Riverbend Manor
760 Mayfair St Kamloops BC V2B 0E5 · Restaurant - Food Service
15 inspections
- 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): employee's personal effeect ( jacket) was observed hanging on the pole of the dry goods shelf
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
8 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Sweater hanging in the corner of the shelf for shelf stable foods ( dry goods area) must be removed. Staff must use their lockers or a dedicated area in the worksite to store their personal effects away from the food storage and food prep areas in the kitchen and/or dining room. F1.7D Cart is inadequately sanitized- staff performing the wiping of the cart was not following the Sanitation Plan requirements: soiled towel is being used ( stored in the basin of hand wash station, solution from spray bottle was checked and detected concentration ( in ppm) of quat was almost zero ppm)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer for Kenmore coffee cream fridge (dining room) needs to be replaced as it's not reading accurately It is suggested to use a secondary thermometer for the walk in freezer
- 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): F2.3D spray bottle containing quat solution ( for cart wiping) was checked and observed concentration was 0-100 ppm
- 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): Walk in freezer was maintaining foods at temperatures warmer than 0°F ( observed temperatures were 10°F and 8°F)
- 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): F2.5B Hand wash station outside Jaidev's office has a leak, water ends up spilling unto the floor in the adjacent area F2.5C Staff ( K) was observed using soiled re-usable burgundy bar towel in wiping the carts ( wet/used towel was placed inside the hand wash basin, and then used for wiping the cart instead of getting a new towel) F2.5G scoop for pancake mix must be changed ( don't use measuring cup or don't leave the scoop in the food to prevent contaminating the food when the handle/contaminated part of scoop is in contact with the food) F2.5K Glasses in the dining room must be relocated to keep them at a safe distance from splashing contamination ( maintain a foot or two of clear apron on either side of the hand wash basin to prevent contaminating food and/or food contact surfaces)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Burgundy bar towel is being used to line the drip tray for the BUNN Juice dispenser
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D and E The leak in the faucet may discourage staff from using the hand wash station by the office ( and increases the likelihood of staff skipping the hand washing step altogether, which will then increase food contamination)
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Manager to review the Sanitation Plan and re-train staff on requirements of Sanitation Plan. Staff were not following the Sanitation Plan requirements. The once every 7 days checking and recording of Quat ammonia concentration will have to be revised to a more frequent schedule ( at least once every day or every time a spray bottle is filled or once in am and once in the pm).
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Diversey product (J512 ) sanitizing solution contained in spray bottles ( 3 in the kitchen) was checked but concentration of Active Ing. observed was <150 ppm
- 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): Light cover was missing for the light tubes in the kitchen
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Danby mini fridge for coffee cream in the dining room was not keeping the PHF at ≤4°C/40°F ( observed temp was 50°F)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Ice cube scoop was being stored on top of ice machine where it can be contaminated with dust-CDI
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan will have to be updated/revised to change the name of the chemicals that will be used for cleaning and sanitizing
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): EHO observed a product being held at ambient temperatures contrary to the label instructions of the manufacturer ( Classic Sysco S marg states it MUST BE KEPT REFRIGERATED at temperatures not exceeding 8°C)-CDI
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): EHO observed a couple of contaminated utensils ( offset spatula and meat fork) being stored in the drawer for washed utensils; suggested that utensils be inspected after washing and drying to ensure that CRITICAL LIMITS are being met (i.e., contaminated surfaces are re-washed to prevent food contamination)
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to include the rack'n roll ( rolling rack) cover
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Shirriff pudding, RobinHood cake mixes, and other opened bags of food in dry storage area needs to be transferred to food-grade bins with tight-fitting lids for pest proofing
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Target concentration for quaternary ammonia sanitizer to be added to the plan
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): advised operator on regulatory requirement re: hair restraint and to please ensure food is not contaminated by hair-it is recommended that foodhandlers with long hair wear a cap or hair net to restrain hair ( EHO observed 2 foodhandlers who have shoulder-length UNrestrained hair at time of inspection)
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 10 - Are foods from approved sources?
- Observation(s): Sysco and Grocery People, chicken ( raw, dressed) is from Art Thiessen dba "Work of Art", 617 Lilac Ave (250) 554 5459-will have to check if Art is an approved source for poultry
- 10.1 - All foods on the premises must be from an approved source.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): cream in the Danby fridge maintained at temperatures above 4degC (8-10degC)
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions
- Monitoring
0 infractions