The Canadian Brewhouse
600-1320 Trans-Canada Hwy Kamloops BC V1S 1J2 · Restaurant - Food Service
2 inspections
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Staff could not locate iodine test strips for glass ware washers (patio and inside 2x glass ware washers). Please supply and provide video showing testing and iodine concentration on or before date noted.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Bar area - mild debris in harder to reach areas (bottles caps and such) please ensure this is cleaned during next routine cleaning in hard to reach areas). 1 week to clean. • Meat slicer requires cleaning - small amount of food debris. Clean today and provide photo. • Best practice is to not store in use utensils in sanitizer. Health Officer to supply info on best practice of utensil storage. If The Canadian Brewhouse has an approved SOP or food safety plan around in use utensil storage in sanitizer, please supply for Health Officer to review. • Equipment: scoop/ladle and bowl stored inside food container x 2 with no handle outside of container. Ensure that scoops/ladles have handle stored outside of food container to prevent possible contamination. Corrected during inspection. • Do not store ice buckets directly on the floor as this can lead to potential contamination when placed inside ice machine or onto a food contact surface. Staff directed to run ice buckets through dishwasher and store off ground today - supply photo showing storage location(s) off the ground.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • 2x kitchen handwash sinks did not have soap dispensers installed at the time of inspection. Facility was using Velcro strips, but the dispensers kept falling off the surface (there are a few fully equipped in the kitchen however). All designated hand wash stations must be equipped with liquid soap and paper towel. • Upstairs patio bar did not have a paper towel dispenser or paper towel in convenient location.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Please post permit to operate and provide photo.
- 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): • Partially completed cooling logs. Cooling logs must be completed to show that food safety descended through the temperature danger zone in the following manner (in deg C): 60C to 20C in 2 hours or less, and 20C to 4C in 4 hours or less. Instruct staff on proper logging of cooling, and email Health Officer the logs on date noted. • Detailed logs kept for food items. Manager described procedures in detail, audit of some dates/logs by Health Officer. • Corporate food safety plan.
- F3.3C Written food handling procedures must identify all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions