TABLE Twelvefifty - Kitchen
1250 Rogers Way Kamloops BC V1S 1N5 · Restaurant - Food Service
19 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometer required for servery fridge.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Do not keep back door of kitchen open without use of a screen. Closed by staff at the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Debris noted on meat slicer. Staff advised and followed up at the time of inspection. Ensure staff adequately clean and sanitize hard to reach areas in the meat slicer. • Dishwasher adequately heat sanitizing • Sanitizer at appropriate concentrations in buckets.
- F2.3C Clean in place warewashing procedures 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): • Have staff clean the floors/lower walls in the dish pit areas (container lids, some food debris/grease to be cleaned and removed). • Dirty wipe cloths noted in the line cooler to absorb moisture. Removed at the time of inspection. If there are concerns with leakage, have the unit serviced.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Renovations planned and discussed with operator at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • chem dispensing tubes to be cut shorter than the sink rim level to prevent back siphonage. • staff to undertake additional hard to reach cleaning - some debris still present.
- 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
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • several sauces noted to be kept refrigerated after opening found to be stored at room temperature - staff discarded at the time of inspection. RESOLVED.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Quat test strips expired for D10 - please ensure new test strips supplied. • Some fridges missing internal thermometers. Ensure all fridges and freezers have in unit 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Provide proper labels for sanitizer bottles (bottles that had no labels have interim written ID on bottles) • Clean in hard to reach areas of kitchen (under the ice machine, under equipment and against walls where grim and debris has built up - baking line, cooking line,), clean debris off chemical bottles stored on chem shelf near ice machine. • Dining room currently in progress of renos - ensure thorough cleaning and sanitizing after dining room completed and food service restored to dining area.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • As noted during inspection, baseboards to be replaced where missing. • From Sept 2024 inspection, these items were noted as needing attention in the future: "Kitchen/facility is older and starting to show age/wear and tear - it is advisable to prepare longer term plan/budget for refinishing of warn surfaces that are difficult to keep clean and sanitary with wear - walls that have worn, re-caulking at the dishpit area, missing baseboards, broken floor tiles at the deep fryer and so forth." Broken tiles have been repaired since this was noted, but other items should be refinished.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff incorrectly keeping cooling logs. Cooling must go from 60C to 20C in 2 hours or less and then 20C to 4C or less in 4 hours, no exceptions. • Hot holding logs required for hot held items. • Note: please email me the chef/staff cooking procedures and recipes to review.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Meat slicer requires cleaning/sanitizing. Health Officer noted debris. Corrected at the time of inspection.
- F2.3C Clean in place warewashing procedures 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): • Note: upgrades are ongoing in kitchen facility. Tile replacement in kitchen noted prior - contractor onsite to schedule replacement of broken tiles on cookline. Contact Health Officer/supply photos when tiles have been installed. Further, ensure all floor surfaces around the tile repair are cleaned and sanitized after works occur/during closure to remove residual grease (floors were a bit slippery at the time of inspection). 1 month follow up as noted. • Un-labelled spray bottle w/sanitizer in servery. Please label the sanitizer bottle. Corrected during inspection. • A few items noted stored on floor in walk in freezer - staff to move today. • • Continue planning/budget for renovations as noted prior for surfaces that are wearing due to age in facility. It was noted that there was a hole in the drywall in the walk in dry good storage room, this will need to be repaired to provide smooth easy to clean surface.
- 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): • Paper towel dispenser out of paper towel at 1x designated hand wash sink adjacent to the ice machine (note: hand sink equipped directly around the corner, please use paper towel from this sink or use this sink). Provide photo once paper towel dispenser has been repaired.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Prep fridge not maintaining food <4C. Staff to use ice to supplement or move food items unit unit can be assessed and/or repaired to ensure food items are kept <4C. Operator called for maintenance. • Note: see below F3.3 re: temperature logs and corrective actions when temperatures >4C.
- 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): • Main dishwasher is not consistently maintaining 180F/82C at dish surface. Service has been called for the dishwasher. Staff to ensure each load reaches 180F, if not, staff must run dishes through until load is verified to be at 180F. This is an interim measure only as this is not feasible in the long term. Dishwasher must consistently reach 180F/82C at gauge. Alternately, as a temporary measure staff can use dishwasher to wash, then sanitize in 3 compartment sink using sanitizer at appropriate concentraiton for appropriate time: such as Quats sanitizer for 2 minutes then air dried. • Advise Health Officer as to status of the dishwasher repair/assessment, and Health Officer will attend in person on the 24th.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • "Fall cleaning" required in hard to reach areas: walls and floors in dish wash area - remove items and thoroughly clean. Clean under all shelving and equipment in kitchen/dry good storage/side rooms off kitchen when debris has built up. Remove any items/organize items to ensure facility is able to be cleaned and disinfected/sanitized easily. • Un-labelled bottle of sanitizer that staff identified as being water - all items must be labelled to identify contents. Discussed with operator and staff during inspection. Health Officer will follow up on date noted to ensure all items properly labelled • Staff must keep wiping cloths, when not in use, the sanitizer. • Do not store tongs and grilling equipment in sanitizer bucket - Health Officer will provide infographic on this - store in a manner that prevents contamination.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cutting boards that are stained and scored will need refinishing/replacing - to be completed by date noted above (next routine inspection).
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Cooling logs to be reinstated. • Staff noted to be consistently writing >4C on logs, with no corrective actions noted. Discussed with operator at the time of inspection. • Health Officer to attend on date noted to review logs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • "grill" cooler observed to be holding food items >4C and logs show continued non temperature compliance. All food items removed and cooler removed from service at the time of the inspection. CDI/RESOLVED. Cooler to be repaired or replaced - no food to be put inside this unit unless it can maintain food <4C.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • Several very large pots/buckets of soup noted in the walk in cooler uncovered with dates from the day prior with no logs showing or verifying cooling practices. Operator advised he would voluntarily discard food items that could not be confirmed to be adhering to proper cooling practices. Food items must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Verification of safe cooling must take place. Discussed with operator at the time of inspection, and operator discussed with staff. Health Officer to review cooling logs, infraction to be noted under F3.3.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Sanitizer concentration in buckets was less than 200ppm/close to 0ppm. It was discovered at the time of inspection that the dispensing bottle was close to empty and proper amount was not being dispensed. As such, nearly every bucket of sanitizer had incorrect/low levels of sanitizer, which means food contact surfaces were being incorrectly sanitized at inappropriate levels for food safety. Dispensing bottle was changed and appropriate concentration of sanitizer was being dispensed (200ppm). Operator to have staff check daily, and Health Officer will provide 1x daily written log under F3.4 below.
- 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): • Refrigeration unit to be repaired or replaced. Please advise once new unit or unit is 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • As discussed, ensure staff are following appropriate cooling protocols and logging the cooling of batch items - please supply cooling logs on date noted.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff to begin logging at least 1x daily the concentration of the sanitizer - this is in response to the sanitizer buckets in the facility having inappropriate levels of sanitizer. Staff should be monitoring the concentration to ensure sanitizer is kept at food safe levels for disinfecting food contact surfaces safely. Please provide copy of logs on date noted.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • 2 coolers found to be >4C (2 line coolers closest to the pizza oven/deep fryer). Monitor the temperature and if these coolers cannot maintain food items at 4C or less, remove all food items until unit can maintain food items <4C • Temperature logs show instances where staff are recording temperatures >4C for units - with no corrective actions noted. If coolers and food items inside the coolers are found to be >4C, staff must take follow up action and steps to ensure food is safely stored. Staff may also be checking temperatures during defrost cycles - confirm when these cycles are, and ensure temperatures are not checking during these cycles. It is recommended to take temperatures first thing and last thing in the day. • Discuss proper temperature logging and actions with staff to ensure temperatures and food items are kept <4C, and if problems with units are noted, staff take appropriate actions.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • Various food handlers noted to be touching their faces and not practicing proper handwashing before handling food again. Staff must ensure they are exhibiting good personal hygiene and washing their hands as often as required. • Immediately advise staff of the proper procedures for handwashing and personal hygiene in the food handling environment.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning: bus carts adjacent to the cook line were dirty/needed cleaning.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please see F1.2 above regarding temperature logs. Health Officer will assess logs in 2 weeks.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Ensure thermometers are placed in all cooler and freezer units to monitor for safe temperatures.
- 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): • Wiping cloths to be store in sanitizer solution when not in use. Wiping cloths at front line preparation area were sitting outside of sanitizer bucket during inspection. • Food is stored on dry storage shelving lined with carboard. The cardboard must be removed as it is not able to be cleaned and is absorbent. Shelving units must be cleaned as per the sanitation plan cleaning schedule. • General cleaning and sanitation lacking in the kitchen area (e.g. floors, behind equipment, microwave, water leak under sink)This must be reflected in the cleaning schedule and adjusted as required.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cutting boards need to be replaced or sanded as they contain deep cuts.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Box of whipped butter containers was observed stored at room temperature; label requires refrigeration storage. Corrected during inspection - operator moved box to cooler as it had been an hour since box was removed form the cooler. Operator was instructed to ensure the whipped butter containers are stored at 4C or colder in the cooler or refrigerator.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Ensure thermometers are placed in all cooler and freezer units to monitor for safe temperatures. • QUATS sanitizer test strips used to monitor for dishwasher sanitizer concentrations expired January 2021. Operator has been notified; sanitizer test strips must be purchased and operator is to replace the test strips are required.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Wiping cloths must be stored in sanitizer solution when not in use. Wiping cloths at front line preparation area were sitting outside of sanitizer bucket during inspection.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Operator was unable to locate operating permit. Permit must be replaced if unable to locate and it must be posted on-site.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Operator was unable to locate Food Safety Plan. Plan must be available on-site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Operator was unable to locate Sanitation Plan. Plan must be available on-site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Wiping cloths to be store in sanitizer solution when not in use. Wiping cloths at front line preparation area were sitting outside of sanitizer bucket during inspection. Food residues on food-contact surfaces and equipment can provide an ideal environment for the growth of disease-causing bacteria, which can easily contaminate other foods. Soiled wiping cloths can also become a breeding ground for bacteria to be transferred to other surfaces. Discussed at time of inspection with operator. 2) Kitchen carts for food transport and storage require thorough cleaning as food and debris stains noted. 3) Maintenance onsite during inspection repairing 2 compartment sink. RESOLVED during inspection.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Infractions carried over from October 14, 2020: 1) Line cutting boards that are deeply scored/stained to be refinished or replaced. 2) Deep freezer lid (inside) is damaged and held together with tape - this does not cover the insulation. Repair/replace the lid or unit to ensure no accidental contamination of food items. 3) Some shelving noted in the walk in cooler has rusted, refinish or replace rusted shelving.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handwash sink did not have soap. RESOLVED during inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan requires further information not located during inspection: - Equipment cleaning and disinfecting procedures and schedule for kitchen (for example how often fridge/freezers are cleaned inside and outside, how often walls/floors are cleaned and disinfected and how and so forth). -If there are new cleaners and disinfectants in use, please provide information on these - their uses, concentrations, any test strips that may be associate with them
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Line cutting boards that are deeply scored/stained to be refinished or replaced. 2) Deep freezer lid (inside) is damaged and held together with tape - this does not cover the insulation. Repair/replace the lid or unit to ensure no accidental contamination of food items. 3) Some shelving noted in the walk in cooler has rusted, refinish or replace rusted shelving.
- 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): 1) Updated cooling logs required - logs must show the starting temperature around 60C (start of the danger zone) and must show that the temperature has gone down from 60C - 20C in 2 hours, then 20C to 4C in 4 hours (or lower/less). 2) Hot holding logs to be kept for the rice warmer. Please email me copies of above noted logs on date above.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Ensure that the sanitation plan is kept onsite for staff viewing. Email me a copy once supplied in the kitchen for staff review.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) 1x Fridge containing cut lettuce approximately 18-20C. Lettuce discarded at the time of inspection (cut washed lettuce). As discussed - not to be used for food. RESOLVED at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Please ensure that test strips are supplied for the sanitizer. Staff should be using the test strips to ensure the concentration in the buckets and bottles of sanitizer is at appropriate concentrations.
- 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): 1) In use utensils not to be stored inside sanitizer. Discussed appropriate methods and Health Officer to email information document. Please review with all staff and advise me via email when all kitchen staff have been notified of procedures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Cleaning in hard to reach areas to be undertaken - under equipment/walls/shelving. Cleaning to be undertaken before July 4rd. Please provide photos showing cleaning has been undertaken, or I can stop by to review the cleaning in person.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Door seal to be replaced - Outstanding Observation from prior inspection. To be completed for October 1st (with proposed renovations). 2) Line cutting boards to be replaned/replaced - cutting boards that are deeply scored and stained. Discussed that some cooler units may be replaced, so this will take care of the cutting boards on these units, however, for units that are not replaced, and the cutting boards are worn, these boards to be replaced. 3) Plans for upgrades to be submitted, advised that wall surfaces, coolers/walk in coolers and some sink set ups to be changed or thoroughly cleaned and sanitized. Plans to be submitted and approved by Interior Health prior to moving forward.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Garnish cooler > 4 deg C at the time of inspection. Maintenance called at the time of inspection. If cooler cannot maintain < 4 deg C, please move items until the unit is capable of maintaining food items < 4 deg C. All other coolers or PHFs maintained < 4 deg C at the time of inspection. All hot holding > 60 deg C at the time of inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Ensure test strips are provided for the sanitizer. Call service provided and order test strips.
- 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): 1) Do not store in use tongs and utensils inside the sanitizer. Approved methods are as follows: • Utensils can be held on a clean, dry surface for up to 4 hours. • Utensils can be held in a refrigerated unit at 4°C or less for 24 hours. • Utensils can be held in a container of hot water maintained at 60°C or more for 24 hours. • Utensils can be held submerged in a dipper well with continuous running water As per always, ensure that separate tongs are used for raw/RTE or cleaned and sanitized between raw/RTE - no concerns noted at the time of inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Door seal for the walk in cooler needs replacing. To be replaced for next routine inspection - on or before March 6th, 2019. Ensure usual routine cleaning and maintenance is undertaken.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Please begin 1x logging of the sanitizer concentration (from the dispenser) to ensure that it is being maintained. Staff should also be checking the sanitizer in the buckets at least every 4 hours and spray bottles 1x daily - this does not need to be logged.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) 1x front preparation cooler and food items 10 deg C. Staff called maintenance for repair and food items to be moved from top inserts (bottom items can stay on ice for service today provided that they are maintained < 4 deg C). Ice is only an interim measure and unit must be repaired and capable of maintaining 4 deg C mechanically. Note: another cooler was found to be > 4 deg C but unit returned down to < 4 deg C during inspection. All hot holding > 60 deg C at the time of inspection.
- 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): 1) Food debris noted on the meat slicer. Have staff thoroughly clean and sanitize the meat slicer and ensure that they are on top of the cleaning and sanitizing of the slicer after/between usage. Dishwasher adequately heat sanitizing (> 71 deg C at dishsurface as measured by EHOs thermometer). Sanitizer in buckets/bottles at appropriate concentrations.
- F2.3C Clean in place warewashing procedures 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) Thorough cleaning in the hard to reach areas required for the kitchen: Floors under equipment in kitchen/under dry good shelving. Walls with food debris/stains require scrubbing. Shelves with food debris. Freezers/fridges with loose food/debris will require cleaning. I will follow up on date noted above.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Ensure temperature logs are kept for hot holding units, soups that are held etc. Please begin keeping hot holding logs and I will check them on the date noted above.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Detailed sanitation plan required - list out all cleaners/sanitizers, how they are made up/concentrations and the cleaning frequency for the kitchen - for example walls/floors, food contact surfaces, mixers, meat slicer and so forth. 2) Begin keeping 1x daily log of the final rinse of the dishwasher to ensure the gauge is showing 82 deg C (180 deg F) or, if measuring at the dish level, 71 deg C (160 deg F) or greater at the dishes. I will follow up on items on the date noted above. If this has been provided and EHO missed locating it, please scan and email a copy for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Garnish fridge in the servery area > 4 deg C at time of inspection. Adjust cooler/repair cooler and move items out of cooler if it cannot maintain < 4 deg C. I will follow up on the date noted above. Note: some coolers were > 4 deg C at time of inspection, however, internal probe showed food items at acceptable temperatures.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Front line staff not keeping the wiping cloths in the sanitizer. Discussed and staff member moved the wiping cloths into approved sanitizer at the time of inspection. Please remind all staff that wiping cloths, when not in use, need to be maintained in the sanitizing solution.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Walk in cooler requires thorough cleaning as food debris and mold have built up on walls. Clean and sanitize the walls, floors and shelves in the walk in cooler. 2) General sanitation - Have staff clean and sanitize in the hard to reach areas in the kitchen, under dry good shelving, under refrigeration units, cooking units, dish pit area, catering storage area. Food debris, leftover items, wiping cloths, utensils found under various equipment and shelving in the kitchen. 1 and 2 above are due July 21th. 3) New line prep cutting boards or refinishing of the existing boards is required. Provide new or refinished line prep cutting boards by August 15th, 2017.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Add hot holding to the temperature logs - hot holding temperatures are to be logged 1-2x daily for soups, gravies etc. Begin this week and I will follow up onsite July 21st.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): 1) Logs to be kept for all hot holding (soups, rice, gravies etc). Add hot holding to your existing logs or EHO can email logs. Email/fax these logs on date noted above. All items checked hot holding were > 60 deg C at time of inspection. Accurate probe thermometer provided.
- 3 - Are proper cooling procedures followed?
- Observation(s): Facility uses ices baths/running water, however logs should be kept to verify process. EHO to email logs and facility should check each standard recipe for items that are cooked --> cooled are brought down to critical limits within appropriate time frames. EHO would like a copy of the cooling logs email/scanned to me in 2 weeks showing the cooling process for items cooled the next few weeks.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front line cooler > 4 deg C at time of inspection. Food item probed and internal > 4 deg C at time of inspection. Move all PHFs until the cooler can maintain items < 4 deg C at all times. EHO will call/email follow up tomorrow with respect to the cooler unit. Thermometers provided, either in units or via thermal gun. Staff also have probe thermometer for internal verification if needed. Logs are kept (ensure daily monitoring)
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Do not store utensils (knives etc) in sanitizer solution along the prep line. As quats sanitizer is generally applied with a contact time of 2 minutes and allowed to dry, keeping the utensils in the sanitizer liquid then using has the potential to transfer liquid sanitizer to food items. Discussed with executive chef - CDI. 2) Ensure that wiping cloths are kept in sanitizer solution when not in use. Alternately, you can use spray bottles and paper towel. Discussed with executive chef CDI. Warewasher adequately sanitizing (heat).
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) As discussed with executive chef, a thorough cleaning to be undertaken of entire kitchen facility prior to fall rush. EHO to attend after the cleaning, call or email EHO to advise when this has been undertaken. 3) Ensure that any cutting boards needing refinishing are refinished or replaced (line cutting boards). 1 month. 3) Flooring in freezer as discussed prior. Contact EHO when this is completed (the 2 week date noted above pertains to 1) only.)
- 2 - Are proper hot holding procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 2x units >4degC. Product moved at time of inspection. Do not put PHFs in unit until it is capable of maintaining less than 4degC. EHO will call on Monday September 28th to follow up. Recommend getting designated thermometers for each cooler unit, this will help make monitoring of temperatures easy.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Ensure staff perform thorough cleaning of walls and floors where debris/stains have built up, kitchen and walk in cooler. - October 2nd 2) Floor in freezer requires refinishing - Next routine inspection EHO will follow up 1 year. 3) Seals for walk in require replacing - Next routine inspection (1 year).
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure soap and paper towel provided - Fix today, EHO will contact on Monday to ensure this was completed.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan provided, however facility must develop catering specific - Due October 2nd. Ensure to provide provisions for transport, onsite cold/hot holding (what is used, corrective actions), set up where there are no amenities provided, etc.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Catering specific - Due October 2nd.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions