McArthur Island - Playing Field Concession #60618
1525 Island Pkwy Kamloops BC V2B 0H7 · Restaurant - Food Service
6 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sausage rolls were kept inside a malfunctioning cooler ( Coke@46°F) Other coolers checked were maintaining PHFs at safe cold temps ( True Refrigerator 2 dr upright, True Refrigerator 2 dr reach in /line cooler, Coke cooler for pop and Dairyland coffee crm) Hot holding temp for burger patties ( in au jus) and gravy was observed to be >60°C ( internal temp was 91°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): see comments under F2.5K ( placement of tongs on the lid handle of chipper container)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B, F2.3C pls see comments under F2.5K below
- F2.3B Manual dishwashing procedure 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Freezers were not maintaining foods at temperatures ≤-18°C/0°F ( Maytag upright freezer was observed having a temp of 10°F; Breyers was @-12°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): Existing non-compliance issues must be corrected: floor drain hole needs a cover, Exhaust hood is overdue for servicing ( TVS sticker states next service was due in April 2020 F2.5D Sanitizer solution is kept in a green pail labelled "Detergent" F2.5K food contact surfaces (tongs) kept at ambient temperatures must be regularly washed and sanitized ( set a timer for every two hours to switch tongs) and sanitize prep tables/counters; tongs and other food contact surfaces/tools must be stored inside washable containers ( not on top of the lid for cooked chips; the business end of the tongs were in direct contact with the handle of the lid)
- 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.
- F2.5K 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): F2.6E please read comments under F2.4A
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): existing non compliance; partially resolved ( opening on the wall by the warewashing sink has been covered by a cleanable panel; but the floor drain hole still needs a proper cover, a couple of floor tiles may present a tripping hazard due to uneven/broken surface) the exhaust canopy is overdue for professional servicing and the removable grease filters on the unit needs to be pressure-washed to remove stuck-on grime and dust balls)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): roll of single-service (disposable) towels needs a dispenser to keep towel clean and dry; the existing dispenser must be replaced as it does not fit the roll of p. towel being used by Operator
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): existing non-compliance issue with improper construction ( surfaces not smooth/cleanable) from 2018 must be resolved: hole to access the water pipe by the warewashing sink; hole on the floor ( is this a floor drain?-if yes, it needs the proper drain cover and not plugged with a pc of cloth) to be repaired to make the exposed surfaces smooth and cleanable/impervious to moisture; Grease filters for the exhaust hood need to be washed and de-greased ( duct system may be overdue for servicing by TVS)
- 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
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hole on the wall in front of the Hand wash station needs repair to create a smooth surface, impervious to moisture. Floor tile in between the island and True cooler (#4) is broken and in need of repair to create a surface that is smooth and impervious to moisture
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): No documentation kept onsite for the breaded chicken
- F3.5A The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Ecolab sanitizer in spray bottle contains > 200 ppm quats ( pls. dilute and check sol'n with test strips before every use) Sink DW system ( dispenser is broken)-operator must ensure staff are measuring adequate volumes when diluting mikro quat to water ( "2.6 mL of chemical per 1 L water would produce 195 ppm quaternaries" ) 14.3 Grease filters to be de-greased and washed ( build up of grease/grime is present on the surfaces)
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): no copy of food safety plan ( HACCP) on site
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): no copy of sanitation plan on site
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper Towel dispenser is empty at time of inspection
- 15 - Are there handwashing stations available and properly supplied?