequate measures to ensure that food is not contaminated by hair?
- Monitoring
0 infractions