McCracken Station Pub
1626 Valleyview Dr Kamloops BC V2C 4B5 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer dispenser is dispensing solution ~500ppm. At this concentration a potable water rinse step is required. Service of the dispenser has been initiated, and staff will dilute the dispensed sanitizer to 200ppm until the dispenser is fixed. Monitor concentration with test strips.
- 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): Wall and floor under taps in the bar have moisture and mold growth. Corrective Action: Clean and sanitize the area, and increase frequency of sanitation to prevent mold growth in the future.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): • Wiping cloths are not stored in sanitizing solution. All wiping cloths must be stored in a container of sanitizing solution with appropriate concentration of sanitizer when not in use. • Buckets of food stored on the floor in the cooler. All food should be stored on shelves a minimum of 15 cm off the floor. Relocate food to shelves.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw chicken was stored next to salad inside in the prep cooler. There is risk of cross-contamination. CORRECTED DURING INSPECTION: • The salad was relocated to the above shelf. Note: All other raw meat/chicken/seafood/fish were stored below and away from ready-to-eat food.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Rodent droppings observed in the dry storage area. Rodent droppings can cross contaminate food contact surfaces and result in consumer illness. Corrective Action: • Deep clean and sanitize the areas where rodent droppings were observed. Continue storing dry goods inside pest proof containers and keep everything ≥6 inches above the floor. Monitor for new activities.
- 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) Missing ceilings tiles above food prep-areas. • (2) Built up of dust and grease on air intake screens above food contact surfaces and the fan inside the walk-in cooler. • (3) Food debris accumulated in the right corner of the kitchen by the hot holding unit. • (4) Debris built up on the cooling rack trays inside the beer cooler. • (5) Biofilm observed inside the popgun at the bar. • (6) Syrup spilt along the cabinet walls of the bar. Corrective Action: • (1) Install all missing ceiling tiles as debris can fall into food and result in physical contamination. • (2) Deep clean and degrease the screens and tiles. • (3) Deep clean the floors in the corner of the kitchen. Monitor for pest activities. • (4) Deep clean the cooling rack trays in the walk-in beer cooler. • (5) Soak the popgun tip in a sanitizer solution routinely to prevent biofilm formation. • (6) Clean the cabinets at the bar.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The internal temperatures of cold potentially hazardous food stored inside the walk-in cooler were above 4°C. Items included, but were not limited to, soup @11.4°C and cooked chicken breast @11.2°C. The ambient temperature of the cooler was at 12°C. The cooler temperature records from the morning stated that the cooler was at 4°C. CORRECTED DURING INSPECTION: • All cold potentially hazardous food stored inside the walk-in cooler (e.g., meat, chicken, seafood, dairy, eggs, soup, etc.) were relocated to the beer cooler and under-counter coolers that could maintain internal temperatures of ≤4°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): • (1) Rodent droppings observed under the dry storage shelves. • (2) Gap observed under the rear exit by the beer cooler, allowing the entry of pests into the facility. • (3) Food containers stored directly on the floor in the dry storage area, preventing adequate cleaning and monitoring of pest activities. ** Rodents can transmit disease and efforts must be made to eliminate them from the facility. Corrective Actions: • (1) Clean and sanitize all areas where rodent droppings were observed (primarily in the dry storage area). Monitor for any new activities. • (2) Replace the door sweep under the rear double black exit door, ensuring no light can pass through. • (3) Ensure all items are stored ≥6 inches above the floor to allow for cleaning and monitoring of pest activities. ** Contact the pest control company for an inspection and follow any additional recommendations.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The low temperature mechanical dishwasher had 0 ppm chlorine in the final rinse cycle. CORRECTED DURING INSPECTION: • The sanitizer bottle was replaced (low levels were resulting in a bubble in the line) and it was primed. 100 ppm chlorine concentration was measured on the plate surface in the final rinse cycle. Ensure daily monitoring of the sanitizer concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) The shelves in the under-counter coolers at the bar and dry storage are worn out. The bare wood is exposed and paint chipping. Adequate cleaning and sanitation cannot be done. • (2) Significant meat residue observed on the meat slicer that was not in use and stored at ambient temperature. These conditions can allow the growth of disease causing bacteria (e.g., listeria) which can cross contaminate food. Corrective Actions: • (1) Replace, repair, or repaint the shelves inside the bar under-counter coolers and dry storage. Ensure the surfaces are non-absorbent, durable, and easy to clean. • (2) When meat processing using the meat slicer is done, ensure the equipment is dismantled, cleaned, and sanitized (min 100 ppm chlorine or 200 ppm QUAT solution). When the slicer is in continued use at room temperature, ensure it is cleaned and sanitized every 2 hours.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • The walk-in cooler had an ambient temperature of 12°C and incapable of storing potentially hazardous food at ≤4°C. A technician came to site at the time of inspection to repair the unit. Corrective Action: • Given the high volume of food stored in the facility, the walk-in cooler must be repaired promptly to ensure the needs of the facility and business operations can be met. The use of the beer cooler is only a temporary measure.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler food temp (beef. ham, cooked chicken) 6°c Full inserts of food being kept in ice on top of of cooler in a manner that would not keep them 4c or less
- 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): Ice scoop to be stored in clean container OUTSIDE of ice machine (this was corrected during inspection)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips required to check spray bottles
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Low temp dishwasher 0 ppm sanitizer • Bar glass washer 50 ppm (good)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • No lights functioning in the back food prep area around dishwasher etc. Covers broken. Recommend you replace with LED • Clean vents more often above cooking equipment • Label all chemicals with contents to prevent accidental mix ups(labels from chemical suppliers) • Clean all hard to reach areas • Organize around ice machine and laundry area • Remove items that are not needed from kitchen and storage areas so premise is easier to clean
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Line cooler to be replaced as it does not appear to be able to keep temperature
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Gaps in temp logs ie. when kitchen manager is off or away the check sheet is not being completed.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler behind grill >10c. Perishables removed and not to be stored in this cooler until it is repaired and can maintain food at 4 or less at all times You should be sourcing a new cooler as a priority and one with cold holding inserts on top so food does not have to be placed on ice during busy times. Cooler has been under service repair for the same issues and not fit for food storage as needed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): All staff entering kitchen prep area to work should be washing hands first then putting on gloves etc
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): Walk in cooler-keep raw and partially cooked food separated from cooked foods Ice scoop to be stored in a clean container. Ice is considered food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips • Acquire quats test strips to be able to monitor sanitizer concentrations
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): At time of inspection low temp dishwasher had no detergent and no sanitizer. This is not being monitored closely by staff
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): No lights in back receiving area/hand sink area. Replace to meet Food code requirements. Clean vents more often above cooking equipment Label all chemicals with contents to prevent accidental mix ups(labels from chemical suppliers) Clean all hard to reach areas Organize around ice machine and laundry area
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Line cooler should be replaced as it does not appear to be able to keep temperature
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Maintain daily monitoring records of hot and cold food holding temperatures and spot checks of cooked food temperature (utilizing an internal probe thermometer). focus food probe temperatures on higher risk items such as poultry and ground meats.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Add daily monitoring records of dishwasher final rinse cycle and spray bottle sanitizer concentrations
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire quats test strips to be able to monitor sanitizer concentrations
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Maintain daily monitoring records of hot and cold food holding temperatures and spot checks of cooked food temperature (utilizing an internal probe thermometer). focus food probe temperatures on higher risk items such as poultry and ground meats.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Add daily monitoring records of dishwasher final rinse cycle and spray bottle sanitizer concentrations
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire quats test strips to be able to monitor sanitizer concentrations
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Maintain daily records of cooler temperatures, hot holding unit food temperatures and spot checks on food cooking temperatures (focus on higher risk products such as poultry and ground meats).
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Add a daily check procedure where sanitizer concentrations in glass washer and dishwasher final rinse are monitored with test strips and documented on a log sheet to confirm correct operation.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips required for Quat sanitizer as well as the chlorine for dishwasher sanitizer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Both dishwasher and glass washer had no sanitizer dispensing at the required concentration. Staff on duty did not check levels or bottles prior to commencing business for the day. Staff were able to get both functioning correctly and re wash dishware as necessary prior to end of inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Incomplete records of temperatures and cooling procedures
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Checking of sanitizer levels on glass washer and low temperature dishwasher was not occurring All chemical bottles to be labeled properly with contents
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one on premise was certified in Foodsafe level 1 or equivalent. More staff requiring training to cover days off etc
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Was not able to verify temperature records. Staff stated they take them but throw the forms away. Form hanging on wall was blank. Since you may get a complaint from days to a week or so after the fact, you should be keeping your records and receipts onsite. You can also use these records to monitor trends in coolers and other fluctuations.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty could not produce valid food safe level 1 certificates. Current certificates without expiry dates are now expired. Staff must recertify or other staff with valid certificates are to be scheduled for coverage.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Reach in cooler near grill not keeping food less than 4c Removed pre cooked chicken and placed it in salad cooler as temps were between 6-8c Noted cooler was heavily iced at the back
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ongoing infraction. Bottles are filled with liquids that are improperly labelled. This increases the chances of staff errors with chemicals etc In the reach in coolers store raw meats etc on the bottom shelves not above ready to eat foods. Keep as much food off the floor as possible in the walk in cooler to aid in cleaning of the floors
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooler temperature was exceeding 4c.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): At time of inspection sanitizer bottles were empty . This was also cited as an infraction on December 21/15. Cook on duty mixed a quat solution for testing and it was shown to be far exceeding the 200 ppm limit. It is apparent staff do not understand how to mix solutions according to manufacturers instructions.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cover all food while in coolers and stored. Do not place bottoms of bowls and containers on top of uncovered food to avoid cross contamination. Ice scoop to be kept in a clean and sanitized container instead of laying on top of the ice machine.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Outstanding from December inspection: 1. Cover exposed lights by walk in cooler 2. Replace ceiling tiles that were damaged from flood New: Replace burned lights in kitchen Filters above cooking equipment heavy with grease. Vent system is due for service soon so have them do the floors as well as there is alot of grease Clean food debris from shelves
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Update sanitation plan to clarify chemical and sanitizer use. Check sheet style is useful so that all areas get cleaned.
- 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): a. At the time of this inspection there was no sanitizer being used in the kitchen; the one bottle that was stored by the back door had a concentration of 0 ppm sanitizer. Sanitizer spray bottles with 200 parts per million bleach solution or 200 ppm quats solution must be available in the kitchen at all times so that food prpearation surfaces etc. can be sanitized after handling meats, fish, etc. Wipe cloths kept in a pail of 200 ppm bleach or 200 ppm of quats is an alternative to a spray bottle. An information sign was left in the kitchen at the time of inspection. Have staff implement sanitizing procedures right away. b. At the time of this inspection no sanitizer was being dispensed into the dishwasher during the final rinse cycle. The final rinse cycle must have a minimum chlorine concentration of 50 ppm in the rinse water. The dishwasher is to be adjusted/repaired so that the proper sanitizer concentration is maintained. Staff must check the sanitizer concentration everyday to ensure that the dishwasher is working properly. The dishwasher should be operating properly by December 29, 2015.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a. The damaged/missing ceiling tiles in the kitchen must be replaced. The tiles should be easily cleanable and impervious to liquids. b. The protective cover for the fluorescent lights by the kitchen walk-in cooler must be replaced. c. The exhaust vent for the combi oven must be connected to the vent exhaust system for the kitchen. The oven exhaust cannot be relaesed directly into the kitchen; grease is accumulating on the wall and ceiling. Discuss this with the vent service company to see what can be done to correct. d. Complete the above items (14a-c) by January 26, 2015.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.4 - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): No sanitizer in dishwasher noted during inspection. Staff not checking sanitizer levels. Had to instruct staff on location of test strips, where the sani prime was and what level sanitizer is to be in the dishwasher. Was reaching 50 ppm chlorine after inspection. Bar glass washer 50 ppm chlorine
- 1 Observation, Moderate Severity of Consequences : Equipment must be operated in a manner that ensures the safe and sanitary handling of food.
- 1 Observation, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Discarded 2 items found to be exceeding allowable temperatures for perishable food.
- 1 Observation, Moderate Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?