Emerald Centre
271 Victoria St W Kamloops BC V2C 1A5 · Restaurant - Food Service
10 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): During inspection, sanitizer solution in spray bottle measured to be at inadequate concentration for effective sanitizing. New batch of sanitizer solution mixed during inspection. • Ensure sanitizer mixtures measure between 200 and 400 ppm with test strips. Check sanitizer concentrations at least once daily and record measured concentrations. High temperature mechanical dishwasher providing adequate sanitization temperature of 73.7°C at the dish surface , measured with a DishTemp thermometer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher gauge reading 140-145°F during wash cycle and 183-186°C for final sanitizing rinse (minimum required for final rinse is 180°C at manifold prior to entry into the wash chamber). Color changing indicator labels registered under the minimum 160°F required for dish surfaces when placed in successive wash loads. This finding casts doubt on the accuracy of the machine gauge or is suggestive of excessive heat loss in the wash chamber. Machine is in the process of being replaced. Until the unit is replaced, a wash-rinse-sanitize manual process will be followed to ensure that utensils are fully washed and sanitized. Sanitizing rinse water is to have a minimum of 50 ppm chlorine residual as confirmed by test strip when the water temperature is between 13°-49°C. Washed and rinsed utensils are to be immersed in the sanitizer solution for two minutes and allowed to air dry.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final rinse temperature not achieving minimum required 180°F / 82°c on machine gauge. Have unit serviced. • As an interim measure, implement a final sanitizing soak in 100 ppm chlorine bleach solution in pot sink for washed utensils. Utensils to be air dried after sanitizing soak before re-use. Chlorine test strips provided.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food safety plan templates available from http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Permits.aspx
- 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): • Sanitation Plan template available from http://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Permits.aspx
- 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
0 infractions
- Monitoring
0 infractions