Fairfield Inn & Suites by Marriott
1475 Hugh Allan Dr Kamloops BC V1S 1J3 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler (countertop): 7.5 C. Adjust cooler to maintain food at or below 4 C. Limit food storage time in this unit to < 2 hrs if temperature can not be maintained. Kool it refrigerators (1 door): 0.2 C; (2 door): 1.6 C; freezer: - 17 C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure up to date plan is available on site for staff to use.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure up to date plan is available on site for staff to use. Ensure log sheet includes routine testing results for dishwasher sanitizer concentration.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Incorrect sanitizer at high levels noted in the chlorine sanitizing dishwasher. Sanitizer was replaced to the correct sanitizer at the time of inspection. Ensure staff are aware of the proper sanitizer to use with the dishwasher.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • On the daily temperature and sanitizer log sheets, staff were writing down the temperature of the wash cycle (120) instead of the concentration of the sanitizer. Staff are to use the supplied chlorine sanitizer test strips to ensure that the levels are at least 50ppm. Instruct staff on how to monitor the dishwasher temperature and have them log the correct parameters. Send the Health Officer a copy of the logs to review on the date noted above.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Expired sanitizer testing strips observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective action: • Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gaps observed around plumbing fixtures across the two-compartment sink. This is a potential point of entry for pests. Corrective action: • Seal gaps around plumbing fixtures across the two-compartment sink.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NOTE - Test strips for the sanitizer was not for the sanitizer used on site. Contact Ecolab to supply Powersmart Sink and Surface Sanitizer test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are proper hot holding procedures followed?
- Observation(s): Logs to be kept for hot holding items (eggs, bacon etc.). EHO to email logs today and please provide a copy back to me on Friday.
- Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Sauce noted as "refrigerate after opening" found at room temperature. Operator must follow food manufacturers instructions for food quality and food safety. EHO put the product aside with a note regarding the item at the time of inspection. EHO will follow up with staff tomorrow to ensure that this is discussed and practice is followed.
- 9 - Are foods handled in a sanitary manner and protected from contamination?