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Red Tomato Pies North Shore

556 Tranquille Rd Kamloops BC V2B 3H4 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Items in the top of the prep sauce cooler measured 8°C. The lids were closed, and staff asked to keep them closed when not busy and to regularly rotate stock so items remain ≤4°C.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • The temperature of food stored inside the prep cooler was >4°C as the lid was left open when not in use. CORRECTED DURING INSPECTION: • The cooler covers were placed at the time of inspection. Please cover the unit when not in active use to prevent cold potentially hazardous food from increasing in temperature.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • (1) Gaps/openings observed around plumbing fixtures (e.g., under the dishwasher and inside the mechanical room) that may allow for the entry of pests. • (2) Open bags of dry goods and spices observed in the dry storage area. This may allow for the harbourage of pests. Corrective Actions: • (1) Fill (i.e., using mesh wire) and seal the noted gaps/openings. Recommend keeping the mechanical room door open (with a sealed door sweep) if the holes in the wall of the room cannot be sealed. • (2) Store all opened bags of dry goods inside close lidded, food safe, pest proof containers.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
  4. Monitoring

    0 infractions

  5. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): no test strips to measure Quaternary ammonia concentration ( OstroSan )
      • 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): sanitizing sol'n dispensed in the three comp't sink dispenser was tested with Hydrion test paper ( observed concentration of Quat ammonia was 0 ppm) sanitizer sol'n dispensed from the back room dispenser ( into spray bottles) was also checked ( 200 ppm Quat observed when tested with test strip) sanitizer sol'n dispensed thru the low temp mech dishwasher was checked with Chlorine test strip ( 50-100 ppm observed conc. of Chlorine)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): no copy onsite
      • 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?
      • Observation(s): no copy of San Plan onsite
      • 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.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Tyler ( Operator) is not onsite Jill B's FS1 Cert. expired on Sept 26, 2022
      • 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.