Cordo
540 Victoria St Kamloops BC V2C 2B2 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Salad cooler-food temps in excess of 4c. Staff noted on temp logs temperature was 5c this morning
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips for sanitizer in the bottles were not available. Staff to order more test strips. Chlorine test strips onsite for dishwasher
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be updated and to also include testing of Sanitizers. Low temp dishwasher and Quats should be tested daily to ensure concentrations are in the accepted range.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Recurring infraction. Various Food inserts found around the prep line with ice only on the bottom of the container and food temperatures in excess of 4c. Salmon food temp 8c Mushrooms 8c Premise will require another prep cooler with space for inserts on top instead of relying on ice to keep food cold during rush period
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): In house canned/heat treated pickled carrots found at room temperature on dry storage area shelves. • Food safety plan for the new process was not submitted, reviewed or approved • Chef could not answer questions regarding critical control points, limits, shelf life, lab testing or other procedures • High risk food processing. Staff discarded product on the shelf at time of inspection.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies in food premise. Ensure food debris, any standing water etc is addressed. Contact your pest control company for advice
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Vacuum sealed salmon labelled keep frozen /open packaging thaw in fridge found to be still sealed thawing in the walk in. Showed chef the labelling to follow to reduce CBotulinum risk
- 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): • As per Jan 20/25 inspection-re finish floor in walk in cooler (photo sent) • Improve sanitation throughout. Repair damaged walls by dishwasher and tile by walk in cooler • Cleaning in hard to reach areas such as under grills, dishwasher, shelving etc • Wiping rags when not in use should be stored in a sanitary manner. Various piles of rags around the kitchen • Organize kitchen and move/discard items not needed for day to day operation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Additional refrigeration units required for the amount of food/items being used on site for the menu currently in place.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand soap dispenser in the dishwasher lacked liquid soap • Hand sink online was being blocked by a tray of pancakes and inaccessible for use.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Processes are occurring that are not included in the food safety plan Foodsafety plan to be updated
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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): As discussed, food being stored on line in inserts with just a bit of ice in a tray underneath. Food temp was already exceeding 10c. Keep food in cooler or online cooler inserts. Short period for rush period containers should be completely surrounded by ice.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Utensils not to be stored in Quat sanitizer on line, risk of food being contaminated with chemical and to get full benefit utensils should go through wash/rinse/sanitizer process
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Expired iodine testing strips observed to measure sanitizer concentration in glasswasher. [2] Expired QUAT sanitizer testing strips observed for the food contact surface sanitizer. **This is required to ensure appropriate sanitizing concentrations. Corrective actions: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. Note: Accurate thermometers present in coolers/freezers.
- 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): Gap observed under the rear exit door of the facility. This is a potential point of entry for pests. Corrective action: Replace the weather strip under the door screen and ensure a full seal when the door is closed. Note: No pest activity observed. Dry goods stored inside closed pest proof containers.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fluorescent lights above the food prep area did not have a shatterproof cover. There is a potential for glass to fall into food in the event that light shatters. Corrective action: Install a shatterproof cover or sleeve around the fluorescent lights.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Premise is using Peroxide and iodine as a sanitizer but does not have test strips onsite to verify concentrations
- 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): Maintenance and Sanitation comments: -improve cleaning in hard to reach areas. This can be assisted by keeping equipment and other items off the floor while being stored and includes inside coolers -Cover exposed lights in food prep area. For example light covers or protective sleeves or bulbs that are manufactured shatter proof -Various areas of missing tile coving, wall tiles etc should be repaired for cleaning purposes - Leak at 2 comp sink in dishwasher area to be fixed
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Opened carton of milk stored below raw meat and fish. Ensure ready to eat foods are not stored below raw meats. Milk was moved to top shelf of the prep cooler during inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUAT test strips expired in 2020. Obtain new test strips by May 31, 2021.
- 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): • Ice build-up in walk-in freezer by the exhaust. Defrost and remove the ice buildup. Correct by May 25, 2021.
- 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): • No hand soap available for hand sink in the cooking area. Staff placed hand soap by the sink during the inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff could not produce Food Safety Plan during the inspection. Ensure the Food Safety Plan is available onsite for all employees to use. Correct by May 25, 2021.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff could not produce Sanitation Plan during the inspection. Ensure the Sanitation Plan is available onsite for all employees to use. Correct by May 25, 2021.
- F1.7 Are foods protected from contamination?