Hoja Mongolian Grill Express Restaurant
146A-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service
13 inspections
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher not functioning (no sanitizer reaching the dish surface and line to sani pump appears to be broken). Facility must switch to 2 compartment sink method for cleaning and sanitizing until repaired, or dishwasher can be used to wash/rinse and then dishes put in the sink with sanitizer solution for 2 mins then air dried. All plates/bowls/utensils out to clients single use. See F3.4 below regarding keeping daily logs. Failure to maintain the dishwasher sanitizer and logs may result in enforcement action. • Quats sanitizer supplied in spray bottle.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Move wire rack with pop and other items and clean/sanitize floor. Corrected during inspection: • Incorrectly and unlabeled bottles of cleaners and sanitizers onsite. Corrected at the time of inspection. • Do not use cloths on shelves - remove the cloths and if you want to keep shelving clean, use a tray, stainless steel dish, cutting board over the surface (something that can be cleaned and sanitized), or just clean the actual shelf on a routine basis. Corrected at the time of inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Back hand wash station needs soap refilled - staff currently using the front hand sink. Corrected during inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff could not locate food safety plan. Print and keep a copy onsite, or locate and keep in an easy to reach location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Logs must be maintained 1x daily for the dishwasher (logging the final chlorine concentration, minimum 50ppm). Begin once dishwasher has been repaired and Health Officer will review on the date noted. Monitoring must be maintained daily, this is especially important as the dishwasher was not maintaining sanitizer and it is unclear for how long.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NOTE - Noodles and vegetables on top of the prep table were above 4°C. Reminded staff that they need to be used up within 2 hours if not below 4°C. Noodles and vegetables were in shallow containers that will get used up within 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • NEW - Dishwasher was reading a chlorine level of 0. Manager is aware and has tech coming in within the next few days. Advised to wash in dishwasher first, then manually sanitize in sink compartment until dishwasher fixed. Check sanitizer levels with test strips while sanitizing in sink to ensure proper sanitation levels. Manager to inform Interior Health once the dishwasher is fixed and proper sanitizer levels are established in dishwasher for follow up.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QUATS test strips on-site have expired. Operator advised EHO that new test strips have been ordered.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning solution bottle was not labelled. Ensure all cleaners and other chemicals are labelled correctly. Operator corrected during inspection. • Ceiling tile above dishwasher is missing. Operator stated the tile was removed when maintenance work had been conducted the week prior. Ensure the tile is placed back.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator was unable to locate Food Safety Plan. Ensure it is available and accessible on-site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Operator was unable to locate Sanitation Plan. Ensure it is available and accessible on-site.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator did not have a valid FOODSAFE certificate. Operator stated he has registered for a course and is in the progress of obtaining his certificate. Operator is to follow-up with EHO once it has been obtained.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer low from dispenser - noted to be less than 200ppm/borderline. Have maintenance check the calibration of the multiquat unit and advise. In the interim, facility can use the bleach onsite and follow directions as per the IH signage, or have sanitizer brought up from downtown location. Please advise when corrected.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required for Keystone multiquat sanitizer. Please provide by date noted above.
- 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): 1) Dishwasher not maintaining sanitizer - REPEAT observation. Health officer primed the dishwasher by holding down the prime button until such time as all bubbles have dispersed and sanitizer is noted in dishwasher. Ensure that staff are ensure prime is kept. Failure to comply in this repeat observation may result in enforcement action. Several days with no sanitizer is unacceptable. Action must be taken right away when dishwasher is not maintaining prime.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Logs - please ensure that logs are kept 1x daily for the dishwasher. Please scan/email me a copy on date noted above.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Provide accurate thermometer for the inside of the back prep room cooler. External thermometer built into the unit was reading > 4 deg C, however internal food temperature and air temperature inside are < 4 deg C as verified by Health Officer's calibrated thermometer. Further see, below: F3.7 with respect to logging of temperatures > 4 deg C. All coolers and freezers at acceptable temperatures at the time of inspection.
- 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): 1) Dishwasher was not maintaining sanitizer at the time of inspection. EHO primed the dishwasher (line was outside of the sanitizer level). Ensure that staff check the levels daily and take action as necessary. See below F3.8 with respect to logging of dishwasher temperatures. Discussed and resolved at the time of inspection.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Unlabelled bottle of sanitizer at the front - labelled and resolved at the time of inspection. RESOLVED. Food items stored in a manner that prevents contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.2 - Is the contact information the same?
- Observation(s): EHO to update contact information.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 1) As per prior - refinished of back room to occur. Unfinished wood in doorway is required to be smooth, easy to clean and impervious to moisture. Item is long standing and correction is required by next routine inspection, on or before July 13th, 2018 (approximate next routine inspection date).
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Food safety plan must be kept onsite for staff to review. Ensure it is provided by date noted above. Further, staff should note any corrective actions when coolers and other temperature related equipment are not within required CCPs. It was noted that staff were writing down temperatures > 4 deg C for cooler units, but no corrective actions or steps were noted. When temperatures exceed 4 deg C in the cooler, staff should verify the internal temperature of food items, check as to whether unit is on defrost or if there are problems, and take appropriate actions as needed to ensure that potentially hazardous foods are kept < 4 deg C.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan to be provided onsite. 2) Staff noted to be logging less than 50ppm on the dishwasher logs. Dishwasher must maintain 25-50ppm and staff must discontinue using the dishwasher if it isn't maintaining sanitizer concentration. Ensure that logs show what the concentration of sanitizer is, and if not maintained, what corrective actions were taken.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 1) Ongoing - doorway has been partially finished (doorway ceiling still unfinished wood). Broken baseboards (tile) have not been fixed. Complete by date noted above.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
6 infractions
- Are proper hot holding procedures followed?
- Observation(s): 1) Ensure logs are kept for hot holding. 1x minimum daily or as your FSP advises. EHO to follow up next week - scan and email a copy of hot holding logs on Oct 14/16 Hot holding 68 deg C at time of inspection.
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) The storage room Coca Cola fridge unit did not have a thermometer. Thermometer must be provided if any PHFs are stored. Resolved during inspection.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Quats sanitizer in bottles was less than 200ppm. Resolved during inspection. Ensure staff check concentrations to ensure that sanitizing residual is still being maintained. 2) Unless you are using paper towel as a wiping cloth, all wiping cloths must be kept in a bucket of sanitizer solution that is changed out every 4 hours/as needed. Further, cotton cloths are not recommended for use with quats, a suitable alternative would be micro fibre or using single use paper towel. Talk to your product supplier around the cloths to use with sanitizers. Discussed and resolved. Dishwasher adequately washing and sanitizing. Sanitizer at 50ppm chlorine. Ensure that logs are kept 1x daily.
- Is the contact information the same?
- Observation(s): EHO to remove existing operator contact and switch to Hans Dall
- Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): 1) A storage room has been added (without prior approvals). It is contrary to the BC Food Premises Regulation to change/construct without prior approvals. Further contraventions may be subject to enforcement action. Discussed and resolved during inspection. Contact EHO prior to performing any other changes to facility.
- 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- 13.2 - Facility must be constructed to the specification of the approved plans.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) As noted above, a storage room was added without approvals. All unfinished surfaces must be finished. This includes: wooden door way - requires smooth easy to clean surface (no bare wood). Baseboards (chipped in the storage room). Information on what is planned for the open ceiling. Note: no food preparation is allowed to occur in this room. Approval for storage only. 1 month to complete the works on the unapproved storage room.
- Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions