Frasercart Indian Store
103-795 McGill Rd Kamloops BC V2C 0B9 · Food Retailer - Food Store
5 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: As unpackaged foods are being dispensed, and as previously discussed, a hand wash sink needs to be installed at the front counter for staff. ACTION: Consult with a plumber as to how cold and hot running water can be supplied to the front counter area of the store, and how the waste water can be pumped to a waste water pipe.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. INFRACTION NOT RESOLVED: This infraction is outstanding from the last report. A thermometer MUST be placed in the hot holding cabinet to monitor the hot holding temperatures for the samosas (food is to be held at 60° C (140° F) or hotter). 2. NOTE: staff must monitor the samosa temperature everyday to ensure that they are displayed at 60° C or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NOTE: Replace the serving tongs each day with a clean set of tongs. Have the restaurant that supplies the samosas provide a clean pair of tongs, and take away the previous days dirty tongs, when the samosas are delivered each day.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NOTE: See item F2.7 above.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • INFRACTION CORRECTED AT TIME OF INSPECTION: The temperature for the hot holding cabinet for the samosas, and the temperature of the samosa, was recorded at 55° C. The temperature of the hot holding cabinet and the samosas must remain above 60° C. The temperature was adjusted at the time of inspection. • NOTE: The hot holding cabinet temperature must be 60° C or hotter before the samosas are placed in the cabinet. Turn the hot holding cabinet on well in advance of the samosas arriving. • NOTE: The samosas must be placed in the hot holding cabinet as soon as they arrive.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): This infraction is outstanding from the previous inspection; correct right away. • A new thermometer is required to monitor the hot holding temperature of the samosas. • Purchase a new thermometer that can be hung from the shelving in the hot holding cabinet. A dial thermometer or an alcohol thermometer is ok (note: not all alcohol thermometers go as high as 60° C) • Maintain the temperature of the hot holding cabinet at 60° C or higher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • This facility must have a two compartment sink for the washing and sanitizing of food equipment. Food equipment must not be washed in the bathroom sink. The two compartment ware washing sink should not be located in the bathroom. • Consult with Interior Health about potential location(s) for the sink. • This requirement must be met right away.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • See item F2.3 above.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • The cleaning procedures, and the proper chemical sanitizer concentrations and mixing instructions, must be written in a sanitation plan. • information regarding sanitation plans is attached with this report.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?