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Hoja Mongolian Grill Restaurant

256 Victoria St Kamloops BC V2C 2A2 · Restaurant - Food Service

13 inspections

  1. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Front self serve ingredient buffet cooler food temperatures measured at 6-8°C. Logs indicated cooler air temperatures below insert trays at 4°C or colder. Adjust cooler settings to ensure food temperatures are maintained at 4°C or colder and verify with a probe thermometer.
      • 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?
      • F2.2C The premises must be maintained free of pests.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Add the kitchen prep cooler to daily list of temperature checks. Ensure that unit can achieve food storage temperatures of 4°C or colder. • The meal ingredient self service buffet coolers are to be assessed for consistent ability to maintain product at 4°C or colder. • The meat buffet unit requires immediate servicing to achieve target temperatures. Noted that fish and pre-cooked items (imitation crab/chorizo) were to be bedded on ice to supplement mechanical cooling at time of inspection. • For the "vegetable/noodle buffet cooler, higher risk perishable items in particular are to be measured directly by probe thermometer rather than reliance on air temperature thermometers in the lower cold zone below the food inserts. Recommend reviewing display practices with insert size and depth of food storage to optimize the cooling potential of the unit. (eg. utilized deeper inserts and less food so that it stays in the colder air temperature zone of the cooler at all times).
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Previously noted floor repairs in the dish wash area have not been completed. Re-scheduled for October 2018.
  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): • Sanitizer spray bottles not provided with adequate sanitizer concentration. • Quats sanitizer found to not discharge adequate concentration. Adjustments made to correct sanitizer feed. • Sanitizer and other chemical spray bottles to be provided with labels to identify contents. Labels can be provided by the chemical supply company. • Staff are to utilize Quats Hydrion test strips on a daily and routine as needed basis to confirm that 200 ppm quats sanitizer is being discharged into spay bottles and sinks. • Chlorine test strips are to be used on a daily basis to confirm that a minimum of 50 ppm chlorine residual is present in the final rinse cycle of the dishwasher. • The sanitizer concentrations are to be recorded on a daily basis in the monitoring log sheets to verify that it has been checked.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): • Broken door handle on walk-in cooler door requires repair to ensure optimal door seal is maintained. • Flooring tile in kitchen is deteriorating and will require replacement to provide safe and sanitary work surfaces for staff.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): • Downstairs staff washroom not provided with paper towels
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
  9. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Cold holding temperatures not being recorded on a daily basis at minimum to verify and document proper equipment operation. Resume this practice.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): There were no temperature logs recorded
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
      • 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dish washer 0 ppm - rec to use dishwasher to clean and do sanitizing step manually till dishwasher is repaired Sparay sanitizer (QUATS) read 50 ppm - needs to be 200ppm - supply was empty - rec they check ppm when they filll container, gave strips to check (CDI) Front sanitizer was degreaser not sanitizer & pail was blanking out - chlorine not need be more than 200ppm or it will leave residue (CDI)
      • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
  12. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): 1. • Dishwasher was found not to be dispensing any chlorine (50 ppm needed) during the sanitation cycle • Sufficient level of sanitizer must be available when cleaning utensils and dishes in order to fully inactivate any pathogens on these surfaces and limit cross contamination and illnesses • Must always ensure that there is enough sanitizer being used through regular testing of solution with test strips • In this case, service provider was available and fixed the issue during inspection 2. • Sanitization solution with QUATS (minimum concentration 200 ppm) was found to be in very low levels in spray bottles • Similar to above, the minimal concentration of sanitizer is required in order to inactivate pathogens that might be on surfaces and therefore limit cross contamination and illnesses • Must always ensure that there is enough sanitizer in spray bottles through regular testing of solution with test strips • Issue was also resolved by same service provider
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): • Excellent decision to have separate cloths out in dining area for surfaces that deal with different types of food (raw meats, vegetables, sauces) • Wiping cloths were found not stored in a sanitizing solution after each use • Wiping cloths must be stored in sanitizer buckets to limit any pathogens that could be on the cloth, in order to limit cross contamination of other surfaces • Servers must return these cloths to the buckets after each use
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  13. Monitoring

    1 infraction

    • 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Staff must make sure sanitizer solution is mixed to manufacturers recommendations and verify with test strips.