Spero House
317 Tranquille Rd Kamloops BC V2B 3G4 · Restaurant - Food Service
8 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): Build up of dust on the ceiling surrounding the ventilation openings. Recommend increasing frequency of this cleaning to weekly to prevent buildup that can fall and contaminate food
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- 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): MultiQuat liquid sanitizer in the spray bottle does not have adequate concentration of quaternary ammonia ( filled from the wall mounted dispenser( Ecolab) in the warewashing sink area; observed concentration was 0-150 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Roxanne V Wall's FS1 Cert expired in June 2020.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized 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): Hand hygiene moment was missed by food handler after picking up something from the floor ( to throw the object into waste bin) and handling food.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A Quat Test strip expired in July 2021 F2.1B Thermometer in the True cooler is broken ( CDI-thermometer got replaced by a new one)
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ecolab product and dispenser system is being used in the kitchen ( Ecolab Oasis 146 Multiquat Liquid Sanitizer)- tested solution was found containing inadequate concentration of Quaternary ammonia ( only 100-150 ppm detected and not the required minimum 200 ppm).
- 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): Scoops for the bins in the dry goods storage room must be stored in a manner that prevents direct contact with the product ( bins for flour, sugar, and scone mix) -CDI
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 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
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The Reach in Fridge and Reach in Freezer (#6 and #7 on the plan) in the Pantry are now located on the opposite wall ( deviation from the plan); Stainles steel table ( which doesn't show on the plan) has been added to the kitchen ( see #13 and #14 on the plan)
- F3.1 Does the operator have a valid operating permit or approval to operate?