Juniper Market
301-2049 Highland Pl Kamloops BC V2E 0A8 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine sanitizer is used for ware washing, however no chlorine test strips on site. Quat sanitizer used on food contact surfaces. Quat test strips were available on site.
- 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): Quats sanitizer was being mixed at +500ppm which requires a potable water rinse step. Operator mixed new sanitizer at 200ppm during the inspection and will continue at this concentration moving forward to avoid the potable water rinse step.
- 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): Wiping cloths not stored in sanitizing solution when not in use. Operator mixed a solution of quats sanitizer during inspection for storing wiping cloths when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Knives are stored in a fabric lined case. Remove and sanitize knives, and devise an alternate storage container that can be easily cleaned and sanitized.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat sanitizer being used in food prep area-test strips required to verify concentrations Staff is using Peroxide as well. You will need the corresponding test strips for this sanitizer as well.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring/records to be kept. Monitor food temps in coolers, hot holding. Temperature verification for cooking .
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit will be activated once permit fees have been paid
- F3.1 Does the operator have a valid operating permit or approval to operate?