Nara Korean & Japanese Restaurant
474 Tranquille Rd Kamloops BC V2B 3H3 · Restaurant - Food Service
21 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are expired. Corrective Action: Acquire new test strips and monitor the expiry date.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas of the kitchen have a build up of food debris, particularly under the cookline. Corrective Action: Clean hard to reach areas including under the cookline and behind appliances. Increase sanitation as needed to prevent the accumulation of grease and debris.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): REPEAT INFRACTION: Raw proteins observed stored above vegetable and ready to eat foods in the walk in fridge. Corrected During Inspection: raw meat was moved to lower shelves. Raw animal based products (e.g., meat, chicken, fish, eggs, etc.) must be stored below or away from ready-to-eat food (e.g., cooked dishes, produce, etc.)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • All coolers and freezers must have their own thermometer for monitoring internal temperature. Corrective Action: • Obtain thermometers for each unit. Note: Chlorine test strips for sanitizer and dishwasher available. pH test strips for sushi rice available.
- 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): • Sushi rice machine is reportedly cleaned once daily. Clean-in-place equipment should be cleaned and sanitized every four hours when in use, and at the end of operations. Corrective Action: • Clean the sushi rice machine every four hours and at the end of operation.
- F2.3C Clean in place warewashing procedures 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): • Build of of grease and food debris noted throughout the kitchen. This can attract pests. • Biofilm observed inside the ice machine. Biofilm can promote the growth of mold and bacteria, contaminating ice made in the machine. • Wiping cloths observed stored on the counter top. CDI: cloths were moved to the prepared bucket of sanitizer. Corrective Actions: • Deep clean floors, walls, and hard to reach areas in the kitchen. Ensure this cleaning is included as part of the regular sanitation schedule. • Empty, clean, and sanitize the interior of the ice machine. Ensure this is included as part of the regular sanitation schedule.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): REPEAT INFRACTION: Cardboard egg cartons observed on the food prep counter next to the cookline. Cardboard is an absorbent material that cannot be cleaned/sanitized. Additionally, cardboard next to the cook-line is a fire hazard. Corrective Action: • Remove all carboard from the work surfaces in the kitchen and discontinue this practice. All food contact surfaces must be smooth, non-absorbent and easy to clean
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Maintain temperature logs by recording the exact temperature observed on the thermometer. Do not use check marks. Add all hot holding units to the temperature log (ie. rice cooker). Email the next month temperature logs to the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): REPEAT INFRACTION: Maintain sanitation log by recording the observed concentration of sanitizer using test strips for the dishwasher and sanitizing solutions (ie. 50ppm, 200ppm). Do not use check marks. Email the next month to the EHO.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • (1) The under-counter cooler by the cook line, which stored potentially hazardous food, had an ambient temperature ~10°C. • (2) In-house pickled garlic (garlic in soy sauce) was stored at room temperature: risk of botulism. Note: At temperatures between 4-60°C (danger zone), pathogens that may be present in potentially hazardous food grow at an exponential rate. Toxins produced cannot be destroyed by further cooking of the products. Corrective Actions: • (1) Adjust the temperature on the unit to ensure food has an internal temperature of ≤4°C. If the temperature of the cooler did not adjust within 2 hours after the time of inspection, you must place all the food products in the walk-in cooler and only bring out what will be cooked/served within 2 hours. • (2) Do not store in-house pickled garlic at ambient temperature. This product must be stored in a cooler at ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): • REPEAT INFRACTION: Raw meat stored on the lid of cooked food. There is risk of pathogens present in the raw product from contaminating food that will not undergo further cooking. CORRECTED DURING INSPECTION: • The raw meat product was removed. Raw animal based products (e.g., meat, chicken, fish, eggs, etc.) must be stored below or away from ready-to-eat food (e.g., cooked dishes, produce, etc.). Improve the organization of food inside your coolers. Note: broken fragments on the light cover above the food prep area is at risk of falling and contaminating food. Please replace the two screens.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • (1) Manually washed/sanitized dishware were observed drying in the third compartment sink, next to the sink were hands are washed and food is processed. There is risk of the clean dishware from getting contaminated. • (2) No sanitizer solution was prepared for use at the time of inspection. CORRECTED DURING INSPECTION: • (1) The noted dishware were removed. Dishes must be air dried on drying racks and away from sources of contamination (e.g., handwashing or food processing). • (2) A chlorine solution of 200 ppm concentration was prepared by the operator at the time of inspection. This solution must be tested daily and recorded on the log provided.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): • Biofilm growth observed in the top compartment of the ice machine. Biofilm can allow for the growth of mold and bacteria, contaminating the ice that is consumed by the public. Corrective Action: • Turn off the ice machine, discard the ice, deep clean/scrub the interior of the unit, sanitize using chlorine solution, allow the unit to air dry, and continue it's use. Ensure routine deep cleaning of the unit.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Carboard that had absorbed grease and food debris was stored on the food prep counter next to the cook-line and on the floor. Cardboard is an absorbent material that cannot be cleaned/sanitized. Additionally, cardboard next to the cook-line is a fire hazard. CORRECTED DURING INSPECTION: • The noted cardboard were removed. Note: Ensure the under-counter cooler is repaired if the temperature is not dropped to ≤4°C (refer to F1.2) as it is a critical piece of equipment to allow for safe operations of the your premises.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Raw protein were stored above ready-to-eat foods inside the walk-in cooler and reach-in freezer. • (2) Uncovered food was observed inside the coolers (e.g., raw chicken on skewers). CORRECTED DURING INSPECTION: • (1) Raw meat/chicken was placed on the lower shelves in the walk-in cooler. • (2) The tray of chicken was covered.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No chlorine sanitizer test strips available. Corrective Actions: • Purchase chlorine sanitizer test strips to monitor the concentration of the sanitizer spray bottles and low-temperature mechanical dishwasher.
- 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): • Excess equipment and material stored throughout the premises. The clutter can provide a place of harbourage for pests. Corrective Action: • Remove all equipment or material not required for food related operations from the premises.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): drain pipe located underneath the Kool-It line cooler (#3 cooler) in the kitchen backed up and spilled a limited volume of wastewater into the floor of the kitchen. Owner/Operator must hire a plumber to diagnose and fix the issue and ensure the pipe is sealed to prevent re-occurrence of wastewater flooding the kitchen floor
- F1.4C Sewage backup: The operator must ensure that all food on the premises is free from contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Indeog Kwon and Eunhee Lee were not following Step #6 in the Wash Your Hands! sign posted by the Hand wash stations ( kitchen and sushi bar)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B see comment under F1.4 above
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Eight coolers in the establishment ( incl. 2 walk in coolers)-PHFs stored in coolers are being maintained at safe temps≤4°C, except for a small amount of cubed raw tofu ( double stacked in the upper compartment of the line Kool-It cooler ; internal temp of product was checked and probe therm shows 8°C-CDI) Hot holding for miso soup and white rice were also checked ( products being maintained at ≥60°C).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice Cream Scoop storage practice is not in compliance with ice cream scoop Dipper Well Policy ( scoop is kept in a container of stagnant water at ambient temps)- scoop was transferred into ice cream freezer ( CDI/ corrected during inspection)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): cooked white rice in a bowl was found sitting at room temp ( internal temp observed to be 30°C)-CDI( corrected during Inspection)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Broken thermometer in Chest freezer needs to be replaced
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): light fixture in kitchen needs a light cover
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gyoza in hot holding (buffet table) is not directly touching the hot pan and internal temp was observed to be 45°C; same was observed for tempura yam (elevated from the pan by metal rack, food about 1 cm above hot surface) msio soup and Jeyuk spicy pork in sauce were also checked-both were being maintained at>60°C Using Time as public health control for Buffet sushi: Indeog needs to label the sushi rolls with both start time and expiry time to avoid confusion
- F1.7 Are foods protected from contamination?
- Observation(s): in walk in cooler #1: raw ground beef was observed being stored on the shelf above cooked foods-Corrected During Inspection (CDI)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): cardboard to be removed in kitchen, area under exhaust hood to be cleaned thoroughly all the way down to floor surface
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin must not be used for piling up soiled dishes-basin and surrounding area must be kept clean and sanitized at ALL TIMES
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5E Newspaper and cardboard was being used to line surfaces beside the grill- corrected during inspection (CDI)
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Two servers with valid FOODSAFE ( expiring in 2022): Lee Juae, Ju-Yeong Kim Second written notification on FOODSAFE expiry dates was given on the April 2018 Monitoring Inspection Report ( The original notification/letter was sent enclosed with the invoice for the 2018-2019 fiscal Permit fee).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the start of inspection, EHO noted no EXPIRY TIME label was applied to a variety of sushi products stored on top of buffet cooler ( bottom compartment of cooler is @<4°C but top compartment (glass) has a temp of 6°C). Facility Management score remains at "poor" due to lack of compliance with Using TIME as Public Health Control Guidelines; This means overall RISK Assessment score remains HIGH.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cooked tempura batter crumbs are stored inside a cardboard box labelled "chicken wings" where ready to eat food is potentially subject to Salmonella contamination from the raw chicken wings-CDI; operator discarded the crumbs to waste bin @ time of Inspection
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Coldstream freezer is keeping foods at 10°F and not 0°F or -18°C. All other refrigeration equipment checked were keeping PHFs at safe temperatures: Cooler1 ( walk in), Cooler 2 ( Kool-it line cooler), Cooler 3 ( Coldmatic), Quickfrez, LG kimchi cooler, Woods cooler ( mini fridge in sushi bar NEEDS Thermometer), Sakura cooler, Fridge1 ( drink cooler)
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- 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
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Operator is not following the rules on using Time as Public Health control. Sushi displayed on top of cooler unit (15degC) is not labelled with 2 hour expiry times ( Operator previously agreed to label each plate of buffet sushi with two hour holding time and EHO confirms time labelling is not complied with); Line cooler ( reach in cooler/cooler#3) in the kitchen is keeping potentially hazardous foods at unsafe temperature ( imitation crab meat has internal temp of 50°F/10°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): wiping cloths used on prep table/cooler (both kitchen and sushi bar) are not saturated with sanitizing solution ( only wet with water) Mechanical dishwashing machine dispenses 50-100 ppm chlorine
- F2.5 - Are foods from approved sources?
- Observation(s): 21 Century Delta, BC supplies the seafood used for sushi products Kimchi made by operator and cooler used for personal consumption products ( e.g., kimchi) must be moved off the premises
- F2.5A - All foods on the premises must be from an approved source.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): 21 Century Frozen Seasoned seaweed per 40 g exceeds the restriction of 5% Trans fat of Total Fat content. Information as copied from the Nutrition Facts Table: Trans fat (g) 0.5, Total fat (g) 1.0. Other foods checked: Fry N Eat vegetable spring roll 0g/1g; Japanese Style Dumpling GYOZA ( manufactured for Maple Leaf Trading Company) 0.3/15g; Oil(s) used in establishment: Sunfrie canola oil 0/9g per 10 mL
- F3.9C - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
2 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): prepared sushi on top of cooler table is kept at 10degC AND plates of sushi are NOT labelled with expiry time (buffet sushi notebook contains expiry time recordings for May 2016 and older); CONDITIONS for using TIME as a PublicHealth control MUST BE MET AT ALL TIMES all coolers (7, including interior/bottom compartment of sushi table) are maintaining PHFs at 4degC or less
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): foods not kept behind sneeze guard( buffet items: jello, orange slices, sauces ) are not protected from contamination
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 7 coolers and 2 freezers were checked: walk in cooler 2degC, quickfrez and coldstream freezers <0F; kitchen cold table <4degC; Coldmatic walk in cooler <4degC; Sushi buffet cold table 3degC; SAKURA SUSHI DISPLAY CASE at 9degC ( checked at 11 and 11:35 am Woods mini fridge at 4degC THERMOMETER for this unit is malfunctioning; pop cooler/ Danby 50 DEG F INFRACTIONS MUST BE CORRECTED WITHIN 24 HRS. Temp recording sheets show only 5 of 7 refrigeration units are being monitored and HOT HOLDING Temps are not monitored
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 7 - Is the premises free from a pest infestation?
- Observation(s): a fly was observed within premises (came in thru the back door that is left ajar)- Operator must keep back door closed at all times or install a screen if door is used for ventilation
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Optimizer machine sanitizes with 50-100 ppm chlorine ( in rinse cycle) 4 towels checked -grey coloured towel is dry and re-used for wiping washed dishes/bowls; 3 white towels were found in food prep areas wet with water and not sanitizer -CDI
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): see comments under Q7
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): approved food safety plans are not kept onsite
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): written sanitation plans are not kept onsite
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hotholding temps for a variety of foods in the buffet area were checked and found to be: meatballs are maintained at 68degC BUT Gyoza ( dry kept on top of wire rack) is kept at 46degC miso soup in Grande Chef kept at 73degC
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prepared sushi stored on top of cold table ( buffet ) are maintained at temperatures above 4degC ( 10 deg on top of glass and 25 degC on top of stainless steel surface on right side) + No labels for holding time/expiry for sushi products stored on top of cold table-REMINDER to operator that holding time must be tracked and records kept when using time as a Public Health Control ( !CONDITION on permit)CDI, BUT operator needs to work on complying with condition on permit; Tartar sauce kept at room temp ( side of hot buffet table) Discarded the batch of buffet assorted sushi that were not labelled AND not kept at 4degC or below.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): DW machine dispenses 100 ppm chlorine in rinse c Three wiping cloths found in the kitchen-all kept on top of tables/countertops-all found to be wet with water only-CDI
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): produce in cardboard boxes being stored directly on the floor of walk in cooler ( bean sprouts, onions) foods in the buffet are not stored behind sneeze guard or not covered to preclude contamination ( eg, kimchi)
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Curtain hanging on the door frame between kitchen and buffet area was found filthy at time of inspection-Operator must review San. Plan and change frequency of doing curtain washing from once a week to daily
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): chopping board is heavily stained-cut/grooves on the board allow food particles to be trapped and is contributing to the staining of the board
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cardboard used in lining the table beside deep fryer is saturated with grease ( days worth of accumulated grease)
- 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- 3 or more Observations, Moderate Severity of Consequences : Wiping cloths must be routinely washed in accordance with the sanitation plan.
- 3 or more Observations, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 14.1 - Is the premises in good repair?
- Observation(s): Operator must ensure hose is disconnected from kitchen tap ( Cross connection issue) and end of hose must not be under the water level when used for thawing raw meats
- 1 Observation, Moderate Severity of Consequences : All equipment, utensils and food contact surfaces used on the premises must be in good working order.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 3 food items in buffet table have internal temps lower than 60deg C-All DISCARDED at time of inspection ( chicken wings, battered fried shrimp, lettuce wrap filling)
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions