Duffy's Pub
1797 Pacific Way Kamloops BC V2E 2H9 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foster cooler: 5.2 C, efi prep cooler: 5.3 C. Ensure accurate probe thermometer is used to verify food temperatures. walk in cooler: 3.5 C; efi prep cooler (new unit by pass thru): 4 C, beer cooler: 4 C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chicken wing packages noted fully thawed, in water bath at room temperature. Operator did not record time held at room temperature.
- 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): A thorough cleaning is needed throughout the kitchen - food spills, soil build-up on high touch surfaces (e.g. walk in cooler door), ceiling area around return air vents, large can opener. Damaged wall surfaces, trim and broken/ missing tiles need repair. Dishwasher spray arms need cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All temperature control units require an additional thermometers inside the units. Some coolers were noted without these thermometers. Corrective Actions: • Ensure that all temperature control units have working thermometers inside units. This ensures temperatures are in the required ranges.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General deep cleaning is required in multiple areas including but not limited to: • Under dishwasher area • Under & behind the cookline and around the cooking line equipment. The deep fryer was missing a cover and debris had fallen into unit. • Inside of back dry storage area cooler surfaces need to be cleaned and sanitized. This should be part of regular cleaning schedule. Seal for door of the prep cooler table was observed to be worn out, this needs to be replaced. Corrective Actions • Clean and sanitize all noted areas and other areas as part of deep clean. This ensure clean and sanitary conditions. Include these areas into the cleaning schedule • Repair or replace the seal for the prep cooler table door (this is the unit closer to the freezers).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The kitchen tile floor requires repair. There are large gaps between tiles in the centre of the kitchen and tiles with missing pieces. An unsealed floor makes it difficult to properly remove food debris, and to properly clean and sanitize. • There are products available that can be used to fill in large gaps in tile flooring, and to fill in where pieces of tile are missing, with out having to remove and replace the tiles.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Ensure all cooler and freezer thermometers display temperatures accurate to 1C.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Handwash sink pipe was leaking at time of inspection with a bucket placed underneath to contain the water. Ensure the pipe leak is repaired.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Scrape walk-in cooler floor to remove accumulated debris and sanitize surface. Refinishing to provide a smooth. cleanable surface may be required
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): • Provide a calibrated probe thermometer for verifying food cooking temperatures. • See F3.7 with respect to documenting cooking temperatures to demonstrate the adherence to food safety plan criteria to achieve minimum temperatures.
- F1.1C - Accurate thermometer must be available to monitor process.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Fluorescent light bank above cook line to be restored to operation to improve light levels. • Ceilings in food prep area, particularly around air vents require cleaning.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Repeat item. Keep cleaning and chemical mixing instructions posted for easy reference with test strips at the work stations for daily use. Recommend including a confirmation for sanitizing chemical strength on a daily basis for the dishwasher final rinse as well as when ever spray bottle or sanitizer pail solutions are mixed. • The sanitizer bucket for prep utensils at the cook line is to be periodically checked with test strips to confirm the minimum concentration as recommended by the manufacturer is still present.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Hand wash sink hot water tap handle not working properly. Have repaired to enable easier access to warm water.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Interior Health Sanitation Plan blank template is kept on-site, however it must be filled in to reflect the facility specific sanitation measures in place. • For example: The correct concentration of Quats sanitizer dispensed to spray bottles and instructions for staff to verify with test strips. The correct concentration of chlorine based sanitizer in final rinse of dishwasher and bar glass washer and instructions for staff to verify with test strips. Cleaning/sanitizing instructions and scheduling.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Written Food Safety Plan not kept in kitchen area for staff reference. • Maintain written records for temperature monitoring for both hot and cold food storage equipment on a daily basis at minimum. • Interior Health guide and templates provided to assist operator in preparing their own facility Food Safety Plan.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Written Sanitation Plan not kept in kitchen area for staff reference. • Interior Health guide and templates provided to assist operator in preparing their own facility Sanitation Plan.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No chlorine was detected in the low temperature dishwasher.
- 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?