Mount Paul Community Food Centre
140 Laburnum St Kamloops BC V2B 1G4 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer is being used at 400ppm. At concentrations above 200ppm a potable water rinse step is required as per manufacturer instructions. Operator has chosen to use sanitizer at 200ppnm as recommended. New solutions were mixed during inspection.
- 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): The hood fans above the cook range are missing the screens and the fan housing has a build up of dust and grease. Clean the workings inside the hoods to prevent the contamination of food being cooked on the ranges.
- 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): • In the dry storage pantry one of the shelves is constructed of unfinished MDF, which can absorb spills and and difficult to clean. All surfaces must be smooth, non-absorbent and easy to clean. Shelves should be painted or sealed to facilitate cleaning. • Knife blocks are used to store knives, but can be very difficult to clean. Blocks should be included in regular cleaning and sanitizing, or a different solution found for storing knives such as a drawer or tray that can easily be cleaned and sanitized.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K In the Equipment Pantry room, the boards lining the shelves need to be sealed so that exposed finish is smooth and impervious to moisture; Washed and sanitized knives must be airdried and stored in the cupboard/ cabinet drawers ( or knife magnet) with smooth, cleanable surfaces ( absorbent t cloth towels must not be used)
- 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 read comments under F2.5K above ( washed knives placed directly on towels on the countertop )
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator, Dawn H Christie's FS1 certificate expired March 2, 2023.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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
1 infraction
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Canned veg (>20 units, in Bernardin jars, low acid veg processed on site and stored in the pantry)- must be taken offsite and not served to the public ( CDI- Alexis and Christina will be taking them home for private consumption)
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan for chilled-re-heated item(s) is missing (e.g., leftover soups that are frozen and served after 1 reheat); FSP provided to Operator for Cook-Chill-Reheat-Serve (page 14 of "Writing a Food Safety Plan" handout) Sample cooling log was provided to Operator ( and Dianne and Christina) to facilitate tracking and recording of Critical Limits for CCP of quick-cooling cooked foods (e.g., soup)
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?