Red Beard Cafe
449 Tranquille Rd Kamloops BC V2B 3G9 · Restaurant - Food Service
15 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold table 3 was measured at 9°C. Corrective Action: Cooler will be adjusted and condenser cleaned. If temperature cannot be maintained move items from the cooler to one able to maintain ≤4°C.
- 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): Basement walk in fridge does not have an independent thermometer. Corrective action: Acquire a thermometer for the basement walk in fridge.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Repeat infraction: Concentration of quats sanitizer in spray bottles measured in excess of 500ppm. At these concentrations sanitizing must be follow by a potable water rinse step. Solutions were diluted to 200pm and confirmed using test strips. Operator reports a sanitizer dispenser will be installed in the near future.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Utensils observed stored in sanitizing solution. This risks contaminating food products with the chemical sanitizer. Utensils were removed from sanitizer and resources for in use utensils provided. (CDI) • Lights in the rear prep area do not have shatterproof covers. Corrective Action: • Have the lights in the rear prep area fixed with shatterproof covers.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Containers of beans and hollandaise stored on the work top, temperatures measured 11-12°C. Operator reported items had been out <1hr and were returned to the fridge. All potentially hazardous foods must be store ≤4°C or ≥60°C. If using time as a public health control, specific procedures must be in place to ensure standards are maintained.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Initial test of the dishwasher measured 0 ppm chlorine. After priming several cycles, chlorine measured 50ppm. Please ensure the sanitizer concentration of the final rinse cycle is tested each day prior to washing dishes, and is minimum 50 ppm. • Concentration of quats sanitizer in spray bottles measured in excess of 500ppm. At these concentrations sanitizing must be follow by a potable water rinse step. Solutions were diluted to 200pm and confirmed using test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repeat Infraction: Wiping cloths stored on worktop. Buckets of sanitizing solution were prepared and cloths moved to buckets. Ensure all wiping cloths are stored in sanitizer when not in use, and monitor the concentration of the solution in the buckets and replace as needed.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation log is not maintained. Monitor and record sanitizer concentrations of dishwasher and sanitizing solutions daily. Template provided.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cold potentially hazardous foods stored inside the line cooler had internal temperatures of 12°C. The temperature logs from earlier in the day stated an ambient temperature of 3°C. CORRECTED DURING INSPECTION: • All potentially hazardous foods were relocated to other coolers that were capable of maintaining internal temperatures ≤4°C. Only foods served within a 2 hour time frame are to be stored in the top compartment of the line cooler. Monitor the unit closely and request for a service if there are any mechanical issues.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Less than 50 ppm chlorine was measured on the plate surface of the low-temperature mechanical dishwasher. The adequate performance of the dishwasher is critical in ensuring dishware is properly sanitized. Corrective Action: • Immediately resolve the above infraction and ensure a minimum of 50 ppm chlorine is measured on the plate surface after the final rinse cycle. The chlorine bucket may have dissipated; therefore, try to replace the bottle. Otherwise, contact a technician to repair the unit.
- 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): • (1) Wiping rags were stored directly on food contact surfaces. The accumulated food debris and moist environment provides ideal conditions for bacterial growth which then contaminates food contact surfaces. • (2) Excess food debris and mold growth observed inside the walk-in cooler in the basement and the walk-in beer cooler. Corrective Actions: • (1) Store all cleaning cloths inside a sanitizer solution (i.e., QUAT @200 ppm or chlorine @100-200 ppm) and replace every 2 hours or as needed. • (2) Deep clean and sanitize the interior of the walk-in coolers (shelves, floors, walls, etc.) More frequent deep cleaning must be conducted.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): IN house manufactured SAUERKRAUT (experiment)are for staff consumption only. Food Safety Specialist ( BCCDC Food Protection Services) Review will have to be completed prior to adding this item to the establishment's menu.
- F1.6A All foods on the premises must be from an approved source.
- F1.6B All food on the premises must be fit for human consumption.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): bucket with "sanitizing solution" was tested and the test strip showed 0 ppm Quat ammonia in solution sanitizing rinse solution was checked ( dispensed thru the mech low temp DW) and test strip showed 0 ppm Chlorine in sol'n.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and B; Grilles for the fans inside the walk in cooler ( basement) need to be wiped clean to remove grime and/or mildew growth on the surfaces Air supply diffuser overhead the cook line/food prep table must be wiped clean ( and maintained clean) to remove dustballs which could potentially fall and contaminate the food.
- 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): roll of paper towel must be maintained clean and dry ; Dispenser must be used to keep towel dry and protected from contamination
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Life brand PeptoBismol-like medicine ( generic) is kept in the food storage shelf in kitchen ( CDI-discarded); basement storage shelf needs to be re-organized so non food items ( plant fertilizer, pesticides/herbicides) are stored on the bottom shelf underneath all food equipment, wipes, etc... Cooling rack ( rack'n roll) being kept beside coat hooks in the "staff only room" must be covered to preclude contamination from non-food materials ( broom, staff's personal effects, etc... exposed surfaces overhead the kitchen prep line ( section of pipe, wooden upper shelf, etc...) must be wiped clean to remove dustballs that can potentially contaminate food being prepped
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B chopping board needs to be re-surfaced as it has stained cuts ( trapped food and pathogens in the cuts present a risk for cross-contact contamination) exposed wood surfaces ( base/legs of the countertops and sides and shelving) must be sealed to ensure surfaces are smooth and impervious to moisture ( "cleanable")
- 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): Light intensity in the basement Nigel's speakeasy bar is inadequate (measures< 100 lux with Testo meter)- the bar must not be used for carrying out activities where worker safety is a factor ( working with unpackaged PHFs or working with knives/slicers/cutters)-Lemons/limes must be pre-sliced before being moved into this room ( CDI- knives and chopping board removed by Nick)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There is no handwashing station in the "Staff Only" room so no food prep ( e.g., cutting/slicing or any food handling) is allowed to occur on top of the cooler; Towel dispenser needs to be supplied for the Hand Wash sink in the kitchen
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): the temperatures recorded on the cooling log sheet were 58°C and 8°C for one item that was cooled today
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no chlorine test papers to verify conc of sodium hypochlorite in the kitchen dishwashing machine
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): sanitizing sol'n dispensed thru the dishwashing machine was checked with Chlorine test paper and the colour change indicates less than 50 ppm
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): please provide cooling log for cooked food that was being cooled during Inspection ( fried wedge potatoes with internal temp of 51° being held at room temp; 12:30 is the end of 2 hr holding time, )
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no quaternary ammonia test strips onsite
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was malfunctioning at time of Inspection ( 0 ppm chlorine dispensed in rinse sol'n); EHO requests to see report from dishwasher technician as written verification that issue has been addressed
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): mini fridge (FOH) has broken gasket/seal on top ( surface is no longer smooth and cleanable)
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): no paper towel dispenser for hand wash station in basement
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Nigel's "lounge" was added into basement space; handwash sink was relocated beside mop sink; please submit updated floor plan showing all changes done to basement space
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): cooked rice ( or any exposed food) that is being quick cooled needs to be on the top shelf to avoid cross contamination (at time of inspection a sheet pan of uncovered rice is being held on the lower shelf where it's subject to contamination from boxes of produce on the upper shelf)
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A see comments under F2.5A
- 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 Sides and pans of the "quick thaw" rack need to be thoroughly cleaned/sanitized and done at more frequent intervals (ie, every shift or twice in a day) instead of once a week; F2.5Bside wall adjacent to prep cooler has a hole. Surface is no longer smooth and cleanable ( f/up in 6 mos)
- 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): F2.7A, F2.7D: dedicated hand sink in kitchen does not have hot water supply ( tap or valve has been shut off), for now foodhandling staff are using FOH handwash station
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Mitchell's name to be checked against FOODSAFE Registry ( result of search: Name was not found) Two employees with valid FOODSAFE certificates: Brittany Grace Benoit ( valid until Jan 2022), Tamara Beatrice Cragg ( June 2022) Firkens, John to be checked against FOODSAFE Registry (result of search: Certificate expired on 29 July 2018).
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Not all refrigeration units are equipped with thermometers ( Milk fridge, downstairs 2-door True Refrigerator) Eight refrigeration units and two freezer units were checked
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Cook's beard was unrestrained; EHO reminded him to wear the net
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): see comments under F3.4K Ice cream scoop is stored inside the ice cream pail ( contaminated end/handle of the scoop is allowed to be in contact with the food)-CDI
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4C-prep station downstairs back wall and sidewall ( drywall) beside the S/S table have splashed on oil/food/sauce)-finished surface must be constructed of material that is smooth and impervious to moisture (i.e., cleanable) F3.4K-dry goods storage allows contamination of food, in that opened bags of breadcrumbs and popping corn are left open. They must be transferred to bins with tight-fitting lids ( or if bin is food-grade, contents of bags may be transferred into the bins with lids)
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Deep fry oil doesn't have documentation ( box with the label has been discarded); The following products were reviewed for the Trans Fat audit: Kikkoman panko breadcrumbs ( ingredient list doesn't include words indicative of IP trans fats), Kirkland semisweet choc chips (0/4g); Vicenzovo lady finger (0/1g); GFS Sesame oil (0/9g)
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 6 cooler units upstairs(including beer walk in-which is used for Dairyland milk, cooked chicken wings), Downstairs units: walk in cooler (<40°F) and True fridge (<4°C, needs thermometer), Downstairs walk in freezer at -18°C. All units keep PHFs at safe temperatures except for 2 units upstairs ( Continental fridge and milk fridge are keeping dairy products @ danger zone temps (7degC and 8.5degC); Coolers in the front need accurate reading thermometers
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): bucket with sanitizer and wiping cloth contains <200 ppm Quats; bucket with sanitizer used for storing re-usable utensils (ladles, tongs, etc) also had inadequate concentration of Quaternary ammonia ( CDI by manually pouring chemical from the stock sol'n-dispensing system delivers a sol'n with only 100 ppm Quats into receiving bucket); mechanical dishwashing machine dispenses 50-100 ppm Chlorine in rinse
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): staff's article of clothing must be stored in personal lockers or designated areas ( away from food prep areas/food storage areas)-Nick's rolled up jacket is kept in front counter
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): backsplash for downstairs hand sink is constructed of raw wood- must be sealed to ensure surfaces is smooth, impervious to moisture, and cleanable
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Cook ( John Firkins) doesn't know where FSP is
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Mini Danby fridge ( coffee service area) keeps products at 49deg F other 5 units checked are keeping temps below 4degC 2 chest type freezers in the basement keep foods at -15 to -18degC
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): ADS low temp machine dispenses 50-100 ppm Chlorine in rinse, Quats sanitizing solution in spray bottle contains 200 ppm, bucket with wiping cloths has a sol'n and found to have <200 ppm (CDI)
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): opened bags of dried goods need to be placed inside a bin with tight fitting lid to exclude insect pests
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions