Lemongrass Bistro
1-107 Yew St Kamloops BC V2B 4A1 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): REPEAT INFRACTION: Wiping cloths observed stored on worktop. This is a breeding ground for pathogens that can contaminate food. Corrective Action: Wiping cloths must be stored in a solution of sanitizer of adequate concentration at all times.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan not available on site. • No temperature logs available for the last month, and hot holding temperature is not monitored Corrective Action: • Have a copy of the Food Safety Plan available on site for staff to reference as needed. • Monitor and record all cold and hot holding temperatures at least once every day. Include the rice cooker temperature.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation is not available on site. Corrective Action: Ensure a copy of the Sanitation Plan is kept on site for reference.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked noodles observed stored at ambient temperature. Operator reported the container had been there for about half an hour. Container was moved to cooler for storage.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths observed stored on food contact surface. This is a breeding ground for pathogens and can contaminate food. Operator filled a bucket with sanitizer and moved wiping cloths to the bucket.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser was not able to dispense paper towel in a hands free manner. Knob had to be turned each time in order to dispense a towel. Corrective Action: Have the paper towel dispenser repaired to dispense towels hands free as designed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat Infraction: Temperature logs are not being maintained for the cooler and hot holding equipment. Corrective Action: A daily temperature log must be maintained. Email the log for the next month to the EHO for review. Template log provided
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Rodent activity observed in the rear dry storage area. Open bags of dry goods observed that may allow the harbourage and breading of pests. Corrective Action: • Place all open bags of dry goods inside close lidded pest proof containers. Clean and sanitize the areas where rodent activities were observed.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Grease and food debris buildup observed in the left corner of the cook line. These conditions may attract rodents. • (2) Soiled rags stored on food contact surfaces. This is a breading ground for pathogens and may contaminate food. Corrective Action: • (1) Deep clean and sanitize all hard to reach areas. • (2) Store wiping cloths in a sanitary manner (i.e., inside a bucket of sanitizer solution and refresh every 2 hours).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • REPEAT INFRACTION: No temperature log of the front under counter cooler is maintained. This was previously communicated to staff. A daily temperature log must be maintained. Email the log for remaining of Dec 2024 to the EHO for review. Template log provided at the time of inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): REPEAT INFRACTION: • Cooked noodles stored in a large bin at ambient temperature since the morning. These conditions can promote the growth of pathogens. CORRECTED DURING THE INSPECTION: • The container of noodles was discarded by the operator. Please ensure all potentially hazardous food is stored outside of the danger zone of 4-60°C. If stored within this range, it cannot surpass 4 hours.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw meat stored above ready to eat food in the walk-in cooler. There is high risk of cross contamination. CORRECTED DURING THE INSPECTION: • Food stored on the cart within the walk-in cooler was rearranged. Raw beef, chicken, seafood, etc were moved to the bottom rack. Spring rolls and other ready to eat foods were moved to the top rack. Please post labels on racks to assist staff in proper food storage to minimize risk of cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No QUAT sanitizer test strips found at the time of inspection. Corrective Action: • Purchase QUAT sanitizer test strips to monitor the sanitizer concentration daily (@200 ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please ensure a copy of the Food Safety Plan is available to staff at all times. Temperature logs of coolers not maintained. Please email the next 3 weeks of logs to EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please ensure a copy of the Sanitation Plan is available to staff at all times. Sanitation logs not maintained. Please email the next 3 weeks of logs to EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooked noodles and sliced meat balls were observed sitting at ambient temperatures soup broth ( vol <1 L; product temp at 31°C ) in a pot on the stove ( heat turned off) was discarded to waste; 2ATOSA cooler units were checked ( PHFs were being maintained at safe cold temperatures≤4°C)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Employee does not know the procedures for quick-cooling hot cooked foods. Operator must train all food handling staff on the use of the food safety plan ( monitoring Critical Control points and Corrective Actions if Critical Limits are not met).
- F1.7 Are foods protected from contamination?
- Observation(s): see comments under F2.5G below
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): soiled dry towels must be removed from food contact surfaces ( or not allowed to have direct contact with prep surfaces)and must be diverted to re-processing ( laundry); wiping cloths/towels must be stored in a bucket of sanitizing solution to keep them in a sanitized condition (CDI); F2.5K re-usable spoons for the sauces ( soiled, sitting on top of dry contaminated cloths) must be stored in a sanitary manner (CDI) F2.5G Foods ( bag of Rogers gran sugar (1/2 bag), onions in net bags )were being stored directly on the floor ( back prep kitchen-under the food prep sink)-CDI
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hot water supplied to the faucet of the Handwashing stn- CDI
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must ensure employees are trained on the use of the Food Safety Plan
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?