St. Vincent de Paul Soup Kitchen
168 Briar Ave Kamloops BC V2B 1C1 · Restaurant - Food Service
10 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips are expired. Corrective Action: Acquire new test strips and monitor expiry date.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle and bucket had no measurable amount of sanitizer. Solution was prepared at time of inspection and confirmed concentration using test strips
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs are not maintained. Corrective Action: Monitor and record the temperature of all hot and cold holding each day. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation logs not maintained. Corrective Action: Monitor and record concentration of sanitizer and temperature of final rinse cycle daily. Template provided.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • There are no test strips available on site to monitor the concentration of sanitizing solutions. • A thermometer should be available on site to monitor the temperature of food during cooking, hot holding, and cooling processes
- 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): • Spray bottles of sanitizer did not have adequate concentration of sanitizer present. Solution should be re-made as often as necessary to maintain acceptable concentration.
- 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): • Wiping cloths are not stored in a sanitizing solution. When not in use, all wiping cloths must be stored in solution of sanitizer to prevent the growth of microorganisms. Prepare buckets/containers of sanitizing solution to store wiping cloths and monitor the concentration to ensure it remains an acceptable level. • All lighting in food storage and food preparation areas must be covered with shatterproof covers or be shatterproof bulbs to prevent contamination of food products in the event of a breakage. Fluorescent light in pantry does not have a shatterproof cover/sheath. • Cleaning items and hand sanitizer stored on the panty shelves with food. Relocate these items to a separate storage location away from food products.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A foodhandler was observed putting her finger inside her mouth and had to be told to perform hand hygiene prior to resuming food handling task(s); suggested to use a barrier ( gloves) or a utensil to avoid direct hand contact when dispensing pre-made sandwiches from the cooler unto the plate( i.e., use tongs for taking the sandwich out from the cooler instead of direct hand contact)
- 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.
- F1.5C 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Two types of sanitizer solutions are used in premises (RMC Envirocare chemical-Quaternary ammonia, and Sodium Hypochlorite liquid bleach/Chlorine) so Operator needs to have two kinds of test strips ( one to test for Quats and another to test for Chlorine concentration) onsite. The two chest type freezers ( Kenmore and Frigidaire) are required to have thermometers.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test papers (strips) are required to verify concentrations of prepared sanitizer solutions ( both Chlorine and Quaternary Ammonia are used in premises) One of the chest type freezers need a Thermometer
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): please provide thermometers for the two chest type freezers
- 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
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan must contain cleaning and Sanitizing chemicals (include target concentrations (critical limits) for sanitizing sol'ns)-the old undated plan only mentions pine cleaning solution and no mention of other cleaning/sanitizing chemicals; template will be sent via email to Theresa
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- 12 - Is the contact information the same?
- Observation(s): Mark F. will be replaced by Theresa Lidster ( President of the Society)
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Al McDonald took FOODSAFE in Kamloops ( maybe 2012?) Operator needs to take FOODSAFE
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 12 - Is the contact information the same?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): fluorescent light tubes in the kitchen need light covers
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions