Lemongrass Restaurant
102-1211 Summit Dr Kamloops BC V2C 5R9 · Restaurant - Food Service
12 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 was not achieving the minimum 71 C at dish level. Temp noted with max registering thermometer was 66 to 68 C. Temperature readout on front of machine is not operating. Machine needs adjusting to ensure proper sanitizing temperature is routinely achieved. Temperature gauge needs repair/replacement.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Volume of stock and equipment onsite makes it difficult to access areas and allow for proper cleaning. Recycling and garbage needs to be removed from kitchen. Old equipment that is no longer in use needs to be removed. Food containers need to be stored up off the floor. Cleaning needed behind/under kitchen equipment. Ice machine needs some additional cleaning. Ice machine needs repair to fix leak.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff member was not able to provide full details required for sanitation plan Dishwasher log is included in the daily log, but temperature recorded does not match actual temperature measured by staff member at time of inspection.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
10 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Lack of handwashing observed between two incompatible tasks (e.g., touching raw meat and then cooler handles and other equipment). No handwashing observed prior to direct hand contact with noodles (portioning). Handwashing is CRITICAL in preventing the spread of disease-causing bacteria and viruses. Corrective Action: • Request ALL STAFF to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently, especially after handling raw meet and before handling ready-to-eat foods. This is necessary in preventing cross-contamination of food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Raw meat processing observed on the chest freezer where raw meat juices spilled/dripped around and down the side of the chest freezer. No cleaning and sanitizing of the surfaces were conducted prior to packaging cooked food. This is a high risk process which results in cross-contamination. • (2) REPEAT INFRACTION: Uncovered food observed in coolers (i.e., raw meat that was soon to be processed, cooked rolls that were cooling, drinks at the bar in the under-counter cooler, etc.): Risk of cross-contamination. • (3) Open dry goods stored directly below open ceiling. Risk of contamination by dust and debris. Also, risk of pest harborage. Corrective Actions: • (1) Ensure staff are trained and reminded of proper sanitizing (i.e., use of QUAT @200 ppm concentration or bleach @100 ppm chlorine concentration) of food contact surfaces between changes of incompatible tasks in addition to every 2 hours when in use. • (2) Cover all foods inside the coolers with lids or plastic wraps regardless of duration of storage. • (3) Place all dry goods inside pest proof containers and away from sources of direct contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No QUAT sanitizer test strips available on-site. Corrective Action: • Appropriate sanitizer test strip must be available and used daily to monitor the concentration of the sanitizer bottles.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Open/exposed ceiling observed throughout the premises. Areas include above the dry storage rack and outside the display coolers (behind walk-in cooler). These conditions may allow the entry of pests into the facility and are a source of dust/debris contamination. • (2) Boxes and equipment stored directly on the floor throughout the premises. These conditions prevent adequate cleaning of floors and monitoring of pest activities. Corrective Actions: • (1) Install all missing ceiling panels - cut around features that need easy access. • (2) Ensure everything in the facility is stored a min of 6 inches above the floor. Recommend adding additional shelving.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) Items that are too large for the mechanical dishwasher (i.e., large red rectangle baskets) are not manually sanitized. Washing with detergent is not sufficient in destroying disease-causing bacteria and viruses. • (2) Sanitizer bottle was measured at 0 ppm QUAT concentration. Lack of training of staff on proper use of sanitizer dispenser (i.e., floor cleaner vs sanitizer dispensing options). A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. • Note: Upon 10+ cycles of the mechanical dishwasher, the minimum sanitizing temperature of 71°C was reached. Daily monitoring of the temperature must be conducted. If the temperatures are too low, contact a trained person to repair the unit as this is a critical piece of equipment. Corrective Actions: • (1) Follow the wash-rinse-sanitize-air dry steps of manual dishwashing of items too large for the mechanical dishwasher. A two-compartment dishwashing method poster was provided to the operator to post above the two compartment sink. This sink must not be used as a prep sink when dishwashing is done. • (2) Ensure the sanitizer dispenser is properly dispensing sanitizer into spray bottles. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer spray bottles. Ensure sanitizer spray bottles are available and accessible for frequent use by staff.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Fluorescent light in the hallway is missing a shatterproof cover. Corrective Action: • Install a shatterproof cover or sleeve around the fluorescent lights to prevent glass contamination in the event that the bulb breaks.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • (1) Multiple blue buckets (Rona/Lowes) observed inside the walk-in cooler where food (soup/sauces) were stored. Upon research by the EHO, it was confirmed that these bins are not food safe. Particularly, when hot food is cooled in them, the chemicals in the container may leach into food. • (2) Significant grease build up on the ventilation system panels. This is a food safety and fire hazard. • (3) The paint on the wood of the dry storage shelves and the food prep area (where disposable containers were stored) was significantly worn out. The absorbent wood prevents adequate cleaning/sanitizing in addition to the risk paint chips contaminating food. Corrective Actions: • (1) Only use food grade containers to store food. Remove all blue Rona containers from the facility. • (2) Deep clean and degrease the ventilation system panels. Ensure routine cleaning (suggested weekly) is done to prevent future accumulation. • (3) Repair, repaint, or replace the wooden shelves in the dry storage and food prep area. Ensure the surfaces are durable, easy to clean, and non-absorbent.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • REPEAT INFRACTION: No dedicated handwashing station observed in the kitchen at the time of inspection. The two compartment sink that was intended for dishwashing was being used for food prep (raw shrimp observed in a basket inside the sink) and claimed to be used for handwashing as well. The intended handwashing sink at the food prep table was not supplied with soap and paper towel and not appeared to be in use. The proximity of the handwashing sink to ready-to-eat food prep area also imposed a risk of cross-contamination. The handwashing sink by the ice sink at the front service area also imposed a risk of cross-contamination of the ice. Corrective Actions: • Install splash guards around (1) the sink at the kitchen food prep table and (2) the sink by the ice sink at the service area. ONLY dedicate these sinks to handwashing. Ensure there is hot/cold running water, soap, and paper towel on a dispenser at all times. Post the provided handwashing signs and inform staff that these sinks must only be used for handwashing.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs of coolers/freezers and cooling of food (e.g., rice) not maintained as per the food safety plan. Corrective Action: • Record the temperatures of all coolers and freezers daily. Recommend having logs directly posted on each unit to remind staff. Also, record the internal temperature of rice when cooling as it is re-heated to make stir-fries and this is a high risk process. Email the log for Feb 2024 to the EHO for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation logs not maintained. No records of mechanical dishwasher rinse temperature or QUAT sanitizer concentrations. Corrective Actions: • Record 1) the final rinse cycle temperature of the dishwasher and 2) the concentration of the QUAT sanitizer daily. Email the log for Feb 2024 to the EHO for review.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Bean sprouts in ice water were observed on counter. No temperature control. EHO probe measurement was around 5-6°C. Corrected During Inspection (CDI) • Operator was ordered to immediately place into the cooler unit. The EHO verified this was completed.
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw meat products in container trays were observed placed above possible ready to eat (RTE) food items. • Multiple food items in the walk in cooler. glass door cooler, and the front condiment cooler were observed as uncovered or without lids. These items need to be protected from possible cross contamination risk. Corrected During Inspection. • Operator was ordered to immediately remove the food items to the lower shelves below any RTE food items. Operator moved items and was educated on the importance of this to prevent cross contamination risk. • Operator had placed covers on all items noted. Operator was educated that this is required to reduce the risk of cross contamination.
- 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): Multiple areas were observed that needed improved cleaning and sanitation. These include the following : • The dry storage area needs to be cleaned and better organization is needed. • Walk in cooler shelving, floors, and some walls need cleaning and sanitation. • Glass door cooler shelving and base requires cleaning as there is some debris built up. Also observed was the use of bowls for the bulk supply product. These bowls pose a possible cross contamination risk as they come into contact with the bulk product and can be touched by staff at any spot. This was CDI, as the operator removed these items from use. Scoops with handles should be used to prevent cross contamination risk. Chemical bottle with sanitizer was observed onsite without label, this poses a risk of possible chemical contamination. CDI- Operator was immediately instructed to label bottle and this was verified as complete by EHO. Observed multiple RONA pails, operator must confirm these are food grade product. Please provide information regarding this product.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand washing station was observed on the cookline with no soap dispenser and the paper towel was not in a dispenser. Corrective Action: • Please have soap in dispenser and a paper towel dispenser installed for this hand washing station.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observed 4 hot soup containers still at 60°C in the walk in cooler, these were recently placed as cooler temperature was still 2 - 3 °C within the cooler unit. Please use the approved and appropriate cooling procedures, refer to your food safety plan, such approved procedures include ice baths and ice wands to help cool food items down. Corrected During Inspection: - Operator had removed the 4 containers outside of the cooler and will portion out and allow for more cooling. Operator was instructed to keep a log and note current time for cooling down. Onsite thermometer will be used to verify the cooling period temperatures. - Operator is looking into purchasing ice wands and using more ice baths instead. Use of metal pans allows for quicker cooling also.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): Observations during Inspection: [1] Observed the metal mesh lids were not in good condition, possibility for physical hazard of metal mesh pieces breaking apart and contaminating food. This poses a physical hazard that can result in serious illness and injury if hazards are ingested. [2] Observed bowl of cooked carrots stacked on top of an another bowl of potatoes with no separation of a lid/cover, this poses a risk of possible cross contamination. [3] Observed meat in freezer directly on freezer surface, was not in packaging or containers. Corrected During Inspection (CDI): [1] Operator removed these damaged metal mesh lids and replaced with other lids in better condition. Please ensure you are checking the condition of your equipment and utensils, this prevents risk of possible contamination. [2] Operator had now added covers to the food items in walk in cooler, this is satisfactory. Ensure that food items with no covers are not stacked on top of each other. Ensure food items are covered to prevent cross contamination risk. [3] Operator had placed frozen meat products back into packaging, please ensure that packaging is food grade as this prevents possible contamination risk.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Operator does not have sanitizer test strips for Quats based food contact surface sanitizer. [2] Operator did have probe thermometers to monitor cooking temperatures and a dishwasher safe thermometer to verify the sanitizer temperature of high temp dishwasher. Corrective Actions: [1] Please obtain Quats Sanitizer test strips and have them available and used onsite to assess sanitizer concentrations
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Single serve paper towel dispenser needed near the prep table hand washing sink. Other observed hand washing stations have supplies.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Do not store raw meat skewers directly above produce on lower shelf. Discussed with staff and RESOLVED at the time of inspection. CDI.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Back door sweep (kitchen door) must be installed by Friday to ensure facility protected from entry of pests. 2) Rodent droppings noted in the dry good storage area. Unsure if they are new. Remove all products on the shelves and clean all shelving and ensure any food packaging that may have bite marks/holes is discarded. 3) Ensure that recycling and clutter removed from back door and items store > 6 inches above floor to facility cleaning and monitoring of pests. Traps have been provided by professional pest maintenance company - thank you.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Ceiling tiles to repaired/replaced. Some tiles missing/open to mezzanine and others are stained from grease leaks. To be repaired/replaced for next routine inspection.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Cooling logs must be kept for cooling of soups/broths/sauces. Begin today and send me copies on date noted.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Staff could not locate restaurant sanitation plan. Please provide a copy of the sanitation plan for staff. If you no longer have one, please let me know and I will email template for completion. 2) Dishwasher hot rinse temperature must be recorded in logs. Advised staff how to use the thermometer inside the dishwasher. For high temperature machines, a reading of greater than 71 C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Test strips required for "Quats" sanitizer - for example QT-10 test strips. Ask your chemical supplier, or they can be purchased locally at ICS/Cleanway. Please email me with photo when you have purchased the test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Tongs to be cleaned/sanitized every 4 hours maximum or when they are visibly soiled. Also as discussed, best practice/recommended is to store the tongs and equipment dry, not in sanitizer. Health Officer to email document on this. Tongs can be dipped in sanitizer and then dried with a clean paper towel, but they must be run through dishwasher at least every 4 hours. Note: Dishwasher is adequately heat sanitizing (dishsurface 71.7C), however there were bubbles in the detergent line, please monitor and prime if needed to ensure adequate amount of detergent is dispensed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) As discussed, ceiling tiles above the cooking area to be cleaned or replaced by date noted above. Regular maintenance will prevent the build up off grease/dust debris that may accumulate and fall onto food contact surfaces. Discussed routine cleaning in the hard to reach areas. Ensure thorough cleaning after the holiday season.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Fridge not operating correctly - advised that new one is on order. Please contact me when the new cooler arrives.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Raw hamburger in package and other raw meats stored directly above vegetables/RTE food items - this has the potential to contaminate vegetables and other items if the raw meat juices drop onto vegetables and other food items that may not be cooked or brought to high enough temperatures before being served to customers. Discussed with staff and resolved at the time of inspection.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Line cooler to be repaired - staff are currently using ice to supplement inserts and are monitoring the temperatures. Ensure that food inserts are filled only half full to ensure that the top items are kept < 4 deg C. 2) Cleaning required under grill area/side of equipment where grease/food has accumulated. Ensure thorough cleaning is undertaken. 3) Back dry good storage area - clean the shelves and floors of food debris. 4) Clean shelving and under equipment - in particular the shelving where the meat slicer is kept, and the front of the kitchen area where equipment is kept. I will follow up on the date noted above for items 1-4 Ensure thorough cleaning is undertaken prior to this day. 5) Broken freezer - set to be repaired, currently not in use. Ensure that this unit is repaired or replaced as needed.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Please begin keeping logs 1x daily showing the final rinse temperature of the dishwasher ( 82 deg C or 180 deg F minimum). Health officer will email the logs, please begin today and I will check the logs when I attend for a follow up inspection on the date noted above.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): 1) Do not use plastic containers, especially full, to cool items. Items should be cooled in shallow metal pans to allow temperature to drop through the danger zone - 60 deg C to 20 deg C in 2 hours or less and then 20 deg C to 4 deg C in 4 hours or less. I will email cooling logs, I will check on the logs next week to ensure that items are cooled appropriately. 2) Probe thermometer required to monitor the cooling (so that you can check internal). Please find the probe thermometer or purchase a new one.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store uncovered items in containers on top of each other as the bottoms of the containers can contaminate the food in the uncovered containers. Discussed and resolved at the time of inspection. RESOLVED. 2) Do not store boxes directly on the floor. The bottoms of the boxes can get contaminated on the floor, and if placed onto food contact surfaces or counters, have the potential to cross contaminate items. Put boxes on pallets off the floor - November 10, 2017.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning of the kitchen is required: Clean the floor and walls and equipment along the grill and cooking station as grease and food has built up, this should be done often to prevent accumulation of grease and food. Clean the storage shelves and remove items that are not needed. Clean out any food or stains in the coolers and freezers. Clean the big soup pot with the grease accumulated on the outside. Clean kitchen for November 10, 2017. 2) Broken equipment to be fixed or moved out, all equipment must be kept in good working order. Repair or remove items that are not being used/repaired by Dec 10, 2017.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs required for: hot holding items (soups, rice and sauces that are kept hot) logs must show that they are kept at 60 deg C or greater. 2) Cooling logs showing that the soups and cooled items are cooled from 60 deg C to 20 deg C in 2 hours and from 20 deg C to 4 deg C within 4 hours. I will follow up on the date noted above.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): 1) Advised that they check cooling temperatures, however, no logs are kept to verify that the soup is cooled out of the danger zone safely. Temperature logs must be kept for cooling of batches to verify the process. This will be noted in an infraction below as well. Begin logging temperature of the cooling soup broths to ensure that the soup is cooled from 60 deg C to 20 deg C in 2 hours and from 20 deg C to 4 deg C within 4 hours. I will check these logs next week on the date noted above.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) label all bottles that container sanitizer to identify the contents. 2x bottles of sanitizer in the kitchen do not have identifiable labels on them.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning is required: in all hard to reach areas, for example on the floor under shelving and equipment, walls where there are stains. Clean the dry good shelves that have food debris on them. Clean food debris out of fridges and freezers. The meat slicer was found to be clean, however, there was substantial food debris underneath. Clean the restaurant thoroughly and I will attend on the date noted above to follow up.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temperature logs must be kept as a minimum, 1x daily for all: coolers/fridges, freezers, hot held items such as soup broths, soups and hot held rice. 2) Cooling logs - you must maintain cooling logs to ensure that soup broths are cooled out of the danger zone as noted in F 1.3 above. 3) Staff should check the dishwasher once daily to ensure that the final rinse is > 82 deg C on the gauge and write this on the logs. I will check the logs for all units and cooling on the date noted above. I will email further food safety information and bring further information next week when I attend.
- F1.3 - Are proper cooling procedures followed?