Royal Inland Hospital
311 Columbia St Kamloops BC V2C 2T1 · Institutional - Food Service
11 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): At the time of inspection, the refrigerated display table in the self-serve line was not maintaining acceptable temperatures. Limit the amount potentially hazardous foods in the display table to those that can be sold within a 2 hour period. Discontinue displaying potentially hazardous foods in the refrigerated buffet table once the new mechanical refrigeration unit is repaired and operating effectively.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Reliance on ice for cold holding table at cafeteria sandwich/grill station to be discontinued and replaced with mechanical refrigeration unit.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) The kitchen staff must have an appropriate thermometer for monitoring the dishwasher temperatures. Dishwasher temperatures should be monitored by observing both the temperatures on the machine temperature gauges, as well as monitoring the sanitizing rinse cycle temperatures (final rinse cycle) "at the rack/dish" inside the dishwasher. The "rack/dish" temperature is monitored by placing a maximum registering thermometer inside the washer. The dishwasher contractor/technician for RIH should be consulted to determine if the dishwasher is currently operating at the correct temperatures to ensure that after the water has left the manifold/pipe the water reaching the dish is still at an adequate sanitizing temperature (71 C - 74 C) for the required length of time. The temperatures of the "wash", "rinse" and "final rinse" cycles are all important in the dish surface reaching the proper sanitizing temperature. Refer to the BC Centre for Disease Control document "Commercial Dishwashing Specifications: Guideline for Mechanical Warewashing in Food Service Establishments; see page 1-2 "High Temperature Warewashing". This document is attached with this report.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions