Stone & Wood Public House
577 Victoria St Kamloops BC V2C 2B1 · Restaurant - Food Service
9 inspections
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure all foods are covered Keep raw products completely separated from cooked food and ready to eat food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Cook was unaware of test strips onsite. Found a cup of open test strips above dishwasher that had been exposed to moisture/water and not stored properly
- 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): On service line, do not store service utensils in containers of water. This can progressively become contaminated. Storing in sanitizer is also not acceptable. Keep clean utensils accessible and change over routinely or after becoming contaminated. This has been cited in previous inspection reports
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Two bags of frozen chicken wings found in 2 comp sink. Improper method of thawing
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation requires improvement. • Grease accumulations under cooking equipment, floors, ceiling etc to be cleaned • Coolers require thorough cleaning, food debris/spills • Walk in freezer -boxes to be put on shelves, ice build up on floor • Replace light bulbs and light covers as needed • Replace cutting boards on prep line-was this done as requested in previous inspections??
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front line hand sink not accessible due to jug of water sitting inside, one of cooks rinsing off items in hand sink • Approved floor plan of front bar area shows 2 hand sinks (one at far end of bar and one compartment of a 2 compartment sink). At time of inspection only 1 hand sink at far end was accessible as staff was using both sides of the 2 comp sink for glass water bottles for customers
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be upgraded, include cleaning check lists so that routine cleaning and sanitizing is completed.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Separate raw meat pattis from other toppings on top of prep coolers ie. do not store near lettuce and tomatoes to prevent cross contamination
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of previous mouse activity. Hole by back door sealed with foam spray-this can be chewed by rodents. Sanitation and food protection to be upgraded ie, place food in covered containers
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs improving in many areas including: • Dishwasher area (walls and under sink) • Cooking line area, under and sides of equipment ( deep fried debris build up) • Cooking line area walls and floors - food debris splatter observed on walls. • Overall floors in facility need cleaning-broken tile/grout to be repaired • Remove the unused or no longer used equipment especially in the bar and at the back storage area. Rodent harborage. • Repair walls with tile rather than spray foam-surfaces to be smooth, tight, non absorbent and easily cleanable throughout • Dust/debris from ceiling in cook line • Bar area-accumulation of debris, bottle caps etc to be cleaned up. Discard unused items or relocate offsite to assist in pest management and cleaning.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips observed for testing the sanitizer concentration in dishwasher and glasswasher. Corrective action: Ensure chlorine testing strips are accessible and available to staff onsite.
- 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?
- Observation(s): Gap observed in the rear exit door of the facility. This is a potential point of entry for pests. Corrective action: Replace the weather strip and ensure a full seal when the door is closed. Note: Ensure to seal the gap observed across the plumbing fixtures in the dishwasher area as it may act as breeding ground for pests. • No pest activity observed at time of inspection.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No temperature log observed for freezer, cooler, hot-holding and high risk food items. Corrective action: Ensure to maintain the temperature log for freezer, cooler, hot-holding and high risk food items.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • All coolers to be supplied with accurate thermometers • Probe style thermometers for monitoring cooking, cooling etc
- F2.1 Does the facility have proper monitoring supplies?
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Repair leaks at hand sinks • All floors need thorough cleaning and sanitizing • Walk in cooler, move containers and beer kegs and clean/sanitize • Clean walls and ceilings as needed • Clean debris from behind ice machine • Professionally clean exhaust vent system. The filters should be done routinely, grease build up noted • Replace cutting boards for prep line coolers • Label all bottles of sanitizers front and back of house • Clean out beer coolers-broken glass and other debris. Increase frequency of cleaning here. • Discard broken lids , chipped food storage containers. • Utensils on line found sitting in a bucket of liquid
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • All designated hand sinks to be supplied with liquid soap and paper towels. These sinks should remain free and not used for dirty utensils etc
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Observed cutting boards that are heavily worn out and not in an clean and sanitary condition, operator had removed these from use and placed for discarding. Other cutting boards on the prep cooler table also need to be changed out soon as they are wearing out and can possibly led to cross contamination risk (physical and biological hazards). Corrective Action: Operator to order or re-surface cutting boards. Until ordered, operator will keep monitoring for more wear and discontinue use if further worn out. • Please also remove any equipment not used in food premises, observed old flour mixer equipment not being used but in facility. Sanitation needs improving in many areas including • walk in cooler shelves and floor • dishwasher area (walls and under sink) • Cooking line area, under and sides of equipment • Cooking line area walls and floors • Walk in freezer floors and walls • Overall floor in facility need cleaning • Tray holding equipment cart needs to be cleaned also. Please add these into the cleaning schedule to be included. Educate new staff on importance of this. Have staff sign off on cleaning.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk in cooler food internal temperatures found at 8C. Operator said they will discard high risk foods from the cooler and monitor the temperature. Monitor the cooler during the day to ensure it is maintaining 4C or less. Correct right away.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer bucket empty for mechanical dishwasher. Bucket replaced and dishwasher maintained adequate sanitizer levels. Ensure sanitizer bucket is checked daily and concentration in the dishwasher is tested using the chlorine test strips. • Sanitizer container empty for mechanical glasswasher. Chlorine container replaced and dishwasher maintained adequate sanitizer levels. Ensure sanitizer levels are checked daily and concentration in the dishwasher is tested using the chlorine test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Clean up required in the walk-in freezer. Large amounts of debris on the floor. Correct right away. • Boxes and debris blocking access to the beer cooler and the staff washroom. Cleanup the boxes to prevent a trip hazard and harbouring of pests. Correct right away. • Missing floor boards near the bar area. Replace the missing boards and ensure the surface is easily cleanable. Correct by June 07, 2021.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies noted in kitchen and particularly the office. Professional service may be required
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs improving in many areas including walk in cooler, shelves, dishwasher area, front bar area, food storage containers (some have cracked lids, dry storage containers need cleaning etc) Maintenance required for missing floor tiles, damaged walls, dishwasher leak etc Line cooler #2 not working correctly-avoid using this for food until repaired
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand wash station did not have hot water and was being used for other purposes than hand washing
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Left side prep cooler on line-food temperatures were 6c. Staff turned to a colder setting during inspection and will monitor Other coolers were in compliance. Staff to monitor actual food temperatures.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Replace seals on front coolers. Most are falling off and have accumulation of food debris because they cannot be cleaned easily 2. General cleaning of floors in the walk in is difficult due to missing tiles on floors, missing tiles at floor/wall junctions 3. Painting in kitchen required (light color) Scheduled for the fall of 2016 4. Some food storage containers are in poor condition. Once the plastic is broken or cracked they shouldn't be used for food 5. When painting is done in the fall also repair tiles on floors. Suggest the replacement of the FRP board behind the 2 comp sink
- 4 - Are proper refrigeration, freezing and thawing procedures followed?