Logjam Coffee
437 Tranquille Rd Kamloops BC V2B 3G9 · Restaurant - Food Service
1 inspection
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • High temperature dishwasher reached only 67.1°C in the final rinse cycle. Minimum final rinse temperature must be at least 71°C. • Bucket of sanitizing solution measured 0 ppm quats, and spray bottle measured >400ppm. Quat sanitizers should be maintained at 200ppm. Bucket was drained and refilled, and spray bottle was diluted to both contain 200ppm. (CDI) Corrective Actions: • Have the dishwasher repaired to ensure the minimum temperature is reached in the final rinse cycle. Until it is repaired, all dishes must be submerged in a solution of sanitizer of adequate concentration then air dried, after passing through the dishwasher.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Monitor and record temperature of all coolers, fridges, and freezers at least once daily. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Monitor and record the temperature of the final rinse cycle of the dishwasher, and the concentration of sanitizing solution in buckets and spray bottles daily. Template provided.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?