Cutting Board Bistro & Bakery
21-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
6 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a small tray of baked chicken breasts was observed on the cooling rack behind the curtain ( by the back door)- unlabelled with discard time, operator does not actively track cooling down Critical Limits ( times and internal temperatures- no cooling log, no probe thermometer in the meat, no timer with alarm)
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3 see comment above re: baked chicken breasts being held at ambient temperatures on the cooling rack
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Three food handlers were working at time of inspection In the front, one of the servers handled a number of different items, and also donned gloves without performing hand hygiene prior to donning disp gloves; the other worker ( who also helps with food prep in kitchen) washes her hands but was observed having long painted nails ( nail brush is not supplied at hand station)
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A scoops in the baking area of the kitchen must be stored outside the bin/buckets and not in the food; tools chest of drawers ( baking chest of drawers must be organized/sorted so NON food materials are kept separated from food contact surfaces. Operator must designate an area in premises or supply staff lockers for storing workers personal effects ( batteries, car keys, supplements) F1.7C--cake service in the front ( donning gloves without hand hygiene first, see comment above under F1.5) Curtain along the corridor is a contact point ( from the freezer and the cooling rack, to the kitchen and vice versa)-the sides of the curtain subjected to constant touching/handling were observed soiled and must be washed and bleached ( needs more frequent laundering to prevent build up of soil on surface).
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): incomplete-Ground beef ( hamburgers) are not included in the plans originally submitted to EHO Chicken breast ( mentioned under F1.2 and F1.3 above) processing must be included in the food safety plan. This item is a Cook-Chill-Reheat item. It is recommended that the Operator develop written policies, standard operating procedures, good manufacturing practices, PRE-requisite Programs to address all hazards in the premises and to manage the risks not captured in the food safety plan document.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete- pls add the black tool box ( baking chest of drawers) and the Curtain along the corridor in the Sanitation Plan It is recommended that the operator develop written policies, standard op procedures, and PRE Requisite Programs to supplement the Sanitation Plan.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): please provide thermometers for the ff. coolers: Line 1, Dessert, Low boy ( Beverage Air unit)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A An unsealed bag of Rogers sugar was observed on the storage shelf ( by back door)-Operator must transfer the bag of sugar into a bin with tight fitting pest-proof lid
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Exhaust canopy is overdue for professional ( third party) servicing-decal states it was due in Sept 2024. F2.5G Please read comment under F2.2A above ( 1 week f/up) F2.5K Please read comment under F2.6F below. (1 week f/up)
- 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.
- F2.5K 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): F2.6FRubber mats lining the inside of the drawers ( metal tool chest of drawers) do not meet the criteria of smooth, non-absorbent and easy to clean. Please remove the mats to keep washed/sanitized utensils being stored in the drawer in a sanitized condition. Debris and crumbs were observed along the edge of the drawer and on the mat.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4 interior of display cooler that according to operator is on a weekly frequency for deep cleaning must be added into the written Sanitation Plan. Operator to review the cleaning schedule of the unit as it may require more than once a week wiping of the contaminated surfaces ( vents in the unit were observed littered with crumbs).
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw ground beef stored above ready-to-eat food inside the cooler. CORRECTED DURING INSPECTION: • The raw meat was relocated to a lower shelf. Ensure that all raw meat products are stored below/away from ready-to-eat food to prevent cross contamination.
- 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): • REPEAT INFRACTION: No sanitizer test strips found on-site. Test strips are necessary to ensure adequate concentration of food contact surface sanitizers. Corrective Action: • Obtain QUAT sanitizer test strips (or the appropriate test strip for any other food-safe sanitizer you wish to use - e.g., chlorine or hydrogen peroxide based sanitizer).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs not maintained. Please ensure daily logs of all coolers/freezers are documented. Email the logs until the end of the calendar year to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation log not maintained. Please ensure daily logs of the high-temperature mechanical dishwasher and the sanitizer concentration is documented. Email the log until the end of the calendar year to the EHO for review.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUAT sanitizer test strips were expired (2022). Corrective Action: • Purchase new sanitizer test strips and monitor the concentration of the sanitizer solution daily.
- 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
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Six coolers were checked ( including the two units added in the hallway-Kenmore and True units) Hollandaise Sauce ( approx volume 1L ; made from scratch) being held on top of the oven has an internal temp of 44°C ( cook said the sauce was cooked this morning-no label on the measuring pitcher to state hold or expiry time)-CDI ( product discarded to waste)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A food handler picked up a dropped item from the floor and had to be told to perform hand hygiene prior to touching anything else; contaminated gloves ( single use gloves taken out of original packaging and left on the counter) must be discarded immediately- it is suggested that a glove box holder be mounted on a surface by hand sink to ensure sanitary dispensing of gloves
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Food storage equipment ( Kenmore and True cooler units) must be secured to protect food from tampering by individuals passing into the hallway ( to access washrooms); Read comment under F1.5 above re: storage of disposable gloves in the Front service area
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator added Kenmore and True refrigeration units along the corridor ( after the initial inspection)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?