Falcon Lanes
A-2020 Falcon Rd Kamloops BC V2C 4J3 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Beverage cooler containing dairy products measured at 9.5°C. Dairy products were moved to a cooler maintained at ≤4°C. All other coolers and freezers were measured at ≤4°C (coolers) or ≤18°C (freezers)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • All freezers and coolers should be equipped with a thermometer to monitor temperature control of potentially hazardous foods. Acquire thermometers for each unit. • A probe thermometer is required to monitor cooking temperatures. Acquire a thermometer for this purpose. • Temperature logs should be kept for each hot or cold holding unit, and temperatures recorded at least once daily.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- 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): • Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective Actions: • Replace the weather strip under the door screen and ensure a full seal when the door is closed.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher at plate 66c. To be min 71c at plate. Hot water temp in building may need to be increased and if this still doesn't solve the issue, the dishwasher serviced. Bleach in spray bottle <100 ppm. Aim for min 200 ppm and provide test strips to check sanitizer concentrations
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): This is an outstanding requirement for the past few inspections. Complete Foodsafe level 1 by May 12/22
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff were reminded of foodsafe expiry July 29/18 Online refresher is available at www.foodsafe.ca
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Back cooler lacked thermometer and temperatures not being checked
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Staff member on duty not clear which sanitizer to use for food contact surfaces Took out a bottle of diluted pine sol which is not on an approved sanitizer list for food surfaces The bleach and water sanitizer should be used Dishwasher rinse temperature in compliance
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dishwasher is leaking on the floor when on so needs to be serviced.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Staff member who is working is required to provide proof of certification of foodsafe ie. food safe level 1 certificate
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food temperature records not being maintained.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- 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): Owners unclear where sanitizer was for food contact surfaces. During inspection owner made up a bottle of bleach and water 200 ppm for using on food surfaces. EHO provided chlorine test strips for use in the premise Dishwasher was found to be meeting minimum allowable temperature
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions