Hacienda Cielito Lindo
23-750 Fortune Dr Kamloops BC V2B 2L2 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B line cooler thermometer is malfunctioning; another thermometer was also observed as malfunctioning ( the extra thermometer inside the Kool It freezer)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B leak in the drain pipe of the hand wash sink ( along the cook line) needs to be repaired to avoid flooding the floor in the kitchen; white chopping board attached to the line cooler has stained cuts on the surface; the back wall of the second hand wash station ( adjacent to dishwashing area) needs to be cleaned to remove mould/mildew on the surface ( add a backsplash surface to prevent damage to the wall in this area).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F please read the comment under F2.5B above ( chopping board/prep surface of the line cooler)
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of two hand wash stations in the food prep area (kitchen) has been de-commissioned due to the leaking drain pipe. Hand wash stations were also checked in the Bar, Staff washroom, and customers' lavatories (women's , men's ).
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler was observed wearing a pair of gloves and moving to different work stations or areas of the establishment without performing hand hygiene and changing the disposal gloves
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): two uncovered small bowls of spicy salsa being stored in the True cooler were observed; a disposable glove was observed sitting in the bin of tortilla chips, also found in the bin with tortilla chips was the portioning re-usable bowl ( Operator must use a scoop with a handle for the tortilla and keep the scoop outside of the container to protect the food from the contaminated handle)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Read the comments under F2.5 below.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): the top parts of the rolling bins for flours (it contacts the underside of the sliding lid) under the shelf have spilled debris and must be cleaned and sanitized the exposed surface of the chopping board ( white) has stained cuts and is no longer smooth and impervious to moisture-the surface needs re-surfacing to eliminate the cuts and must be bleached to restore whiteness the wall beside the prep line ( by the window) has peeling linoleum ( needs to be re-glued as the tape is not adhesive enough for the surfaces to stick together.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Potentially hazardous food stored in the prep cooler was at 9°C. CORRECTED DURING INSPECTION: • The operator stated that the prep cooler was recently stalked (<4 hours ago). Excess containers of food were relocated to an alternative cooler. The door of the prep cooler was closed and the temperature decreased to help keep food cold. The remaining items are to be served within the next 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gaps observed around plumbing fixtures under the mechanical dishwasher that may allow the entry of pests. Corrective Action: • Feel and seal the noted gaps.
- F2.2B The premises must be protected against entry of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Please have your prep cooler serviced to ensure it can consistently hold potentially hazardous food ≤4°C. The fire suppression system is overdue for professional deep cleaning. This is a fire hazard.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The handwashing station by the food prep area was not in operation. The operator was aware and a service is scheduled. This sink is a critical piece of equipment and it must be repaired as soon as possible. The handwashing sink by the dishwashing station can be used in the meantime. Ensure staff are washing hands frequently during rush hours.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Food stored in the top of the prep cooler was not covered; therefor, exposed to environmental contaminants. • (2) Dry goods stored in bins under the 2-compartment prep sink. Potential for contamination. Corrective Actions: • (1) Obtain individual lids for each container or cover the entire unit when food is not activity used. • (2) Remove dry goods from under the sink.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Gaps observed in the wall around plumbing fixtures under the mechanical dishwasher and prep sinks. Potential points of entry for pests. • (2) Items stored directly on the floor, preventing cleaning and monitoring of potential pest activities. Corrective Actions: • (1) Seal and cover all gaps and openings in the walls. • (2) Store all items ≥6 inches above the floor. **Replace the weather strip under the rear exit, ensuring no light can pass through.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 see comment under F2.5 ( no physical separation between hand wash station and chopping board)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A&B chopping board beside the hand wash station needs to be moved away /relocated from the source of splashing contamination (during hand wash process) to prevent contamination of food contact surface and/or food being cut on the board.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): donair cooking equipment was added in the kitchen ( Operator hasn't started using the equipment but plans on using it in the future)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Staff washroom hand wash tap needs repair ( leaking water from the side) Three chopping boards have cuts and are stained/contaminated-boards need to be re-surfaced and bleached to restore original whiteness
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): one of three foodhandlers ( R) was observed not following the six steps to proper hand washing ( re-usable unclean terry cloth towel was used to dry hands)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D two trigger spray bottles of sanitizer or disinfectant were not labelled F2.5J- light covers are missing in the food prep area (by the dishwashing area)
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G Inadequate lighting in the back bar area to allow for safe use of knives ( lighting intensity of less than 540 lux was observed at the surface of countertop where lemon/lime slicing station is located); also see comment under F3.2
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7 A-E Newly constructed bar near the back of the establishment does not have its own Hand wash station
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A Floor plan alterations were made without review and approval by the health officer ( see comment under F2.7above)
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?