Senor Froggy Restaurant
8-724 Sydney Ave Kamloops BC V2B 1M9 · Restaurant - Food Service
13 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A dried goods shelf- a number of unsealed bags were observed sitting on the shelf ( operator must ensure contents of unsealed bags are transferred to food grade bins with tight-fitting pest proof lids); drum of hot sauce in the walk in cooler is not covered (CDI-owner replaced the lid to cover the opening) grease filters are coated with grime and dust (Prof servicing of exhaust hood is overdue) ; surfaces of the air supply registers ( on the ceiling) are coated with black dust balls overhead the food prep and dishwashing areas
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): test strip shown to EHO expired in 2024.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- 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): please read comments under F1.7 above ( re: dusty surfaces above food prep areas)
- F1.7 Are foods protected from contamination?
- 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): Hand hygiene audit-EHO observed 1 foodhandler perform hand hygiene; she used 100% cold water and turned off tap with bare hands instead of using a barrier ( eg, towel) between washed hands and tap handle
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two units of freezers are in need of accurate reading thermometers ( chest freezer under the stairs and the chest freezer along the cook line)
- 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): pls. read comment under F2.5 and F3.4
- 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): bucket with sanitizing sol'n for keeping wiping cloths was checked and observed conc. of quat ammonia was 0 ppm; a re-test of the sanitizer concentration ( after the chemical bucket was changed) showed 200-400 ppm quat in solution; Nexus by Moyer Diebel high temp dishwasher machine was checked ( hot water temp dispensed during rinse was >71°C dish level after 1 run)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): deep fry utensils ( unwashed, sitting on grease) were observed under the back prep table ( CDI-got washed at time of inspection) baffle grease filters in the exhaust canopy were coated in dust/grime and must be pressure washed; the storage cabinet door under the tea station in the front of the house needs repair/resplacement ( the top part of the panel is no longer smooth and impervious to moisture-the cork is exposed)
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): operator must ensure not to obstruct access to the hand wash station in the corner ( between front of the house and the kitchen)-don't block the front by placing the garbage bin at this location
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): line cooler ( 2 door) and the chest freezer beside it were not equipped with thermometers
- 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): RMC F-29 dispensed from the dispenser mounted over warewashing sinks ( contained in a spray bottle) was checked
- 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): Grease filters in the exhaust canopy were observed coated with grime/dust
- 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
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sour cream being held in an insert ( no lid) in the upper compartment of line cooler has an internal temp of 8-9°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding internal temperatures were checked ( meat sauce 66-71°C, Refried bean80°C, Ground beef 80-87°C) Internal temperatures of cold-held items ( upper compartment of cooler unit) were checked and found to exceed 4°C/40°F: pre-portioned Mexican rice ( top/3rd layer from bottom)@50°F, Sour cream@7°C -CDI (corrected during inspection-Discarded)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): two chest type freezers ( Danby) don't have thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Grease filters are saturated with dust and grime and needs to be washed regularly; Suggested to Operator to include the maintenance of grease filters in the establishment's Sanitation Plan.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4F : the interior of wooden box used to hold clean knives is made of raw wood-Operator to ensure all food contact surfaces ( including containers for utensils) are made of suitable materials ( i.e., smooth, impervious to moisture/cleanable)-CDI F3.4C: the handwash sink drain pipe has a leak-CDI
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): chemical list page in the "Procedure Manual" lists Bleach as a sanitizing agent-was told by Operator that sanitizing agent used in premises is not bleach; Template provided to Rob
- 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.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
- Observation(s): food handling staff has a habit of touching front of pants/wiping fingers on the pants ( black pants)
- Employees must not have long fingernails, artificial nails or nail polish.
- Employees must handle food in a sanitary manner.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): wiping cloths are stored in a detergent solution ( should be sanitizing sol'n)
- 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?