Riverland Inn & Suites - Breakfast Room
1530 River St Kamloops BC V2C 1Y9 · Restaurant - Food Service
5 inspections
- Monitoring
5 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): Upright freezer was found to be full of meat. Meat is not used in this business . All meat is to be removed from the premise and all food on premise is to be from an approved source and for the use in the kitchen.
- F1.6A All foods on the premises must be from an approved source.
- F1.7 Are foods protected from contamination?
- Observation(s): Staff could not locate the food grade sanitizer
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Commercial dishwasher was not functioning. Staff were attempting to hand wash dishes/utensils without adequate facilities • Staff were unable to show what sanitizer was being used in the kitchen
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Premise lacks a 3 compartment sink/commercial dishwasher. At this time , Single service disposable only
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sinks in the kitchen and bathroom lacked paper towel.
- 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
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips required for the spray bottle sanitizer. Label bottle .
- 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): • Chlorine concentration in low temperature dishwasher measured at 10 ppm. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to call in for service to adjust sanitizer today. Breakfast bar was already done for the day so everything will require re washing. • Bottle of sanitizer to be kept in the kitchen area. The only bottle was located at the front desk of the hotel. Corrective action: Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records to be maintained. Coolers, hot holding etc Food safety plan to be onsite and available for staff to consult
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation records to be maintained. Sani log for low temp dishwasher to be maintained daily so staff can notify and call for service if sanitizer is not at acceptable levels.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No food safe certified staff were on duty today
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Expired QUAT and chlorine sanitizer testing strips observed. Corrective actions: Ensure appropriate sanitizer testing strips are accessible and available to staff onsite. Note: A probe thermometer must be available for monitoring food temps.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gap observed around plumbing fixtures across the two-compartment sink. This may act as breeding ground for pests. Corrective action: Seal gaps around plumbing fixtures across the two-compartment sink. Note: Ensure to clean the rodent droppings and monitor the pest activity in the facility.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration in low temperature dishwasher measured at 10 ppm. A minimum concentration of 50 ppm chlorine is required to allow for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed in the dishwasher. Corrective action: Ensure to maintain a minimum of 50 ppm chlorine in the final rinse cycle of the dishwasher, and test the sanitizer concentration daily with chlorine test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat and chlorine sanitizer test strips are onsite
- 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): At time of inspection the low temperature dishwasher had very little chlorine sanitizer concentration. Staff had arranged for a service and were waiting. Breaksfast bar was not open to the public yet
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was reviewed and comments provided. Will wait until comments are incorporated to correct infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions