Moose Club Lounge
730 Cottonwood Ave Kamloops BC V2B 8R3 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Ceiling tiles have been removed and must be replaced ( over the sinks area)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): slight renovation to the space/premises; a partition wall was added to separate the seniors community kitchen from the Moose lounge premises ice machine and glass washer was added into the Moose Lounge side; the keg cooler was also rotated, so the door is now facing the lounge space/bar.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): bar tender failed to perform hand hygiene immediately after doing cash transaction /handling POS system and prior to beverage preparation; As well step 1 of Wash Your Hands sign was omitted during hand washing
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7D section of the beer glasses ( rim and top 1/3 section) are being wiped with a re-usable rag ( that is not kept in sanitized state- ie., rag is placed on the countertop) after glasses are filled with draft beer and prior to customer service.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): thermometer for KOOL it sliding door cooler needs to be replaced ( malfunctioning )
- 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 see comment under F1.7 raw wood surfaces inside the cooler and freezer must be sealed to prevent mould growth
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station needs a dispenser for the roll of paper towel to keep the towels clean and dry
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B Kool-It cooler and Danby Designer ( mini fridge) is not equipped with a thermometer
- 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): F2.5K Storage of Ice Scoop- Terry cloth towel( placed on top of the countertop) is being used to hold the ice scoop in the bar See comment under F2.6F
- 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): F2.6F Please use a cleanable container for the ice scoop( food contact surface) to ensure ice scoop storage is done in a sanitary manner. See comment under F2.5K
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips for measuring chlorine sanitizer concentration
- 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
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine and Quaternary ammonia products are used as sanitizers in establishment; Operator to ensure appropriate test strip is used ( HYDRION QT 10 for two chain quats or QT40/44 for 4 chain quats) and test strips for Chlorine/bleach to have a range of 50-200 ppm; White fridge needs a new thermometer ( not accurate reading at time of inspection)
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Blakeslee DW sanitizes with hot water at a temp. of 79degC Raw wood inside coolers need to be sealed to ensure cleanability or replace wood with cleanable material to prevent mould growth
- 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.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): ice for consumption needs to be separated from ice used for cooling the plate for pop hose
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions