Norkam Secondary School/Canuel Caterers
730 12th St Kamloops BC V2B 3C1 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Please read the comment under F2.2 below.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): In the Dry Storage room, unsealed packages ( bags or boxes) of pasta ( elbow macaroni ( 1 bag)and NN oven-ready lasagna(2 boxes)) were observed sitting on the shelves. Operator must ensure contents of unsealed dry foods are transferred to food-grade bins with tight-fitting, pest-proof lids to prevent pest harbourage.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Professional third party servicing for the exhaust canopy is overdue- decal states the next servicing was due on June 3, 2025.
- 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): containers of prepped food( sliced scallions, shredded carrots inside plastic yogurt containers) were observed double-stacked in the True #4 fridge-Operator must ensure no containers are placed on top of the inserts in this unit as the food temp inside the extra containers may not reach safe cold temperatures ( ≤4°C) to prevent microbial growth.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A In the Dry Storage Room a couple of unsealed bags of rice ( CalRose Aust. brown rice and Long Grain parboiled rice) were observed stored on the shelves; Once opened, contents of bags of dry goods must be transferred to food grade containers with tight-fitting, pest proof lids to preclude pest contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): please read the comments under F1.7 above
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in the red bucket was tested with a Hydrion quat test strip; test yielded a result of 0-100 ppm quat ammonia in solution
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): checklists and binders in the office were shown to EHO, however information on the sheets were incomplete ( lack of identification of Critical Control Points(CCP) , Critical Limits for each CCP and the Corrective Actions if Critical Limits are not met.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): partial information pertaining to sanitation plan was available in the "School Site Specific Report" but the checklist is missing a list of all cleaning and sanitizing agents and the target concentrations and uses. It also doesn't mention the required frequency for the cleaning and sanitizing tasks for the establishment ( floors, walls, ceiling, exhaust hood grease filters, ducts, and other food processing equipment or surfaces)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips on site to verify active ing. of sanitizing chemical (Quaternary ammonia); QBD milk display cooler thermometer is not reading accurately (Pepsi cooler)
- 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
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Hobart high temp DW was checked 3x ( hottest water temp ( dishlevel) observed was 63°C)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Two chest type freezers in the Baking Room were checked ( Whirlpool @-15°C, Frigidaire@-12°C)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): only the decal was shown to EHO
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A food handler was observed picking up spilled items ( plastic/single-use take out containers for sauces) from the floor and had to be told to wash hands prior to resuming food handling task (CDI /corrected during inspection); She also had to be told to dispose of the contaminated items into the garbage bin ( when she was observed putting them back on the table). It is recommended that newly hired employees must be closely supervised ( esp. if they haven't taken the FOODSAFE course or are lacking self-awareness on expectation for hand hygiene).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): see comments under F1.5 above
- 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): Scoops for flour, sugar, and other dry baking ingredients must be stored outside of the bin ( not in direct contact with the food) to preclude contamination of the food and to ensure scoops are washed and sanitized after every use
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hatco GloRay Foodwarmer ("grab and go") holds hamburger and other hot sandwiches ( hamburger was probed twice: 50°C, and 53°C ( after temp was adjusted) were the observed internal temperatures) Not all temp control units are logged/tracked ( please include hot hold temperatures and other coolers and freezers that are not currently tracked: Pepsi wrap/sandwich cooler, True Refrigerator, Pepsi QBD Dairyland cooler, GE freezer ("door freezer"); Coolers were maintaining PHFs at ≤4°C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.7 Are foods protected from contamination?
- Observation(s): muffins and scones are not stored behind a sneeze guard ( or wrapped individually) to preclude contamination
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Lori Ann PIERSON's certificate is valid until July 31, 2023. Primary Operator is John DACRE ( Certificate expired July 29, 2018)
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?