Holiday Inn Express Breakfast Bar
1550 Versatile Dr Kamloops BC V1S 1X4 · Restaurant - Food Service
11 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Dishwasher uses chlorine based sanitizer and staff are testing with Quats test papers. Must have proper test strips. Health Officer lent staff chlorine sanitizer test strips to use until new ones arrive. When they arrive let the Health Officer know and she will come to collect the test strips on loan.
- 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): • Dishwasher sanitizer (chlorine sanitizer) was empty at the time of inspection (bottle had no sanitizer inside), and staff were checking the dishwasher sanitizer levels with quats test strips (which were picking up detergent levels, not chlorine based sanitizer). Health Officer set up a bottle of domestic chlorox bleach with the dishwasher as an interim measure (until new bottle of approved sanitizer arrives) and tested the concentration, it was at 200ppm, which is acceptable until dishwasher specific chlorine sanitizer arrives. When the new chlorine sanitizer arrives, have staff purge the line of the chlorox and run it with the supplied chlorine sanitizer. Health Officer lent staff test strips to use until new test strips arrive (check levels 1x daily and record on logs to ensure it is between 100-200ppm, or what the manufacturer specs note on the outside of the machine). Note: facility provides paper plates/cutlery for customer use.
- F2.3A Mechanical dishwasher/glasswasher 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): • Chemical storage cabinet (under sink) beside the dishwasher is in disrepair - shelf is collapsing and rotten - this must be repaired to provide a smooth, easy to clean waterproof light coloured surface.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff are logging dishwasher sanitizer (thank you), however, they are logging incorrect item (quats) with incorrect test strips. Begin logging the chlorine sanitizer concentration and supply logs on the day noted.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips required for sanitizer - if using bleach to sanitize surfaces and equipment, bleach test strips required 0-200ppm range.
- 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): • Single use disposable table wear and plates supplied. • Staff to use existing 2 compartment sink to wash/rinse/sanitize until commercial dishwasher is reinstated in the facility. Health Officer to supply instruction on 2 compartment sink warewashing methods. Purchase bleach sanitizer and test strips today.
- F2.3B Manual dishwashing procedure 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Commercial dishwasher has been removed. Must be reinstated as facility only has 2 compartment sink for handwashing/warewashing To be reinstated ASAP. Continue to use single use disposable tableware and utensils and use the 2 compartment sink wash/rinse/sanitize procedure until new commercial dishwasher has been reinstated.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • OUTSTANDING: Permit to be posted in the breakfast area, this was noted at last inspection - must be moved to area where public can see the permit. RESOLVED, Corrected during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Spilled food debris noted in the bottom of the fridge (black fridge w/ sliding door). Clean food debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit was posted in the breakfast preparation room - this must be moved to a conspicuous location where the public can view it, for example dining area. Please move to another location on or before date noted above.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The commercial dishwasher is not functional. • For the proper washing and sanitizing/disinfecting of wares and utensils the dishwasher must be operating. • If the dishwasher cannot be repaired then it must be replaced with a fully operating commercial grade dishwasher (complete by November 24, 2022).
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • At least one person on shift in the kitchen must have a valid FoodSafe certification. • At the time of inspection, the lone staff member who works in the kitchen at breakfast does not have FoodSafe certification. • All staff members who work in the kitchen must enroll in the FoodSafe course by November 3, 2022.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Detergent and sanitizer could not be detected in the dishwasher at the time of inspection. The dishwasher sanitizer supply in the 4 L bottle has degraded to a low strength; this could be the cause of no sanitizer being detected in the dishwasher. • Have the chlorine sanitizer supply renewed, and the dishwasher retested to determine if sanitizer is being injected into the rinse cycle (a minimum of 50 ppm chlorine should be detected ).. Test the chlorine sanitizer in the rinse cycle daily with the chlorine test strips; new test strips can be purchased at ICS Clean Supplies, Kamloops, or Perfect Solutions, Kamloops.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.2 - Is the contact information the same?
- Observation(s): EHO to remove operator contact - no longer with company. EHO have clerical update the information.
- F3.2 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometers required for all coolers and freezers. 2x freezers require thermometers. 1x fridge requires thermometer (yogurt service cooler).
- 11 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): As there is a new owner, a new permit will need to be issued as permits are non transferrable.
- 11.1 - Operator must have a valid permit to operate or approval to operate.
- 12 - Is the contact information the same?
- Observation(s): Updated contact information provided.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions