Sandman Centre #60605 Lounge - Catering Kitchen
300 Lorne St Kamloops BC V2C 1W3 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final sanitizing rinse not operational at time of inspection due to circuit breaker having been tripped. Unit operated correctly once the panel was re-set. • As this has appears to be a re-occurring issue, ensure that the electrical problems surrounding this piece of equipment are resolved in order to ensure reliable operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Repeat item. Sanitizer rinse must register 82°C on machine gauge before washed utensils can be returned to service. Booster heater apparently trips electrical breaker. Reset at time of inspection. Ensure that the unit is serviced to provide consistent performance to required standards. • Implement a written monitoring check to verify that dishwasher temperatures are meeting minimum levels during operation.
- 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): • See F2.3 Please verify servicing with Interior Health.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): • Final sanitizing rinse water temperature did not register a minimum of 82°C on the machine gauge. • Service unit to restore full operation. Until servicing is completed, a manual 100 ppm chlorine residual (or equivalent quats) rinse is performed on all utensils after washing and prior to reuse.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • See F3.5 • Adjacent public washrooms utilized for hand washing by staff.
- 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.
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F1.5E - All employees in food preparation areas must wear clean clothing and footwear.
- F1.5F - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): • See F3.5
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Sanitizing solution not provided for staff usage. • Provide Quats or chlorine based sanitizer at upper and lower bars for sanitizing work and patron contact surfaces. • Provide sanitizer test strips so that staff can verify sanitizer concentration from chemical dispenser
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): • Upstairs bar area lacks a hand wash basin. Plumbing is roughed in and available in adjacent storeroom.
- 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
0 infractions