Rock'n Firkin Pub
5-726 Sydney Ave Kamloops BC V2B 1M9 · Restaurant - Food Service
20 inspections
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): see comments under F2.5A &K
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): walk in freezer @-9to -10°C at time of inspection
- 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): F2.5AUsed/soiled knives were being placed back on the magnet holder without washing and sanitizing first; wood table ( with meat slicer)was not maintained clean-it was cluttered with other non-food materials, staff jacket was observed on top of the steam table ( empty at time of inspection) instead of or placed in the staff's locker cubby or hung on coat hook in the staff personal effects area/locker room. F2.5B Holes on the walls (3 spots) need to be patched up-exposed surface must be smooth and impervious to moisture to ensure cleanability (on the doorway by fryer, two holes on the wall of dry storage room by chem. dispenser, beside the fuse box/electrical panel) F2.5K Chop. board with knife needs to be stored in a clean storage container ( in the bar area ) or in clean/sanitized storage space in the premises, and not behind the hand wash sink as this area is subject to splashing contamination. Explained to manager, that after washing, and sanitizing, the food contact surfaces must be air-dried and stored in a way to maintain the sanitized condition.
- 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.
- F2.5B 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6F Cardboard lining the cart for dishes ( beside the hot holding unit for soup/gravy) must be removed and replaced with a smooth material impervious to moisture ( use a food grade S/S tray or a plastic tray or FRP that can be washed and sanitized and/or withstand the pressurized water inside the DW machine)
- 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): F2.7Ahand wash station is supplied by hot water but shutoff valve is in the off position ( default) as manager states there's a part that is malfunctioning and needs to be replaced first F2.7D&E Hand wash station was obstructed by container/jug of dishwashing liquid ( placed inside the basin)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Amanda B (manager) was not onsite when the inspection commenced; she arrived part- way through the inspection. Food handler/cook, Rumaan Q. was the food handler in the kitchen attending the inspection with EHO until Amanda showed up (FOODSAFE Registry search yielded Zero results for Rumaan's name) EHO requests to see Rumaan's FS 1 certificate ( or equivalent food handler course certificate).
- 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.
- 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): • Food debris accumulation and mold growth observed on the metal racks of the walk-in cooler. Corrective Action: • Deep clean and sanitize the interior of the walk-in cooler (i.e., floors, walls, racks, etc.) Ensure routine deep cleaning.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • (1) Expired sanitizer test strips. • (2) No dishwasher safe thermometer to monitor the high-temperature mechanical dishwasher. Corrective Actions: • (1) Purchase new QUAT and chlorine test strips. • (2) Purchase a waterproof thermometer (with a max reading option) to check the temperature of the mechanical dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Holes observed in the wall of the staff bathroom. • (2) Gap observed under the exit door. • (3) Items stored directly on the floor. Note: No pest activities observed. Pest control company conducts routine inspections. Corrective Actions: • (1) Patch the holes in the wall of the staff bathroom. • (2) Install a door sweep under the exit door, ensuring no light can pass through. • (3) Ensure all items are stored ≥6 inches off of the floor to allow for cleaning and monitoring of pest activities.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • The high-temperature mechanical dishwasher must be monitored daily.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): un-labelled Cabbage Roll soup sitting on top of S/S table in the back room was checked for internal temp (36°C observed temp)-CDI ( discarded) BC CDC guidelines ( hardcopy) provided to Amanda B/C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Inadequate lighting inside the Walk In cooler ( observed illumination intensity was <10 lux, whereas required intensity is 110 lux). 540 lux is required in food prep areas ( where workers are working with unpackaged PHFs and using knives/slicers)- along the cook line, on the prep table illumination was observed to be <400 lux only.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bartender doesn't have the soap dispenser by the Hand Wash station ( hiding it under the counter)- CDI No paper towel dispensers for the ff hand wash stations: Bartenders Hand wash station, staff lavatory; Paper towels must be kept in dispensers to ensure the product remains dry and clean.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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.
- 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): Line cooler was found malfunctioning ( PHFs stored in the unit are maintained at temps >4°C; battered fish and feta cheese at 8°C) PHFs in the walk in and PHFs in hot holding ( gravy, soup, aujus) were checked as well.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Primary Operator is Richard STOTZ. Richard's FS1 Certificate expired on April 10, 2022. Employees present during time of Inspection have valid FS ( or FS1 equivalent training) certificates. ( Amanda C or Amanda B, Sydney, Ayden)
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): In the dry goods room, opened bags of Calrose rice and elbow macaroni ( Italpasta) were found- contents of opened bags must be transferred to food-grade, pest-proof bins with tight fitting lids Three opened containers of dressings ( inside the walk in cooler) were found that have already passed the BB date ( Feb 2022, Jan 2022); Cream ( being stored in the line cooler) had an expiry date of June 3rd-expired foods discarded at time of Inspection ( CDI)
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two of three freezers are not equipped with Thermometers ( line and chest/wing freezer)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): See comments under F1.7
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): high temp dishwasher ( checked 3x) did not produce hot water with adequate temperature to sanitize utensils; Dispenser for Ostro San was not dispensing sanitizing solution with adequate concentration of quaternary ammonia ( <200 ppm).
- 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): F2.5B floor in the bar needs repair-it's no longer smooth and cleanable
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quaternary ammonia ( Ostro San) is used for sanitizing food contact surfaces in the premises- No Quat ammonia test papers onsite to verify concentration of sanitizing sol'n
- 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): Floor in the bar needs repair (area surrounding the floor drain)- the exposed surface is no longer smooth and impervious to moisture
- 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): Copy of Sanitation Plan is not onsite-hardcopy of template provided to Amanda
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Amanda COATES ( Kitchen Manager) claims she has taken a food handlers' course that's been deemed equivalent to FOODSAFE 1. EHO requests to view the Certificate. Operator, Richard S was onsite at time of Inspection ( cert valid until April 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips to verify concentration of Quaternary ammonia ( sanitizer) concentration
- 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): exhaust canopy Is overdue for servicing ( TVS sticker states it was due in Sept 2020)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bar Glasswasher sanitizes with sodium hypochlorite-Operator must ensure Chlorine test strips are supplied to allow concentration verification; Danby Designer mini freezer doesn't have a thermometer
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): BAR conveyor glasswasher was not dispensing adequate volumes of chlorine sanitizer during rinse ( after a full bottle of bleach was connected to machine, EHO checked again and final test yielded a result of 50 -100 ppm chlorine- CDI/corrected during inspection); high temp dishwashing machine (kitchen) sanitizes with hot water ( dish level temp was observed to be 77°C after 1 run); OstroSan spray bottles in the kitchen were checked ( 200-400 ppm quats observed / indicated by Hydrion test paper)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two hand wash stations in the bar- the one on the left side is not supplied with paper towels (CDI)
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Incomplete FSPs- not all menu items are captured on the process-based (generic ) food handling procedures; NO-COOK plan is also missing
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher and Blakeslee high temp (kitchen) dishwasher were checked; Rick came in to repair the malfunctioning parts for both machines
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator is absent from the premises at time of Inspection; R. JOE is not a holder of a valid FOODSAFE Certificate
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no chem sanitizer test strips on site ( premises needs Chlorine strips for bar glasswasher and Quat test strips for Ostro San kitchen sanitizer)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Walk in freezer keeps foods frozen at only 10°F Defrosting of cooked, portioned, food being done at ambient temps ( internal temp of food observed to be4°C)-Corrected During Inspection (CDI)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): wiping cloth is hung on the shoulder of cook ( should be stored in a bucket with sanitizer solution when not being used)
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): FS plan is not 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Kellan's FOODSAFE Certificate expired on October 8, 2018 and is no longer valid. Justin's name was not found in the FOODSAFE Registry.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): High temp dishwashing machine is malfunctioning; hot water is not reaching adequate temperature to sanitize food contact surfaces( ran machine 4x, Maximum temp. only reached 60-63 degC dishlevel water temp); Manual sanitizing step ( full immersion in chemical sanitizer/bleach water 100 ppm for 2 mins) is being used until machine is repaired.
- 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): Blakeslee high temp dishwashing machine ( kitchen) is malfunctioning at time of Inspection
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Floor by ice machine is flooded, source of leak (ice machine?) has to be repaired to prevent flooding the floor in immediate area of ice machine; F2.5Bceiling inside walk in cooler to be wiped to remove mildew/mould, grilles for the fans inside walk in are also covered with grime/mildew ( needs to be wiped clean) F2.5A glasswasher does not produce hot water for washing step for glassware ; It needs repair so glasses are washed in solution with a temp of 45-60 °C; F2.5J EXISTING INFRACTION: Light covers are needed for food prep areas in kitchen ( front and back)
- 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.
- F2.5B 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): walk in cooler ( bar side) light fixture doesn't have adequate lighting intensity ( only 10 lux when tested with "Testo" light meter)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): EHO will verify Bryan's name in FOODSAFE registry- FOODSAFE Registry check result: Bryan MERASTY's certificate expired on 29 July 2018. His FOODSAFE certificate is no longer valid. Whitson, Leslie Jill to be checked in Registry- FOODSAFE Registry check result: search returned NO results R. Stotz' FOODSAFE expires Apr 10, 2022. The Primary Operator, R Stotz is absent@ time of Inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): operator to ensure opened packages of dry goods ( pasta, dried herbs, etc...) are placed inside rigid plastic bins with pest-proof lids
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): air supply vent and surrounding ceiling tiles/surface to be wiped clean to prevent dust balls falling into food ( ceiling area over the S/S prep table)
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): "Writing a Food Safety Plan" template/handout provided to Laura
- 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?
- Observation(s): posted Sanitation Plan does not include all information required
- 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.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
6 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): No probe type thermometer on site for checking critical limits of processed foods ( cooking internal temps and hot holding temps)
- F1.1C - Accurate thermometer must be available to monitor process.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): tiles are broken in front of deep fryers and spilled oil on the floor is allowed to accumulate on the immediate subfloor material ( cement)
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Chef Perry Bodie ( took food safe course (?) in Peace Country, AB; certificate not produced at time of inspection) Trevor Lind ( Kamloops 2012-2014)-name to checked against FOODSAFE Registry
- 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 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.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): batter mix ( used for battering fish fillets) has no documentation Sysco spreadable margarine 0.4g/80g; NoName canola oil 0/9g; Sunspun olive oil 0/9g other foods checked: Sunspun coleslaw dressing 0/6g, GFS chicken soup base 0.13/11.4g, Cavendish tempura battered zucchini sticks Ings list OK
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
6 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): INFRACTION must be corrected within 4 hrs. The line cooler doesn't have a thermometer and PHFs are kept at danger zone temps 12-13degC and 50degF ( on the other end of the cooler)
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): one cooler has sauces that are in containers without lids; potatoes in boxes are stored directly on the floor of the dry storage room walk in cooler to be organized so raw meats are physically separated ( vertical and horizontal separation) from ready-to-eat foods
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) pull out drawer for ladles by hot holding station has a surface ( bottom) that is not impervious to moisture 2) floor areas under and behind cook station ( adjacent to 2 deep fryers) need more thorough and regular sweep/cleaning ( should be done at least nightly prior to closing) 3) cart needs to be wiped clean and sanitized after every use; 4) pull out drawer for "sanitized" utensils had utensils that haven't been washed/sanitized ( stuck on food on the concave surface of spoon and spilled grease found at bottom of bin)
- 14.2 - 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Michael took "FOODSAFE" course in NWT ( certificate of equivalent (?) course was not produced at time of inspection)
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Training manual or SOP binder to be incorporated into Food Safety Management documents ( such as Food Safety plans and San plan) templates provided to Michael to facilitate write up
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 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.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Writing a Sanitation Plan handout provided to Michael
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
8 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): split pea n ham soup cooling down in Foremost sour creme pail ( product depth is 4 inches) cooling log sample ( writing a food safety plan HandOut) provided to Kevin; suggestions given on how to meet Cr limits at 2 hrs and 4 hrs ( use shallow metal food grade containers, use of ice bath, ice wand...)
- 3.1 - 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 7 - Is the premises free from a pest infestation?
- Observation(s): flies hanging around the mop sink area
- 7.1 - The premises must be maintained free of pests.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Blakeslee ht machine 78C; Noriquat bottle contains 200 ppm !!!Glasswashing machine ( bar) dispenses less than 10 ppm chlorine
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): bags of red potatoes stored directly on the floor ( under DW area)-also noticed a box of "bakers beauties" on the floor
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cardboard must be removed from the plate shelf-it has absorbed spilled food or grease and is not cleanable
- 14.2 - 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): cook took FOODSAFE equivalent course in AB ? (CERTIFICATE WASN'T PRODUCED at time of inspection) Gillian Kinna has FOODSAFE ( started 12 0 'clock shift)
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): template will be emailed to Kevin
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 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.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 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?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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.
- 3 - Are proper cooling procedures followed?
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