Nature's Fare Markets - Kamloops
100-500 Notre Dame Dr Kamloops BC V2C 6T6 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bistro display cooler (System 33A, Circuit F28) was maintaining food at ~7.3 C. Unit 32C, Circuit F25 was 4.6 C. All other cold holding units were satisfactory. Hot holding: all 70 C +.
- 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): 1) Dishwasher spray arms need cleaning 2) Meat slicer needs some additional cleaning to remove built-up food debris in hard to reach area 3) Ensure utensils for sandwich prep area that are in continuous use are removed/replaced with clean utensils not less than every 4 hours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The smoothie bar has a hand washing sink that does not have the soap and paper towel dispenser located in an accessible area. The current set up can result in staff using the dump and rinse sink (2 compartment) as a hand washing station. This can result in cross contamination risk to the utensils and equipment. Corrective Actions: • Ensure that the designated hand washing station is properly supplied and is also marked/labelled for staff to use.
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was noted that hot potentially hazardous foods (i.e. samosas, chicken, etc.) were being cooled directly in the cooler. This practice of cooling of foods may put the foods in danger zone (4°C - 60°C) for longer periods and may increase the temperature of other foods in the cooler. Corrective action: • Ensure to follow the approved methods for cooling of foods. • Use Ice water baths or ice paddles to cool the foods from 60°C - 20°C within 2 hours. • Portion food into smaller amounts and refrigerate. • Cut big pieces into smaller pieces and transfer liquids into shallow pans. • Do not fully cover pans during cooling and do not stack pans.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Food residue observed in hard-to-reach areas in the meat slicer. This may lead to cross-contamination of foods, leading to consumer illness. Corrective action: • Ensure to dismantle the removable parts while cleaning and follow the meat slicer cleaning manual procedures properly. Wash, rinse, and sanitize the meat slicer as per the Sanitation plan. Note: High temperature dishwasher measured at 72.6 °C at plate level. • QUAT sanitizer solution concentration was measured at 200 ppm
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F1.3 Are proper cooling and reheating procedures followed?