Taste Kitchen Inc
910 McGill Rd Kamloops BC V2C 6N6 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Front display fridge food temperatures were measured at 7.9°C. Ice buildup noted on condenser unit at top of the cooler. This could be inhibiting airflow and effective cooling of the food stored within. • Install a thermometer to measure air and food temperatures in the middle of the unit, and monitor closely, adjusting and defrosting the cooler as needed.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sink and Surface Cleaner Sanitizer Test strips expired. • Obtain new test strips with next food order.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): NEW: A food safety plan must be developed for this facility. Information regarding food safety plans is attached with this report. Also, to facilitate, generic templates for a food safety plan is attached.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Air and food temperatures in the make-table cooler were 6C. Potentially hazardous foods were moved to other coolers during the inspection. Do not store potentially hazardous food in the make-table cooler if the cooler cannot maintain 4C or colder. • Check this cooler first thing in the morning prior to cooler being opened and closed during food preparation, record the temperatures in a log sheet and send a copy to Interior Health. If the temperature is not 4C or colder then the cooler will require repair or ensure there is adequate air flow behind the cooler to remove warm air from the compressor area.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Dust build up in exhaust vents above stovetop. Clean the vents to prevent debris falling into food and to ensure adequate air ventilation. Correct by April 30, 2021
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The temperature of the front display cooler was 13 C at the time of inspection. All foods requiring refrigeration must be removed from this cooler and placed in an operating cooler. Do not use for the storage/display of potentially hazardous foods until the unit is repaired and operating. Remove foods right away. • The front display cooler is not maintaining a temperature of 4° C or colder due to a large build up of ice on the cooling unit; the unit is not defrosting. Have the defrost cycle adjusted or repaired before storing any foods that require refrigeration. • Recommendation: Install a large thermometer in the front display cooler so that the temperature is easily readable, and staff can observe if the unit is maintaining proper temperature and can take corrective action if required.
- 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): • Purchase quats test strips for the quats sanitizer that is being dispensed at the double sink. us the test strips to determine if the sanitizer is being dispensed at the required concentration of 200 ppm. Correct by October 20, 2020. • Note: the test strips in the kitchen re for testing pH, not for testing quats sanitizer.
- 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): • The quats sanitizer dispenser at the double kitchen sink is not dispensing sanitizer at the correct concentration; no sanitizer was detectable. The sanitizer concentration in the dish sanitizing sink, sanitizer spray bottles, and sanitizer pails must be a minimum of 200 ppm. This sanitizer dispenser has not been dispensing properly for some time, have the sanitizer dispenser replaced. Correct by October 20, 2020. • Until the quats sanitizer is being dispensed at the correct concentration, use household bleach as a sanitizer in the dish sanitizing sink, and in the sanitizer spray bootles and pails. Mixing instructions for chlorine bleach and water are posted in the kitchen by the sinks, and are attached with this report.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Air and food temperatures in the make-table cooler were 10° C. Check this cooler first thing in the morning prior to cooler being opened and closed during food preparation, and report the temperature by email to Interior Health ([email protected]). If the temperature is not 4 C or colder then the cooler will require repair. • Air and food temperatures in the front counter display cooler were 9° C. Check this cooler first thing in the morning prior to cooler being opened and closed, and report the temperature by email to Interior Health ([email protected]). If the temperature is not 4 C or colder then the cooler will require repair. • Keep the make-table away from the wall; heat exchange at the rear of the unit may be facilitated if there is better air flow to remove the heat build-up.
- 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): • The quats sanitizer concentration for the quats dispenser and the quats sanitizer pails was 0 ppm. The sanitizer concentration must be 200 ppm. have the sanitizer dispenser checked, and repaired if necessary.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The food temperatures and the air temperature inside of the make-table cabinet cooler was above 4 C at the time of inspection; the operator also reported that the cooler was warm the previous day. This food temperature of foods in the cooler must be maintained at 4 C or colder. have the cooler inspected/serviced by a technician. Until the cooler can maintain food temperatures at or below 4 C transfer all potentially hazardous foods to another cooler; foods must be transferred right away.. Advise Interior Health when the cooler is operating properly.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain "quats" test strips to monitor the sanitizer concentration in the spray bottles/pails and sanitizing sink. Test strips can be purchased at ICS Clean Supplies, 1318 Dalhousie Drive, Kamloops Quats concentration should be 200 ppm to 400 ppm; Do not exceed 400 ppm.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?