McDonald Avenue Child Care
520 McDonald Ave Kamloops BC V2B 3S9 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Danby fridge/freezer combo is not maintaining temperature. Fridge temperature measured 7.5°C and freezer measured -1.0°C. Items were moved to a working unit and this unit will not be used unless temperatures can be maintained.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine test strips expired • Recommend digital probe thermometer for monitoring processes Corrective Actions: • Acquire new chlorine test strips and monitor expiry date moving forward.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips not available. Acquire test strips to monitor the concentration of chlorine sanitizer solution used in spray bottles and for dishwashing.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Potentially hazardous foods (i.e., cheese, milk, sausages, etc.) stored in the cooler at the back of the primary kitchen had internal temperatures of ~10°C. These food products are capable of supporting the growth of bacteria and viruses at temperatures >4°C. CORRECTED DURING INSPECTION: • All potentially hazardous foods were relocated to coolers inside other rooms and maintained at temperatures ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The chlorine sanitizer bottle in the primary kitchen was empty at the time of inspection. CORRECTED DURING INSPECTION: • New bleach bottle was brought from another room and a sanitizer solution of 100 ppm concentration was prepared by the staff. Note: All other rooms had chlorine sanitizer bottles. Please ensure they are kept at concentrations of 100-200 ppm (1/2 teaspoon of bleach per 1 L of water). High temperature mechanical dishwasher reached 84°C on the plate surface in the final rinse cycle.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • The primary cooler in the kitchen was unable to store food at ≤4°C. This is a critical piece of equipment. Corrective Action: • Please repair the unit and monitor closely to ensure it is able to maintain potentially hazardous food at ≤4°C.
- 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
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 G&K Jar of oats in the pantry to be stored off the floor -Please provide shelving to keep food or food contact surfaces at least 6" above floor level and to facilitate the sweeping and mopping of the floor
- F2.5G Foods must be stored in a manner 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): Sterilite Roughneck plastic bin is being used as a storage container for rice. Operator must ensure all food contact surfaces are made from materials that are food-grade.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions