Rose Garden Restaurant
G109-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service
28 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. NEW INFRACTION: The interior bottom of the preparation table cooler has condensate water accumulating. The bottoms of all food containers on the interior bottom of this cooler are sitting in water. when these containers are removed from the cooler and placed on a counter, or cutting board, cross contamination of that counter or cutting board will occur. Remove all food containers from the bottom of the cooler until the condensate issue is corrected/repaired. 2. ACTION: The issue creating the accumulation of water on the interior bottom of the preparation table cooler must be corrected right away. Remove all containers, remove the water, and clean and sanitize the bottom of the cooler before containers are returned to the cooler. 3. NEW INFRACTION: All food preparation surfaces and food storage surfaces must be cleaned and sanitized right away. Cleaning and sanitizing of these surfaces must occur each day, and after preparing raw foods on the food contact surfaces. Correct right away. 4. ACTION: A wipe cloth pail with 200 ppm bleach solution is to be kept at each work station (food prep counter) with a wipe cloth, and the food prep surfaces are to be sanitized routinely throughout the day, and after prepping raw meats etc. Change the bleach solution every two hours or when the solution becomes visibly dirty. Alternatively a spray bottle with bleach solution (200 ppm) can be used, and change over each day.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NOTE: See item F1.7 above.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW INFRACTION: The cleaning and sanitation of the kitchen must be improved right away. The current condition of the kitchen will not be permitted to continue. Staff must increase cleaning and sanitizing duties throughout the day. Correct procedures right away. 2. ACTION: a) Remove all clutter from the kitchen to facilitate cleaning. Remove items from the top of fridges/freezers, food counters and place on organized shelving so that these surfaces can be cleaned and sanitized daily. b) Do not+ store cooking pots on the floor, store pots on shelving in a sanitary manner. c) Clean the outside of the walk-in freezer door (e.g. around the door handle). d) Clean the wall around the 2-compartment sink. e) Remove the dirty cardboard from the kitchen floor (e.g. by the 2-compartment sink) and shelving. do not use cardboard as shelf liner. f) Remove the dirty pail, used for oil storage, from the kitchen. g) Do not store items on white cutting boards (e.g. thawing meat, equipment); this is a way to cross contaminate food preparation surfaces. h) Clean the white residue from the top of the upright freezer in the kitchen. i) The vent hood filters are to be washed weekly, or more often when oil and grease is accumulating on the filters. j) Remove all black build up from the floor against the walls and around/under equipment. Use a degreaser to to clean the kitchen floor. Use a degreaser and cleaner regularly for the floor to maintain the kitchen floor oil/grease free. k) Repair the water leak under/behind the gas woks. At the time of inspection a large amount of water was accumulating on the floor. Repair right away. 3. ACTION: All items above (a-k) must receive immediate attention. Failure to improve and maintain the kitchen in a clean, sanitary and organized condition may result in the facility being closed for a period of time to facilitate cleaning etc.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. INFRACTION NOT RESOLVED: This facility MUST have the required sanitation plan and cleaning schedule in place for all staff to follow. The sanitation plan and cleaning schedule MUST be written and posted in the facility for staff to follow. Staff must do better in maintaining the facility in a clean and sanitary manner. 2. ACTION: Information regarding sanitation plans etc. is attached with this report; review this information and complete the required sanitation plan and cleaning schedule.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. INFRACTION NOT RESOLVED: This facility MUST have the required sanitation and cleaning plan in place for all staff to follow. The sanitation and cleaning MUST be written and posted in the facility. Staff must do better in maintaining the facility in a clean and sanitary manner. 2. NOTE: Information regarding sanitation plans etc. is attached with this report; review this information and complete the required sanitation plan and cleaning schedule.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. NEW INFRACTION: In the walk-in cooler do not store raw meats on shelves above other food types. All raw meats are to be stored either on the lowest shelves, or all raw meats on one side of the cooler. All cooked foods are to stored above raw meats. Store all produce above raw meats. Correct the organization of the walk-in cooler right away. 2. NEW INFRACTION: Do not store open boxes or open containers of food on the floor in the kitchen or in the walk-in cooler. Correct this right away.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): NEW INFRACTION: The amount of items stored on the floor of the kitchen must be reduced by either removing them from the facility or storing them properly off of the floor. The kitchen must be maintained clutter free so that all surfaces can be easily cleaned, and to reduce the chances for the harbouring pests (e.g. mice). Correct right away.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. INFRACTION NOT RESOLVED FROM PREVIOUS INSPECTION: All surfaces in the kitchen require cleaning and disinfection. All surfaces (counters, shelves, cooking equipment, dishwasher, etc.) must be cleaned daily, and food counters and other food contact surfaces must be cleaned and sanitized often throughout the day. Always clean a surface or equipment when there is visible debris or staining seen. Correct cleaning and sanitizing practices right away. 2. NEW INFRACTION: The vent hood requires immediate cleaning. Clean all filters in the vent hood and the inside and outside surfaces of the hood. 3. NOTE: A written cleaning schedule must be developed for the staff to follow in order to keep the facility in a clean and sanitary manner. See the guideline for writing a sanitation plan that is attached with this report.
- 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): 1. INFRACTION NOT RESOLVED FROM PREVIOUS INSPECTION: This facility MUST have the required sanitation and cleaning plan in place for all staff to follow. The sanitation and cleaning MUST be written and posted in the facility. Staff must do better in maintaining the facility in a clean and sanitary manner. 2. NOTE: There must be a notable improvement in the cleaning and sanitation of this facility. 3. NOTE: Information regarding sanitation plans etc. is attached with this report; review this information and complete the required sanitation plan and cleaning schedule.
- 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
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW INFRACTION: All surfaces in the kitchen require cleaning and disinfection. All surfaces (counters, shelves, equipment, etc.) must be cleaned daily, and food counters and other food contact surfaces must be cleaned and sanitized often throughout the day. Always clean a surface or equipment when there is visible debris or staining seen. 2. NOTE: A written cleaning schedule must be developed for the staff to follow in order to keep the facility in a clean and sanitary manner.
- 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): 1. NOT RESOLVED - This facility MUST have a sanitation and cleaning plan in place for all staff to follow. The sanitation and cleaning MUST be written and posted in the facility. Staff must do better in maintaining the facility in a clean and sanitary manner. 2. NOTE: Information regarding sanitation plans etc. is attached; review this information and complete the required sanitation/cleaning plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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): NOT RESOLVED: All surfaces in the kitchen require cleaning and disinfection. All surfaces (counters, shelves, equipment, etc.) must be cleaned on a very regular basis, and food counters and other food contact surfaces must be cleaned and sanitized often throughout the day. Always clean a surface or equipment when there is visible debris or staining seen. NOTE: Remove all cleaners etc. from the customer bathroom; customers (adults and children) should not have access to the cleaners etc. NOTE: A written cleaning schedule must be developed for the staff to follow in order to keep the facility in a clean and sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NOT RESOLVED - This facility MUST have a sanitation and cleaning plan in place for all staff to follow. The sanitation and cleaning MUST be written and posted in the facility. Staff must do better in maintaining the facility in a clean and sanitary manner.
- 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): • NEW: Purchase thermometers to monitor food temperatures in the hot holding counter and coolers. Food and cooler temperatures must be monitored daily. • NEW: Purchase chlorine test strips to monitor the concentration of chlorine sanitizer that must be used to disinfect food preparation surfaces etc.
- 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): • NOT RESOLVED: The amount of items on the floor provides harborage for pests. Remove items from the floor so that the floor can be readily cleaned daily.
- 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): • NOT RESOLVED: The dishwasher final rinse water temperature was monitored inside the dishwasher at the rack and only reached a temperature of 65° C. The final rinse water temperature must reach a minimum of 71° C at the rack. Have the dishwasher serviced by a qualified technician, to ensure that all washer cycles are operating properly, and that all temperatures are reached. • NEW: At the time of inspection there was no sanitizer present in a spray bottle or in a wipe cloth pail in the kitchen etc. sanitizer must always be present for staff to disinfect food preparation surfaces etc. throughout the day. Correct right away.
- 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
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW - chicken was not recorded to be at an internal temperature of 60° C in the meat end of hot holding display unit. Keep meat at an internal temperature of 60° C or hotter. A suggestion can be to keep an insert lid over the meat to keep in heat temperature. • NOTE - potentially hazardous foods such as chicken that are not maintained at 60° C or higher in the steam table should be discarded.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • NEW - In over an hour it was not observed that any staff had washed their hands before handling food. Hand washing must carried out when going from one task to another. An example would be from handling the cash register and then going to handle food. • NEW - The hand wash sink must not be used for any other purposes other than handwashing. No food preparation is to occur in this sink, and no dirty wares are to be placed or washed in this sink. Change practices right away.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): • NEW - Food containers were observed to be double stacked in the cooler without a lid on the bottom bowl/container. Do not double stack containers unless there is a lid on each container. Foods in the bottom bowl can become contaminated by the bottom of the upper bowl, or vise versa. A contaminated bowl can and will contaminate food contact surfaces in the kitchen. • NEW - All surfaces in the kitchen require cleaning and disinfection. The clutter in the kitchen prevents the proper routine daily cleaning and disinfection of surfaces.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • NEW - The amount of items on the floor provides harborage for pests. Remove items from the floor so that the floor can be readily cleaned daily.
- 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): • NEW - At the time of inspection it was difficult to determine if the dishwasher was operating properly with regards to whether or not the wash water in the wash cycle is clean water from the rinse cycle. The water in the reservoir looks very dirty. Is the dishwasher operating properly? Have the dishwasher checked by a dishwasher technician. • NOTE - The overall time of the total dishwashing time was less than specified by the dishwasher manufacturer. (30-40 seconds)
- 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): • NEW - All surfaces in the kitchen require cleaning and disinfection. The clutter in the kitchen prevents the proper routine daily cleaning and disinfection of surfaces. • NEW - The walk in cooler must be organized in a was to prevent cross contamination of foods. This includes no raw meats stored on top of raw vegetables. Keep raw meats on the bottom shelves and raw vegetables on the top shelves.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • NOTE - New food safety posters will be provided for posting in the kitchen.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • NOT RESOLVED - This facility MUST have a sanitation and cleaning plan in place for all staff to follow. The sanitation and cleaning MUST be written and posted in the facility.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Food storage in the walk-in cooler must be properly organized in order to reduce the risk of cross contamination of foods. • All produce (fruits, vegetables) must be stored on one side of the cooler, and on the highest shelves. • All meats must be stored on the other side of the cooler, with all raw meats,raw seafood,raw poultry stored on the lowest shelves. • Store all cooked foods on shelves above raw meats/poultry/seafood. • Do not store any food bowls or food containers on top of another food unless the bottom food container has a lid or cover. • All of the above items must be corrected right away.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • There is a large water leak under the three-compartment sink in the kitchen. • The water leak must be repaired right away.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • In the walk-in cooler, do not store raw meat containers on top of vegetables or cooked foods, and do not place raw meat containers directly on vegetables or cooked foods. Store all raw meats on the lowest shelves in coolers. Correct storage procedures right away.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The drain pipe for the kitchen single compartment sink must be glued together. Correct right away. • The cooler and the freezer at the cook line must be cleaned of accumulated food debris and spilled liquids. Correct by may 2, 2022.
- 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): • This was not assessed at the time of the inspection, but the previous inspection report stated: Due to ongoing issues with cleaning in this facility, you are required to develop a written sanitation plan that includes a cleaning schedule for all equipment and surfaces, a list of all cleaners and sanitizers and disinfectants used in the facility and how they are used, and the correct temperatures that must be maintained for the dishwasher. information regarding sanitation plans is attached with this report. Correct by may 2, 2022 • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Raw meat and shrimp is stored on top of produce in walk-in cooler. To prevent cross contamination do not store raw meats on top of other foods. Store raw meats on the lowest shelf. Correct right away. • Any food stored directly below pipes in the walk-in cooler should have a lid or barrier to prevent contamination. Correct right away.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Keep the floor area under all equipment free of food debris and clutter in order to prevent pest harborage/nesting. remove all unnecessary items from the kitchen. Correct right away.
- 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): • Sanitizer must be available in the kitchen and preparation area for disinfecting. Correct right away.
- 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): • Chicken being thawed in sink. Chicken being thawed in the sink must be held under cold running water and monitor the temperature frequently or use another appropriate method. Some chicken was discarded due to temperatures above 4C.
- 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): • Freezers are to be thawed and cleaned of all debris and meat juices. Correct by April 13, 2021.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • See comments for item F1.7 below.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): • Staff were washing hands while wearing disposable gloves. Disposable gloves must not be washed and put back into service. Gloves must only be used for one specific task and then disposed of. Do not use one pair of gloves while performing more than one task, do not multi-task with the same pair of gloves. Using bare hands with proper hand washing between tasks or different types of foods can be more sanitary than improperly using gloves. Staff were advised of this at the time of inspection. Correct glove/handwashing procedures right away. • Do not store raw meats on top of produce. In coolers all raw meats must be stored on the lowest shelves without other foods under them. Storing raw meats above other foods is a risk for cross contamination of foods. Correct procedures right away.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • The back door, without a screen door, was left open for ventilation. Rodents and flying pests can enter through an open door. If the back door is to remain open for ventilation a screen door must be installed and used. Keep the back door closed until a screen door is installed.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • All food debris and spilled liquids in all coolers and freezers are to be cleaned away. All coolers and freezers must be cleaned on a very regular basis,; do not let debris and spills accumulate. Correct by October 13, 2020.
- 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): • Due to ongoing issues with cleaning in this facility, you are required to develop a written sanitation plan that includes a cleaning schedule for all equipment and surfaces, a list of all cleaners and sanitizers and disinfectants used in the facility and how they are used, and the correct temperatures that must be maintained for the dishwasher. information regarding sanitation plans is attached with this report. Complete by October 20, 2020.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Keep the floor area under all equipment free of food debris and clutter in order to prevent pest harborage/nesting. remove all unnecessary items from the kitchen.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wash and remove all mold from the floor,, ceiling and walls of the walk-in cooler; use a cleaning and sanitizing solution that is suitable for removing mold from food areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): a) At the time of inspection it was observed that staff were not washing their hands after touching their mouth with their hands and then returning to handle foods. this practice is a high risk that can lead to contamination of foods. discuss handing washing requirements with all staff. +++Correct the above item right away+++
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) There was no paper towel at the hand wash sink at the time of inspection. Install a paper towel holder or dispenser at the hand wash sink. All staff are to wash their hands before and after handling foods. +++Correct the above item right away+++
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): a) Staff observed not washing hands after touching nose multiple times. Instruct all staff to wash hands after touching nose, face etc.
- 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) The final rinse cycle (sanitizing cycle) of the dishwasher reached 71° C (160° F) at the dish rack and 88° C (192° F) on the washer gauge. b) The bleach sanitizer was at 200 ppm +, ok. c) The kitchen requires a thorough cleaning and sanitizing. All food debris that has accumulated on kitchen surfaces and equipment must be removed and then all surfaces must be washed and sanitized. Also see # 3.8 of report. Complete by February 9, 2018.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) Do not keep raw meat in the top of the make-table located across from the stove/woks. At the time of inspection raw meat was kept directly adjacent to produce in inserts in the top of the cold make-table. all raw meats and raw fish must be kept in the lowest area of the coolers. The operator/staff must store all foods in a manner that reduces the risk of cross contamination. correct this right away.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The kitchen requires a thorough cleaning. All food debris that has accumulated on kitchen surfaces and equipment must be removed and then all surfaces must be washed and sanitized. Complete by February 9, 2018. b) All storage of various items in the kitchen must be organized properly so that cleaning and sanitizing of the kitchen can be easily conducted on a daily basis. Complete by February 9, 2018.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): a) At the time of this inspection there was no paper towel at the kitchen handwash sink. paper towel must always be supplied at the hand wash sink. Correct right away.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) There is no cleaning schedule or sanitation plan available for this kitchen. A written cleaning schedule must be written for this facility explaining to staff when and how to clean and sanitize the food equipment, the food preparation surfaces, etc. Complete by March 2, 2018.
- 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.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): a) Food handlers observed not washing their hands at the appropriate times during food handling procedures. Instruct staff to always wash hands with soap and paper towel before and after handling foods.
- 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): a) At the time of inspection the dishwasher gauge showed a hot water temperature of only 42 C during the rinse cycle, the gauge must indicate a temperature of at least 82 C. A thermometer placed in the dishwasher indicated a rinse water temperature of 63 C, the rinse water temperature should be at least 71 C at the inside rack. Adjust the water heater temperature so that the gauge for the dishwasher reads a mnimum of 82 C. correct right away.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): a) Replace the paper towel at the kitchen hand wash sink.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection there was no detectable chlorine sanitizer in the kitchen, the operator must always have sanitizer available. this was corrected at the time of inspection. b) Post the sanitizing sign that was left at the time of inspection above the sink where the sanitizer spray and pail are to be kept...follow the instructions on the sign.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) All counters and shelving require thorough cleaning and sanitizing. The counters are very cluttered making it difficult to properly clean and sanitize. Complete by July 15, 2016. b) The operators of this facility must thoroughly clean and sanitize all areas of this kitchen. Complete by July 22, 2016.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) At the time of inspection raw pork in a large open plastic tub was stored on top of a box of broccoli, the tub of pork was also filled with liquid; This type of food storage can lead to cross contamination of foods that will cause food poisoning. All raw meats, raw poultry and and raw seafood must be stored on the lowest shelves in the coolers and must not be stored above any other types of foods. b) All food containers in the coolers must have lids or covers. At the time of inspection a piece of raw pork was found in an open container of chopped garlic. c) At the time of inspection the freezer by the rear door of the kitchen was found to be approximately 0° C, and some of the food products were partially thawed causing meat blood/liquid to be dripping in the freezer (a source of bacterial contamination. d) Items "a, b and c" above are severe infractions that can cause food poisoning. The storage of foods in this restaurant must be improved and the risks of cross contamination of foods must be understood by all staff. If cross contamination risks in this restaurant are not controlled then further enforcement may result, e.g. ticket/fine or closure of restaurant to allow for cleaning and organizing of storage. Cross contamination was also a concern at the January 2016 inspection, improvement in food handling practices is required.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): a) At the time of inspection raw meats etc. were stored together with produce in the walk-in cooler. All raw meats, poultry, seafood are to be stored on the lowest shelves in the coolers and away from produce and foods that do not require further cooking. correct this immediately.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): 1. THE CHLORINE SOLUTION IN THE WIPE CLOTH BUCKET DID NOT HAVE ANY DETECTABLE SANITIZER (E.G. CHLORINE), THIS SOLUTION SHOULD HAVE A CONCENTRATION OF 200 PPM CHLORINE (MIX SOLUTION AS PER THE INSTRUCTIONS LEFT AT THE TIME OF INSPECTION), THE CHLORINE SANITIZER SOLUTION SOLUTION IN THE WIPE CLOTH BUCKET SHOULD BE CHANGED EVERY 2 HOURS MINIMUM. 2. THE CHLORINE SOLUTION IN THE SPRAY BOTTLES NEEDS TO BE CHANGED EVERY DAY TO MAINTAIN THE CHLORINE CONCENTRATION OF 200 PPM; MIX THE CHLORINE SOLUTION AS PER THE INSTRUCTIONS LEFT AT THE TIME OF INSPECTION).
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 1. THE WALK-IN COOLER FOOD TEMPERATURE WAS 6° C; ALL COOLER ARE REQUIRED TO MAINTAIN THE FOOD TEMPERATURES AT 4° C; ADJUST THE WALK-IN COOLER SO THAT FOOD IS MAINTAINED AT 4° C. 2. CORRECTED AT TIME OF THIS INSPECTION: DO NOT THAW ANY POTENTIALLY HAZARDOUS FOODS (E.G. MEAT, POULTRY, FISH) AT ROOM TEMPERATURE. ALL MEATS ETC. ARE TO BE THAWED IN THE COOLER, OR UNDER COLD RUNNING WATER, OR IN A MICROWAVE.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 1 Observation, High Severity of Consequences : Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
5 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Raw meats stored above ready to eat/cooked foods. Raw meats must be stored covered, and on the lowest shelf or separate shelf from cooked foods.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
- Observation(s): Rubbing alcohol, WD40 and hydrogen peroxide stored in the food preparation area. These items were moved at time of inspection. In the future, failure to store these items separate from the cooking area may result in enforcement action. High risk of potential cross contamination of chemicals in food items when these items are stored with food items.
- 1 Observation, High Severity of Consequences : Chemicals, cleaners and other agents must be stored in a room or cabinet separate from any food.
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Sauces stored in opened cans. Once can is opening, all leftovers must be transferred into a food grade container. Discarded items during inspection.
- 1 Observation, High Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.
- 1 Observation, High Severity of Consequences : All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): Unless a screen is provided, back door must remain closed. Door closed at time of inspection.
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Sauces stored in opened cans discarded at time of inspection.
- 1 Observation, High Severity of Consequences : All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
1 infraction
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Precooked food items are to remain in the walk in cooler until the steam table gets low. When the steam table gets low, have staff take the precooked food items out at that time, then reheat above 74degC and place in steam table. Deep fried items not to sit out at room temperature.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
3 infractions
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Container of food stored directly on raw prawn container with no lid. All containers must have lids to protect from contamination, and food containers must not be stored directly on food items. Corrected during inspection.
- 1 Observation, Moderate Severity of Consequences : Food must be stored in a sanitary manner and protected from contamination.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Meats stored in cooler >4degC. Operator moved the meat at the time of inspection. Observation corrected.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw chicken stored above RTE foods - items moved during inspection. Prawns stored uncovered with another bowl containing food on top - Moved and corrected during inspection.
- 2 Observations, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 2 Observations, High Severity of Consequences : Foods must be covered to protect from contamination.
- 11.3 - Are foods stored in appropriate containers?