Phoenix Centre Kitchen
922 3 Ave Kamloops BC V2C 6W5 · Institutional - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire non-expired chlorine test strips.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Vinegar is not an approved sanitizer for a commercial food service setting. Provide for an alternate, approved product such as chlorine bleach or quaternary ammonium which can be monitored by test strips to verify correct concentrations. • Implement a sanitizer bucket system where wiping cloths are kept immersed in sanitizer solution between uses.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature records for both cold and hot food handling equipment not being maintained. Resume the practice of regular monitoring and documentation of food storage temperature. critical limits
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Written sanitation plan not available for staff reference. Develop written plan and keep in work area. Template to be provided to operator with inspection report.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions