On The Rocks Pub & Grill
1265 Rogers Way Kamloops BC V1S 1R9 · Restaurant - Food Service
14 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher out of sanitizer at the time of inspection (bottle empty). Corrected during inspection. Staff to check detergent and sanitizer levels daily and record in logs. It is critical that sanitizer is maintained at all times for food and customer safety. • Glassware washer had adequate sanitizer at the time of inspection. • Sanitizer in bottles at appropriate concentrations.
- F2.3A Mechanical dishwasher/glasswasher 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): • Cotton wiping cloths noted to be sitting on line preparation area. If wiping cloths are to be used, they must be kept in sanitizer solution at all times when not in use. Facility is using Quats based sanitizer which can often be incompatible with cotton cloths as it binds the quats/lowers levels and ability to sanitize. Recommend using microfiber cloth if employing sanitizer in buckets, or using single use paper towel with spray bottle method. Health Officer will email info on this • Unlabeled bottles of sanitizer and unlabeled bottle of unknown cleaner (dumped during inspection). Ensure all bottles labelled to identify contents as potential contamination of food or food contact surfaces could occur if unknown cleaner or sanitizer used inappropriately on food contact surfaces. • As discussed, thorough cleaning of walls/floors/shelving/ plastic storage buckets and containers/hard to reach areas "spring cleaning" to be undertaken. Ensure this includes walk in cooler/freezer and storage closets/rooms off the kitchen. Health Officer will attend in 2 weeks to check on cleaning and items noted. • Dust and debris build up at vents on ceiling - to be cleaned, and as discussed repaint/touch up area. Cleaning as per above, 2 weeks.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Noted prior by Health Officer in Sept 2025: • Additional cold storage space is needed to allow all foods to be stored on shelves (e.g. Norfield unit) Today: • April 22nd, walk in freezer still noted to have no "walk in" space/items stored on floor. Please work to get items off the floor by using other freezers or as per above supplying additional storage space if this is required to keep items off floor. I will check to see if freezer has been reorganized to allow for item storage >6 inches off the floor.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Logs for dishwasher are to be maintained daily. This is critical as dishwasher had no sanitizer today. Having dishes that are adequately cleaned and sanitized helps to ensure food safety in the premises. Begin logging at least 1 x daily and maintain these logs as part of staff's everyday standard duties.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Additional cleaning needed in kitchen to remove food spills, accumulated soil buildup (e.g. behind/under cookline equipment), dust around ceiling air vents, can opener. Kitchen storage capacity appears insufficient, making access for cleaning more difficult.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Additional cold storage space is needed to allow all foods to be stored on shelves (e.g. Norfield unit)
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • "fall cleaning" of hard to reach areas required ahead of holiday rush (line prep floor/walls/shelves and inside of units, under/behind grill and deep fry area, general kitchen shelving, equipment and wall surfaces with food debris, pop dispenser area floor/under equipment or anywhere that needs a deep clean to be undertaken. • "shoe shelf" at back door to kitchen requires cleaning and/or resurfacing or replacing as surface has worn and may be difficult to clean/sanitize. • Please note that items store directly on floor in walk in cooler and freezer should be stored at least 6 inches off floor on racks, shelving or pallets. The exception to this would be pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates, which may be stored on a floor that is clean and not exposed to floor moisture. • Please do not store personal effects on food contact equipment such as meat slicers. • Shelving mats in the walk in cooler require replacing or removal as they have worn down/not able to be effectively cleaned/sanitized - please replace, remove completely, or provide a hard surface such as metal tray or plastic that can be easily cleaned/disinfected.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A few pieces of equipment/surfaces require attention: • Ice machine lid is broken - should be repaired/replaced to allow for easy access • Door to the glass ware washer - should be reattached
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Thank you for your attention to noted items prior - RESOLVED. • Advised light ballast to be replaced completely (bulb cannot be replaced due to condition)- provide photo once completed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • A few fridges/freezers (walk in/glass door stand up) require internal thermometers to record the temperatures (as the external thermometers are often inaccurate). Provide in unit thermometers for all units that do not have internal thermometers. • Repeat Infraction: no test strips for the surface sanitizer in bottles (Ostro-San). Ensure that test strips are supplied for the Ostro San (quats based). Facilty does have test strips for dishwasher and glassware washer.
- 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): • "Spring cleaning" required in the kitchen: hard to reach areas under shelving where food debris has built up, floor of walk in cooler where food debris has built up (including under the shelving in the walk in), dry good storage area where flour has spilled onto containers, shelving outside of walk in freezer where balsamic glaze has spilled, floor of chemical storage room, walls/FRP boards where food splatter has built up on the walls (pay particular attention to under prep table walls and walls that are harder to reach), ceilings where dust debris has built up. Health Officer provides timeline of April 2, 2024 for a thorough cleaning and Health Officer will attend for a follow up in person. • Special attention to cleaning under the grill and deep fry area - significant grease and debris have built up. • "Spring cleaning" required in bar area: pop syrup area - floors, walk in cooler where hard bar items are stored - floor had debris built up. As above, Health Officer has date of April 2, 2024 for follow up. • Light bulb is required to be repaired for chemical closet (burnt out) - Replace by March 22, 2024. • Ensure all sanitizer bottles are labelled.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Floor in the walk in cooler requires replacing - spongy surface can no longer be adequately cleaned and sanitized. Surface should be easy to clean/impervious to moisture. Operator to provide suitable timeline to Health Officer for walk in floor repair/replacement. • Some of the dry good storage shelving has worn/will require painting/refinishing in the near future. Must be light coloured, easy to clean and impervious to moisture. • Wall has chipped/worn in the alcove where the walk in freezer is kept - will require repainting refinishing in the near future.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Both staff FOODSAFE certificates were expired at the time of inspection. One staff member minimum must have FOODSAFE at all times. Health Officer will supply link to FOODSAFE/Equivalent, and staff must ensure that at least one member at all times has FOODSAFE or equivalent moving forward. Provide proof of completion on or before date noted/when Health Officer attends on or shortly after April 2, 2024.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Outstanding observation - Quats test strips required - please order from your supplier ASAP as this is a noted repeat infraction. • 2 coolers need thermometers inside units - staff advised which coolers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • In use utensils not to be stored in sanitizer - Health Officer located "in use utensil" policy (laminated with food safety plan). Corrected during inspection - CDI, thank you. Notes: • Dishwasher adequately sanitizing around 100ppm chlorine - see below re: 1x daily logging of dishwasher sanitizer. • Quats at acceptable sanitizing levels in spray bottles. • Glassware washer - iodine 12.5+/-
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Please ensure hard to reach areas in walk in cooler/freezer are cleaned - a bit of food debris built up on floor under shelving. • As above, ensure floors under equipment and food preparation tables is cleaned - minor food debris noted. • Please clean floor where pop syrup stored - a bit of syrup on floor equipment in the area. • Sanitizers labelled at the time of inspection. Recommend labels instead of pen as pen tents to wear off faster. Corrected during inspection - CDI.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Health Officer to email link to posters and resources. • Cooling logs not available for review - ensure these are kept up, email Health Officer copy in 1 month showing logs have been continued for cooling of items.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Begin 1x daily logging of dishwasher final rinse - Chlorine test strips onsite can be used. Email Health Officer copy in 1 month showing logs have been continued for 1x final sanitizing rinse concentration.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • There were no QUATS test strips for food contact surface sanitizer and no chlorine test strips for the dishwasher. Sanitizer tests strips must be available to monitor concentrations for all sanitizer used on-site. • Thermometers placed in walk-in freezer and cooler unit are not displaying accurate temperatures. Ensure these thermometers are replaced or repaired to display temperatures accurate to 1C.
- 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): • Sanitizer solution spray bottles must be labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • At time of inspection, the walk-in freezer was unable to be accessed as food items and carboard boxes were stacked on top of one another from the floor to the ceiling preventing walking access inside. If the storage space provided in the freezer is inadequate for the food supply, operator must consider additional freezer equipment and discuss with EHO.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) No quats test strips to check sanitizer. 2) No test strips to test chlorine sanitizing dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Significant number of fruit flies noted inside the kitchen. Pest control has been consulted and is attending on a routine basis. Health Officer to follow up with the facility in 2 weeks to see if intervention has had success in controlling and preventing fruit flies. 2) Kitchen door must remain closed when not in use. Do not prop open door during operations. Corrected during inspection. CDI
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Thorough cleaning of kitchen required. Clean the inside and outside of coolers and equipment to remove significant debris and stains. 2) All cleaners and sanitizers must be labelled to ID contents. Staff provided ID at time of inspection, however, I suggest providing permanent labels to identify the contents. Corrected during inspection. 3) Raw hamburger patties not to be stored at room temperature and uncovered - concerns around potential contamination from fruit flies and room temperature storage of food item. Corrected during inspection. CDI
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Advised that a new vent hood to be provided. Once provided, a thorough cleaning of floors, walls and ceiling will be required as significant debris and staining noted. 2) Grill to be repaired in section where grease is found to be coming off and pooling on floor. Staff advised that new part is being provided to fix the concerns.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff could not locate food safety plan. Health Officer to provide template for completion and educational material and posters that can be provide to post or keep in binder for easy staff reference. Complete submitted food safety plan in 2 weeks.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Staff could not locate sanitation plan. Health Officer to provide template for completion. Complete submitted sanitation plan in 2 weeks.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Iodine test strips required for glassware washer. Ensure product rep provides sanitizer strips and instruction on staff how to use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Install a better door sweep for the kitchen entrance to ensure adequate seal and protection. As discussed ensure adequate fruit fly traps provided for bar area where flies were noted during inspection.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Vent hoods require servicing and cleaning. Advised this should occur in the new year based on company's schedule. Ensure cleaning of wall/ceiling around the hood and vents where debris has built up. (January 2021) 2) Longer term, look to repairing drywall where hole is noted (staff bathroom) and hole/damage in the wall in the chemical storage closet ( 1 year timeline)
- 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): 1) Ensure open items in freezer are kept in a container.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Logs to be kept for: -Dishwasher, 1x logging of final rinse temperature - must be 82degC -Glassware washer, 1x daily logging of sanitizer concentration (iodine to be 12.5ppm) Provide copies of logs via email on or before date noted above.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Clean all hard to reach areas where food/debris has built up - under grill area, under shelving, inside coolers/equipment where food has built up, walls where food debris/stains have accumulated and so forth. I will attend to check on cleaning on the date noted above.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Page missing with hot holding/dish temp and health officer could not locate recent cooling logs or cooking logs - please begin logging again/provide recent logs. I will check on date noted above. I will send audit cooking logs to use. Please choose 1x item daily to internally probe and record, for example: burger patty, chicken breast, fish piece etc. I will check all logs on date noted above.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) 1x cooler at approximately 8 deg C, operator adjusted and unit dropped to < 4 deg C at the time of inspection. Note: all hot holding units > 60 deg C at the time of inspection. Accurate probe thermometer provided. Logs kept.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Order test strips for the sanitizer (if using multi quats, QT 40 would be the appropriate sanitizer to use).Strips can be order from chemical supplier (Ecolab). 2) Provide a new thermometer for the front line cooler as discussed. Share between units until one has been provided. Provide proof of purchase on or before date noted above.
- 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): 1) Grease trap to be serviced. Ensure continued cleaning and sanitizing of the area - wet/grease and debris ponding under the chemical bottles/on the floor. 2) Clean under shelving and equipment where food debris and items have accumulated: Under the back food preparation shelves, behind the grills. Food debris/grease and random items noted to be collecting on the floor in these areas. 3) Clean walls where food spatter has accumulated: throughout the kitchen. Please ensure above "spring cleaning" resolved on or before date noted above. 1) For today, ensure that all sanitizer/chemical bottles are labelled as sanitizer bottles are unlabelled throughout the kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Cooking audit logs to be kept (temp with probe thermometer and record various items throughout the day and keep with records) For example, temp internal burger/chicken breast and other potentially hazardous food items. 2) Cooling logs to be kept as discussed. I will email logs, please begin this week and I will review on the date noted above.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Complete sanitation logs by date noted above. EHO will send template, please complete as per directions.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Ensure that wiping cloths are kept in sanitizer when not in use. Note: Microfiber cloths are more effective than cotton cloths when used with the multi quats sanitizer as cotton can cause the disinfection residual to dissipate quicker. If using cotton cloths in sanitizer, check the sanitizer solution frequently and replace as needed. Discussed during inspection. RESOLVED. 2) Glassware washer out of detergent at the time of inspection. Ensure staff are checking the glassware washer cleaners and sanitizers on a daily basis. RESOLVED. 3) Old wet wipe cloth removed from prep cooler at time of inspection. RESOLVED. Notes: Multi quat sanitizer is at the high end (around 400ppm) if test strips show > 400ppm, dilute as needed/call for service as needed. Dishwasher adequately heat sanitizing (74 deg C at dish surface), gauges functioning. Advised that the debris in the cooler is cleaned out end of day (small amount of food debris). Preparation cutting boards are cleaned and sanitized after use. Meat slicer cleaned and sanitized after use and sanitized before usage.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Partial sanitation plan provided - Daily duty logs, dishwasher logs, instructions on sanitizer. However, full sanitation plan should include the noted comments F3.8A-C. EHO can email template if needed to provide complete sanitation plan. Please complete sanitation plan by date noted above (you can email me a copy or I can attend in person to review).
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The following items must be addressed: 1) Thorough cleaning - ceiling and ceiling vents, vents in walk in have a build up of dust bunnies/debris. Ensure the ceiling and vents are cleaned. 2 weeks. 2) Thorough cleaning - walls and floors in hard to reach areas - for example in the dish pit/grease trap area. 2 weeks. 3) Items stored uncovered directly next to handwash sink. Concerns around cross contamination (handwash splatter can contact food items) Facility should look into splash guard between sink and line cooler. Longer term items that will need to be addressed: 1) Freezer with broken lid/held together with clamps - must be repaired or replaced as insulation is starting to peek through and insulation could get into food items with the potential for physical contamination. 6 months. 2) Repair worn surfaces: Repaint/refinish pink wall in back area (towards back door). 6 months. 3) Repair wall and corner (upon entry to kitchen). Glassboard siding has come loose at the corner seam. Must remain sealed and flush so that no food items or moisture build up. 6 months.
- 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.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Prawns were stored in handwash sink adjacent to line cooler. Moved during inspection.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Posted. However staff was unaware at first what EHO was referring to. Please remind staff of the Food Safety Plan, its location and its importance. EHO will bring up supplemental information to post. EHO reviewed temp logs and noted instances where temperatures exceeded 4degC. Ensure staff note corrective actions on the sheet. In addition to temperature logs for coolers and freezer, logs should also be kept for hot holding items (gravy/soups) to ensure critical control limits are being maintained. EHO will provide hot holding logs. Discussed during inspection - resolved.
- 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): Staff could not locate sanitation plan. Post or complete a new sanitation plan. EHO will email template for completion - 2 weeks.
- 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.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions