Kimchee Korean & Japanese Restaurant
A-1815 Rogers Pl Kamloops BC V1S 1T7 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher - sanitizer (chlorine) 0ppm (it appeared at the time of inspection that the sanitizer line has disengaged from the machine, with chlorine being dispensed to the floor). Staff called repair and Health Officer spoke directly to the repairman who confirmed he would attend today. Operator and staff directed not to use today until it has been repaired. Have repairman contact Health Officer/leave a message when repaired, and operator can send photo showing test strip chlorine sanitizer at appropriate concentration. • Sanitizer in bottles had 0ppm/ 0 concentration. Staff made up fresh chlorine sanitizer in spray bottles at the time of inspection. Corrected.
- F2.3A Mechanical dishwasher/glasswasher 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): • Food items/containers in walk in must be stored at least 6 inches off floor. • Bottle labelled Windex was not Windex. Corrected. • Unlabeled/incorrectly labelled sanitizer bottles. Ensure bottles say sanitizer and identify the contents. • Ice scoop stored directly in ice - moved at the time of inspection. Handles and/or scoops to be stored outside of food product.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- 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): • Include hot holding in temperature logs -for things like miso soup, hot held rice (must be greater than 60C). • Logs - show coolers being recorded at >50F/>4C, staff must ensure cooler is maintaining food <40F/4C, and if they notice >4C/>40F, to note corrective actions. The units in question on the logs were both <40F/<4C at the time of inspection. • Ensure freezer logs show the minus ( -10 instead of 10 for example). • Food Safety Plan (in binder)- notes sushi rice can be pH4.6 or less, this has been changed to pH 4.2 or less, please note this in the plan. Logs show rice generally at 4.1-4.2, which is acceptable. Provide copies of logs on date noted.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • In unit thermometers required for the fridges and freezers that do not have them directly inside. The thermometers on the outside of the unit can vary/not always accurate, so we do require accurate thermometers inside the unit. Provide a photo showing the thermometers have been supplied inside units on or before date noted in report.
- 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): • Walk in cooler had food containers/soup pots stored on the floor. Please ensure that food items are stored at least 6 inches off of floor to facilitate cleaning and prevent contamination of food containers.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please begin keeping cooling logs for batch cooling of soups and items that are cooked and then cooled to be reheated at a later time. I will send logs for this. Please begin (for example for soups, broths etc.) and send me copies of the logs on the date noted. • Temperature logs for the coolers and freezers must be provided at least 1x daily. Please begin today on your logs and send Health Officer copy on date noted. • Sushi rice pH is being checked daily. If staff notice that the pH is >4.1, please have them note corrective actions and retesting - for example: "sushi rice was noted to have a pH of 4.3, staff added "X" amount of vinegar, mixed will and retested, upon re-testing, sushi rice pH was found to be 4.1 (or whatever value at 4.2 or below)" This document speaks to sushi rice safety and can be printed and kept with logs: http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Bleach test strips required for the dishwasher and sushi bar sanitizer. Quats (ostro san) is being used in spray bottles, but the sanitizer in the dishwasher and the sushi bar is different (bleach/chlorine). Please purchase and provide a photo to Health Officer on or before date noted above.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not store food containers on the floor in the walk in and under the grill area, this can cause potential cross contamination if food items are then placed on a food contact surface, and in addition it is difficult to clean and sanitize with items on floor. Items moved from below the grill, please ensure all items in walk in cooler stored appropriately. General rule is to keep items at least 6 inches off the floor. • Flour debris/food debris to be cleaned from shelving near hand sink (water was cleaned during the inspection, thank you).
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Note: Old staff washroom being used to store items - currently not being used as washroom/toilet not being used or accessible. If you wish to continue to use this room to store food/equipment and products - sink and toilet are to be removed. Health Officer has put follow up date of 2 months to either remove sink/toilet if to be used as storage, or restore as washroom, removed items and do not store food premises items in the room. Items to be stored up off the floor.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Begin keeping logs for coolers/freezers/hot holding and cooling (if applicable) and provide photo of logs on date noted. • Record sushi rice pH at least 1x weekly or whenever a different size batch is made - Health Officer confirmed pH <4.3 at time of inspection.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Dishwasher logs to be kept at least 1x daily (once chlorine sanitizer test strips are received) • Sanitizer to be checked and recorded as per the logs.
- F2.1 Does the facility have proper monitoring supplies?