Match Eatery & Public House
1555 Versatile Dr Kamloops BC V1S 1W7 · Restaurant - Food Service
16 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips for Sink and Surface sanitizer onsite, but facility was not using this product (at the time of inspection staff were using Multi Quat Sanitizer). Ensure that test strips match the sanitizer being used.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen: • Buckets and bottles labelled as sink and surface sanitizer, but QUATS sanitizer inside the bottles and buckets. Please ensure appropriate labels are supplied to match the sanitizer in the buckets and bottles. • Grease build up on floor between cooking equipment, under coolers/shelving etc. Please ensure thorough cleaning ahead of busy holiday season. • Condensate pipe wrap has come apart in walk in, please repair. Bar area: • Staff should not store water pitchers below hand wash paper towel dispenser. Staff with wet hands may drip water off hands into pitchers. Corrected during inspection. • Paper towel dispenser to be moved closer to the designated hand sink.
- 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.
- F2.5D 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Hot holding logs for French onion soup and other hot held items not available onsite for review. Please email Oct if kept, and ensure current copies kept onsite., Health Officer will review at follow up inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Milk cooler at 8C at the time of inspection. Limited items stored in the cooler. Do not use this cooler if it cannot maintain 4C or less. See F3.3 below regarding staff logging of temperature in this unit. • Milk/parmesan cheese voluntarily discarded at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Kitchen: Large amount of grease/oil under the cookline/deep fryer/oven area. This must be cleaned and disinfected and not allowed to accumulate. Please have this cleaned/clean up hard to reach areas when spills/leaks occur as to not allow to accumulate. Provide a tray or catchment basin if the source of the grease is from the oven leaking when cooking high fat items such as garlic toast. • Have staff go over harder to reach areas in kitchen to remove any debris/food etc. that may have built up. • Kitchen: walk in with beer coolers - floors to be cleaned/sanitized and swept of debris, such as old limes. • Bar area: have staff clean under equipment - bottles caps and debris have built up. • Bar area: have staff store ice buckets off ground to facilitate easy cleaning and prevent possible contamination (holds ice - note: these buckets do not go into the ice machine - scoop used).
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Milk cooler/under counter fridge not maintaining food items <4C. Please repair, and do not store food in this cooler until it can maintain food at 4C or less.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff noted to consistently be writing down temperature >4C in the milk cooler. Staff should be taking corrective action if they note units not maintaining food at 4C or less as food stored >4C is considered food storage in the temperature danger zone/potentially hazardous. Discussed with staff at the time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Please ensure all buckets are labelled to show contents. Please provide photo showing items have been labelled. • Note: a few items noted uncovered at time of inspection in a few coolers. If not in continuous use, keep covered.
- 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): • Paper towel to be kept at hand wash sink in the outside bar if bar is used to dispense slushy beverages (not supplied at time of inspection). Provide photo to Health Officer showing completed. • Paper towel dispenser should be moved closer or add an additional paper towel dispenser closer to the hand sink at the inside bar.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Dishwasher logs - ensure staff are capturing the correct final rinse temperature - staff writing 80C, when the final rinse is >82C. Logs must reflect accurate final rinse temperature. Discussed with staff member to ensure correct final rinse temperature is being logged. Please send Health Officer copy of the logs in 1 week showing that staff are logging correct final rinse.
- 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): 1) Garlic butter - house made stored at room temperature. House made garlic butter or garlic oil without the acidification of the garlic or commercially prepared and verified to be shelf stable can be unsafe to eat due to risk of botulism. Ensure you keep the house made garlic butter in the cooler or only bring it out enough to use within 4 hours, after which the butter must be discarded and the container thoroughly washed and sanitized before addition of more product. Moved to cooler at the time of inspection.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Solutions of sanitizer was measured and was not in acceptable range as noted by manufacturer. The correct levels are need for adequate sanitizing actions to take place. Corrected During Inspection: • Operator was instructed to use another approved sanitizer onsite. The operator had decided to use the verified sanitizer from Atlas until the service company can make the adjustments to the auto dispenser. This is temporary solution is satisfactory.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Observed cooked chicken breast item in cooler unit, the probe measured internal temperature was 20°C. The operator was asked to remove this and cool using one of the approved methods (ice bath, ice wand, smaller batches). If item has been placed inside cooler and has not cooled down enough this can cause the cooler temperature to rise, placing the food items in the cooler at risk of being in the danger zone temperatures (>4°C-<60°C range). Corrected during inspection: Operator had removed items and would be moving into smaller batches instead, operator instructed to use a timer for this to ensure its coiling in the required timeframes.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Some cleaning needed under the dishwasher and in that general dishwasher area.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wiping cloths were observed stored on food contact surfaces between uses. Ensure the cloths are stored in a sanitary manner, e.g. in sanitizer solution between use. • Clean in hard to reach areas and behind equipment as noted during inspection.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) small beetles found in dry good storage area. Clean and disinfect the dry good storage area and discard any open packaging and containers that may have been subject to infiltration of pests.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Heat sanitizing dishwasher was not consistently reaching final sanitizing rinse of 82C. Please do not use the dishwasher for sanitizing (wash and rinse only) and sanitize in a compartment sink using quats for 2 minute submersion (or manufacturer's protocols if different) and air dry or bleach sanitizer solution at 100ppm for 2 minutes and air dry. Operator contacted maintenance company during the site inspection, company to attend today/tomorrow. 2) Glassware washer was out of iodine. RESOLVED at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Lid to ice machine needs to be repaired/replaced. 2) Clean under hard to reach areas in bar and kitchen. Debris has built up.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Logs to be kept for the glassware washer.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- 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): 1) Garlic butter - house made stored at room temperature. House made garlic butter/garlic oils without acidification of the garlic or commercially prepared and verified to be shelf stable can be unsafe to eat due to risk of botulism. Keep house made garlic butter in the cooler, or only bring out enough to use within 4 hours, after which the garlic butter must be discarded and the container thoroughly washed and sanitized before addition of more product.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Heat sanitizing dishwasher not reaching sanitizing temperature at the time of inspection - 65-67C at dish surface. Do not use the dishwasher to sanitize. Dishes can be washed and rinsed in the machine, then placed in a sink containing 100ppm bleach solution for 2 minutes then air dried. 2) Glassware washer was out of iodine at the time of inspection. RESOLVED - staff brought a fresh bottle during inspection.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Do not store the knives between the coolers and counters - RESOLVED. 2) Label the unlabelled sanitizer bottle - please complete as soon as possible. 3) Cleaning in the hard to reach areas to be undertaken as discussed. 4) Cutting boards as noted during the inspection to be refinished. Items 3/4 are due by date noted above.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Empty soap at servery station - staff to replace at time of inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff were not logging cooling of items consistently. Staff had meeting to address the concerns and logs kept showing cooling and corrective actions now in place.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Bar-please locate the test strips for the glassware washer - RESOLVED. All monitoring supplies provided for kitchen facility.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Ensure staff maintain wiping cloths in sanitizer when not in use. RESOLVED. 2) Do not store cooling wands on the floor of the walk in. RESOLVED. 3) Do not store in-use utensils in sanitizer. RESOLVED. Health Officer to provide supplemental handout on this for staff reference.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): As discussed, tongs and utensils in continuous use should be stored at room temperature on a clean surface (no longer than 4 hours), and not stored directly in the sanitizer. Health Officer to provide supplemental info on this. Discussed during inspection. Sanitizers at approved concentrations. Dishwasher adequately heat sanitizing. Food contact surfaces/utensils/equipment appeared sanitary at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Spring clean in the hard to reach areas. Clean on or before the date noted above and provide photos showing the cleaning has been undertaken. 2) Do not store knives between the cooler and hand sink - RESOLVED at the time of inspection.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Soap supplied to 1x unit at the time of inspection - servery area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) cooling and cooking logs - please begin for batches of cooling and spot checking on items that are cooked. Scan and email copies of logs on or before date noted above.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1) The Buffet - temperature logs show food items < 60 deg C. All PHFs must be stored/displayed in the buffet greater than 60 deg C. If staff note that food items are less than 60 deg C, they should take corrective actions and note corrective actions on logs. Please review with staff and advise when staff have been notified about the correct procedures for temperature logging and corrective actions.
- 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): 1) Do not store tongs in liquid sanitizer. Storing service/cooking tongs in sanitizer has the potential to contaminate food items with wet sanitizer, or cross contaminate the multiple tongs stored in the sanitizer. Tongs should be stored at room temperature and cleaned/sanitized as a minimum every 2 hours or as needed. Discussed and resolved at the time of inspection. Ensure utensils are stored handle up in buckets as storing them food contact surface up has the potential to contaminate the utensil if unclean hands touch the food contact end of the equipment. Discussed during inspection.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Temp logs for: bain marie, bar cooler.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Logs to check the final sanitizing rinse temperature of the dishwasher.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection the chef reports that the wooden platters a pre-sprayed to remove food debris, then spray sanitized using quats sanitizer and then rinsed in water in the sink. This method does not comply with the "three-compartment-sink" method, or alternatively, the use of a commercial dishwasher. All wares and utensils returning from the customer must be washed with detergent in the first compartment sink, rinsed with clean water in the second compartment sink, and sanitized in a solution of quats sanitizer for a minimum of 30 seconds in the third compartment sink. Correct wash procedure right away. b) All cracked wooden platters must be removed from food service; all wares should be smooth and free of breaks that can compromise sanitizing.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers <4degC. Noted temperature logs showing daily temps of 5-7degC (walk in cooler). Ensure that staff are taking action or noting actions on temperature variances when temperatures are greater than 4degC. This could include rechecking the temperature after several minutes, adjusting temperature and, if problems are noted, moving food and calling for service. With regards to this specific cooler, EHO checked cooler and found it less than 4degC at time of inspection. Infraction provided due to temperature variances with no action noted. Discussed during inspection - resolved.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Service provider onsite performing final calibration. Service provider to email EHO regarding operations of warewasher and sanitizers. Low severity as facility not operational at time of inspection.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure paper towel dispensers are installed and provided paper towel. EHO will bring signs on Friday. Low severity as facility not operational at time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?