SWEETEA
148F-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Staff member not using bleach/sanitizer in the 2 compartment sink for warewashing. Discussed and resolved with staff member at the time of inspection. Staff member to use bleach sanitizer at 100-200ppm in 2nd compartment sink. Submerge items for 2 minutes then allow to air dray. Follow posted instructions on ware washing poster above sink.
- F2.3B Manual dishwashing procedure 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): • Back corner flooring and shelving where tapioca beads are stored requires cleaning as there is dust and food debris. Please clean and provide photos showing cleaning has been undertaken. • Do not store ice cream scoop/scoop in water. Health Officer to email options for in use utensils. Discussed with staff member and resolved at the time of inspection. Health Officer to email document on in use utensil storage, please provide to staff and keep onsite with instructions.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Front hand wash station did not have paper towel at the time of inspection. Staff member resolved.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff member unaware of the location of the food safety plan. Please provide and keep onsite at all times for staff.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff member unaware of the location of the sanitation plan. Please provide and keep onsite at all time for staff.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Staff member did not have FOODSAFE/equivalent at the time of inspection. This is required if working alone. Provide proof of staff member completion on or before date noted.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cold potentially hazardous food (i.e., milk and cream) stored in the display and under-counter coolers had internal temperatures ranging from 6°C-8°C. Corrective Action: • Ensure that all cold potentially hazardous food are maintained at an internal temperature of ≤4°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Adequate sanitation using a chemical sanitizer (e.g., bleach solution) step missing in manual dishwashing procedure. Corrective Action: • Implement a 1) Wash 2) Rinse 3) Sanitize 4) Air Dry procedure of all food contact surfaces, utensils, and equipment to reduce the microbial loads to safe levels. As discussed with the operator, use a sanitizer solution of 100 ppm chlorine (1/2 teaspoon bleach / 1L of water).
- F2.3B Manual dishwashing procedure 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): • (1) Small red cutting board worn out. The deep cuts may allow for food to get stuck and prevent adequate cleaning/sanitizing. • (2) Wiping cloths stored directly on food contact surfaces and soaked in bleach at the end of the day. Corrective Actions: • (1) Discard worn cutting board. • (2) Store wiping cloths in a sanitizing solution (i.e., bleach solution of 100 ppm chlorine) and replace every 2 hours or when soiled. Alternatively, use a spray bottle and disposable towels.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Absorbent cardboard slab observed at the tea/ pearl prep table in the back kitchen, preventing adequate cleaning and sanitizing. Corrective Action: • Replace the cardboard with a durable and easy to clean material that allows for adequate cleaning and sanitizing.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan not on site. Corrective Action: • Email the Food Safety Plan to the EHO for revision. Monitor and record the temperature of the coolers 2x daily and email the temperature log of the next week to the EHO.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation Plan not on site. Corrective Action: • Email the sanitation plan to the EHO for revision. Ensure adequate manual dishwashing procedures are implemented. Additionally, monitor and record the concentration of chemical sanitizers daily. Email the log of the next week to the EHO.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?