Klasske's Bistro
102-301 Victoria St Kamloops BC V2C 2A3 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Leak coming from vents in walk-in freezer allowing ice to accumulate on the ground. Floors of walk-in freezer also need to be cleaned to remove food accumulation under mats. F2.5G: Dry storage scoops stored in product. Keep scoops out of product to prevent contamination.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): No permit on premises at time of inspection. Advised operator to find operating permit or get a new one re-printed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine strips needed for testing sanitizer concentration. Operator aware and will reorder some ASAP.
- 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): • Sealed, unopened bag of rice was on floor in food storage area. Bag moved on shelf during inspection.
- 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): • No food safety plan on site or could be located. Ensure there is some plan on site that includes critical control points and critical limits, and procedures if limits are not being met.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.1 Does the facility have proper monitoring supplies?