Earls Place
1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips need to be restocked. Operator has chlorine test strips, pH papers (for sushi rice). Recommend use of calibrated probe thermometer to verify processing temps for food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Can opener needs cleaning to remove debris around cutting blade. Some additional minor cleaning needed in walk in cooler fans and fan covers. Also some cleaning needed around ceiling vents in kitchen.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): some details missing from available food safety plan onsite
- 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): some details missing from available sanitation plan onsite
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Expired QUAT test strips observed to measure food contact surface sanitizer (QUAT) concentration and no chlorine test strips noted to measure low temperature dishwasher sanitizer (chlorine) concentration. These are required to ensure appropriate sanitizing concentrations. 2. Missing thermometer in the undercounter cooler located in front of the kitchen. This is required to monitor the cooler temperature. Corrective action: 1. Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. 2. Install a thermometer accurate within 1°C in the above noted cooler.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Open bags of sugar and rice observed in the dry storage area. These have potential for harborage of pests. 2. Food debris, dust, and grease buildup observed under the cook line, prep tables and dry storage shelves. These conditions may attract pests. Corrective action: 1. Ensure all dry goods are stored in pest proof containers. 2. Deep clean the above noted areas. Ensure routine cleaning of all hard-to-reach areas.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • [1] Observed seal of the far right side door for pizza area prep cooler unit with seal not in good repair, temperatures were holding but possible issues can occur with this unit if seal is not fixed. • [2] Some cleaning inside of the pizza prep cooler needed. some debris falling from top container units. • [3] Ventilation grates were observed to be needing some cleaning. • [4] Some cleaning needed in beer dispenser unit (labelled Lager) Corrective Actions: [1] Fix or replace the seal for this noted door. [2] Clean the inside of noted cooler unit [3] Clean ventilation grates, add or increase cleaning needs for this [4] Clean and sanitize the dispenser unit.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Operator was unable to locate sanitizer test strips. Test strips must be available for both chlorine (dishwasher sanitizer) and quats (food-surface sanitizer) to monitor sanitizer solution concentration levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • At the time of inspection, the chlorine sanitizer could not be detected in the final rinse cycle of the dishwasher. Staff must check the dishwasher daily with the chlorine test strips to ensure that the sanitizer is being dispensed into the dishwasher and record the sanitizer concentrations on log sheets. • Operator has been asked to use a sanitizer sink to manually sanitize their utensils and equipment after it is washed by the dishwasher. The sanitizer concentration must be verified with test strips and operator is to contact EHO once dishwasher repairs have been conducted.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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): • Sanitizer spray bottles must be labelled to reflect the chemical inside the bottle. • Wiping clothes were observed placed on the counters and cutting boards. When not in use, wiping cloths must be stored in sanitizer solution pails.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Ensure vents are cleaned above line prep coolers - potential for contamination of open items used on line. 2) Staff discarded chocolate/caramel sauce - keep refrigerated
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Please provide barrier between servery handwash sink and open ice chest.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) As discussed, please ensure cooling logs are kept. Please email to Health Officer on date noted above.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Dishwasher logs to be kept 1x daily for the dishwasher. Staff to use the test strips as discussed to verify the sanitizer is at 50ppm +. Email copy of logs on the date noted above. 2) Sanitizer log from dispenser to be kept 1x daily. Email copy of logs on the date noted above.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Food inside inserts on top of prep cooler (adjacent to sushi roll station) > 4C. Temperatures started to drop during inspection, however were still greater than 4C at the time of inspection. Have staff monitor if temperature do not drop in the inserts, and take action as needed. For example, use small amounts in inserts for <2hours, move items or ice inside inserts below food as needed if the cooler is not responding to adjusting. Advised that refrigeration service provider will be attending tomorrow, so if temperatures do not drop, have service provider assess the cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Unlabelled bottles of sanitizer in the kitchen and servery area - ensure all bottles are labelled to identify contents. Note: discussion with operator regarding ceiling tile replacements - not required at this time, however, budgeting should include replacement for tiles in the coming year(s).
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Cooling logs to be kept. Begin this week, and email me a copy on the date noted above.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Dishwasher logs to be kept 1x daily for the dishwasher. Staff to use the test strips as discussed to verify the sanitizer is at 50ppm +. Email copy of logs on the date noted above.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Rear door weather stripping is in need of repair to close potential pest access points.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Utensils being stored in sanitizer solution. This was discussed during previous inspection. Utensils must be washed/rinsed and sanitized - storing utensils in buckets of sanitizer can potentially contaminate food items with liquid sanitizer (as sanitizer must have contact and air dry) or debris/bacteria if the sanitizer concentration is not maintained. Approved options via FDA Food Code: A) On a clean portion of the food preparation table or cooking equipment, at room temperature, as long as the utensils are cleaned and sanitized every 2- 4 hours. B) In cold running water of sufficient velocity to flush particulates to drain C) In a container of water that is maintained at 60 deg C or above at all times, and the utensil and container is cleaned at a frequency of at least every 24 hours or as necessary to preclude accumulation of soil residues. Staff must ensure that utensils designated for raw vs. cooked or plating are kept separate to ensure no potential cross contamination. Please be advised that this is the 2nd time in 2 inspections that the improper storage of utensils has occurred - failure to store utensils in an approved manner my necessitate enforcement action. 2) Dipper well - warm water (47 deg C) Ice cream scoops must be stored using an approved method . Approved options are provided in the Interior Health handout. 3) Provide new cutting boards along prep station - cutting boards are deeply scored/stained and deep scores are hard to effectively clean and sanitize. Replace cutting boards. I will follow up on the noted items on the date provided.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning and sanitizing of all hard to reach areas - EHO will attend to follow up February 9th. 2) New floors - to be installed in the next month +/- contact EHO once completed, EHO to follow up end of March if facility has not contacted EHO.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs - as discussed, temps not at required CCPs with no corrective actions noted. If temperatures of the cooler are above 4 deg C, further investigation should be undertaken and corrective actions noted: for example: A) If air/cooler temps are > 4 deg C, staff should probe internal food items to see if they are still maintained at < 4 deg C. Take and note corrective action as needed. Alternately, you can put a cup of water and keep a probe thermometer inside to determine accurate food temperatures. Further, staff should be made aware of defrost cycles and to not check the temps during this as it can lead to incorrect marking of temperatures. B) Hot holding must be > 60 deg C, logs note 2x instances of < 60 deg C. Staff should note and take corrective actions, such as turning unit up higher etc. I will review logs on the date provided above.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1) Staff observed dipping hands in buckets of quat sanitizer instead of utilizing proper handwashing techniques at the hand wash sink. Ensure that staff wash hands using the designated handwash sink, following proper handwashing technique for handwashing as often as necessary. Discontinue using hand dips in the sanitizer buckets, effective today. The sanitizer in the buckets is intended for food contact surfaces with contact time and drying to ensure adequate sanitizing, further if hands are wet with sanitizer and not adequately dried after, this could potentially contaminate any food items that come in contact with bare hands wet with sanitizer. In addition, whatever else may be in the sanitizer bucket (from wiping food contact surfaces) has the potential to contaminate hands and contaminate food. Please review this practice with staff and I will follow up next week with respect to this to ensure proper handwashing is performed.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Wiping cloths used with sanitizer must be kept in sanitizing solution when not in use. Cloths noted on the counter at the time of inspection. Ensure that they are kept in the sanitizer solution starting today and I will follow up next week to ensure this is being adhered to. If using spray bottles, paper towel (single use) is acceptable. Follow up date and risk severity above, April 14, 2016 2) Do not store knives wedged between spices/food items and counter lip. Knives should be stored in hanging knife racks, magnetic knife racks or in a manner that would otherwise prevent contamination. Knives were removed at time of inspection. Staff advised a new magnetic hanger will be provided. EHO will follow up on April 14, 2016 3) Scored/stained (white) cutting boards to be replaced. Deep cuts and scores on cutting boards can make it difficult to adequately clean and sanitize. Replace the cutting boards by May 4th, 2016.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Cleaner found in sanitizer bottle at bar. Ensure the appropriate chemicals/cleaners/sanitizers are kept in the bottle they are intended to be in. Removed from service at the time of inspection. 2) As noted above in 5), if hands are dipped in quat sanitizer bucket and not thoroughly dried, this has the potential to contaminate any food items that come in contact with hands wet with water/sanitizer from the sanitizer buckets, or whatever else may be contained in the sanitizer bucket. Discontinue practice today and utilize proper handwashing techniques.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Thorough cleaning and sanitizing of hard to reach areas needs to be undertaken to remove debris/grease. EHO will follow up next week with regards to this. This includes under equipment/shelving and roll away items and any shelves/ceiling areas that have build up, such as the ceiling in walk in cooler. 2) Coded prior - Walk in cooler requires refinishing (floors). EHO will follow up in 6 months with respect to this (October 2016).
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff member printed off a copy for kitchen reference at the time of inspection. Ensure that staff are aware of the location in the kitchen and that it is easy to access. Resolved during inspection.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As above (#17). Resolved during inspection.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): An open container of fermented chili bean sauce was stored at room temperature and label states "Refrigerate after opening".
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?