Oak & Barrel - Lounge
405 Victoria St Kamloops BC V2C 2A9 · Restaurant - Food Service
8 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff on duty did not know if they had test strips for glass washer or where they are located.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Glass washer had no sanitizer and no extra bottles of Iodine onsite •
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs upgrading. Debris, food scraps, carboard etc found under counter, behind glass washer etc. This is part of routine daily cleaning by staff and should be completed prior to closing each night.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash sink was full of dirty dishware/cutting board from the previous night. This sink is not to be used for this purpose. • Hand wash sink lacked single use towels for drying hands
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Outstanding infraction regarding testing low temperature glass washer , keeping records, and having approved surface sanitizers available and tested
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Outstanding from Dec 10/24 inspection: Iodine test strips required for glass washer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Outstanding since Dec 10/24 inspection: Sani log required for low temperature dishwasher. This is to be tested daily as well as Quat surface sanitizers. Improve sanitation behind the bar area, remove unused items.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All sanitizers used onsite must be tested with corresponding test strips ie. Dishwasher-chlorine test strips Sanitizer spray bottles (Quat)-Quat test strips
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher had 0 ppm sanitizer. Staff changed sanitizer bottle but still 0 ppm. Service has been requested, do not use dishwasher until minimum 50 ppm chlorine A 3 comp sink is onsite if needed to manually wash/rinse/sanitize • Ice scoops stored on top of ice machine. This doesn't protect them from contamination. Staff moved scoops into cleanable container.
- F2.3A Mechanical dishwasher/glasswasher 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): • Discussed wall repair and cleaning in dishwasher/sink area/under shelves etc • Repair leaks at 2 comp and 3 comp sinks • Lights missing, light covers missing. All exposed lights to be covered ie. protective sleeve or cover. Recommend you look into LED lighting. • Repair tiles that have fallen off wall/floor junction in walk in cooler, other areas of kitchen like around the drain by dishwasher • Iced up condenser in walk in cooler (appointment to be scheduled) • Remove items not needed for operation, organize shelves etc to assist in cleaning • Plan to re finish flooring and do repairs in the walk in cooler • Improve sanitation throughout including inside coolers and under equipment and shelving
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • All hand sinks to be supplied with liquid soap and single use towels • Hand sinks must remain accessible at all times ie. sink by back door had fan in front of it
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sani log required for low temperature dishwasher. This is to be tested daily as well as Quat surface sanitizers.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quat test strips required for testing surface sanitizer • Chlorine test strips required for testing low temperature dishwasher • Place thermometer in the breakfast cooler
- 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): • Discussed wall repair and cleaning in dishwasher/sink area. • Organize and discard all bottles of chemicals in dishwash area and only keep what is currently used • Repair tiles that have fallen off wall/floor junction in walk in cooler, other areas of kitchen • Leaking condenser in walk in cooler (appointment is scheduled) • Extend faucet at 3 comp sink so it reaches all compartments of the sink easily
- 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): Low temp dishwasher ----> 0 ppm sanitizer. Staff tried to prime sani pump but still not working correctly No bleach onsite for manual dishwashing Quat sanitizer available for food contact surfaces but it was not dispensing correctly , staff are using a domestic "comet" spray which is not food safe without a final clean water rinse. Difficult to check concentration of this product
- F2.3A Mechanical dishwasher/glasswasher 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): Floor/ wall damage around the entrance to the kitchen to be repaired Kitchen should be scheduled for painting at some point in near future- was this completed? Noted in the June 8/21 inspection
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff member working in kitchen did not have valid food safe certification
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): It was not clear staff understood which chemical to use as a sanitizer for food contact surfaces. More training required in proper use of sanitizers and cleaners • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwasher ----> 0 ppm sanitizer. Staff tried to prime sani pump but still not working correctly No bleach onsite for manual dishwashing Quat sanitizer available for food contact surfaces but it was not dispensing correctly , staff are using a domestic "comet" spray which is not food safe without a final clean water rinse. Difficult to check concentration of this product
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): Floor/ wall damage around the entrance to the kitchen to be repaired Kitchen should be scheduled for painting at some point in near future
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be revised to include a check list for daily checking of dishwasher sanitizer. Sanitation plan to be upgraded with assistance of Chemical rep to indicate what sanitizer is to be used where and in what concentration More staff training required
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): It was not clear staff understood which chemical to use as a sanitizer for food contact surfaces. More training required in proper use of sanitizers and cleaners
- 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): Chlorine test strips and thermometers required
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As discussed repair the hand sink in the hostess/beverage area. It is covered with a sign saying do not use because of a drain issue.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff to be aware of the Food safety plan for the premise and understand procedures. Daily temperature monitoring and recording required Established cooling procedures to be followed
- 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.
- F3.3E 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): Staff to ensure sufficient concentration of sanitizer in low temperature dishwasher. To use chlorine test strips and keep record of levels Staff to ensure sufficient concentration of sanitizers such as Quats and have test strips available Staff to be trained in proper chemical use and label all bottles of liquids with contents.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty could not provide proof of valid food safe certification. One employee provided a name but this name could not be located in the food safe registry. Staff to take Food safe level 1 and have sufficient coverage to comply with the Regulation
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler, food near front of the door found to be exceeding 4c. Perishables should be stored toward the back of the walk in and ensure temperatures are 4c. Use a probe thermometer to test food itself rather than relying on an infrared thermometer.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?