Minos Greek Restaurant 2014
262 Tranquille Rd Kamloops BC V2B 3G3 · Restaurant - Food Service
16 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap present at the bottom of the rear door that may allow for the entry of pests. Corrective Action: Replace the weather stripping/door sweep to protect against the entry of pests. Ensure no light can be seen around the edge of the door.
- F2.2B The premises must be protected against entry of pests.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Food preparation surface in the back of the kitchen is at the end of its life, and seams are no longer impervious allowing moisture and bacteria to infiltrate. • Cutting board surface on the steam table has deep scores which makes it difficult to clean and can harbour pathogens. Corrective Actions: • Surfaces should be replaced/resealed in the near future to create a surface that is smooth, impervious, and easy to clean • Have the cutting board replaced or resurfaced.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Unable to determine if quats test strips are expired. These are required to monitor concentration of sanitizing solutions • Analog dial style thermometers are difficult to read with ±1°C accuracy. Corrective Actions: • Acquire new test strip and keep the original packaging to monitor the expiry date • Recommend obtaining digital probe thermometer for monitoring processes and dishwasher temperature. Options discussed
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Lysol disinfectant used for sanitizing solution is not an approved food surface sanitizer and requires a potable water rinse step. Quat sanitizer available on site, operator will switch to using this on food contact surfaces. Note: Dishwasher has a new hot water booster heater. Cycle was measured >71°C at plate.
- 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): Lights in the dishwashing area do not have shatterproof covers. Corrective Action: Ensure all lights in food preparation, storage and dishwashing areas have shatterproof covers to prevent contamination of food or equipment in the event of bulb breakage.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record temperature of all cold and hot holding units daily. Template provided
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs are not maintained. Corrective Action: Monitor and record sanitizer concentrations, and dishwasher temperature daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT sanitizer test strips observed. This is required to ensure appropriate sanitizing concentrations. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door observed open at time of inspection. Gap observed under the door screen in the rear exit of the facility. This is a potential point of entry for pests. Corrective action: Keep the rear exit door closed when not in use. Repair the weather strip under the door screen and ensure a full seal when the door is closed.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Uncovered fluorescent lights observed above the food prep area and dishwasher area. There is a potential for glass to fall into food and clean utensils in the event that the bulb shatters. Corrective action: Install a shatterproof cover or sleeve around the fluorescent lights. Note: Ensure ice scoop stored in a container to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D Sanitizing solution contained in the "bleach bucket" for dining room furniture sanitizing is mixed with detergent. Operator must ensure sodium hypochlorite ( domestic strength bleach) is diluted in only clean water and not mixed with detergents or other chemicals ( cleaning must precede sanitizing/disinfecting and not done in 1 step as a shortcut) High temp dishwashing machine was checked and Quat ammonia sanitizer bottles ( kitchen food contact surface sanitizing) were checked
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must follow Sanitation Plan requirements ( see comments above in F2.3D) and not mix Chlorine bleach with other chemicals to maintain effective sanitizing action of bleach and to prevent generation of dangerous gases or chloramines.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler is not maintaining a temp of ≤4°C ( observed temp was 6°C)-Operator to follow Corrective Actions as per Food Safety Plan ( any Potentially Hazardous Food kept at temps >4°C for more than 2 hours must be discarded ; all other foods in this unit must be relocated to other working coolers until line cooler is repaired/replaced.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler is not maintaining PHFs at temperatures less than or equal to 4°C (≤4°C); Spanakopita was observed with a temp of 10°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): Hobart high temp dishwashing machine was checked 4x. The hottest temp (dish level water temp) observed was 68-69°C.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Food in the Frigidaire freezer is not maintained frozen@ -18°C or less. Observed temp was 10°F/ -12°C
- 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): Test strips for chlorine and quat ammonia sanitizing chemicals are onsite ; Two Chest white freezers and Frigidaire Professional upright freezer (new) need Thermometers ( 1 for each unit)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips on site for Quaternary Ammonia chemical ( Savall, 2 chain quat)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): floor tiles in front of walk in cooler are peeling off-surface is no longer smooth and impervious to moisture (ie, cleanable)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Infraction F1.4A must be corrected within 24 HRS: S/S three door line cooler maintains PHFs at 8°C internal temp. ( all other six coolers keep PHFs at ≤4°C), Two chest freezers keep foods at ≤0°F; True freezer ( built in thermometer reads -12°C) probe thermometer reads 10 °F or-12.2°C Sysco margarine needs to be refrigerated 4-8°C- CDI ( 1/2 tub found sitting @ambient temperature in kitchen (28°C))
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Recommended that ice for consumption be stored in a separate container from Ice that is used for cooling the cooling plate for pop dispenser ( ice sink in the bar)
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): No documentation on site for the fries
- 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.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Dry w. cloths ( at least 2) found sitting on top of food prep tables
- 1 Observation, Moderate Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
3 infractions
- Are foods stored in appropriate containers?
- Observation(s): plastic halloween candy bowls being used in steam table ( rice at 86deg C)-observed some bowls with signs of melting/deformation attributable in part to high temp in steam table
- 1 Observation, Low Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- Are foods protected from contamination and/or cross contamination?
- Observation(s): spanakopita in walk in cooler
- Are wiping cloths maintained and stored in a sanitary manner?
- Are foods stored in appropriate containers?