Starbucks Coffee #4975
90C-1967 Trans-Canada Hwy E Kamloops BC V2C 4A4 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Water in buckets that wiping cloths are reused to wash and sanitize counters was visibly cloudy and brown. Sanitizer levels were noted to be 150ppm Quats. Staff refilled buckets with fresh sanitizer and refreshed the cloths during inspection. Sanitizer read to be 200ppm Quats sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Not one person on shift had current FOODSAFE or equivalent. Ensure one person on shift has FOODSAFE or equivalent at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Dishwasher safe thermometer was not available onsite at time of inspection. High temperature dishwasher is used for sanitizing dishes and utensils, to a get accurate temperature a dishwasher safe thermometer is needed to measure temperatures at plate level ( min 71-74°C). Corrective Actions • Please have a dishwasher safe thermometer available onsite at all times, also you should be logging temperatures of this high temperature dishwasher to ensure satisfactory sanitizing action.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink at the back needs a new hand soap dispenser. Manager states he has one just needs to put it up. At time of inspection there was a bag of clean towels in the hand sink (may have fallen from the shelf as there is very little storage space in this premise)
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Observation(s): a) At the time of inspection the Informed Dining logo could not be found on the menu board. b) The nutrition information brochures must be available before or at the point of ordering, at the time of inspection the brochures were hidden in the retail display cooler. keep the brochures on the counter near the registers.
- FI1.1A - The Informed Dining Mark (logo) should be displayed on the menu or (around or close to) menu board (e.g. dangler, cash register).
- FI1.1D - Nutrition information should be available before or at the point of ordering.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) At the time of inspection the waste drain for the front line hand sink was not draining properly; have the drain cleared for proper functioning of sink.
- F3.4B - 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.
- FI1.1 - Is the food service establishment following the Informed Dining requirements (voluntary program)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions