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Gaumont Residence

1070 North Glen Dr Kamloops BC V2B 5C1 · Institutional - Food Service

7 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Worker onsite (NB) does not hold a FS1 certificate ( or equivalent food handler course certificate)
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Plastic bins that were previously used for chemicals (e.g., Kirkland Clout detergent) were being used for storing food items in the pantry(flour, onions, potatoes)
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): LG cooler needs a thermometer
      • 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): Lamber dishwashing machine was replaced by Stero high temp dishwashing machine ( dishlevel water temp during rinse was observed to reach 76°C after 1 run) Vinegar in spray bottle was being used to sanitize surfaces. This is not in compliance with the Sanitation Plan ( Chlorine bleach at 200 ppm to sanitize food contact surfaces was stated on the Sanitation Plan). Operator must ensure all staff understand and follow the cleaning and sanitizing requirements stated on the San. Plan for the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Barb Warsimage's FS level 1 Ref. expired on July 30, 2023.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no probe thermometer onsite to verify critical limits in food safety plan ( cooking temperatures)
      • 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): F2.3A Lamber high temp dishwashing machine was tested 3x but hottest water temp ( during rinse) was only 69°C. Observed dish level water temperatures were, 64, 69, and 65°C.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): See comments under F2.5A- Lamber is malfunctioning and needs repair to ensure hot water ( with adequate pressure and temperature) is dispensed during rinse cycle for sanitizing food contact surfaces
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Corrected During Inspection
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): CDI ( corrected during inspection)
  6. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no probe thermometer onsite
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): lamber F92 ekps high temp dishwashing machine did not reach adequate hot water temp after testing three consecutive times ( hottest temp reached dish level was 60°C)
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.