Hasty Mart Esso
1105 8 St Kamloops BC V2B 2X9 · Restaurant - Food Service
15 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The observed internal temperatures for the menu items kept in the hot holding display case were as follows: Chicken tenders 58°C, Chicken pcs 61°C, Mojos on the bottom shelf ( fried potato wedges)57°C Mojos on the top shelf 62°C Cold PHFs displayed in the Fogel coolers (meats, desserts) were being maintained at ≤4°C Walk in cooler, QBD Pepsi cooler, Taylor SS machine were also checked.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1 of two pails containing sanitizer solution doesn't have the minimum required concentration of chlorine ( <200 ppm Chlorine was detected when tested with chlorine test strip)
- 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): F2.5A and B Hand wash station faucet (adjacent to meat slicer)has a worn/faulty washer which needs to be replaced to stop the leak in the faucet.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A One of two hand wash stations had the hot water supply line shut off valve turned to off position ( due to a leak-see comment under F2.5 above)
- 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): At the time of inspection, chlorine bleach solution in the wiping cloth bucket was measured at below 50 ppm, • Ensure sanitizer (chlorine bleach) concentrations in cloth buckets are maintained at above 50 ppm to ensure food contact surfaces are being adequately sanitized after cleaning with detergent and rinsing. Corrected During Inspection.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At the time of inspection, commercial meat slicer had some food residue on the blade and non-food contact areas. Hood vent due for servicing in September. • Schedule hood vent cleaning at earliest convenience. • Ensure all employees are following the correct Clean-In-Place cleaning and sanitizing procedures as outlined in the facility sanitation plan every time the meat slicer is used.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A one of three cooked hot held items checked ( probe with stem thermometer) was observed having an internal temp of 58°C ( chicken samosa) CDI-discarded The other two cooked items in the hot hold case had internal temps>60°C/140°F ( veg samosa@65° and chicken drumstick>62°) Walk in cooler and the display coolers were maintaining cold PHFs at temps≤4°C/40°F
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Professional servicing for the exhaust canopy is overdue ( since Dec 12th of last year); Hand wash station in staff washroom needs to be cleaned F2.5D buckets containing sanitizer solution were not labeled F2.5K meat slicer needs a cover or needs to be relocated away from a source of splashing contamination (sink)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): walk in freezer doesn't have a light fixture ( bulb needs to be replaced)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- 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): Observed 1 foodhandler perform hand hygiene; she did not follow the proper sequence of the six steps of the Wash Your Hands! sign ( did not use barrier when turning off the tap)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food handler was observed applying sprayed on sanitizer ( sodium hypochlorite) prior to washing the surfaces of the slicer ( food debris/meat pcs are still visible on the surfaces)-It was suggested to the Operator to review the 4 steps and sequence for proper clean in place procedures ( wash-rinse-sanitize and air dry)
- F2.3C Clean in place warewashing procedures 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): In the dishwashing room, the backboard for the potato cutter (mojo potato wedges) is damaged, the corkboard is exposed and no longer smooth and impervious to moisture; Shelf inside the walk in cooler is also corkboard which needs to be replaced with a material that is smooth and cleanable; Floor tiles (2) in front of the oven are broken/chipped, exposed subfloor is not smooth and not impervious to moisture. Tiles must be replaced to create a finish that is smooth, cleanable, durable and non-slip.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towels in the Staff Lavatory; Single service towels must be contained inside a dispenser to keep them dry and clean CDI- loose towels are placed in the washroom as an interim measure
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer for the second sandwich cooler No chlorine test strips onsite
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): bagged Frozen chicken pcs were defrosting in the basin ( one of two sinks for warewashing in the back room) but water in the sink is stagnant water ( water must be constantly running and it must drain to waste)
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): P towel dispenser for Hand Wash station beside deep fryer was empty at time of Inspection
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): leather goods/ accessories ( bags and belts) must be relocated away from food prep areas ( belts and bags displayed for sale were observed overhanging and making contact with cling film in food wrapping station)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): re-usable sponge must be washed regularly and stored in a bleach bucket ( with chlorine concentration at 200 ppm at all times) to keep it in sanitized condition
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B and F: Anti- slip mats ( shelf liners) that are being used to line the trays inside the sandwich cooler must be removed and replaced with food grade material that is food-grade, smooth and cleanable ( liner was observed in trays for holding taquitos, pre-sliced quiche and corn dogs).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- 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): Generic process-based plans are being used in establishment- Operator needs to have a plan for PHFs that are cooled down after cooking and hotholding ( fried chicken pcs that are cooled down, packaged, and sold in chilled state).
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Five coolers ( including walk in unit) were checked and 1 hot holding case ( samosas in hot holding case are being maintained at 55°C, temp was adjusted and internal temp was re-checked, 63°C was the final observed int temp)
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): food handler doing deli meat slicing was observed by EHO ( she donned gloves without washing hands first)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): buckets (2)with water ( for storing wiping towels) were checked by EHO ( Chlorine test papers showed 0 ppm Chlorine)
- F2.3B Manual dishwashing procedure 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Soft ice cream ( Dairyland mix) must be added to the Food Safety Plan
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Electro freeze soft ice cream equipment must be added to the San Plan
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizing solution in bucket ( for wiping cloth) was tested with Chlorine test paper and colour change indicated inadequate Chlorine concentration ( only 50 ppm instead of required 200 ppm)-CDI / corrected during Inspection
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator ran out of Chlorine test papers ( Chlorine bleach is used as a Sanitizer for manual warewashing as well as for cleaning/sanitizing in place using trigger spray bottle and wiping towels in bleach buckets)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 54°C ( internal) for fried chickens kept in hot holding cabinet-until unit is fixed, food stored in this unit must be labelled with two hour holding time and discarded after two hours have elapsed
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): bucket with w. cloth for "counters' has 0 ppm sanitizer ( chlorine/bleach is used @ premises)
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): template provided to Sohail
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler keeps raw chickens at <40°F; M3 Turbo Air keeps PHFs @46°F
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is incomplete; new template provided to Operator
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): OK 100, OK 200, OK 340, OK 350 Snow Cap ( Armstrong, BC) supplies the frozen dough for six inch and 12 inch subs and white and w. wheat breads-ingredient lists are on the boxes; Homestyle Raisin tart 0.1/12g; Sunfrie canola oil is used in the establishment. Chester fried chicken batter mixes ( spicy and regular) don't have documentation; ; Carrot cake from The Original Cakerie doesn't have documentation
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1 out of 2 Handwashing stations found to be deficient: no hot water supplied to handwashing sink for chicken station; malfunctioning part for the tap needs repair
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions