Le Civilia Cafe
102-795 McGill Rd Kamloops BC V2C 0B7 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. NEW INFRACTION: At the time of inspection a probe thermometer for monitoring food temperatures could not be found. Locate the probe thermometer and keep it easily available so that food temperatures can be monitored daily (e.g. foods in the steam tables). 2. NOTE: Place a thermometer in all coolers and freezers for daily temperature monitoring. 3. NOTE Check the cooler, freezer, hot holding temperatures and the sanitizer concentrations daily, and record the temperatures on the daily temperature log sheet (log sheet attached with report).
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): NEW INFRACTION: The staff bathroom must be supplied with liquid soap, and the paper towel dispenser must be refilled.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NEW INFRACTION: Sanitizer was not being used in the sanitizing sink (3rd sink). An approved sanitizer (quats or bleach) must be used to sanitize all wares and utensils during the dishwashing procedure. Provide a sanitizer right away. NOTE: Use the quats test strips to ensure that the correct sanitizer concentration is being used (200-400 ppm quats).
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?