Oriental Express Restaurant
1166 8 St Kamloops BC V2B 2Y2 · Restaurant - Food Service
23 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7 please read the comment under F2.5G (CDI) F1.7D please read the comments under F2.5B
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A please read the comments under F2.5B below ( Hobart meat slicer)
- 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): F2.5A Third party ( professional) servicing of the exhaust hood( duct, vents) is overdue ( since Feb 26th; Albert states it is scheduled to be done on Apr 7th) F2.5B Meat slicer surfaces were observed unclean ( operator must take the moving pcs apart , washed/scrub with brush, and sanitize after every use to remove contamination. Operator must also cover the dried surface of the machine to prevent re-contamination and to keep it in sanitized condition) F2.5C solution for wiping towels was checked and sanitizer concentration observed ( tested with chlorine test paper) was <10 ppm-CDI F2.5G- onions in net sack were being stored on the floor on the stairs landing ( in the basement)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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): F2.6G SS prep table for cutting meats was observed having insufficient illumination ( when tested with a light 540 meter, 3 ft above the floor, the intensity measures 140 Lux; the required intensity is 540 Lux at the surface of the prep table as per the FR&FS Code).
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): observed the cook perform hand hygiene- he didn't follow the proper sequence for washing hands as per Wash Your Hands! sign ( turned off tap with bare hands instead of using a barrier/towel between faucet handle and washed hands)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The Operator was using a Quat ammonia test strip instead of Chlorine Test strip for the chlorine based sanitizer being used in establishment
- 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): Grease filters for the exhaust canopy was observed dripping with oil
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a bin of battered deep fried pork being kept beside the hand washing sink ( ambient temp) and internal temp observed to be 10°C; bin was not labelled with two hour holding time
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): bare hand contact observed when handling pre-cooked cold foods for foods to be cooked in the wok and/or deep fried and also bare hand contact when handling cooked foods as they're being plated just before service and no hand washing in between different foods or when switching tasks
- 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): Food handlers were observed not washing hands after bare hand contact with foods kept in the cooler or after touching contaminated surfaces; Cooked foods stored in the walk in cooler were not covered to preclude cross-contamination
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- 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): Albert stated that they are still using the old expired Chlorine test strips
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Uncovered foods observed in the walk-in cooler. Exposed food is at risk of contamination. 2. Scoop observed stored in the ice machine. Scoop handle may contain pathogens and contaminate the ice. Corrective actions: 1. Cover the foods in the walk-in cooler. 2. CDI- Operator removed the scoop. Ensure to store the scoop in a holder or container to prevent contamination.
- 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): Expired chlorine sanitizer testing strips observed. This is required to ensure appropriate sanitizing concentrations. Corrective action: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite.
- 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): Rodent droppings observed in dry storage areas. Pests may carry pathogens and contaminate food, resulting in consumer illnesses. Corrective action: Conduct a professional cleaning of the facility. Clean the droppings and hard-to-reach areas. Monitor the pest activity in the facility.
- 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. White cutting board observed worn out. The deep cuts may allow for food to get stuck and prevent adequate cleaning/sanitizing. 2. Two red plastic buckets observed broken. This may result in physical contamination of food. 3. Knives were observed stored on back of the prep tables. The surface at back of these tables were difficult to clean/sanitize, which may contaminate the knives. 4. Plates used for serving and surrounding area observed in an unclean condition. Corrective action: 1. Discard the above noted cutting board. 2. Discard the broken plastic buckets. 3. Ensure to store the knives in a sanitary condition. Use holder or container to store the knives. 4. Clean and sanitize the serving plates and surrounding area. Ensure to store the utensils in a sanitary condition.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temp dishwashing machine was dispensing inadequate concentration of sanitizing solution during rinse ( test strip showed <50 ppm Chlorine)-CDI- a re-test showed 100 ppm Chlorine in the solution
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K In the basement the trays are stored and allowed to make contact with wooden pallets ( air drying rack for the metal trays)- Advised operators to not use the raw wood wooden pallets for storing or air drying the food contact surfaces ( metal trays) to prevent contamination of food with wood fibers.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F see comments under F2.5K
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- 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): Cardboard ( blocking the air supply vent) in the ceiling adjacent to the exhaust canopy must be removed and replaced with a material that is smooth and impervious to moisture ( cleanable).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - Pre-cooked rice was being held at room temperature for upwards of 3 hours in black plastic containers inside a steamer unit that was turned off. 6 containers noted and measured at above 27 degrees Celsius. Correction was made (rice was discarded), alternative options and risks were discussed about storage of cooked rice such as taking out rice from the cooler in portions that will be used within 2 hours, to be held in cooler until needed for cooking, or to be held in rice steamer at a temperature above 60 degrees Celsius. - Cooked rice should not be kept at ambient temperatures for more than 2 hours, any leftovers should be discarded after the 2 hour mark.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): - Ready-to-eat crispy rice garnish product stored/kept in original cardboard box, in basement storage, without cover, and with measuring scoop inside product. - Scoops for ice, flour, and sugar not regularly cleaned and kept inside product. Corn starch scoop was a metal bowl also kept inside product. The bins in which the products are kept should be cleaned. - Raw meat and cooked product in containers in walk-in cooler without lids or covers.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Cutting board for raw meat was in poor physical condition (chipping, gouged) and is not able to be cleaned or sanitized properly. It was not discarded but used as a plank overtop garbage can to hold a storage bin in which diced raw meat will be placed. It was attempted to be cleaned but was done so poorly, with the board still being blood soaked when placed on top of garbage bin. Another cutting board was found and subsequently cleaned and used for the cutting of raw meat. - Wiping cloths were soaked but no chlorine seemed to present when tested, bleach solution was adjusted during inspection, however, cloths were not placed by cook in solution during inspection. - Meat slicer had accumulated food debris and grime that is not cleaned on a regular basis, and was present in the raw meat preparation area.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not being followed. (See comments under F1.2).
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): containers (>5) of cooked rice stored in the steamer ( internal temp was observed to be 32°C) but steamer was off at the time of the Inspection (CDI-rice is transferred into the cooler); Other Potentially Hazardous Foods (PHFs) stored in the cooler units ( Kool-It, True reach in, walk in cooler) were being maintained at ≤4°C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): bare hand contact with ingredients was observed and no handwashing in between prep of different dishes observed by EHO
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F1.7 Are foods protected from contamination?
- Observation(s): cooked foods ( mostly battered deep fried foods) stored in the Walk in cooler are not covered to preclude cross contamination F1.7D- fried noodles are being stored in cardboard box ( basement) -ready to eat foods must be stored in food grade containers that are cleanable ( washed and sanitized in between use)
- 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.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- 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): First two runs ( sanitizing cycle) of mech dishwashing machine were tested ( using chlorine test papers) and tests yielded 0 ppm; Albert changed the sanitizer bottle and machine pump was primed, 3rd test was done and solution was found to contain >50 ppm chlorine
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The True (reach in or prep) cooler is not maintained in a clean and sanitary condition-sides and back surfaces of the unit have been allowed to have an accumulation of spilled food/debris
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No probe thermometer onsite
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Walk in Freezer ( basement) keeps foods frozen at 10°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease filters in the exhaust canopy are saturated with grease. Operator must ensure Sanitation Plan requirements are followed to maintain the surfaces clean (i.e., in addition to duct servicing by TVS, Operator/employees must pressure wash or degrease filters on a weekly or every two 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): no colour change in the test paper when dipped into sanitizing rinse sol'n ( inside low temp DWmachine)
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- 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): grease filters are saturated with grease -needs more thorough cleaning ( or increased frequency to prevent oil dripping down the surfaces) to supplement the regular maintenance provided by third party (TVS)
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Fabio Leonardi meat grinder must be included in the establishment's sanitation plan ( template provided by health authority may be used-it just needs to be updated to include equipment)
- 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
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): some containers ( for deep fried meats in walk in cooler) have been switched over to food grade Cambros ( from Russell food equipment) but there are still some that are not food grade plastic bins ( counted 7 that are the non food-grade kind/Rubbermaid brand )
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The Optimizer by CMA dishwashing machine was initially dispensing <10 ppm Chlorine; adjustments were made by operator and a re-test yielded >50 ppm Chlorine in rinse sol'n
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): rubbermaid bins ( being used to contain cooked foods ) are not constructed of food grade plastic-operator to replace with food grade containers with tight fitting lids
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): food handler picked up something from the floor and proceeded to handle/process raw snap peas without handwashing in between
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Optimizer CMA DW machine was not dispensing at least 50 ppm chlorine ( iclean brand sanitizer) in rinse solution, operator switched jugs and re-testing was done (CDI); page 2 of "Your Sanitation Plan" is missing ( Albert has misplaced it); Meat slicer is filthy ( leftover scraps of meat found on surfaces) and must be included in the Sanitation plan
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Basement food storage area needs to be cleaned up- remove chemicals that are not declared in sanitation plan including windshield washer fluid, snow plow machine
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): NON food grade plastic is used to contain foods in walk in cooler ( Rubbermaid and other kinds of plastic); grease filters are saturated with grease ( san plan calls for once every two weeks cleaning but build up of grime and grease indicates more thorough cleaning/sanitizing will be required; cleaning/sanitizing checklist is not used to ensure tasks are completed)
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): see comments for Q8
- 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.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): cook needs to put on hair restraint
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rubbermaid plastic bins ( used in walk in cooler for battered fried foods) have to be changed if they're not food-grade NSF certified
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Kitchen hand washing station doesn't have liquid soap in a dispenser
- 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 8.2 - Are there handwashing stations available?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): gave poster + instructions to operator for maintenance of wiping cloths
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?