Kalpuccino's Coffee House
15-100 Kal Lake Rd Vernon BC V1T 7M3 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Microwave interior • Dish rack • Hard to reach spaces Corrective Action: Clean the areas identified. Sanitize the microwave and dishrack after cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Obtain quaternary ammonia (Quat) test strips. F2.1B: There is no thermometer in the fridge. Corrective Action: Provide an NSF-certified refrigerator thermometer for the unit.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation of the fridge. Corrective Action: Clean the fridge interior. F2.5D: One sanitizer spray bottle is used for both Kalpuccino's and Kal Fitness. The bottle is unlabeled. Corrective Action: Provide separate sanitizer spray bottles for the food premises and the gym. Label all spray bottles to identify the contents. Dilute Ostro San as per the manufacturer label. Replace spray bottle solution daily or when tested below 200 ppm Quat residual.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: The manual dishwashing procedure does not include a sanitizing step. Recurring infraction. Improper sanitizing fails to eliminate pathogens. Corrective Action: Clean and sanitize food contact surfaces: • Remove large food debris • First compartment: wash with warm (45°C) water and detergent • First compartment: rinse under warm running water • Second compartment: Immerse in 200 ppm Quat sanitizer solution for 2 minutes • Set items to air-dry in a clean place F2.3D(1): Sanitizer solution (Ostro San) in spray bottles was measured at 500 ppm Quat (quaternary ammonia) residual. Corrective Action: Discard strong solution. Prepare new sanitizer solution at 200 ppm Quat residual. Follow the manufacturer directions for dilution. F2.3D(2): Sanitizer is not provided for the espresso machine steam wand. Recurring infraction. Corrective Action: Prepare sanitizer solution at 200 ppm Quat residual. Immerse wiping cloth(s) in solution. Soak for at least 30 seconds between uses. Replace cloths and solution every 2 hours or when tested below the required concentration.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5B: Inadequate sanitation. Residue accumulation on interior surfaces of the microwave and domestic refrigerator (fridge and freezer sections). Corrective Action: Clean the equipment identified. Do so on a regular basis. F2.5K: Inadequate storage practice for the ice scoop. Corrective Action: Store the ice scoop in a clean, dry container between uses. Wash and sanitize the scoop and its container daily or more often as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep in an accessible location at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Store in an accessible location onsite.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Old format QAC test strips (90-second immersion) are not suitable. Corrective Action: Obtain new QT-40 quaternary ammonia (Quat) test strips to ensure accurate testing. F2.1B: Thermometer not present inside domestic refrigerator. Corrective Action: Obtain NSF certified independent thermometer and place inside domestic fridge.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Manual dishwashing procedure does not include a consistent sanitizing step to control bacteria. Corrective Action: Wash and sanitize all dishware and equipment: • Wash items with soap and warm water in the first sink compartment • Rinse with warm running water over the first compartment • Fully immerse in 200 ppm Quat or 100 ppm chlorine bleach solution for 2 minutes in the second compartment • Air dry in a clean place away from sources of contamination F2.3C: Espresso machine steam wand is not being sanitized at adequate frequency. Wiping cloth sanitizer not available. Corrective Action: Prepare sanitizer solution at 200 ppm Quat or 200 ppm chlorine in an open container. Leave wiping cloth(s) to soak in solution. Wipe to sanitize steam wand and return cloth to solution. Keep wiping cloth immersed in solution between uses for at least 30 seconds to eliminate bacteria. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Maintain separate sanitizer bin for wiping cloths used on other food contact surfaces (tables/counters). F2.3D: Sanitizer solution in spray bottle measured at 500 ppm Quat residual. Product intended as a no-rinse sanitizer at 200 ppm. Corrective Action: Discard solution. Prepare new sanitizer solution at 200 ppm Quat (2 mL sanitizer per litre of water). Verify with test strips. Change spray bottle solution daily or when tested below the required concentration. Note: For chlorine bleach sanitizer, use 5 mL (1 teaspoon) of 5.25% unscented household bleach per liter of water to yield sanitizer solution at 200 ppm chlorine residual.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5K: Dish rack located under paper towel dispenser at the two-compartment sink. Clean items air drying on the dish rack are susceptible to contamination from splashing/dripping as staff reach for paper towel. Corrective Action: Move dish rack to opposite side of the sink and reverse dishwashing order of operations (wash/rinse in left basin, sanitize in right basin, air dry on right side) OR mount paper towel dispenser on the right side of the sink. Note: When in use, store ice scoop in a clean container outside of the ice well. Wash and sanitize scoop and container daily.
- 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): F2.7C: Paper towel not available at hand sink dispenser. Corrective Action: Install paper towel roll in existing dispenser. Use paper towel only for hand drying. Re-usable cloths are not acceptable for this purpose unless laundered after every use.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B Cooler was measured to be 6-8 °C at the time of inspection. Operator reported that fridge was just recently stocked with Gatorade and water (taken from warm vehicle), cooler was adjusted colder at the time of inspection. Operator to monitor cooler to ensure it is capable of maintaining 4 °C/40 °F or less at all times. ACTIONS REQUIRED: • Operator to send photo by text/email to the EHO of the thermometer in the cooler at the correct temperature of 4 °C/40 °F or less for infraction resolution.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B Daylight visible under Bay 1 exterior door. ACTIONS REQUIRED: • Operator to replace door sweep for Bay 1 exterior door and email/text photo(s) to Environmental Health Officer (EHO) clearly showing no daylight visible under Bay 1 door for infraction resolution.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D Spray bottle was found unlabelled at the time of inspection. Bottle reported to contain Quats sanitizer (multi-Quats). Bottle was labelled "sanitizer - must rinse with water for food contact surfaces" at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to ensure all spray bottles are labelled to avoid confusion with water/chemicals and prevent contamination or toxic gas formation. F2.5J-1 Lights above countertop contained CFL light bulbs (3) that are not shatterproof. Lights above any food processing, food storage, or warewashing areas require shatterproof lights to prevent contamination with broken glass fragments in the event of bulb breakage. Note: the use of LED plastic bulbs is permissible without a shatterproof cover. ACTIONS REQUIRED: • Operator to install shatterproof LED light bulbs on lights above countertop. Email/text photos to EHO for infraction resolution. F2.5J-2 Fluorescent light above handwashing/warewashing double sink does not have a shatterproof cover. ACTIONS REQUIRED: • Operator to install shatterproof light cover or "fluorescent bulb tube guard" on all lights above double sink. Email/text photos to EHO for infraction resolution.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3A-F Food safety plan was not available onsite at the time of inspection. ACTIONS REQUIRED: • Operator to ensure that the food safety plan is onsite and available for staff to review and that staff are educated regarding its contents. This is a working document and should be available and updated as required. • Operator to write the food safety plan to include all potentially hazardous foods onsite. Ensure the plan identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review. Note the information contained in the premade food safety plans in the Word document Writing a Food Safety Plan (attached) for no cook (refrigerated & frozen foods). You could add your menu items at the bottom of the appropriate pages and submit these plans for review. F3.3E Temperature logs for the coolers and freezers are not being maintained daily. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all cold holding (i.e. coolers and freezers), and temperatures are recorded daily (when kitchen in use). Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. Take corrective actions when required and verify corrective action success (e.g. monitor and record temperature of unit 30 min to 1 hour later to verify proper temperature controls attained).
- 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): F3.6A & B At the time of inspection, the owner/operator did not have a valid FOODSAFE certificate or equivalent training as his certificate could not be found in the FOODSAFE database. ACTIONS REQUIRED: • Owner to take FOODSAFE Level 1 or a course that is equivalent to FOODSAFE Level 1 (see email for more information on how to take a FOODSAFE course, which courses are considered equivalent/not equivalent, and expiry date/refresher courses for FOODSAFE Level 1). Owner to take a food safety training course by 31May2019 and provide evidence to EHO for infraction resolution. • Owner to ensure that in his absence someone onsite, while that coffee house is operational, has a valid FOODSAFE level 1 or an equivalent course.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.3 - Food handler described dishwashing did not include a sanitizing step. A sanitizing step is necessary to kill any bacterial or virus on dishes and utensils being washed. Dishes and utensils should be was soaked in the first sink in soapy water. Afterwards, it should be rinsed with running tap water in the same sink of soap. In the second sink, the dishes and utensils should be immersed in the 200ppm quats sanitizer solution for 2 minutes. Afterwards, the dishes and utensils should be air dried before use. Please ensure staff are reminded of these procedures. 8.7 - Counter top surfaces must be wiped down with sanitizer such as the quats sanitizer found on-site. Counter tops need to be clean and sanitized as filth can accumulate on these surfaces and be a good harbourage site for bacteria. Bacteria may come into contact with other equipment and eventually into food causing a food-related illness. Corrected during inspection: A spray bottle was moved from the gym to the kitchen filled with 200ppm quats sanitizer. Countertops should be sprayed with the solution, allow for 2 minutes of contact time and then wiped down. Operator obtained a spray bottle and filled it with 200ppm quats solutions and designated it kitchen use. Verify that the quats solution made is at least 200 ppm in strength with the test-strips available on-site. Please ensure there is always a sanitizer bottle in the kitchen at all times. 8.7 - The coffee machine steam wand must be wiped down with a cloth soak in sanitizer after each use. Milk proteins can adhere to the wand and be a source of harbourage for bacteria. Please have a bucket filled with 200ppm quats solution beside the coffee machine and have a towel immersed in the solution designated for wiping and sanitizing down the steam wand.
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 15.4 - At time of inspection, hand sink was preoccupied with other utensils. Designated hand sinks must be solely used for hand washing. By placing dishes and utensils into the hand sink, food handlers may not be able to properly wash their hands prior to handling food. This can lead to the potential contamination of the food from the bacteria found on the food handler's hand which can potentially make someone ill. Corrected during inspection: Food handler moved utensils so that one sink was available at all times for hand washing. Please remind all staff that when not dishwashing, utensils and equipment should be kept only in one sink compartment, leaving the other sink available for proper handwashing.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Refrigerator temperature between 6-7 C. Ensure all potentially hazardous foods are stored at 4C or less. Cooler temperature adjusted to proper temperature at time of inspection
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, Low Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- Monitoring
3 infractions
- 1.1 - Is the owner and operator the same?
- Observation(s): Completed new application at time of inspection.
- Owner or Operator changes must be approved by the Environmental Health Officer.
- 1.2 - Is the contact information the same?
- Observation(s): Completed new application at time of inspection.
- Updated contact information must be provided to the Environmental Health Officer.
- 3.1 - Does the food service establishment have an operating permit?
- Observation(s): Permit fees are non-transferable. Completed new application and obtained payment information at time of inspection.
- Premises must not be operated without a valid permit.
- 1.1 - Is the owner and operator the same?