Harold's Restaurant
1771 Trans-Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service
13 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Items in the top of the prep cooler measured >4°C. Near closing for the day so items will be moved to a cooler to maintain temperature ≤4°C. Until the prep cooler is replaced items must be rotated often enough that temperature is maintained ≤4°C. Monitor often with probe thermometer.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops for dried goods stored in bins with handles in contact with foods. Scoops were removed from the bins and washed, and will be stored in a container outside the bins
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher measured 0ppm sanitizer in final rinse. Sanitizer jug changed, however unable to prime the line to deliver sanitizer. Corrective Action: All dishes must be sanitized after coming out of the dishwasher by submersing in a container of sanitizing solution and allowed to air dry. Notify the EHO once the dishwasher is repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records are not maintained. Monitor and record temperature of all hot and cold holding units daily. Templates and information on continuous monitoring provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation records are not maintained. Monitor and record concentration of sanitizers daily. Templates provided.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Temperature in items stored in the top line cooler were measured at 10-12°C using a probe thermometer. Temperatures in cooler below the line cooler were 4°C. • Operator adjusted temperature of cooler, and will place the bins above on ice until the unit can maintain temperatures, and be serviced, repaired, or replaced. • Filling the line cooler inserts only halfway, and keeping lids on when not in use may also help maintain temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • Food products stored on the floor in the dry storage and the walk in cooler. All food products must be stored on shelving a minimum of 6 inches off the floor to protect from contamination and facilitate cleaning. Items were relocated to shelving during the inspection. • Some food was observed uncovered in the walk in fridge (mashed potatoes, roast). Operator covered food with lids/plastic wrap during inspection. • Blanched fries stored immediately adjacent to the hand sink, which is a splash risk. Fries were relocated away from the hand sink. Do not store food next to the hand sink or underneath the paper towel dispenser.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No test strips for the low temp chemical dishwasher. • Not all coolers and freezers have a thermometer to monitor temperature. • Quat sanitizer test strips were available on site. Corrective Actions: • Order chlorine test strips to monitor sanitizer concentration in the low temp dishwasher. Check concentration of sanitizer in final rise at least once daily. • Ensure that each cooler, fridge, and freezer has a thermometer that can monitor temperature accurately. Check temperatures of each unit at least once per day.
- 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): • Sanitizer concentration in the dishwasher measured at 0 ppm. Investigation found the sanitizer jug was empty. Jug was replaced and after three cycles the sanitizer concentration measured 100ppm. Sanitizer concentration should be checked daily and recorded in sanitizer log. (CDI) • Clean in place ware washing frequency needs to be increased. Built up food debris was observed on the fry slicer, deli meat slicer, bench mounted can opener, and mixer. In use equipment should be cleaned and sanitized at least every 4 hours or more frequently if needed, and at the end of operation. • Clean pots were stored on the floor behind the cookline. Pots were moved to shelf storage (CDI) Corrective Actions: • Monitor the concentration of the final rise cycle in the low temp dishwasher at least once per day. • Clean and sanitize all clean-in-place equipment before using, and follow above noted cleaning schedule going forward. • Ensure all cookware, equipment, and utensils are stored on shelving at least 6 in from the floor to prevent contamination and facilitate cleaning.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • REPEAT INFRACTION: Wiping cloths observed stored on food contact surfaces. All wiping cloths must be stored in containers of sanitizing solution when not in use. Operator prepared buckets of Quats sanitizer and relocated cloths to the buckets. This solution should be replaced at least every 2 hours or as needed to maintain the concentration of sanitizer. Handout will be emailed • Oven cleaner observed stored with food products in dry storage. Chemicals were moved to basement chemical storage during inspection
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Staff personal items stored with food in dry goods storage. Items were moved to basement staff room during inspection.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Maintain daily temperature logs for all hot and cold holding equipment. Email logs for the next month to the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Maintain daily sanitizer logs for the quats sanitizing solution as well as the low temp mechanical dishwasher. Email logs for the next moth to the EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • (1) Cold potentially hazardous foods (e.g., butter, cheese, meat, etc.) stored in the top compartment of the prep cooler had internal temperatures of ~10°C. • (2) Hot held potentially hazardous foods (e.g., mashed potatoes and rice) stored in the hot holding insert by the steam table had internal temperatures of ~30°C. CORRECTED DURING INSPECTION: • (1) The lids of the inserts were not covered during lunch prep, resulting in the elevated temperature. The operator relocated the noted food items to the bottom compartments where the ambient temperature was <4°C. Monitor the unit closely. If it cannot maintain the temperature of food at ≤4°C consistently, either have the unit serviced or only place enough food that will be served within 2-4 hours. • (2) The mashed potatoes and rice were removed, to be reheated to ≥74°C, prior to hot holding in the steam table (adequately hot holding other foods ≥60°C). Do not use the left compartment of the hot holding unit to store potentially hazardous food as it is not able to hold temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw burger patties stored above ready-to-eat vegetables in the prep cooler drawers. There is risk of contamination. CORRECTED DURING INSPECTION: • The raw burger patties were relocated to the bottom drawer units. **Please ensure all food stored inside the coolers are covered with a lid or plastic wrap. Food should not be directly exposed to environmental contaminants.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • REPEAT INFRACTION: Lack of QUAT sanitizer test strips for monitoring the QUAT sanitizer (manual dilution as the dispenser is not adequately functioning). Corrective Action: • Purchase QUAT sanitizer test strips (not expired). Use them to ensure the sanitizer is at 200 ppm concentration. Note: Chlorine sanitizer test strips available to monitor the low-temperature mechanical dishwasher and the prepared chlorine sanitizer solution (refer to F2.3).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • REPEAT INFRACTION: Large holes/gaps observed around plumbing fixtures under the mechanical dishwasher. These may allow for the entry and/or harbourage of pests. Corrective Action: • Fill and seal the noted holes/gaps, and any other openings observed in the premises that may provide pests with a point of entry. Note: Consider installing a door screen at the rear exit inside the kitchen to allow for fresh air in, while keeping pests out.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The QUAT sanitizer dispenser was not adequately functioning. The operator was aware of the issue and maintenance was scheduled. Staff were manually diluting the sanitizer, although no test strips available to ensure proper dilution. CORRECTED DURING INSPECTION: • EHO assisted in preparing a chlorine based sanitizer solution (1/2 teaspoon of bleach per L of water) in a bucket. Chlorine sanitizer test strips available to ensure proper concentration. Please label the bucket and any other spray bottles. Store rags inside the sanitizer solution (not on food contact surfaces as they are an ideal place for bacterial growth). Replace the solution every 2 hours. Educate staff on how to prepare the solution, based on the provided handout. Note: The low-temperature mechanical dishwasher had 50 ppm chlorine in the final rinse cycle.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Deep cuts observed in the prep cooler cutting board. This can result in food getting stuck, preventing proper cleaning/sanitizing. Corrective Action: • Replace or resurface the noted cutting board. Ensure the surface is smooth, durable, and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Maintain a daily temperature log of all coolers/freezer. Email the log for the month of December to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Maintain a sanitation log of the mechanical dishwasher and sanitizer concentration. Email the log for the month of December to the EHO for review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Foods (i.e., condiments, cut veggies, ham, etc.) stored in the prep cooler were observed kept at > 4°C. Gravy was probed and had an internal temperature of 11.2 °C. **Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Corrected During Inspection: Operator was asked to adjust the temperature setting of cooler or use ice baths temporarily to ensure foods are stored ≤ 4°C. Monitor the cooler temperature to ensure foods are kept at≤4°C at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Whole chicken was observed kept at room temperature and temperature was measured at 45°C. Soup was observed cooling in a bucket in the cooler and temperature was measured at 43.6 °C. Operator mentioned that both of these foods were cooked less than two hours ago and foods were kept at room temperature for some time, followed by cooling of foods in the cooler. **This practice may put the high-risk food items in danger zone (4°C- 60°C) for longer periods and may increase the temperature of other food items in the cooler. Corrective action: • Maintain the cooling log and monitor the temperature of foods to ensure foods cool from 60°C - 20°C within 2 hours and 20°C - 4°C within four hours. • Ensure to follow the approved methods for cooling of foods given below: • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT sanitizer test strips were observed for the food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. Note: test strips for testing sanitizer concentration in the dishwasher was available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps observed around plumbing fixtures across the dishwasher area. This may act as potential point of entry or breeding ground for pests. Corrective action: Seal gaps around plumbing fixtures across the dishwasher area.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for low temperature chemical dishwasher required. Test strips required for Quat sanitizer used on food contact surfaces
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Staff using cleaner on food prep surfaces. Must use a sanitizer approved for food contact surfaces ie. Multi Quat. Ensure all staff is trained in proper chemical usage on site.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front prep cooler maintaining food temp >4c as determined by confirming internal food temperature with a probe thermometer. Food on top in inserts 8c. Food stored underneath 5.5c. Adjust cooler temperature to compensate doors being opened and closed etc
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • food Temperature storage records are to be maintained for both hot and cold food storage throughout the facility. Copies of templates are to be provided for operator usage. • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk-in cooler maintaining food temperatures at 6°C as determined by confirming internal food temperatures with a probe thermometer. • Front service area salad prep cooler maintaining food temperatures at 6-7°C as determined by confirming internal food temperatures with a probe thermometer. • Adjust units accordingly and see F2.1 and F3.3
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Provide thermometers for walk-in, up-right kitchen cooler and front area salad prep cooler. • See F3.3
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • food Temperature storage records are to be maintained for both hot and cold food storage throughout the facility. Copies of templates are to be provided for operator usage.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Front service area prep cooler sauces in inserts are above 4°C as confirmed by probe thermometer (8-9°C). The bulk containers of sauces in the lower storage level used to supply the upper inserts were <4°C by probe thermometer. • Inserts were kept full. As previously discussed, the inserts should contain less product to maintain temperature (recommend 1/2 full with more frequent filling as needs arise. • Recommend periodic stirring, keeping the lid closed as much as possible. • Use a probe thermometer to monitor and record actual food temperatures.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Salad dressing in front salad cooler temp 7c Dressing in insert at back also found to be 7c
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Several sanitizer bottles tested and had 0 ppm sanitizer. Dishwasher reaching 71c at plate
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): As discussed in the January 20/16 inspection, staff is to be monitoring cooling procedures using probe thermometers, ice wands and the record sheets that were provided. New record sheet was left with owner to start testing products as they are cooled. This is particularly important for volumes of foods made in advance such as your soups, sauces, gravies etc.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): As mentioned in the January 20/16 inspection report, staff is over filling sauces such as tartar, mayo. Temps taken of these products were in excess of 4c. Discarded during inspection some cooked meat products such as corned beef, roast beef slices and sliced turkey as they were being stored in the upper inserts and temperatures in the 13c range. Discussed adjusting cooler temperatures, not over filling, not stacking etc.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle on the front line had 0 ppm sanitizer. Sanitizer from main dispensing unit was in compliance but there was no test strips on site for staff to test concentrations. High temperature dishwasher meeting 71c at plate
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): As mentioned in January 20/16 report, vegetables are to be kept completely separate from raw meats etc. A bowl of tomatoes was found next to raw beef pattis in cooler.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Staff discarded tray of cooked rice/vegetables found to be 12c. Product was cooked the night before and appears staff did not cool food item correctly. Reviewed the cooling standard with staff on duty and this should be reviewed with night staff as well. Rice cooling procedure should be reviewed to ensure it meets cooling curves. Large quantities of soup should be timed with temperatures taken to ensure cooling standards are met. You may need to divide into smaller quantities and use ice baths along with the ice wand. Start this immediately, improper cooling is the leading cause of food borne illness
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Products on line ie. tartar sauce, mayonnaise exceeded 4c. These inserts should not be over filled and temperature adjusted so product stays 4c or less Front salad cooler exceeded required 4c and staff could not find the thermometer. Checking temperatures should be a daily (or more) event.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Rags seen laying around front line. No sanitizer evident. Bottles were empty. Dishwasher staff unclear of what sanitizer was supposed to be used and how to operate sanitizer dispenser. Lack of training evident. Ice scoop downstairs found laying on top of dusty ice machine. The ice scoop is touching food so should be protected from contamination at all times. Place in a washable container. Dishwasher was reaching proper temperatures
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Large pot of soup found cooling on the floor near "telephone" area. Raw chicken skewers found on shelf above an open container of chopped vegetables for greek salad. This practice could lead to contamination of ready to eat foods. Place raw below cooked and have lids on food.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff could not find temperature logs. Stated they thought they might be locked in the owner's office. Food safety plan and supporting documents must be available to all staff and reviewed frequently. Food plan should be reviewed and alterations made to cooling procedures and staff trained in the proper food safe cooling techniques.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Operator found to be rinsing cooked sausages in the hand sink. Hand sinks are designated for handwash only. Signs to be posted.
- 13.4 - Are hand washing stations easily accessible?