Cora Breakfast and Lunch
601 602-1801 Princeton-Kamloops Hwy Kamloops BC V2E 2J7 · Restaurant - Food Service
12 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The under-counter prep fridge in the front servery area was measured at 42°F. This fridge contains juices and some dairy creamers. • Adjust the fridge temperature and monitor frequently to ensure temperatures below 40°F are maintained. Arrange for servicing of this cooler if needed. • Move all dairy products to a different fridge for storage in the meantime.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, the staff washroom was not in clean and sanitary condition. It is important that staff have a clean washroom to use that encourages good food handler hygiene. • Ensure the washroom is deep cleaned, including toilet, sink and floors, and maintained in sanitary condition. • Add staff washroom to daily cleaning duties.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, there were no chlorine test strips on site to measure the sanitizer concentration of the low temperature mechanical dishwasher. Chlorine concentrations in dishwasher measured to be within acceptable ranges. • Ensure chlorine test strips are available for use in the facility.
- 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): During inspection, the back door was observed to be propped open with a piece of cardboard when employees went outside for their breaks. This creates a potential entry point for pests. • Keep the door closed at all times - unlock it for employees to re-enter the facility, or instruct staff to take breaks elsewhere. Alternatively, a screen door with a spring or other closure mechanism that keeps the screed closed could be installed.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing stations not properly equipped with paper towel. Paper towel dispensers were empty and while there was paper towel rolls on the counter, these should be permanently fixed somehow so that single-service product for drying hands is always available, and protected from contamination. Sink in washroom had no hot water, but this was corrected during inspection. • Ensure paper towel is permanently affixed to each handwashing station to ensure it is always available for staff use. • Ensure handwashing stations are always properly supplied and encourage frequent use by staff.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Manager could not produce a valid FoodSafe certificate at the time of inspection.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Kitchen requires thorough cleaning where food debris has built up- Health Officer showed staff areas of concern, and will attend tomorrow. • Walk in cooler and ladder in the walk in cooler require cleaning - food debris to be removed. • Boxes, pallets and larger tupperwear/garbage type bins stored at exit (fire exit) - these items must be moved to provide safe exit and prevent tripping/falling hazards. Please arrange so that items are stored appropriately and fire exit emergency access is maintained.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • 1x handwash sink was out of paper (2nd one in kitchen had paper towel adjacent, but not inside the paper towel dispenser). Corrected during inspection.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Interior Health permit to be posted in public view.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator FOODSAFE certificate expired April 2024 and at least one staff member must have FOODSAFE while on shift. Health Officer provided information on completion. Provide proof of completion on or before date noted in report.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 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): • (1) Raw meat patties and ready-to-eat vegetables were stored in separate plastic bags in the same bin (direct contact) within the walk-in cooler. Juices containing bacteria from the raw meat could contact the vegetables that will not undergo cooking and result in illness of consumers. • (2) Uncovered food (i.e., mushrooms, peppers, etc.) observed throughout the coolers and freezers. Exposed food is at risk of contamination. Corrective Actions: • (1) Ensure all raw meat are stored below and away from ready-to-eat food. • (2) Cover all food inside the coolers and freezers by plastic or lids. Ensure no food is exposed to environmental contaminants.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Dust and food debris build-up observed under dry storage shelves and other hard to reach areas. These conditions may attract pests into your facility. • (2) Excess clutter of boxes/equipment observed in the hallway leading to emergency exit door. These conditions may allow the harborage of pests. Corrective Action: • (1) Ensure under the cook line, under dry storage shelves, and all other hard to reach areas are deep cleaned routinely. • (2) Remove all excess boxes and equipment from the floors and ensure clear walkways in the kitchen.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility did not have easily accessible sanitizer testing strips available for staff to use to verification of sanitizing concentrations for both the low temperature dishwasher (chlorine testing strips) and the food contact surface sanitizer (Quats testing strips) • Testing strips are required to ensure solution concentrations are correct for proper sanitizing action. This is vital to ensure proper sanitizing is occurring to kill harmful pathogens. Corrective Actions: • Please have testing strips available and accessible to staff to test sanitizer concentrations. Please speak with supplier or local stores for supplies of sanitizer testing strips. Please ensure staff are using these testing strips to verify concentrations of sanitizers.
- 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): • Observed takeout containers/plates and napkins (Still in boxes) and possible dishes placed on shelves (high shelving) in the employee washroom. • Storage of equipment or items such as dishes in the washroom poses a serious cross contamination risk of harmful pathogens for these items and pose serious risk to expose patrons to harmful pathogens if using this product. Corrective Actions: • These items must be immediately removed from this room and placed somewhere else in the facility where risk of cross contamination is low. For sealed and boxed products • Dishes if not being used must be removed from site, these dishes must be cleaned and sanitized if storing somewhere else and placed in storage to prevent cross contamination risk.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Observed employee shoes in walkway of the dry storage area, although not placed on shelves these items are not compatible with food premises operations. • Please also have staffs clothing items and work clothing removed from employee washroom area moved to other jacket/coat rack instead to prevent contamination risk. Corrective Actions: • Please immediately remove these non compatible items (CDI) and remind staff to have these placed in employee item areas or designated areas instead, like the observed shoe rack near the rear receiving door. Areas must prevent cross contamination risk. Preferably lockers or other storage solutions should be looked into. Operator must have a designated area for personal items of staff to prevent cross contamination risk. • Educate and have signage to remind staff of this. • Compliance with this will be checked during follow up inspection.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Staff could not locate the test strips for the quats sanitizer and the chlorine for the sanitizer. Please contact supply company and order applicable test strips (quats and chlorine) if you cannot find them.
- 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
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Accurate probe thermometer to be provided to monitor internal temperature of cooked food items. Facility has thermal gun however a probe thermometer is required for verification of internal food temps.
- F1.1C - Accurate thermometer must be available to monitor process.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Prep knives stored in the adjacent handwash sink at the time of inspection. Discussed and resolved during inspection. 2) Pots observed to be soaking prior to washing on the floor in the dishpit area. Do not store cooking equipment/food contact items on the floor. Discussed and resolved at the time of inspection. Note: Although in boxes, every attempt should be made to store the coffee filters etc. in a different location. Storing food contact items in the washroom has the ability to contaminate the products and boxes if they become contaminated and then brought into the kitchen.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store open ready to eat food items directly beside handwash sink (tub of butter) Spray from handwash sink has the potential to contaminate ready to eat foods with no subsequent cooking step. Discussed and during inspection. Some facilities that do prep adjacent to handwash sinks have installed spray guards/barriers to prevent spray, this is a suggestion to help mitigate any potential risk of preparing ready to eat items directly beside the handwash station.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Thorough cleaning of premises in the hard to reach areas to occur. Floors/walls/shelves etc.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1) As per above, do not store food contact utensils, or any items in the handwash sink. Items stored in the sink may impede staff from handwashing. Discussed and resolved at the time of inspection.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
5 infractions
- Are proper hot holding procedures followed?
- Observation(s): 1) Logs kept * note, some instances where food items are marked down in logs < 60 deg C (Oct 3 bacon and pork sausage < 60 deg C), ensure that staff note corrective actions (such as cook to > 60 deg C, as it was unclear to EHO whether or not staff took corrective actions when food items not held at CCPs. Discussed with staff during inspection - resolved Hot holding - Soups > 60 deg C, Hollandaise > 60 deg C.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Logs kept *note- some temperatures are logged > 4 deg C. A review of the logs show that instances in the past month have some units/items, for example ham, being marked down > 4 deg C (Week of Sept 19-25, temps noted up to 9-11 deg C). Ensure that staff, when they notice these temperatures, investigate further or take corrective actions as it is unclear as to whether or not this was during a rush or food items were not being held correctly. Discussed with staff during inspection - resolved. All units at acceptable temperatures during inspection. Some items stored on ice adjacent to the prep cooler (EHO used probe thermometer to check internal temperature of pre-cooked chicken) Internal temperature was found to be less than 4 deg C.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Wiping cloths stored in sanitizer less than 200ppm quats. There was a substantial amount of cloths in the sanitizer container, having too many cloths can render the sanitizer less effective. Do not overload the containers. Discussed with staff - resolved. Dishwasher adequately sanitizing at 50ppm chlorine. Sanitizers in bottle at appropriate concentrations.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Unlabelled bottles of sanitizer and cleaners (servery area and adjacent to the hand wash sink in the line cook area). Have staff label the bottles and EHO will follow up on Friday October 7th. 2) Uncovered sauces in the line prep coolers. Discussed and resolved during inspection.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Dry good shelving area has a large volume of product. Food items are kept up off the floor, however the volume of food items can make it difficult to clean and sanitize. Debris and items noted under the wire shelving in the dry good area. Have staff move items and clean under these shelves. 2) Have staff clean hard to reach area (under shelving and units in the line preparation/cooking area). EHO will attend on October 7th to check on cleaning/sanitizing over the next few days.
- Are proper hot holding procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): EHO observed tuna thawing on the counter adjacent to the handwash sink. Items should be thawed in the cooler. Discussed with operator, and it was advised that the items generally do not sit adjacent to the sink long (for labelling/dating). Observation resolved during inspection, items were moved.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer with wiping cloths was not at required concentration. Discussed with operator, and staff to change out the sanitizer to fresh sanitizer and monitor to ensure that the levels stay appropriate. Contact EHO when this has been completed.
- 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): Lettuce in the process of being prepped was left to sit adjacent to the handwash sink. Ready to eat (also noted uncovered) foods must not be stored directly beside a handwash sink as there is a potential for cross contamination. Discussed with operator during inspection, and observation was resolved onsite.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Remove cardboard from storage shelves. Surfaces must be smooth, easy to clean and waterproof. As discussed, metal or plastic trays that can be adequately cleaned and sanitized can be used instead of cardboard. 2) Thorough cleaning of storage area floors to remove items/debris. Ensure all shelves and floors are thoroughly cleaned.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Knives were noted in the handwash sink adjacent to the griddle. Handwash sink must be designated handwash only, do not store items in the sink.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths stored in a bucket of sanitizer at 0 ppm. Staff provided fresh sanitizer at the time of inspection. Ensure sanitizer is checked often to ensure the concentration is being maintained.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Bacon stored uncovered in walk in. Staff provided a lid during inspection. Resolved at time of inspection.
- 1 Observation, Moderate Severity of Consequences : Foods must be covered to protect from contamination.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?