Red Collar Brewing and Taproom
355 Lansdowne St Kamloops BC V2C 1X9 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher gauge temperatures not matching internal max recording thermometer temperature for final sanitizing rinse. Internal utensil surface temperatures match the machine gauge wash cycle temperatures of ~56°C but do not reflect >82°C final rinse temps observed on machine gauge. Service unit to confirm that the final rinse water is entering the wash chamber to heat utensils to minimum temperature of 71°C. • Manual utensil sanitizing in sink to be followed on an interim basis.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): • Glass washer operation adjusted to provide a 50 ppm chlorine sanitizer final rinse.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): • Dishwasher gauge indicates >180°F in final rinse and ~150°f in wash. Max recording thermometers indicate ~150°F at the dish surface where the minimum reading should be 165°F. Have the unit services to ensure that the final sanitizing rinse water is properly entering the wash bay and contacting the utensil surfaces. • Until servicing is completed, immerse washed utensil sin sink in 100 ppm chlorine solution for 2 minutes, followed by air drying • Maintain a minimum of 50 ppm chlorine residual in the sanitizing rinse in the glass washer.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Adjust Glass washer to provide a minimum of 50 ppm chlorine in final rinse. If unable to adjust or service the unit, all glassware must be washed in the kitchen dishwasher until servicing is completed.
- F2.3A Mechanical dishwasher/glasswasher 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?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): • Dishwasher rinse gauge not operational. Repair unit to be able to confirm sanitizing rinse temperature on a daily basis.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions