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Interior Community Services

396 Tranquille Rd Kamloops BC V2B 3G7 · Restaurant - Food Service

10 inspections

  1. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wooden knife block being used for knife storage. Unsealed wood an absorb moisture, and the slots are difficult to clean and sanitize. Corrective Action: Remove the wooden knife block and devise an alternate storage for the knives that can be easily cleaned and sanitized.
      • 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.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): posted permit has gone missing; Kimberly will call HP Admin Kamloops to request a re-print and once received the permit will be posted in a conspicuous location
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Kenmore unit freezer keeps food at -10°C
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ceiling surface and area surrounding the return air vent has a build up of dust balls-this must be cleaned up to prevent potential contamination of food being prepped below ( dirty ceiling is directly above the round table)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • 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?
      • 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.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 12 - Is the contact information the same?
      • Observation(s): Tracy Higgins to be the Primary Operator ( replacing S. Rennie)
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    0 infractions