Jill's Cafe Catering - Airport
103-3025 Airport Rd Kamloops BC V2B 7W9 · Restaurant - Food Service
3 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B Tor Rey unit was malfunctioning at time of inspection (48°F); F1.2E Bridor spinach feta baked product (PHF) was being stored at ambient temps
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A&B No probe thermometer onsite; QAC QR test strip is expired ( expired in Aug 2019)
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4A Freezer #3 keeps food at -10°C
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): FOH hand wash station was not supplied with paper towels at time of inspection
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Incomplete in that there was no approved food safety plan onsite for product being kept at ambient temperature ( displayed in the baked goods display case-BRIDOR RTB butter spinach feta bistro).
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Worker RC (working alone) does not hold a valid FS1 certificate
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): outdated Kraft dressings ( 4 bottles, 2 of 4 were almost empty and the remaining 2 were about 50% full) observed inside walk in cooler-bottles were labelled with BB dates of Sep 2023; Un-opened jar (4L)of SunSpun Ranch dressing ( BBdate of Aug 2024)was found in the same cooler.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Frigidaire Freezer(#4) was missing a thermometer; Freezer#1 Frigidaire Commercial thermometer was not reading accurately
- 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): F2.5B and 2.5K- contaminated scoop found stored in the container where other washed/sanitized scoops are stored F2.5C a soiled dry towel was placed beside the front of the house Hand wash station. Re-usable wiping towels must be placed inside a bucket containing 200 ppm of clean sanitizing solution ( either sodium hypochlorite/liquid bleach or Quat. ammonia sol'n)
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Kitchen hand wash station ran out of soap-CDI- dispenser got refilled at time of Inspection
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): one of the freezers ( freezer3) needs a thermometer
- 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): F2.5B Coffee counter side has exposed raw wood which needs to be sealed to ensure surface is smooth and impervious to moisture F2.5C sponge being kept beside hand wash station (Departures lounge) must be stored in a sanitary manner ( in a solution of sanitizer) F2.5D spray bottle of chemical (sanitizer) in the Departures Lounge was not labelled-CDI F2.5K Scoop for the ice machine is stored on top of dusty cardboard box (ice bags) placed on top of machine. Scoop must be placed inside a cleanable container to preclude contamination.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station in the Departures Lounge does not have hot water supply
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Correction made to egg salad sandwiches food safety plan ( will follow the processing steps for Cook-Chill-Serve and not Cook-(hold)-Serve)
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Deanna was working by herself-she states she still has to complete the exam to get her FS1 certificate. Tim J Ewen's FS Ref. cert expired July 18, 2023 ( he was working in the lounge)
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?