Denny's Restaurant South Kamloops
570 Columbia St Kamloops BC V2C 2V1 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, food contact equipment and utensils were being stored on a shelf adjacent to a cleaning supply storage area, with a mop sink, mops and buckets. There was a shower curtain tied to the storage rack to reduce the chances of contamination, however at the time of inspection it was worn and had some tears. Corrective Action: Install a more reliable barrier between the cleaning supplies and the food contact equipment that is smooth, durable, non-absorbent and easily cleanable, such as rigid smooth plastic. Alternatively, the food contact equipment and utensils could be moved to another storage location. where they would be protected from contamination. Monitor effectiveness and change practices as needed with food safety in mind. Please send a photo of the new storage area or updated barrier by email once corrected.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket placed in front of the kitchen was measured less than 200 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Corrected During Inspection: Operator refilled all the sanitizer buckets and QUAT concentration measured at 200 ppm. Ensure to monitor the sanitizer concentration regularly. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets. Note: Low temperature dishwasher measured @ 100ppm chlorine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
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