The Chopped Leaf 2
45A-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration being dispensed thru the low temp DW machine was checked ( test yielded a result of 100 ppm Chlorine dispensed during rinse cycle); Kay clicksan ( in two containers ( prep and grill line) for storing wiping towels were checked)- the solution contained in the "prep" container had to be refilled as the first test showed 0 ppm Quat ammonia in sol'n. Operator must ensure that test paper manufacturer's instructions are followed to ensure accurate readings ( solution must be within the temp range required 65-75°F before using the strip, and that the solution is checked for concentration before placing the container on the line)
- 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): Arborite countertop for the soup well is damaged/torn and needs to be repaired/replaced to ensure cleanability ( must be smooth and impervious to moisture) A section of the floor along the prep line is also getting worn and may get worse if deterioration is not halted in a timely manner. Operator states the renovations are anticipated to be completed by mid March
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Owner/Operator's (BC)FS1 Cert. expired July 2023. Employee's (CL Althouse)FS1 Cert. expired July 2018.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Kelvinator commercial cooler had a malfunctioning fridge thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): chopping board for one of the line coolers was stained ( tomato juice) but will be scrubbed with bleach to remove the stain
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Three soups on hot holding wells were checked. All were measuring ≥60°C two bowls of chopped greens were found sitting on top of inserts in the Choppings cooler ( kept at ambient temps)-CDI; The following units were checked: Coldstream walk in cooler, True Freezer, Choppings cooler, Grill line cooler, dressings cooler, Sandwich line cooler and pop cooler
- 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): Both Quaternary ammonia and Chlorine ( dispensed in low temp dishwashing machine) are used as chemical sanitizers in the establishment. Operator just ran out of test strips.
- 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): Duct and vent servicing for exhaust canopy may be overdue ( TVS sticker states next servicing was due in Sept 2017)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): sheets containing daily /weekly / monthly or closing cleaning/sanitizing tasks to be incorporated into the facility's sanitation plan; template provided to operator
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions