Petro Canada A&W
1885 Trans-Canada Hwy Kamloops BC V1S 1J7 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not use tape as caulk for the hand sink in the food preparation area, provide beaded caulking or other approved permanent caulk. • Single sink/hand sink adjacent to the 3 comp sink in the back has a leak - please repair.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • hand wash sink adjacent to the 3 compartment sink did not appear to have any hot water/did not get hot during inspection. Repair. Do not use this sink for handwashing until it has hot water provided.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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): • Hand sink is not caulked to table and water spills off counter/below onto floor - sink to be fixed to prevent water escaping onto floor and surrounding area. • Water is leaking around chemical dispense system- work order and parts have been ordered/in progress. • Unfinished wood on wall near pop syrup storage requires finishing for smooth, light coloured easy to clean surface that is impervious to moisture. • Bottle of cleaning solution unlabeled must be labelled to identify contents. RESOLVED/Corrected during inspection. • A few items stored on floor under shelving and around shelving at the time of inspection. RESOLVED/Corrected during inspection.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?