Days Inn Kamloops - Continental Breakfast
1855 Rogers Pl Kamloops BC V1S 1T7 · Restaurant - Food Service
4 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • small butter containers (noted to be kept refrigerated) left out after breakfast service (breakfast service ended 1hr15 ago) moved to fridge at the time of inspection. Ensure butter is not in the danger zone (>4C) for more than 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No sanitizer kept in the kitchen at the time of inspection. Health Officer could not locate any sanitizer. Please provide confirmation of sanitizer type. Note: single use disposable plates/cutlery and cups supplied.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): • Wall behind the fridges/freezers to be repaired - exposed piping/wall sections removed.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Please remove items in the kitchen used by guests - this kitchen is for public food service/not domestic. Confirm when items have been removed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Health Officer could not locate temperature logs (written) for the coolers/freezers. Supply logs and/or begin logging tomorrow and email copy to Health Officer on date noted. Temperatures to be recorded at least 1x daily (Fridges must be <4C, freezers <-18C)
- F3.3C Written food handling procedures must identify all critical control points.
- 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): • Thermometer required for each fridge/freezer - provided. • Chlorine test strips required to monitor the bleach sanitizer - provided.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • No sanitizer onsite at the time of inspection. Dishes/tongs etc. must be washed/rinsed/sanitized in the 3 compartment sink provided. Sanitizer provided.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Please remove domestic items from kitchen and fridge inside kitchen (food, cooking utensils). Provide photo once completed.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Corrected during inspection.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs for fridges and freezers to be kept at least 1x daily - Fridges must be 4C or less and freezers -18C.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Probe thermometer required for checking cooked/hot holding food items. • Thermometer required for coolers and freezers that do not have them. • Bleach test strips required - Corrected, they have been supplied.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • 3 compartment sink was not using sanitizer. Sanitizer and test strips have been supplied. Ensure staff follow food safety and sanitation information that will be supplied regarding wash/rinse/sanitize and having sanitizer made up in spray bottles.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): • Clean kitchen and remove items that are not required for the operation of the kitchen. Personal food items to be stored in a separate fridge - not with breakfast bar items. Health Officer will follow up on this next week.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to operate to be posted in dinning area.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Print and post/or keep in an organized binder the updated food safety plan that the health officer sends • Staff to begin keeping daily temperature logs for the coolers and freezers. If hot holding of food items is < 2hours, hot holding logs are not required.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Print and post/or keep in an organized binder the updated sanitation information that the Health Officer sends.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • At least one member of breakfast bar staff at all times requires FOODSAFE/equivalent. Proof of certification required on or before January 28th.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Accurate thermometers must be placed in all coolers and freezers (alcohol type thermometers recommended). • Test strips must be available for testing the concentration of kitchen sanitizers and disinfectants.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • There was no sanitizer available in the kitchen for the sanitizing of wares and utensils. All wares and utensils must be sanitized in the third sink after washing and rinsing. • Obtain the proper sanitizer for the washing and sanitizing. • Obtain a sanitizer for sanitizing all food preparation surfaces, counters, equipment and tables.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • At the time of inspection bulk fried eggs were being thawed at room temperature. All potentially hazardous foods must be thawed under cold running water, in the cooler, or in a microwave. Room temperature thawing is not allowed. Correct procedures right away.
- 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): • Remove all items from the kitchen that is not required for the preparation and storage of food ((e.g. remove unused equipment, signs, maps, empty boxes etc.). • Do not use the kitchen as store room.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel was not available at the kitchen hand wash sink. Correct right away.
- 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): • No staff have FoodSafe training. It is required that the owner/operator be FoodSafe certified, and that at least one person working in the kitchen must also be FoodSafe certified. • The Level 1 FoodSafe course can be taken online. Register the apporiate staff for training right away. • Inform Interior Health when the appropriate staff are certified.
- 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.
- F2.1 Does the facility have proper monitoring supplies?