Lotus Inn Restaurant
512 Tranquille Rd Kamloops BC V2B 3H4 · Restaurant - Food Service
26 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Evidence of rodent activity observed under the dry storage shelves in the rear of the restaurant. No evidence of activity in the kitchen, and no adultered food products observed • Gaps observed between and at the bottom of the double doors at the top of the stair in the rear of the restaurant that could allow for the entry of pests. Corrective Action: • Operator called pest management company during the inspection to schedule service. Have the area cleaned and sanitized, and monitor for repeat activity. Discard any food that has contact with rodents. Recommend moving all soft packaged foods into hard plastic containers to protect against pest activity. • Place weather stripping between and at the bottom of the set of doors so that no light is visible.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Unused equipment and clutter observed in the back area of the restaurant. This can provide harbourage for pests. Corrective Action: Remove all unused equipment, packaging, and other clutter from the back of the restaurant.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Containers of raw meat observed uncovered in walk in cooler. Corrective Action: Ensure all foods in coolers and freezers are covered to protect against contamination, or contaminating other products in the vicinity.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are expired. Corrective Action: Obtain new test strips and monitor expiry dates. Note: Chlorine test strips available
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Come cutting boards are worn, scored, and unable to be cleaned and sanitized. • Several areas of the kitchen require deep cleaning Corrective Actions: • Discard and replace, or resurface any cutting boards that are worn or damaged. • Deep clean infrequently cleaned areas of the kitchen including floors, walls, ceilings and vents. Ensure hard to reach areas such as under and behind the cook line and other equipment are included.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Rodent droppings observed in the corner near the far back walk in cooler. Potential entry by gap at the bottom of the wall. • Back edge of screened door has a gap that may allow the entry of pests Corrective Actions: • Clean and sanitize the area noted, and fill any gaps in the bottom of the wall (CDI) • Place weather stripping or foam strip along the back edge of the screen door to prevent the entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Clean in place equipment requires cleaning at least every four hours or more frequently if needed, and at the end of operations. This includes the bench mounted can opener and deli slicer. Clean and sanitize these before the next use, and at the prescribed frequency moving forward.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Far right walk in freezer was measured at 0.2°C. All products were moved to the working walk in freezer until this unit can be repaired and maintain a temperature of ≤ -18°C
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Several wooden cutting boards/blocks are scored or cracked which can harbour pathogens and make them difficult or impossible to properly clean and sanitize. Corrective Actions: • Have the blocks and boards resurfaced or repaired and sealed as needed. Alternatively discard the damaged blocks and boards and replace with a material that is smooth, durable, and easy to clean.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Several wire shelves located in walk in fridges and coolers are rusted with flaking paint and rust. This presents a contamination risk to food stored on the shelving, and also makes the surfaces unable to be properly cleaned and sanitized. Corrective Action: Refinish the shelves with an appropriate food safe product, or replace the shelves.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- 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): • The ambient temperature of the reach in cooler by the cook line was elevated (roughly 8-9°C). The unit was mostly empty with shelf stable products stored. Please DO NOT store cold potentially hazardous food (e.g., food of animal origin, dairy products, cut produce, etc.) unless the unit can maintain temperatures of ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Open bags of dry goods observed next to rodent droppings. Risk of contamination. Refer to F2.2 for more information. • (2) Raw shrimp stored above vegetables in the walk-in cooler. CORRECTIVE ACTIONS: • (1) Discard any dry goods that have been damaged by rodents and/or have rodent droppings inside/on top of them. Place all open bags of dry goods inside close lidded pest proof containers. • (2) CDI: The raw shrimp was moved to the lower rack. All other raw products were stored below or away from ready to eat foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross 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 accurate thermometer available to monitor the rinse cycle temperature of the high-temperature mechanical dishwasher. The temperature gauge does not provide accurate readings. Corrective Action: • Purchase a water proof thermometer with a max/min reading option. Ensure that a minimum of 71°C is reached under the max setting during the final rinse cycle of the dishwasher. * Note: QUAT sanitizer test strips available to monitor the sanitizer concentration. Chlorine sanitizer test strips available to monitor the glasswasher. Coolers equipped with thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Rodent droppings observed throughout the facility. Areas included, but were not limited to, the dry storage area, below equipment, under the dishwashing pit, on shelves, etc. • (2) Gaps and openings observed around plumbing fixtures and in the walls that allow the entry of rodents. • (3) Gap observed under the exit door, again allowing the entry of rodents. • (4) Grease, open bags of dry goods, and food residue throughout the kitchen is providing rodents with a food source. Corrective Actions: • (1) Deep clean and sanitize all the areas where rodent droppings were observed. Ensure proper use of masks and gloves as there is risk of inhalation of the disease causing bacteria and viruses. • (2) Fill and seal all gaps and opening observed, especially those around plumbing fixtures. • (3) Install a door sweep/weather strip under the exit door. Ensure no light can pass through. • (4) Degrease and deep clean the entire premises. * Contact a professional pest control company to conduct an inspection of the facility and provide recommendations of mitigating the rodent issues
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Unsanitary conditions. Excess grease build up observed throughout the facility. Areas include, but are not limited to, the interior of the walk-in coolers (mold growth observed on the racks), under the dishwashing pit, under the 2-compartment prep sink, under the cook line, the dry storage area (excess flour build up - spider webs indicate lack of cleaning). • (2) Excess boxes and clutter providing rodents a place of harbourage. • (3) Equipment and food contact surfaces exposed to rodents. Corrective Actions: • (1) Significantly improve the sanitation of the facility. Areas must be degreased and food residue scrubbed. Ensure routine cleaning is conducted to prevent accumulation. • (2) Remove all items not required for routine business operations. • (3) Store equipment inside pest proof containers to prevent rodents from coming into contact with them. Sanitize all work surfaces prior to food handling.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered foods observed in the walk-in cooler. Exposed food is at risk of contamination. Corrected During Inspection: Operator covered the foods. Ensure foods are kept covered to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Gap observed under and alongside the screen door in the rear exit of the facility. This is a potential point of entry for pests. Operator closed the back door at time of inspection. 2. Food debris, dust and grease buildup observed under the cook line, prep tables and dry storage shelves. These conditions may attract pests. Corrective action: 1. Install a weather strip or door sweep on the screen door, and ensure a full seal when the door is closed. 2. Deep clean the above noted areas. Ensure routine cleaning of all hard-to-reach areas. Note: Rodent droppings observed in dry storage area. Conduct a professional cleaning of the premises and monitor pest activity in the facility.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food residue observed on insulated material of the knife holder. This may cross-contaminate the knives, leading to consumer illnesses. Corrected During Inspection: Operator removed the insulated material, and washed and sanitized the knives and knife holder. Ensure equipment are maintained in a sanitary order.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Plum sauce ( single prepacked portions) box is being re-used for container wontons-CDI wontons discarded to waste no lids for prepped items stored in the True cooler #2 previously cooked foods ( eg, pork ribs, chicken wings) being stored in the quest cooler (#1)are not labelled with Use by dates ( to protect from spoilage microbes)
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): leftover spilled food inside the drawers of Quest cooler#3 are not cleaned up
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): chopping board is not allowed to air dry after washing/sanitizing ( the flip side that has contact with the base was wet + needs to be re-planed to remove the surface cuts ); food plastic containers in the shelves ( corridor to the back room) are being stacked without allowing them to air dry first; glassware in the bar must be allowed to air dry ( rec. to use racks to elevate the open end of flipped glasses from the counter top/allow air circulation to the interior of the glasses)
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The walk in freezer ( the smaller of the two) is not equipped with a light fixture
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator, KQ Ta's FS1 expired in August 2023. FOODSAFE Registry results for the ff names resulted in Zero results: KhoiMing Ta, Lynn/Lien Burrell (Quyen's sister)
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Onions in net bags ( 3) were placed directly on the floor ( in the back room)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ming's cook station wiping cloth bucket was tested with Quat test strip ( test yielded a result of <200 ppm Quat ammonia)- solution was refilled and a re-test showed 200 ppm active quaternaries in sol'n Johnson Diversey CMA dishmachine (high temp) and Moyer Diebel glasswasher ( bar; chlorine sanitizer) were also checked
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Exhaust system is overdue for servicing ( being done by TVS) since April 2nd
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Two items in the buffet ( hot) were checked for internal temps ( wonton soup and veg spring roll); all coolers except for Walk in Cooler "AA" were found keeping PHFs at safe temperatures ( raw shell eggs and dressings and veg in the AA cooler are kept at temperatures ≥4°C ( 8°C)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): see comments under F2.5
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Scoop for ice cubes ( bar) was being stored above dusty ice machine ( CDI- container for ice scoop is placed by ice machine, scoop was re-washed and re-sanitized in the high temp DW machine)
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 4x 10Kg boxes of pork stew ( still in frozen state) were being thawed in the 20°C back room ( product transferred to the defrosting sink where it will be thawed using constantly draining cold water)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fan grille for the AA cooler has a build-up of mildew/mould and needs to be cleaned Rack under the Cleveland rice steamer is stacked with stuff ( spilled cooked rice, empty cans, expired soy sauce, etc... )-It needs to be organized, wiped clean and sanitized; Shelf under the S/S table beside the Cleveland steamer needs to be cleaned ( accumulated stuff that are not being used must be removed from premises to facilitate cleaning) Metal wall in between Walk in cooler A and Walk in cooler AA, and in between WI cooler AA and Walk in freezer#1 is damaged and is no longer smooth and cleanable Staff Washroom walls, floor, and toilet surfaces are in need of cleaning Buckets for storing wiping cloths must be labelled "sanitizer" Wiping towels placed on the countertop ( by Quest#1 line cooler were not being stored in a sanitary manner ( CDI)
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Aisle in between shelving and area in back room ( by the staff washroom) does not have adequate lighting.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Beverage Air single door cooler ( bar) was keeping coffee cream ( single portions of Cream O) and sliced lemons at temps >4°C ( CDI- Quyen adjusted the temp setting for cooler)
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Cooling log for some PHFs cooked in advance were shown to EHO but not all cooked and cooled items are being tracked ( missing in the log was chicken ( sliced and soup shredded chicken pcs), sliced beef, and steamed rice ( for fried rice)). Only the battered, deep fried items are being logged ( prawn, chicken balls, pork)-Operator to submit cooling logs for foods processed from Apr 27 to May 4th
- 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.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler was observed washing hands but turned off the tap using bare hands, instead of using a barrier to prevent direct hand contact ( step #6 in "Wash Your Hands!" sign)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Previously cooked food being stored in the cooler are not labelled with expiry ( or Best Before) dates- rice, sliced beef, sliced and shredded chicken breast EHO requested Operator to discard Expired dressings found in salad cooler ( approx. 11 units of assorted dressings( Kraft, Sysco, and Sunspun brands) in plastic containers/original packaging- some with expiry dates of 2020 and Oct 2021)
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): see comments above under F1.6 ( re: protection of food from spoilage microbes)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): lack of maintenance for prep tables (along cook line) was noted- food crumbs and debris was allowed to accumulate instead of wiping up spills immediately
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7Asoiled tools that are being used for cleaning up the dishwashing sinks are stored above a shelf used for washed pans F1.7A & 1.7D plastic bins for storing dry ingredients such as sugar were not being maintained clean and sanitized - for exterior and interior surfaces ( outside surfaces of spice containers are stained and have built up encrusted filth)
- 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): Two cooler units were found not having accurate reading thermometers
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): shelving by the hallway between back room and cooking/prep area must be organized and cleaned-staff's personal effects to be stored in designated cabinets or staff lockers
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Glasswasher in bar area was observed to be malfunctioning ( not dispensing adequate concentrations of chlorine based sanitizing chemical- 0 ppm observed when test strip was dipped into the solution)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): F2.5A Re-usable serving spoons and scoops must be washed and changed regularly, Bottom part of the sliding door for the two door cooler unit must be cleaned regularly to prevent accumulation of food debris, exterior surfaces of paper towel dispenser must be cleaned regularly F2.5B Back warehouse area shelving to be organized so floor areas can be easily swept and maintained clean; Shelving above the two compartment warewashing sink is constructed of raw wood (and is not kept clean)- it is suggested that this be removed and replaced with cleanable material F2.5C Wiping cloths that are kept on the line, must be stored in sanitizing solution at all times F2.5L plastic chopped garlic spoon to be replaced by food grade washable spoon
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5L Single service utensils or containers must be used only once.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Server's hand wash station has a malfunctioning faucet ( no hot water supply as tap is broken) Exhaust canopy in kitchen is overdue for servicing since June 2020
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooler #3 in the kitchen needs repair ( sliced veg were observed to be at 44°F-onions, carrots, mushrooms) variety of hot held foods in buffet were probed to check internal temps ( wonton soup, chicken balls, pcs of BBQ chicken) temps found to be ≥60°C/140°F; walk in cooler and all other coolers ( coolers 1, 2, and dining room) were found to be keeping PHFs at safe temps (≤4°C/40°F)
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): two ice scoops in the bar were being stored on top of ice machine
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher was checked more than 3x-Chlorine in rinse cycle solution was showing less than 50 ppm in the first two tests; after Operator pushed Sanitizer prime button, then the test strip finally showed chlorine at a concentration of 50-100 ppm
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Incomplete-cleaning checklist was shown to EHO@time of Inspection Operator was provided with the new template for Sanitation Plan and request was made for Operator to transfer information into the new template
- 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
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): unlabelled food ( battered d.fried balls) observed being held at ambient temp at time of Inspection-internal temp observed to be 12°C@ 13:30 hrs.-Operator must ensure time label is used for foods being held at room temperature or else food is deemed contaminated and must be discarded as per restaurant's Food Safety plan.; All other cooler units in kitchen (5) keep foods at safe temps; hotheld items in buffet were probed ( observed temps were >60 for spring roll and broccoli); Sysco soft margarine ("keep rerfigerated") is being stored at ambient temp (25°C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): cooked food ( huge volumes) in walk in cooler must be labelled with USE BY date to ensure processed foods are used up by 72 hours crate of sliced onions ( wrapped in black garbage bag) was found on top of sink in staff washroom-EHO requested product to be discarded into garbage bin-(EHO witnessed product disposal); backpack and coat of old man was found of food products ( dry storage room) instead of staff's lockers
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): see comments under F2.5
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): raw chicken pcs in sink are not in original plastic container during thawing/defrost process
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): floor surface areas in kitchen needs more thorough and more frequent cleaning; floor under central island and under deep fryers/wok station/burners has been allowed to accumulate a thick layer of grime/grease, dropped food scraps and filth; EHO suggested to Operator to review SANITATION plan and ensure checklist for reviewing cleaning tasks is improved
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff washroom hand station needs liq soap in soap Dispenser; all other three stations in food prep areas are adequately supplied
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Blanched chow mein is not following the Cook-hold-serve process and critical limits are not observed ( chowmein is left to cool at ambient temps and not hot held@60°C or hotter temps) Blanched chow mein ( more than 2 inches high in container) is not cooled down quickly to keep it safe ( internal temp. after 2 hrs of cooking was observed to be 39°C). Operator to show that second stage of cooling is meeting the required CRTICAL LIMITS ( int. temp at the end of 4hrs with product inside cooler). Otherwise operator must show CORRECTIVE ACTION is taken ( product is discarded to waste bin)
- 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.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Coolers were keeping safe temps for PHFs ( 6 units), two freezers were also checked; Thawing in the sink -not all meats being defrosted are under running water
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): CMA dishmachine(>71°C hot water rinse), bar glasswasher (>50 ppm chlorine rinse) and quat sol'ns were checked; Quat ammonia concentrations in spray bottle and bucket for wiping cloths were found to be <200 ppm ( LaMotte QAC QR Test strip indicated conc. @100 ppm for each of the solutions)
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.5 - Are foods from approved sources?
- Observation(s): BBQ pork belly processing has not been reviewed by Meat Inspection team and was never approved in FSE's food safety plan(i.e., Facility is not an Approved Food Manufacturer) EHO was told that cured pork belly ( hung to dry at ambient temp inside premises) was intended for staff's personal consumption ( staff/John will now do the processing at home and not in Lotus Inn).
- F2.5A - All foods on the premises must be from an approved source.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): noodles cooked( fried in the wok ) had internal temp of 68°C, re-heated and 2nd test revealed temp of >74°C; steamed salmon had internal temp of 91°C, stirfried mushrooms cooked to an internal temp of 82°C
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Infraction must be corrected within 24 HRS; foods that were temp. abused in True sliding 2- door cooler were DISCARDED at time of inspection (CDI, only 5 of 8 units are monitored/logged by Operator, Quyen) 8 cold storage units ( including the Beverage Air in bar) were checked-all except True unit keeps foods at adequate temps; Quest cooler doesn't have thermometer, walk in freezer has no thermometer
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Interior of True cooler is filthy ( and mouldy food was found inside unit) Operator to ensure sanitation plan is followed by staff
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): vegetable spring roll was probed and internal temp found to be <60°C ( 48°C); product is elevated from hot pan by a wire rack fried rice had internal temp of 77°C
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3Gshelf/cart for cooling hot foods is not being cleaned adequately-sticky sauce and leftover food debris found on the sides( suggested to operator to change from weekly to daily cleaning/sanitizing to ensure food contact surfaces are not contaminating cooked foods) high temp dishwashing machine ( conveyor type) sanitizes with 74°C ( on the 3rd run); trigger spray bottle with sanitizing sol'n was tested and found to contain 200 ppm quaternary ammonia
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.5 - Are foods from approved sources?
- Observation(s): uncooked pies from "Kal Grad 2017" found in the walk in freezer
- F2.5A - All foods on the premises must be from an approved source.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4Kshelf used for cooling fried foods must be cleaned and sanitized more frequently-leftover food and sweet sauce were found on the sides of the shelf/cart; F3.4Fpork in walk in freezer is wrapped in black garbage bag
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
6 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): wiping cloths used along the food prep line are not sanitized a pan of knives ( soiled) are being stored on top of raw prepped cauliflower in the line cooler
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): old guy's food ( cook) is stored in the line cooler used for prepped ingredients ( chopped veggies)
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The fan shroud ( including the grille in front of the fan) in the AA walk in cooler is contaminated with mold; the part that extends from the ceiling also needs to be cleaned and sanitized to remove mold contamination
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- Are there handwashing stations available and properly supplied?
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is INCOMPLETE-not all cleaning and sanitizing chemicals are listed, only Quats was identified in the existing San Plan; the list of equipment/surfaces to be cleaned and sanitized does not specify the frequency for cleaning ( daily? weekly? quarterly? every 4 hrs?)
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): 3 containers of d fried chicken balls ( no holding time label on individual containers, no probe thermometer) found stored at shelf at ambient temps. ( probed products indicate internal temps of 20-21degC); also inquired with John if he used p.17 ( writing a food safety plan) cooling log and he replied he did not DISCARDED the chicken balls ( denatured with sodium hypochlorite) at time of inspection-CDI
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 2 boxes of eggs kept at room temp ( 15 dozensx2) 4 bags of pork defrosted beside the sink ( should be under cold running water or other approved method) coolers keep foods at 4-5degC
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Bing had to be told to put on hair restraint ( he eventually put on a cap to restrain hair)
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): bucket with sanitizer solution tested and found to contain less than 200 ppm Quats -CDI high temp DW produces hot water at 71degC Glasswasher in bar has 50-100 ppm Chlorine in rinse sol'n, trigger spray bottle in the bar labelled "sanitizer" contains 200 ppm quats
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Premises need to be thoroughly cleaned (ie power washed) and cleaning/sanitizing tasks completion to be monitored and recorded in checklists by owner/operator ( all line coolers, walk in coolers and freezers and all surfaces in the food prep line-including knives storage, plate shelves, chopping boards, stove, interiors of coolers, floor areas under cooking equipment and under sinks and everything in between) TVS ( duct/exhaust system maintenance ) was due to perform servicing back in April 2016
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): posted sanitation plan doesn't include frequency of cleaning and sanitizing, nor does it include the list of chemicals that will be used for cleaning and sanitizing
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Freezer 1 only keeps foods frozen to 10degF ( -12degC) Freezer 2 keeps foods frozen at 0degF Walk in coolers (2) and line coolers (3) keep PHFs at safe temps.
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): handwash tap ( hot) is malfunctioning- leaks
- 14.2 - 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Four containers of battered chicken balls ( cooked) found sitting at room temperature with no expiry time label (or holding time for room temp storage) on containers; internal temp of food at 30deg in one of the containers the old cook doesn't know when it was cooked ( maybe last night?)-DISCARDED at time of inspection One of the cooks ( J) who came in later said he cooked it last night and forgot to put in walk in cooler temperature logs are not maintained to show Cook-cool-reheat-serve critical limits are being met; owner unable to verify food safety plan
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hair restraint is not used
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): cooked chicken stored in line cooler with no lids ( trays stacked on top of each other) batter in a bucket stored in walk in cooler isn't covered
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No p towels in the dispenser for both handwash sinks
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): backsplash for kitchen handwash station needs to be scrubbed and sanitized more frequently-mould and slime growth seen on edge of stainless steel plate
- 14.2 - Are the premises maintained in sanitary conditions?
- Monitoring
1 infraction
- 14.2 - Are the premises maintained in sanitary conditions?
- Observation(s): Quats sanitizer ( bottle in kitchen) doesn't contain adequate concentration of active quaternaries ( less than 200 ppm)-dispenser in mop sink room dispenses 200 ppm when checked with test strips; provided a limited amount of test papers to operator and advised that they procure it from chemical supplier ( Johnson Diversey) before supply runs out; and monitoring of concentration be included in Sanitation log
- 1 Observation, Moderate Severity of Consequences : The premises, equipment and utensils must be maintained in sanitary condition.
- 14.2 - Are the premises maintained in sanitary conditions?