Flavors of India - The Viewpoint
626 Columbia St W Kamloops BC V2C 1L1 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire chlorine test strips to be able to confirm chlorine sanitizer concentrations • Acquire a probe thermometer to be able to monitor internal food temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Please obtain test strips for quats sanitizer and chlorine bleach. • Please obtain thermometers and place them in the walk-in refrigerator and prep cooler in the kitchen.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Please always have your spray bottle full with quats sanitizer solution from your dispenser. Also, please clean the existing spray bottle thoroughly or obtain a new spray bottle and label it accordingly. • Please always have chlorine bleach solution prepared ahead of time for storage and disinfection of wiping cloths to ensure adequate sanitation.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Correspondence with the inspector to obtain proper paper work and to instill organizational structure regarding food handling procedures agreed upon during the inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Correspondence with the inspector to obtain proper paper work and to instill organizational structure regarding sanitation procedures agreed upon during the inspection.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?