Ridgeview Lodge
920 Desmond St Kamloops BC V2B 5K6 · Institutional - Food Service
24 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Pre-poured juice in glasses ( inside the True refrigerator in Pac 7) were being stored with no lids ( no cover)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B A section of the wall ( in junction with the floor) in Baltic 3&4 behind the dish wash sinks is missing/ needs repair ( the hole exposes the raw wood and piping)- the surface is required to be smooth and impervious to moisture to ensure cleanability.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): One of the serveries needs a new thermometer ( probe in the water bottle) for the True Refrigerator
- 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): Refrigerator door seals ( gaskets) in the serveries are in the process of getting replaced; F2.5A 3 Spatulas were discarded to waste ( worn or damaged surface makes the surface not cleanable and doesn't allow sanitary handling of food) F2.5K bowls underneath prep table must be stored so the concave surface is facing down ( so as not to catch drips from the prep table and not contaminate the food contact surface)
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): pre-poured beverages (juices/milk) inside the fridges need to have lids to protect from contamination ( observed in Baltic 3&4 and Pacific 8)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In Orchard 9, the wall under the towel dispenser has sustained damage-exposed surface no longer smooth and impervious to moisture ( not cleanable). In Pacific 8, the countertop laminate surface is buckling /lifting off from the bottom-please plan to get this replaced in the near future.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In Orchard 10, the countertop edge is broken ( cork is now exposed) and needs to be repaired or replaced so the surface is smooth and impervious to moisture In Pacific 6, the space surrounding the True fridge fan needs to be wiped clean to eliminate mildew growth
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): pre-filled cranberry juice cups were observed not protected from contamination ( no cover or lids for the cups stored in the True coolers in the serveries)
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Upright Fridge#2 in the Kitchen, Pacific#5, Baltic1&2, and Baltic3&4 True Refrigerator units were not keeping PHFs at required temperatures ( observed temperatures were 44°F, 8°C, 10°C and 7-8°C, respectively) Walk in cooler and Upright Fridge#1 in the kitchen had good temperatures
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of three hand wash stations in the kitchen was missing paper towel in the dispenser (CDI)
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Manager to review Corrective Actions to be taken by staff when Critical Limits are not being met (For infraction F1. above, staff are recording observed fridge temps that are not meeting the ≤4°C Critical Limit for cold PHF storage but temp log doesn't include notes about Corrective Actions, or verification that Corrective Action has been taken )
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): logged temp ( entered into the computer database/software) for pureed fluffy rice showed an internal temp of 67°C ( this does not comply with the food safety plan of the facility)
- F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 44°F was the observed air temp for the Upright Fridge #1 ( logged temperatures in the temp recording sheet for the current month show temperatures observed ( 6 am, were consistently above 4°C/40°F for the past 7 days).
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): EHO performed hand hygiene audit for staff entering the serveries ( Baltic1&2, Pacific7, Orchard 10)-only 1 staff ( care aid in Orchard 10) performed the required hand hygiene after touching the door handle and prior to touching food/drink or food contact surface in the servery. The other two staff ( care aid in Baltic and Recreation Aid in Pacific) failed to perform hand hygiene prior to touching beverages and food/cake)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): Please read comments under F1.5 above ( hand hygiene by food handlers)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A number of san solutions in the serveries were observed with <200 ppm Quat ammonia in them ( Pacific 6, Baltic3&4, Orchard 10, Orchard 9). Operator must ensure testing temp of solution ( as required by manuf of test strips) is complied with when performing the test and that the staff are trained on when to re-fill the bottles with fresh solution and when and how to do the test. High temp DW machines checked for main kitchen and the six serveries (no DW for Pacific 5 or Pac 6)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): -15°C was the observed air temp for the walk in freezer in the kitchen
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The exposed surface for the shelf in the cupboard ( for re-usable glassware/cups) in Orchard 9 needs repair. The surface is no longer smooth and impervious to moisture ( particle board is now showing and must be covered to meet the cleanability criteria for food contact surfaces/equipment)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.1 Are proper cooking procedures followed?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in cooler fan grilles were observed coated with grime and/or mildew. Surfaces need to be wiped clean and sanitized to preclude contaminating foods stored in the cooler
- 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): Pacific 6 servvery hand wash station was observed with empty liquid soap dispenser ( Purell healthy soap).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Orchard 10 servery has a malfunctioning ht dishwashing machine ( since Mar 8th) F2.3D Inadequate sanitizer ( Diversey D10 detergent sanitizer Quat ammonia) concentration observed for spray bottles in Orchard 9, Pacific 5, and Pacific 7 ( may be attributable to expired concentrate in the stock solution)
- 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): F2.5 See comments under F2.3 A above ( orchard 10 DW machine)
- 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): Malfunctioning Paper towel dispenser for Servery ( Baltic3&4)
- 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
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Laminate countertop ( at the edge of hand wash station) in one of the serveries ( Pacific8) is broken ( starting to peel off and is no longer smooth and impervious to moisture/cleanable)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): EHO observed wet plastic glasses were being stacked ( and stored in the cupboard) before they were allowed to air dry
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Orchard 9 and Orchard 10 True Refrigerators need thermometers. It is recommended that each of the serveries be supplied with test strips (Hydrion QT-10) to allow verification of Quat ammonia concentration as the solution comes out of the dispenser ( the main kitchen has a roll of test paper)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 6°C was the recorded time after 6 hrs of cooling ( time tracking methods need to be explained to staff as they are commencing timing when food internal is still >60°C; April will be training staff on the use of the Cooling Log with emphasis on TARGET temperatures ( Critical Limits) and CORRECTIVE ACTIONS if Critical Limits are not achieved at 2 hrs and 6 hrs post cooling.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Review of cooling log for the dates Oct20-Nov 9 showed that critical limits of 20 °C (2hrs)and 4°C (4 hrs post cooling) were not being met. Please review temperature and time checking/recording task with foodhandling staff and ensure temp tracking starts when hot food temp is 60°C or 59°C and internal temperatures of food are recorded at 2 hrs and 4 hours during the two-stage cooling process.
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): April EPP is the Operator. April's FOODSAFE level 1 certificate expired on July 29, 2018.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): No cooling was observed during the inspection. The cooling procedure was reviewed with the operator. Operator has indicated that they did not monitor the cooling process. Cooling process should be monitored to ensure that potentially hazardous foods do not remain in the danger zone for a long period to allow for bacterial growth. A cooling log will be provided with this inspection report.
- 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): 1. True Refrigerator 2-door inside thermometer was broken. Thermometer was replaced - Corrected During Inspection 2. Suma Detergent Sanitizer D10 sanitizer had various types test strips ( QT10 for 2-chain and QT40 for 4-chain). Please ensure that the appropriate test strip is used to test sanitizer strength.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitizing bucket containing a terry cloth was measured to be at 100 ppm. New solution was measured to be at 200 ppm - Corrected During Inspection
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Prefilled trigger spray bottles of sanitizing solutions were found to contain quaternary ammonia at inadequate concentrations ( less than 200 ppm) for the following serveries: Pacific 5, Pacific 6, Pacific 7, Pacific 8, and Orchard 9; Operator to provide instructions or SOP on the use of Sinkmizer/Sealed Air Diversey Care solutions and to include monitoring for quats concentration in the Refrigerator temp logs for each servery.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): In Orchard 10, ice cubes are kept in a plastic container in the fridge and a plastic glass ( not ice scoop) is allowed to be in direct contact with the ice cubes In Orchard 9, the ledge above the warewashing sinks ( 2 compartment) is being used to store fruit and cookies and cake; Area under hot holding equipment ( steam table) is also not be used for food storage ( bucket to collect drainage water from steam well is located here) Some of the True Refrigerators contain pre-filled glasses of beverages ( juice or water)-Operator to ensure lids are used on the glasses to preclude contamination
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4C - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): In Orchard 10 servery, silverware to be stored in the container so the business end of spoon/fork/knife is protected from contamination; EHO also noted plastic spoons stored in the container; Operator to ensure that disposable utensils are discarded after one use.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in freezer @10°F
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): quats sol'n in trigger spray bottle contains 50-100 ppm quats ( solution was prepared last night); fresh solution from dispenser contains 200-400 ppm quats
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.2 - Is the contact information the same?
- Observation(s): Jenna Hodak replaces Ryan Stewart;; Ann Wolf is the Director of Dietary Services ( Ann is on leave, April is the acting supervisor)
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Recipe Binder to be updated or to write up Food Safety Plans ( templates provided to Paulette Gaudreault) which would include CCP, CL and corrective actions
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): pull out drawer for storing washed scoops has accumulated food scraps/debris in one corner wiping cloth bucket solution-quats sanitizer only has 100 ppm active quaternaries
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 2nd floor servery-countertop is damaged ( adjacent to hot holding wells)
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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