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Kids and Company

702-1801 Princeton-Kamloops Hwy Kamloops BC V2E 2J7 · Restaurant - Food Service

8 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Please pull items out of cupboards and clean shelves that have food/debris • Please do not store client items (baby bottles) in the permitted food service fridge. CDI
      • 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.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Deep freeze requires thermometer - resolved during inspection. • Note: test strips expired, however, Health Officer compared against current and there was no difference, use up and ensure new test strips are supplied
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Staff were unable to locate chlorine test strips. Test strips must be available for all sanitizers on-site and used to monitor for accurate concentration levels.
      • 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): • Frozen foods items were placed on counter to thaw overnight at room temperature. As foods had just been placed on the counter, EHO asked staff to place the items in the refrigerator to thaw there overnight. Signage posted on the wall of the facility listed the approved thawing methods. All staff must be aware of the approved practices and control measures in the food safety plan.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  5. Monitoring

    1 infraction

    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1) Sanitation plan to be provided for kitchen/site specific, or Kids and Company may have a generic corporate plan that has been created for the Company prior. I will email our Interior Health template if you wish to use this for the sanitation plan, alternately, if ids and Company has a template or completed plan, please ensure a copy is kept in the kitchen and scan/email Health Officer a copy of the plan.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  6. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips provided at the time of inspection by Health Officer - RESOLVED. Please ensure that test strips are provided for the bleach sanitizer in the future - Health officer to email link to supplier if your chemical sanitizer supplier cannot provide.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
      • Observation(s): Margarine - > 2% Trans fat. Ensure that items meet trans fat requirements. EHO to follow up next week.
      • 19.2 - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.