McArthur Island Sports Lounge
1665 Island Parkway Kamloops BC V3B 5N3 · Restaurant - Food Service
8 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no thermometer for the lounge kitchen chest freezer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): please provide a cover for the meat slicer to maintain the equipment in a sanitized condition after washing and sanitizing F2.5A the malfunctioning line cooler ( Frigidaire #3) was empty at time of inspection, it's plugged in but air inside the unit was 80°F.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit to Operate for FSE owner, Compass Group Canada is not posted ( only valid decal was shown to EHO)
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): In addition to the quat ammonia test strips, the Operator must use Iodine test strips to check for Iodine concentration being dispensed thru the bar glasswasher
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): True bar cooler ( storage of coffee creams) needs a thermometer; Quat test strips are not kept onsite
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A M3 Turbo Air line cooler was found malfunctioning at time of Inspection( air in the unit was observed to be 60°F/15.5°C) F2.5B Exhaust canopy is overdue for servicing ( TVS sticker states it was last done in May 2023) Please read comment under F1.2 above.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1 Existing non-compliance issue- Permit posted was the old permit ( owned by COIN Shines both sides, Bryan Hunter). Operator must post a valid permit with the current decal affixed to the permit.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Cambro drink container ( insulated unit with spigot) has residual leftover water in it ; bev containers must be allowed to drain sufficiently to complete the warewashing process of wash, rinse, sanitize, and air dry.
- 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): wall behind the dedicated hand sink is damaged in some spots ( paint is peeling off along the edge where the basin is attached) Garbage bag lining the lower shelf of the S/S prep table must be removed and the table surfaces must be regularly cleaned and sanitized to remove contaminants/debris
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit posted is for the previous operator ( Coin Shines both sides) and not the current owner/operator ( Compass Canada)
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Duncan Hines chewy fudge brownie mix contains>5% Trans fat per serving (0.5/2)-CDI- Carmela discarded the box of brownie mix
- F3.5C All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F3.5 Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
1 infraction
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Bartenders also are required to restrain hair. Lynn found a clip to restrain her long hair.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Jackson high temp DW produces hot water with temp of 71degC; pump for dispenser is malfunctioning ( solution from the hose has <200 ppm Quats)-Carmela mixed product manually and after 3 trials, final sol'n yielded 200 ppm ( Pls remember if mixing manually to only dilute 2.6 mL of Mikro Quat per 1L water); Bar glasswasher and coolers will be checked next time ( Dec 30th during KIBIHT b4 lunch time)
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1 page HACCP ( for cooked PHFS) poster doesn't have the Corrective Actions; No Food Safety Plan for raw or NO-cook potentially hazardous foods? Temp logging ( sanitizer concentrations) sheet is also missing from this facility
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 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.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): fsp is not onsite
- 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.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): san plan is not onsite
- 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.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Romana canola oil (0/9g), Becel s marg ( 0/8g); oatmeal raisin cookie dough-English Bay 0.1/13g; Otis Spunk. Supreme blueberry crumb cake muffin ( Ings list is OK/ doesn't contain the red flag words for TFat) ###The Original Cakerie box for Nanaimo bar variety pak 01413 net weight 24.50 lbs- box isn't labelled with Ings list or Nutrition Facts table
- 19.1 - 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.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?