Mittz Kitchen
227 Victoria St Kamloops BC V2C 2A1 · Restaurant - Food Service
14 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Small cook line prep cooler not keeping foods at 4°C or colder. Ice being used to supplement. • Expedite servicing of unit
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Repair cook line hand wash sink to provide hot and cold running water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Adjust front right prep cooler and upright unit in cook line to maintain food temperatures at 4°C. Temperatures are in the 7-9°C range
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The wear on the front and rear kitchen ceilings and front cook line flooring has reached a point where replacement / renovation will be required as they can no longer be properly cleaned and maintained.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): • White prep station cutting boards surfaces need to be reclaimed or replaced as per prior inspection findings
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hot water to be restored to cook line hand wash sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Front right prep cooler displayed inadequate cooling temperatures. Air temperatures were observed around 10°C by the thermometer placed in the cooler by staff. Probes of chicken salad and a sauce in lower portion registered 12.4-12.6°C respectively. Tomatoes in upper portion registered at 10°C. Suggestion made for servicing or replacement. A verbal order was issued to move any foods being stored in this cooler into the walk-in refrigerator or any other functioning cooler. • Fish filets probed in the cooler below the grill in the kitchen registered at 8.8°C. Cooler should be serviced or fish filets and any other raw seafood/meat should be kept in a cooler where temperatures at or below 4 °C can be maintained.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A • All cutting boards attached to prep coolers should be replaced due to significant discolouration and scoring. Must be able to be removed easily in order to properly wash, rinse, and sanitize. Alternatively, boards can be removed, thoroughly cleaned and sanitized, and flipped over to use the other side. F2.5B • Ceilings tiles are in a deteriorated state with some missing and others not properly secured. They are no longer able to be cleaned or maintained and should eventually be replaced. • The floors in the kitchen have missing tile and can not be cleaned properly. A timeline can be discussed to successfully replace the missing tile on a follow up. • The door on the ice machine should be thoroughly cleaned and sanitized. There is no door handle, meaning direct hand contact with a dirty surface happens every time it is opened. The metal inside the machine is showing signs of rusting and at one point the ice should be removed and the rust cleaned away with an appropriate method (i.e. rust solution and stainless steel scrubber). F2.5C • Wiping cloths in use should not stay out and be used for any longer than 2 hours. Any cloths that are in use should be stored in a plastic bucket containing a minimum of 200 ppm (mg/L) of quats sanitizer from the pump dispenser or alternatively a minimum 100 ppm (mg/L) bleach solution. Please use test strips to verify concentrations. Filthy solution should be replaced with fresh sanitizer solution when obviously spent. F2.5J • 3/5 light assemblies in the rear prep kitchen are missing covers presenting a risk of bulbs falling and breaking.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Front right prep cooler should be serviced or replaced, please refer to comments under F1.2. • Cutting boards should be replaced or flipped and be removable for successful cleaning and sanitizing, please refer to comments under F2.5A.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The hand washing sink in the kitchen had no soap, paper towels, or hot running water. This must be addressed as soon as possible to maintain hygiene standards and convenience in the kitchen. • The hand washing sink in the rear prep area is properly supplied, however, was not draining properly due to the dumping of food solids into the sink. No drainage of food and food solids should be done in a hand washing sink to prevent clogging. Furthermore, the paper towel dispenser should be cleaned to prevent contamination of clean hands.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire Quats test strips from chemical supplier to be ale to check and confirm correct sanitizer concentrations from the dispenser.
- 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): • Two light ballast covers in rear food prep area are missing and a third is broken and in need of replacement. As an alternative, individual, plastic protective tubes may be used for each bulb to limit the potential for glass dispersing throughout the kitchen should a bulb be broken.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Dishwasher final sanitizing rinse not functioning at time of inspection. Water temperature the same as wash cycle as noted on digital gauge and internal thermometer check. Until servicing is completed, all utensils are to be provided a 2 minute immersion soak in 100-200 ppm chlorine in the three compartment sink following the machine wash cycle. • Staff need to observe the final rinse gauge temperatures to verify correct operation of unit. To enable this to occur more reliably, daily monitoring tasks are to include a check of the final rinse temperature and recording on a log sheet.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • See F1.7
- 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): • See F1.7
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Keep handwashing stations provisioned with paper towels. Recommend installing or providing some form of dispensing unit rather than loose towels.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): • Front line prep cooler located against brick wall operating above 4°C
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Unable to detect sanitizer in spray bottles from auto dispenser. Operator switched to manually mixed bleach solution (100 ppm) until Quats dispensing unit is serviced. • Consideration given to switch sanitizer dispenser to kitchen unit where it can be more easily monitored rather than the unit under the stairwell. • Obtain and utilize Quats test strips when this sanitizer is again utilized. Ensure it is dispensed and spray bottles maintained with concentrations matching manufacturers recommendations.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature monitoring program is to include daily recording of both hot and cold food holding temperatures.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Dishwasher gauge does not register final rinse temperature. Have unit serviced and ensure that users confirm that a minimum of 180°F is reached on the gauge during the sanitizing cycle before re-using dishware. • Color change strip confirmed that the final rinse was exceeding the minimum dish surface temperature of 71°C • Missing ceiling tile in dish wash area to be replaced. The ceiling tiles through out the kitchen are showing heavy wear and many are non-washable acoustic tiles. Plan towards tile replacement throughout with washable versions.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): • Fixture at kitchen handwash basin not fully functional with only one tap operating and providing tempered water. Have fixture serviced to provided full hot and cold running water at both hand wash basins.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front line cooler at 6 degrees, walk in cooler also 6 degrees - temperature gauge adjusted for front line cooler and will be monitored
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 8.7 - QUATS >50ppm - needs to be 200 ppm 8.8 - Knife kept between cutting board and wall
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 10 - Are foods from approved sources?
- Observation(s): Tags could not be provided for shellfish
- 10.1 - All foods on the premises must be from an approved source.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cooler is not able to maintain 4 degrees - awaiting a part
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs incomplete
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?
- Observation(s): • The refrigerator beside of oven temperature was measured at 6 C. This was due to constantly having its door opened and its proximity to oven. The operator must adjust the temperature to ensure the food is kept below 4 C.
- 13.2 - Are foods protected from contamination and/or cross contamination?
- Observation(s): • Meat must be placed in the walk in cooler in a manner to reduce the likelihood of cross contamination
- 12.1 - Are potentially hazardous foods stored so food is maintained below 4°C?