Embers Brewhouse
650 Victoria St Kamloops BC V2C 2B4 · Restaurant - Food Service
1 inspection
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available for surface sanitizer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Large accumulation of items not related to the business downstairs. Difficult to monitor for pests and provides harborage to rodents Rodent droppings noted downstairs but due to staff not keeping up with cleaning it is difficult to know if the droppings are recent or a past issue.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat bottles of sanitizer found to be 0 ppm Staff not checking concentration of sanitizers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Premise maintenance and sanitation needs upgrading: • Thoroughly clean floors in hard to reach areas up and downstairs ie. dishwasher area, downstairs dough prep, brewing , storage rooms etc • Disorganization noted downstairs in all areas • Replace light covers as needed ie. especially downstairs food prep areas • Clean out coolers, grease under cooking equipment • Consider changing out the faucet at the 2 compartment sink as staff is trying to fill compartments using the spray arm which is not practical
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Food prep area hand sink-was not easily accessible due to crates and food storage in front of sink • Staff bathroom downstairs lacked hand soap • Bar hand sink needs paper towels
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Revise and upgrade the sanitation plan. Sani logs for low temp dishwasher and surface sanitizer to be maintained. Template provided.
- F2.1 Does the facility have proper monitoring supplies?