Hampton Inn Breakfast Bar
1245 Rogers Way Kamloops BC V1S 1R9 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Fridge in the back storage room not maintaining temperature at the time of inspection (>4C/no PHFs inside.) Fridge to be repaired or replaced/removed.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Deep freezer in dining area has duct tape covering surfaces - please remove duct tape to provide smooth easy to clean surface that is water resistant - provide photo once removed/repaired. Note: • Renovations are almost completed in food premises/kitchen facility - final works occurring. Ensure thorough cleaning and sanitizing after final renovations completed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Deep freezer and stand up fridge have duct tape in place - must be repaired or replaced to provide smooth, easy to clean/sanitize surface. Duct tape cannot be effectively cleaned and sanitized.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Please replace existing probe thermometer - temperature is >1C different from Health Officer's probe thermometer.
- 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): • Deep freezer has small broken section where insulation is showing - until deep freezer is replaced, please ensure that this hole is patched with a smooth and easy to clean surface.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Please post permit to operate in the dining area.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Ensure that the written logs for temperatures are kept daily, staff member onsite was unable to locate current temperature logs. Binder had logs current to earlier in the week. Please provide copies of current logs by date noted above.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F3.2 - Is the contact information the same?
- Observation(s): Outdated contact (operator) information on file. EHO to update.
- F3.2A - Updated contact information must be provided to the health officer.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Ensure that logs are kept for the buffet (hot held items). Ensure that the temperature is recorded at least 1x during the service and ensure that the unit is maintaining food items > 60 deg C/> 140 deg F (adjust if needed). Please begin keeping hot holding logs for tomorrow's service and provide a copy of the logs to me via email or fax on the date noted above showing that these logs are being kept. Logs provided to staff member at the time of inspection.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.2 - Is the contact information the same?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Refrigeration unit was at 7 deg C (fridge may have been on cycle, alternately there may be too much product in the unit to allow for adequate temperature distribution). Have staff check the fridge, if the temperatures do not adjust, then have staff adjust the fridge unit. If fridge unit still does not maintain less than 4 deg C, move items and call for repair. EHO will call tomorrow to follow up. If it is an issue of overstocking, do not add too many items to the unit. 2) Thermometers required for the freezer units. 3) Ensure that temperature logs are kept for the freezer units and refrigeration unit. EHO will follow up on items 2/3 on the date noted above, Feb 23rd, 2016.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions