Quality Inn
1860 Rogers Pl Kamloops BC V1S 1T7 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers required for the freezers.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Ensure staff are logging dishwasher correctly (using the test strip 1x weekly to verify and record). • Logs to be checked on date noted.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Dishwasher test strips required • Bleach sanitizer test strips required • Probe thermometer required • Thermometer required in units - fridges and freezers.
- 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): • cupboard to be repaired below the hand sink to provide smooth, easy to clean surface that is water/moisture resistant.
- 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.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • To be ordered and posted.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs to be kept 1x daily for the coolers and freezers and hot holding units if they hold food > 2hours.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Operator reports that the dishwasher is not being used since foods are not being prepared in the kitchen (i.e. guests reheat items). There is only one wash sink in the kitchen Any wares or utensils requiring washing must go through a wash step followed by a sanitizing step, which requires two sinks or a dishwasher. • The dishwasher should be used to wash any wares and utensils so that the proper steps for washing and sanitizing are followed.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?