Denny's Restaurant North Kamloops
898 Tranquille Rd Kamloops BC V2B 3J4 · Restaurant - Food Service
13 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): smoked salmon fillets ( 715 g, Kitchen Essentials) was observed being kept on top of prep counter in the kitchen with an internal temp of 21°C-product has a thawed label date of March 18th ( and label instructions state it must be used up within 3 days)-cook was interrupted with the portioning task and was unable to keep track of the time lapsed since salmon has been taken out of temp control ( ie, time label was not applied to the product in keeping with Using Time as Public Health Control conditions); all other PHFs stored inside temp control units ( cold storage and hot holding) were being maintained within required temp ranges. The ff units were checked: walk in cooler, base table 1and base table 2, egg station, cold drawers
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): infractions from complaint inspection on Mar 19th have not been addressed/corrected follow up date to be adjusted/revised to March 30th
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): two red buckets ( sanitizing solution buckets for wiping towels) in the kitchen were tested and both yielded results of <200 ppm active quaternaries in solution
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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): sausage being held in the steam table insert ( double panned) was checked and internal temp was below the minimum required temp for hot holding CCP ( observed internal temp was 53°C)
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A, B, D The countertop along the prep/cook line, food contact surfaces and handles and interior of pull out drawer coolers were un-clean at time of inspection; Produce ( prepped and kept in insert containers were labeled with discard by Feb1) was observed still sitting on the shelf in the walk in cooler on Feb 2nd inspite of the label instruction to discard by Feb 1st. ( sliced cantaloupe, grapes- CDI) unsealed container of parsley ( not re-wrapped after original seal was broken ) was found on the shelf inside the walk in cooler
- 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.
- 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): F2.1 WI freezer doesn't have an accurate reading thermometer; Freezer drawer has no thermometer; True Refrigerator base table has no thermometer
- 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 Please read comment under F2.6
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Egg poacher lid has turned black and needs to be re-washed, re-sanitized F2.3C sanitizer solution along the prep line ( contained in red sanitizer buckets) was observed soiled and not changed when required wall mounted dispenser in the dish wash area was producing sanitizer sol'n with adequate Quat ammonia concentration low temp Mech. dishwasher was dispensing chlorine with adequate concentration during sanitizing rinse cycle
- 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): F2.5Soiled work station surfaces are in need of more frequent regular wiping to clean and sanitize (e.g., spilled food on the countertops, used knives and chopping board, spilled food in the front of base table 2 pull out drawer (cooler) the edge of the Handwash station ( by the backsplash) was unclean/ has spilled debris at time of inspection Floor has spilled food ( liquid egg) and needs a sweep and mop F2.5CWiping cloth not being stored in an unclean sanitizer solution along the cook/prep line F2.5G unsealed container of parsley in the WI Cooler was returned to the shelf without re-wrapping the product to protect from contamination
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): F2.6prep table with shelving underneath ( with waste oil) must be cleaned and organized- remove the aluminum foil and remove the cardboard liners on the surface to allow for thorough cleaning and sanitizing of the surfaces
- 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): Work Station cleanliness in brand standards manual is not being followed at time of inspection ( pls read comments under F2.5 and F1.7)
- 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
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A In the dry storage room, EHO observed opened/unsealed bags of pasta (spaghetti, Cheddar goldfish crackers) kept in original bag and/or box. It is recommended to transfer the food in food grade, pest-proof bins with tight-fitting lids to prevent pest harbouring.
- 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): please see comments under F2.2A above
- 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): 2 sets ( 2 tubes each) of light fixtures in the Dry Storage room were observed malfunctioning and the light intensity for the only set working is reduced due the light being blocked by an air supply vent. Lighting intensity was observed to be insufficient ( 54-60 lux when measured at a distance 3 feet from the floor). The required intensity is a minimum of 110 lux to allow proper cleaning of the surfaces in the room.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A Hollandaise sauce was measured for internal temp ( observed temp was 52-57°C variance from the standard might be due to double panning method being used or plastic liner within the insert or temp setting for the heating element or a combination of above factors). All other PHFs kept in hot holding units and cold temp control units were observed having satisfactory temperatures
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ceiling tiles in the kitchen and other food prep areas need to be re-installed ( were removed for the plumbing repair)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of the handwash stations ( 1 of 2) in the front service area is not supplied with running hot water- the other one opposite the ice cream freezer is fully supplied and must be used by food handlers or servers prior to handling/preparing food or beverages in the front until the hand wash station is repaired ( hot water supply is restored)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): F3.5A Three items were reviewed ( Italian style beef meatballs, chicken fritter fillets, and Stampede beef steakettes)-EHO requests to see the Nutrition Facts Table for the beef steakettes
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F3.5B All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Foodhandler picked a dropped tong from the floor and changed gloves (but there was no handwashing in between glove changes); Another food handler washed his hands without using liquid/foam soap; the same foodhandler turned taps off using wash hands ( no barrier used between contaminated taps and washed hands)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): red bucket with sanitizing solution ( for wiping cloths) was observed to be dirty- when checked with test strip, solution was found to contain 0 ppm Quaternary ammonia
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): all coolers checked were keeping PHFs at ≤4°C except for egg station cooler ( diced ham internal temp 8°C); other units checked: cold table1, cold table2, walk in cooler, walk in freezer, Cooler Drawers (1,2,3), salad stn, butter stn., Everest dessert cooler, dessert cooler, Milk cooler
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1 trigger spray bottle containing multi quat sol'n was tested ( LaMotte QAC QR test strips) and concentration showed <50 ppm Quaternary ammonia-CDI Three compartment sink dispenser for multi quat sol'n dispenses <200 ppm Quaternary ammonia
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 3 buckets of quats sanitizer checked ( all three have concentrations <200 ppm); knife with blue handle has residue of food on the blade. Operator must ensure before knives are put back in the holder, that surfaces have been cleaned and sanitized.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 2 areas in the kitchen ( by ice machine and by Dish washing area) where wall tiles or floor to wall juncture coving have been damaged and in need of repair
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): cream soup at 52 was in double boiler - removed double boiler rest of tray was above 60
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): eggs were out at 22 degrees for greater than 3 hours, waffle batter with egg was 14.7 degrees - both were discarded Pie in case was kept at ambient temperature - moved it the cooler next to it
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sani bucket read 50 ppm quats new also read 50 ppm other read 75 ppm - eco lab coming in that day - have them adjust daily record was 150 ppm
- 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): Burgers was left out in freezer - operator threw it out
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): one hand sink in dinning room
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions