Kami Pizza
103-755 McGill Rd Kamloops BC V2C 0B6 · Restaurant - Food Service
12 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): NEW INFRACTION: At the time of inspection no sanitizer could be found on the premises. The sanitizer for the 3-compartment sink was empty, and there was no replacement sanitizer found. Also, there was no sanitizer available for sanitizing food preparation surfaces etc. Provide the proper sanitizers right away, and instruct staff on what has to be sanitized and how often food contact surfaces etc. have to be sanitized. Correct immediately.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NEW INFRACTION: Test strips for the type of sanitizer used in the facility could not be found. Obtain Quats test strips and test the sanitizer concentration in the 3-compartment sink and spray bottles/wipe cloth pails daily. The Quats sanitizer concentration in the sanitizing sink and spray bottle/pails must be 200 ppm, or as per manufacturer's instructions. Record the sanitizer concentration on a daily log sheet (attached with report). Correct right away.
- 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): NEW INFRACTION: At the time of inspection no sanitizer could be found on the premises. The sanitizer for the 3-compartment sink was empty, and there was no replacement sanitizer found. Also, there was no sanitizer available for sanitizing food preparation surfaces etc. Provide the proper sanitizers right away, and instruct staff on what has to be sanitized and how often food contact surfaces etc. have to be sanitized. Correct immediately.
- 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): 1. NEW INFRACTION: Clean and organize the inside of the walk-in cooler. Clean walls, floor, ceiling and wire rack shelving inside the walk-in cooler; clean the outside of the door of the walk-in cooler. Correct right away. 2. NEW INFRACTION: Clean the floor along the walls in the rear preparation room. When cleaning floor lift and move items for cleaning under them, don't just clean around items. Correct right away.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NEW: Hand soap must be available in the staff bathroom. Liquid soap in a pump bottle must be placed in the bathroom right away.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Employee could not locate chlorine sanitizer test strips. Obtain new test strips or make sure all staff know where the test strips are located and how to use them regularly. Correct by April 29, 2021.
- 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): • At the sanitizer dispenser, the detergent tube and knob was connected to sanitizer container. Ensure sanitizer and detergent tubes are in the correct product. Correct right away. • Chlorine sanitizer expired June 2020. No sanitizer was detected from the sanitizer or the detergent line (connected to sanitizer bottle). Obtain new sanitizer right away. Use test strips daily and keep a record of tests to ensure proper sanitization concentrations are being achieved during warewashing. Correct right away.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Large amounts of ice build up in freezer. Defrost and remove ice build up. Correct by April 22, 2021.
- 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
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Corrected during inspection. Pizza slices in hot holding unit must be maintained at 60 C (140 F) or hotter at all times. Pizza slices were moved to the lower shelf which is closer to the heat source. Advise staff.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) A self-closing device must be installed on the bathroom door.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?