Rivershore Estates & Golf Links
330 Rivershore Dr Kamloops BC V2H 1S1 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Build up of grease and food debris throughout the kitchen. This includes floors, tops and sides of equipment, and hard to reach areas under and behind cookline and equipment. Corrective Action: Deep clean all areas of the kitchen to remove grease and food debris, and increase sanitation activities to prevent future build up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer concentration log is not maintained. Corrective Action: Monitor and record concentration of sanitizing solutions daily. Template provided.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- 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): General sanitation needs improving. Under equipment, dishwasher area, shelves, area by food sink etc. Exposed lights should have covers unless bulbs are shatterproof
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation to be improved. Cooler/freezer floors, shelving, cooler shelving,floors under equipment, reach in coolers need to be cleaned and sanitized. All chemical bottles and dispensers to have the proper labels to show what chemical is in that bottle or being dispensed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel required at hostess station hand sink
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Beer company cooler at front near bar being used for sandwiches. The food in the fridge was found in excess of 4c and was removed. These types of coolers are generally not designed to keep food cold enough. Do not use for perishables unless it can keep food 4c or less If you wish to have a self service fridge then a new cooler/cooler adjustment required.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): As mentioned in last report the hand sink on the cook line is the designated hand sink. Have it supplied with liquid soap and paper towels for staff to use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Several coolers ie. salad cooler, walk in cooler and sandwich cooler had food temperatures in excess of 4c. Salad cooler was 11 c so should not be used for perishable storage
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Appropriate test strips should be available and used to test sanitizers such as Quats, bleach etc. Contact your chemical supplier for test strips and to demonstrate proper use.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The small sink at the end of the line in prep area is your DESIGNATED hand sink. Staff stated they don't use that , they use the 2 comp sink. Direct staff to use the hand sink and supply single use towels for use.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Chef states he looks at cooler temperatures but there is no record of this documentation since June 2018. Records should be done at least daily with any comments on corrective actions taken
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Low temperature dishwasher should have sanitizer levels monitored and recorded daily Chemicals were incorrectly dispensed/improperly labelled with no evidence of sanitizer level being confirmed with test strips. Bottles of sanitizer in bar area had 0 ppm Quat as dispenser was empty and not being tested with test strips.
- 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
7 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Staff needs to develop a method that is verified to cool food products in accordance to the national food code cooling curve. Templates were left, recommend purchase of a cooling wand to aid in the process. Staff states most food is done day of use but there is times when leftovers must be cooled
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): All coolers to have accurate thermometers All coolers to be monitored and recorded at least daily to ensure proper temperatures Bar cooler with creamers was 9c. You should use the coolers in the main kitchen to store perishables
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff on duty noted to be doing other tasks and not washing hands prior to proceeding with food handling. ie. going outside, touching doors, talking on the phone etc When there is only one staff member performing multiple kitchen duties extra precautions must be taken to ensure hand hygiene
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bottles of liquids labelled or labelled but not containing contents indicated on the labels. ie. states Quats but tested for quat sanitizer and concentration was 0 ppm Rags laying around that should be stored in sanitizers between uses. Dishwasher was 100 ppm sanitizer. Bar glass washer ok
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): See comments about chemicals, labelling, ensuring contents are correct.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff are not taking temperatures and recording. Staff on duty do not know of a food safety plan or where it would be if there was one. Spoke to food manager about requirement
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Keep all bottles of sanitizers and other chemicals labeled. Proper labels and bottles can be obtained from your chemical supply company.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Staff aprons are not to be stored in the staff washroom. Aprons removed at time of inspection.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions