Isagani Farm2Table
1810 Rogers Pl Kamloops BC V1S 1T7 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Advised facility is now performing sous vide on some food items. Updates to the food safety plan required to include sous vide procedures.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): At the time of inspection, cooked chicken observed on the counter in a shallow pan, cooling. Temperature measured at 59°C. No system for monitoring the cooling process was evident. • Implement timers or time-based cooling log to ensure cooling is being completed within required time limits. Keep a record of cooling procedures.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers not present to monitor temperature in the white stand-up and chest freezers. Temperatures in both freezers measured at or below -18°C. Test strips produced were expired - new test strips located during inspection. • Install a thermometer in each of the freezers to monitor temperature.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- 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, there was no sanitizer bucket in use, and dry wiping cloths on the counter. Pathogenic bacteria can grow on these cloths, and contaminate food contact surfaces. Cloths used to wipe various surfaces without being submerged in sanitizer in between uses can become vehicles for cross-contamination of bacteria, mould and allergens. Cloths must be stored in sanitizer solution, that is approved for use on food contact surfaces. • Ensure there is always a small bin or bucket of sanitizer, which is a different colour from other storage vessels, clearly labelled and filled with sanitizer that is approved for use on food contact surfaces, to submerge cloths in for food-contact surface sanitizing. Staff removed old wiping cloths from the cook line and placed clean wiping cloths in a metal insert containing Multi-QUATS sanitizer at approved concentration. As noted above best practice is to ensure cloths and sanitizer solution are placed in a clearly identifiable and labelled bucket so that it is clear that it is sanitizer - for example, a red bucket or bin. Cloths submerged in sanitizer corrected during inspection, however, will follow-up on Oct 22 on different, clearly labelled buckets to store sanitizer and cloths.
- 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): At the time of inspection there were two different products being used, and the product dispenser was not clearly labelled. There was no clear system to ensure the multi-QUATS sanitizer was being used on food contact surfaces, while the multi-purpose cleaner was being used on tables, chairs and other non-food contact surfaces. Temporary labels were placed on the dispenser and the spray bottles, • Ensure the product dispenser is clearly and properly labelled with each product solution name, which can be found on the bottles connected to the automatic dispenser. Multi-QUATS for food contact surfaces, Multi-PURPOSE for non-food contact surfaces such as tables and chairs. • Ensure the kitchen and bar area are supplied with one spray bottle of each product type so that staff can clean and sanitize surfaces with the correct products. Temporary labels were placed on the dispenser and the spray bottles. • Ensure spray bottles are clearly and properly labelled with each product solution name, which can be found on the bottles connected to the automatic dispenser. Multi-QUATS for food contact surfaces, Multi-PURPOSE for non-food contact surfaces such as tables and chairs. Some food debris has built up behind the prep cooler and stoves. • Complete a deep clean, move equipment away from the walls, and clean and sanitize hard-to-reach areas of the kitchen to remove food debris. The fire inspection of the integral ductless hood ventilation system is overdue - It was due for service in Sept 2025. • Schedule fire inspection of integral ductless hood ventilation system as soon as possible. Replace filter and clean the right hand ductless vent system. Hire professional company to service if required.
- 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.
- F2.5C 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Food Handling Permit not clearly displayed, and current decal missing - locate and add to permit. • Ensure the permit with current decal is always in view of customers.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): UNRESOLVED INFRACTION: The absence of cooling logs has been noted in previous inspections. In order to ensure food safety, it is imperative that the operator implement a system for monitoring cooling procedures in the facility. • Include cooling procedure in Food Safety Plan and train all staff on the correct method. Use cooling logs and/or timers to support the implementation of a system. Chest freezer recently added to the facility, and not included on temperature monitoring log. • Include chest freezer on daily temperature monitoring log. Please email a copy of your updated temperature logs once created.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Remove glasswasher from temperature logs to reduce confusion. Sanitizer concentrations will continue to be recorded at the bar area. • Update sanitation plan to reflect these changes of procedure.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Updated cooling logs to be kept. Health Officer to email logs to operator. Begin using these logs and send a copy of completed logs to Health Officer on date noted in report.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Ensure that glass ware washer logs are kept showing the concentration of the bleach sanitizer using the logs supplied. Staff were using the glass washer logs for the QT 10 sanitizer concentrations. Please provide a copy of these logs to the Health Officer on the date noted.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The following items were corrected at the time of inspection: • 2x line cooler lids were propped open with food items like sausage, bacon and fruit. Internal temperatures found to be >4C. Staff advised that they prop open at the start of shift until completion. Food must be kept at 4C or less. Ensure that the lid is kept down and closed when not in use, and food items not placed on top of inserts being stored at room temperature. Staff member corrected during inspection and subsequent check found food inserts at 4C or less. CDI. • Eggs stored at room temperature at the time of inspection. Do not store large volume of eggs at room temperature, take out only what is needed during food preparation for immediate preparation. Staff member corrected during inspection. CDI. • A few bottled items that were noted as "refrigerate upon open" were stored at room temperature for an unknown period of time. Staff member voluntarily discarded the following items: Sundried tomatoes in oil, sweet chili sauce and pickles. Ensure staff follow food manufacturer's directives on the labels, and ensure that potentially hazardous food items are not stored at room temperature. Corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Staff member left station with gloved hands to remove a pot from the hand sink, then returned to cook station without changing gloves or washing hands. Health Officer advised staff member to change gloves and wash hands. Corrected during inspection.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • QT-10 (quats) test strips required for sanitizer in bottles and buckets.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • When not in use, wiping cloths must be stored in sanitizer solution, or if sanitizer is used in spray bottles, single use paper towel can be used, or staff can use a wiping cloth as long as it is kept in sanitizer solution when not in use and changed out at a minimum of every 4 hours or when the concentration falls below 200ppm. Corrected during inspection.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Bar handwash sink requires liquid soap. • Handwash station was impeded with a pot of water at the time of inspection. Corrected during inspection. Do not store items in handwash sink, this must be kept free and unimpeded for easy access. Corrected during inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs not maintained. Ensure logs are kept as per the frequency noted in the logs - have the morning staff log temperatures in addition to afternoon staff. Logs for all coolers, freezers and hot holding if applicable (longer than 2 hours). • Unsure if cooling logs are maintained for items that are cooked -> cooled --> reheated. To be instated if not currently keeping cooling logs.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Logs to be kept at least 1x daily for glassware washer and dishwasher.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • 2x fridges did not have in unit thermometers - staff provided at the time of inspection. Corrected during inspection. • Note: test strips did not have supplied colour chart, however, poster supplied on wall showing colour chart, staff to ensure they are comparing against chart until new test strips with supplied colour chart are in facility.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Un-labelled bottles of sanitizer - corrected during inspection.
- 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): • Main handwash sink hot water tap is stripped/not functional- cannot access hot water and staff are using the adjacent hand sink in the preparation room. Hot water tap to be repaired and hot water restored to the kitchen hand sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Could not locate sanitizer test strips during inspection. Sanitizer levels were at required concentrations during inspection. Please provide picture of test strips when they are purchased or located.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Bacon observed thawing in room temperature in empty back sink. Bacon was observed to have a surface temperature of 13°C. Ensure foods are thawed in appropriate and approved manners.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Could not be located at time of inspection. Beneficial to have copy in Kitchen for follow up inspections. Please advise Interior Health when these are located on site. • Temperature log of coolers and freezer was out of date and still on May. Staff to fill out the temperature logs.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Could not be located at time of inspection. Beneficial to have copy in Kitchen for follow up inspections. Please advise Interior Health when these are located on site.
- 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?