Jamaican Kitchen
451 Tranquille Rd Kamloops BC V2B 3H3 · Restaurant - Food Service
16 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Improved general sanitation required. Hard to reach areas such as under equipment, and non food contact surfaces such as floors, walls, and ceilings require regular sanitation as well. • Ice dispenser has a layer of biofilm in the mouth of the dispenser. • Fry slicer had a build up of old food on the blades and handle. Operator cleaned and sanitized during the inspection (CDI) Corrective Actions: • Deep clean the kitchen including all of the areas noted above. Increase sanitation in these areas to prevent a build up of grease and food debris. • Disassemble, clean and sanitize the ice dispenser. Ensure this is included in the sanitation plan and is completed regularly moving forward.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not consistently maintained. Monitor and record temperature of all fridges, freezers, and hot holding units daily.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not consistently maintained. Monitor and record the temperature of the final rinse cycle of the dishwasher and the concentration of sanitizing solution daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cutting board at line cooler has deep scores, preventing adequate cleaning and sanitizing. Corrective Action: Have the cutting board resurfaced or replaced. Note: Operator in the process of deep cleaning the kitchen at time of inspection.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature log not maintained. Monitor and record temperatures of all hot and cold holding units daily. Send a copy of the next month record to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation log not maintained. Monitor and record sanitation activity including sanitizer concentration and dishwasher rinse temperature daily. Template provided. Send a copy of the next month record to the EHO for review.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Hot held soup had an internal temperature <60°C. Potentially hazardous food stored between 4-60°C is at risk of growing pathogens. CORRECTED DURING INSPECTION: • The soup was reheated, as it had been <2 hours, prior to hot holding.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • (1) REPEAT INFRACTION: No chlorine sanitizer test strips available. • (2) Probe thermometer not found onsite at the time of inspection. Corrective Actions: • (1) Purchase a chlorine sanitizer test strip for monitoring the sanitizer solution. • (2) Find your probe thermometer and ensure it is used to monitor internal temperature of food during cooking, cooling, and reheating procedures.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Gaps/holes observed around plumbing fixtures that may allow the entry of pests into the facility. • (2) Missing ceiling tiles in the middle room. Potential point of pest entry and contamination of food. Corrective Action: • (1) Fill and seal all openings. • (2) Install all missing ceiling tiles.
- F2.2B The premises must be protected against entry of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Expired chlorine sanitizer testing strips observed. [2] No thermometer observed in display cooler. Corrective action: [1] Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. [2] Install a thermometer in display cooler.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open dry goods (i.e., wheat and sugar bags) observed in dry storage area. This is a potential point of harborage of pests. Corrective action: Transfer all open packs of dry goods into pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Broken sieve observed. This may result in physical contamination of food. Corrected During Inspection: Operator was asked to discard the broken sieve.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink in the kitchen observed blocked and incompatible activities were conducted there. Corrective actions: Ensure handwashing stations are accessible at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooked shredded pork ( volume/quantity <1 cup) was being held at ambient temp ( double stacked on top of the hot hold equipment -CDI Other cooked PHFs in the hot hold unit were being maintained at temps>60°C; PHFs stored inside the refrigeration units ( Quest, Patriot, Kool-It, Tor Rey) were being maintained at safe refrigerated temps ≤4°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Chlorine test strips onsite. Operator has QAC QR test strips but it's not useful for checking the Active Ing. of the sanitizing chemical being used in establishment ( liquid sodium hypochlorite/ Chlorine bleach)
- 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): Air supply diffuser ( vents) surfaces and surrounding ceiling tiles must be wiped clean to prevent dustballs falling into the food being prepped in the kitchen
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): prep table ( board attached to Quest line cooler) needs to have more lighting from overhead fixtures ( observed light intensity when measured with Testo meter was 70-80 lux and not the required 550 lux).
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand wash station by the back door is not accessible ( positioned in a corner behind the storage rack) and the secondary hand wash station ( that the cook uses at time of Inspection) beside the high temp dishwashing machine is not maintained clean ( contaminated and piled up with soiled dishes/utensils).
- F2.7E Handwashing stations must remain accessible at all times.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): S/S freezer ( single door beside the mop sink) does not have a thermometer;
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Handwash sink in Server's area ( beside the ice dispenser) has a leaky tap
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Newly cooked Jamaican patties ( beef) were being stored at ambient temperatures under a sneeze guard ( plexiglass case/ box that is closed on 5/6 sides) in the Dining room. Internal temp observed was 54°C ( CDI-product was transferred into a cooler for quick-cooling and storage prior to service). All coolers (5 in total) and hot holding equipment ( internal temp of pulled pork was checked- temp>74°) were checked and found to be maintaining PHFs at adequate temperatures.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Operator must use cooling logs to allow verification of HACCP/food handling procedures safety plan ( for cooked PHFs that are cooked in advanced and then quickly cooled, and re-heated prior to service- see COOK- CHILL- SERVE plan and COOK- CHILL-RE-HEAT-SERVE plan. Please see comment under F1.2 re: cooling method for cooked Jamaican patties
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine sanitizer test strips onsite -CDI ( corrected during inspection)
- 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): bleach solution in the bucket ( at the server's station) was tested and observed to contain <200 ppm Chlorine ( test strip indicated 50 ppm); CDI sodium hypochlorite was added to the water and solution was re-tested ( 2nd test indicated 200 ppm Chlorine).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing stations ( 3 out of 4) in the server's station and washrooms are not supplied with running hot water due to a malfunctioning hot water tank on one side of the premises.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Jamaican patties will be added to the process-based (generic) food safety plan by the Operator. The previous HACCP was written for purchased previously processed jamaican patties ( it is now made from scratch onsite and will follow the food handling steps, CCP and Critical limits stated on COOK-CHILL- REHEAT-SERVE plan ( and COOK-CHILL-SERVE for customers who take it out and re-heat the prepackaged product at home).
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F3.3E 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): previously cooked meat stored in hot holding equipment ( double panned, approx 1/2 c volume) is kept at 51°C-suggested to Aaron Bell to make sure PHF is in direct contact with the heated pan/insert ( don't double pan or don't use sliced bread to insulate from the hot insert) CDI/corrected during inspection ( discarded to waste bin)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): True freezer was checked -temp gauge built into the unit reads a temp of -10°C
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): exhaust hood servicing is overdue ( was supposed to have been done in Nov 2019)
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): only cold water is available at the tap for the waitress' Handwash station
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A Kamau handled contaminated food ( cracking of shell eggs) and proceeded to handle ready-to-eat foods with bare hands without handwashing in between; he used his cell phone ( he answered a call) and did not wash hands after handling the phone and immediately prior to handling food in the kitchen F1.5B Kamau's right hand is wrapped in bandage due to an injury and proper handwashing is not being done ( mechanical action /rubbing of hands to physically remove contaminants from hands/fingers) and gloves are not used when handling food
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): see comments under F1.5 above
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp DW machine in kitchen was checked twice- during both checks, the test strip revealed 0 ppm in rinse sol'n
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): True Freezer in not keeping foods frozen ( observed air temp from thermometer inside the unit was 1°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 tiles in the kitchen ( directly above food prep areas) are coated with a thick layer of dustballs and grime Kamau's dreadlocks touched the cooked potatoes ( no lid on the pan) as they were being transferred into the cooler raw potatoes in original cardboard boxes (2) are being stored directly on the floor ( under S/S table)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5H Employees involved in food preparation must ensure food is not contaminated by hair.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): reheated curry in microwave reached an internal temp of>74°C (observed internal temp 81-83°) portioned cooked PHF observed being held at room temp with internal temp of 33° ( not labelled with expiry time); product post two hours since cooling has commenced did not meet CRITICAL LIMIT of 20 °C ( product in plastic containers was immediately transferred to freezer); Sample cooling log ( p.17 of handout, Writing a Food Safety Plan was provided to Kamau and EHO requested that Operator track and record the CCP of cooling hot PHFs
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): employee was observed handling a variety of cooked and raw food items numerous times without handwashing in between (for the first 40 mins. of inspection ); same employee was observed touching side of soiled apron and proceeding to touch ready-to-eat food without handwashing in between to break the transmission cycle
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no probe type thermometer ( error message appears on face of thermometer and may mean unit needs battery replacement OR other malfunctioning part in the Thermometer)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not all menu items are included in the food safety plan ( original food safety plans ( fish, chickencurry , pork stew, beef hamburger, eggs benedict )submitted in 2015 from the 12th St. location have not been revised); If Operator provides CATERING, a food safety plan for Catering Operations must also be written.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F3.3E 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Kamau's FOODSAFE expired on July 29, 2018 ( issued in March 2012)
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips on site for F-29 Sanitizer ( Quaternary ammonia product); Advised Operator to ensure manufacturer's instructions are followed for measuring volumes or diluting chemical (4 mL per 1 L water) to create 200 ppm of quaternary ammonia in sol'n. Observed concentration when EHO used HYDRION test strip was >400 ppm; According to manufacturer, potable water rinse is required when solution with more than 200 ppm is used.
- 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): True Freezer @10°F
- 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 tiles and air supply vents in kitchen are covered in dust that may potentially fall and contaminate food
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- 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): F2.3A Infraction must be resolved within 24 hrs. Solution dispensed in rinse cycle of DW machine was checked with test strips ( chlorine, multiple times) and 0 ppm chlorine was detected each time; F2.3E FOH-wiping cloth is kept in sanitizing sol'n bucket but sol'n contains detergent
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): EHO observed an opened bag of silverstar flour in premises ( opened end is folded to keep it close). The contents must be transferred to food grade bin with pest proof lid to prevent harbourage of pests in premises
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): FOH handwashing station doesn't have single service towels
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.2 - Is the contact information the same?
- Observation(s): change to email address provided to EHO @time of inspection
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): changes were made to approved floor plan; Operator to submit the final floor plan ( as built) to EHO: room for chest freezer, relocation of hand sink, removal of storage rack and in its place the Patriot cooler is now located; Baseboard for the base of the front counter to be finished; side of the wall board ( porous wood)by handwash sink needs to be sealed, and the side of the wall leading to hot water tank must be sealed
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 3.4A Area in the kitchen where slicer will be located must have 540 lux of lighting intensity; Currently, area in between cooler and freezer has lighting intensity measuring less than 400 lux Food contact surfaces need to be cleaned and sanitized with approved sanitizer ( at proper concentration) before opening day
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.4I - Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F3.1 - Does the operator have a valid operating permit or approval to operate?