Eden Bento Cafe
223-450 Lansdowne St Kamloops BC V2C 1Y4 · Restaurant - Food Service
4 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Mechanical dishwasher was removed and operator intending to purchase a new one. A model they had onsite was not sufficient due to long cycle time, appeared to be a higher model domestic and unable to verify if CSA or equivalent approvals 2. Premise does not have a 3 compartment sink for adequate washing of ware
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher found to have 0 ppm chlorine sanitizer. Found operator had connected household bleach to the machine. Operator not testing sanitizer levels on a daily basis
- F2.3A Mechanical dishwasher/glasswasher 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): • Label your sanitizer bottles • Provide covers for light fixture in back food prep area • Clean hard to reach areas such as between wall/cooking equipment. • Remove cardboard splash guard in back food area . Provide a washable surface. Walls need cleaning and repainting in the back
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back handsink lacked paper towels. Was replaced during inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation records to be kept for low temp dishwasher
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher found to have 0 ppm sanitizer and no dishwashing soap Operator not using approved sanitizer for food contact areas such as cutting boards etc
- F2.3A Mechanical dishwasher/glasswasher 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): Improve sanitation and organization throughout. Due to small size, you must not store items not directly related to day to day operation. -Clean floors under cooking equipment -clean walls of debris by fryers -clean shelves ie. old fridge being used to store yams and other dishware -clean coolers and sushi prep area -consider painting kitchen
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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): Access to hand wash sink is being blocked by trolley with rice cookers. See comment below noted from previous routine inspection. This hand sink is to remain accessible at all times. You must relocate rice cookers.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Daily temperature records required to be kept onsite and available upon request.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Upgrade your sanitation plan-daily sanitizer checks for low temp dishwasher . Approved sanitizer for food contact and clean in place
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions