Senor Froggy Restaurant
235-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service
11 inspections
- 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): • Spray bottles with sanitizer require labels. Contact supplier • Light cover missing, does not appear bulbs have protect sleeve? • General areas of floor cleaning ie. dry storage, behind equipment. • Various places of wall damage to be repainted or resurfaced
- 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.
- F2.5J 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot-held beef had an internal temperature of 51.2 °C. Operator turned down the hot holding temperature around 1pm as it was higher than 60°C. **Potentially hazardous food stored between 4-60°C can promote the growth of pathogens. Corrected During Inspection: Operator set the hot holding to a higher temperature. Ensure hot potentially hazardous food is maintained at an internal temperature of ≥60°C at all times. Note: Cold holding temperatures for cooler and walk-in cooler were observed ≤ 4°C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket was measured at 0 ppm QUAT concentration. A minimum concentration of 200 ppm QUAT is required to allow for adequate sanitizing of food contact surfaces. Operator refilled the sanitizer dispenser and the bucket, and QUAT concentration was measured at 200 ppm. Corrected During Inspection: Ensure the sanitizer dispenser is properly dispensing sanitizer into the buckets. Use QUAT test strips to ensure a minimum of 200 ppm concentration is measured in the sanitizer buckets. Note: High temperature dishwasher was measured at 74.2 °C at the plate level.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Prep table in kitchen had cheese on the top reading 14°C and lettuce at 12°C. Staff to keep only what can be used in 2 hours on top of prep table.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer bottle was reading 0ppm. Staff refilled bottle with sanitizer during inspection.
- 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): • Light cover needed on one section in kitchen, and one light cover was hanging from ceiling. Must have cover over bulbs over food preparation areas. • Beef cooling in the walk in cooler was uncovered. Even when cooling foods in walk in cooler there must be a cover on foods at all times to prevent contamination. • Spray bottle for sanitizer was not labelled.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquiring quats test strips is needed.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Quats based sanitizer concentration in spray bottle was 0 ppm at time of inspection. Ensure the concentration of quats sanitizer is being maintained at 200 ppm. Let the sanitizer hose run for 30 seconds before filling to the bottles to ensure that an adequate amount of sanitizer is being dispensed. • High Temp dishwasher reached 71°C after it ran 3 cycles. Ensure the dishwasher reach the required temperature before washing utensils/equipment.
- 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): • Sanitizer spray bottles must be labeled to identify its contents and hazards.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • At the time of inspection the sanitizer concentration in the sanitizer spray bottle was 0 ppm. Staff must check the sanitizer concentration regularly, the proper concentration of sanitizer must be maintained (200 ppm). When filling the spray bottle let the sanitizer hose run for 30 seconds prior to filling to ensure that an adequate amount of sanitizer is being dispensed. Correct procedure right away.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure all bottles of liquids and other sanitizers are clearly labelled with contents to avoid accidental mix up
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Concerns regarding reheating of some food products. No real monitoring is occurring of food products such as refried beans, chili, sauces etc to ensure the reheating critical limits are being met. Staff indicated they are looking for the temperatures on the chart before they serve the food but the temperatures only indicate HOT holding not reheat. Food product must reach 74c in 2hrs. Spaghetti sauce was only 28c in the warmer with only just a half hour left. Probe thermometers should be used and product stirred frequently. Staff stated they were not supposed to use a microwave to reheat so there must be another way established ie. stove top to ensure the critical limits are met.
- 3 - Are proper cooling procedures followed?
- Observation(s): Discussed cooling of alfredo sauce once it is removed from the pressure cooker. Staff indicate they pour into an insert then place into the cooler. Improper cooling of food is the number 1 cause of food borne illness thus a detailed cooling/temperature monitoring schedule should be set out to ensure products like this meet the national food code cooling curves. Product must reach 60-20c in 2 hours or less and 20-4c in 4 hours. Staff did not know if this was being accomplished with current cooling methods.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions