The Dunes At Kamloops
652 Dunes Dr Kamloops BC V2B 8M8 · Restaurant - Food Service
14 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The ff cooler units were checked: Walk in cooler upstairs, Walk in cooler downstairs, M3 line cooler (3 door) M3 line cooler (2 dr), Hot hold steam well ( beef onion soup had an int temp of >74°C) Bar foods ( sliced lemons, pickled beans, single portions of coffee creamers in dining room) stored at ambient ( using ice cubes- which at the time of inspection have all melted) -Operator must ensure bartender or Greg checks ( at frequent intervals 2 hours or less) the condition of the ice being used for storing sliced citrus and other foods to keep them at safe temps (≤4°C) at all times, OR just place the containers inside the line coolers in the bar.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Onions in net sacks were being stored directly on the floor ( inside the walk in cooler)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B Exhaust hood grease filters and exposed surfaces of the canopy are coated in grease and grime; roller grill ( malfunctioning) which hasn't been used has been allowed to accumulate debris and needs to be cleaned ( CDI) F2.5G pls see comments under F1.7A above ( onions inside WI cooler)
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Please ensure the door to staff washroom ( which opens directly to food prep area) is kept shut at all times ( install a door self-closer/spring) or put a sign on the door to keep closed at all times
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): contents of opened bag of panko crumbs need to be transferred into a food-grade bin with pest-proof, tight-fitting lid
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Grease filters and outside surfaces of the exhaust canopy were observed coated with dust
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar hand wash station paper towels need a dispenser/container to keep the towels clean and dry
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A Cook missed Step#6 of the Wash Your Hands! sign; F1.5B Foodhandler does not have hair restraint
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): Please see comment under F1.5 above
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A exhaust canopy is overdue for servicing (TVS sticker says it was due on Sept 26, 2023) F2.5C Wiping cloth in dining room is not stored in a sanitary manner ( wet with water, sitting on countertop beside hw sink)-CDI F2.5D two bottles of F-29 Quat Sanitizer does not have label-CDI
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two out of four hand wash station were not equipped with liquid soap dispensers ( including the staff lavatory)
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line coolers ( M3Turbo Air, M3Turbo Air, Kelvinator), Walk in cooler, Downstairs Walk in cooler, and Bar coolers ( left and right side line coolers) were checked. Right side bar cooler ( storing milk, whipped cream, and pickled beans in liquid) was malfunctioning ( not maintaining PHFs at required safe temperatures≤4°C). 48°F/8.88°C was the observed air temp. ( Greg moved the dairy products to the left side bar cooler).
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cream dispenser for the coffee machine in the bar has a malfunctioning door ( kept ajar/ not sealing tight to keep the dairy at safe temperatures (≤4°C) ). Ice cubes ( in water slurry) is being used as a supplement to the refrigeration equipment.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff lavatory must be supplied with hand wash soap in a pump dispenser ( bottle of hand soap is available next to the basin but it's not dispensed in a sanitary manner)
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Beef hamburger was added to the establishment's food safety plan ( cook-h-serve). Operator must review food handling procedures/ HACCP plan/ food safety plan on a regular basis to ensure all PHFs on the menu are included in the plan. Operator must ensure that food handling staff ( kitchen and bar) understand and follow the requirements of the plan ( tracking of Critical Control Points and Corrective Actions if Critical Limits are not met).
- 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.
- 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): PHFs (potentially hazardous foods) being stored in the walk in coolers (2) and line coolers in the kitchen and 1 cooler in the bar are maintained at safe temps (≤4°C), however in the bar, sliced limes and lemons are in containers kept at ambient temperatures ( Conditions stated in the BC CDC Guidelines for Using Time as Public Health Control must be adhered to)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): EHO requests to see the cooling log recording of Critical Limits ( times and temperatures) for the Pizza sauce ( internal temp of 48°C was observed at 13:30 hours and then Greg transferred from grill to pan immersed in ice bath)- in the back, ice bath method was being used to cool down the hot food-Please record internal temperatures at 15:30 hours and again at 19:30 hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quat ammonia test papers, no freezer thermometers
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 4 door (pull out drawers) unit underneath the grill was keeping food 10°F
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Stephen P Worthington-White's FS1 Certificate expired March 17, 2019; Greg Petersen's FS1 Certificate is expired
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 5 pcs of hot dog on the roller grill were discarded ( internal temp of 53°C observed, Corrected During Inspection); EHO was told the hotdogs are first blanched on the stove ( internal temps were not verified before removing them from boiling water), then transferred to roller grill. At the time of EHO's check (1:15pm ), at least two hours have elapsed since the cooking/blanching step. All other temp control units (7 units checked ( including hot soup well in buffet)) were maintaining PHFs at safe temperatures (≤4°C OR ≥60°C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): In the dry storage area (downstairs), EHO observed food being stored directly on the floor ( bag of Gordon Choice pancake mix, Rogers sugar 20 kg bag, Gordon Choice long grain brown rice 10 kg sack)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): facility is running low on test strips ( for quaternary ammonia sanitizer/F-29) M3 three-door, M3 two-door, and walk in cooler (downstairs), and Turbo Air (bar) need thermometers True freezer also needs a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): True freezer ( 4 pull out drawers) keeps hamburger patties at -12°C. This unit needs a thermometer
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): prep station handwash sink had an empty paper towel dispenser; dispenser was refilled before the end of Inspection
- F3.3 Are written food handling procedures (Food Safety Plan) current and 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Grease filters need to be washed regularly to prevent build up of grime on surfaces; Blakeslee high temp DW produces hot water with adequate temp during rinse cycle (82°C); RMC F-29 Sanitizer was checked and quaternary ammonia conc observed to be @400 ppm-Operator to follow manufacturer's directions on doing potable water rinse on food contact surfaces sanitized with concentration>200 ppm
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Requested Greg P. to please wear beard net to ensure food is not contaminated by facial hair ( he plans to shave it off)
- F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): sneeze guard for buffet table has not been installed yet
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Kitchen Essentials canola oil (<2%), NH Spreadable margarine GFS (<2%); shoestring potatoes (<5%); Monster cookie (<5%); al Dente pasta sauce, ()g); ranch dressing, herb & spice dressing ( both <5%) Craigs Bakery breads ( different varieties- multigrain sliced bread, white sliced bread, rolls, pita bread, hot dog buns, hamburger buns) have NO DOCUMENTATION
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 10 - Are foods from approved sources?
- Observation(s): DEER steak wrapped in brown paper package found in basement walk in cooler-confiscated ( DUNN)
- 10.1 - All foods on the premises must be from an approved source.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Western Family deluxe cake mix contains 12.5% trans fat; Betty Crocker bisquick mix contains 13% trans fat other items checked: Sysco Canola oil 1484567 No TF; GFS shoestring potatoes (fries) 0.07/4.3g; Bunge Delicia NH s marg 0.5/80g; Knorr Hollandaise sauce mix 0/0.5g
- 19.3 - All other foods must meet the restriction of 5% trans fat or less of total fat content.
- 10 - Are foods from approved sources?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Cooked potatoes for the hash brown found to be kept outside of the refrigeration unit.
- 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 7 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings were noticed inside the cabinets within the prep area. All food needs to be in enclosed containers properly labelled. Complete kitchen and the storage area needs to be inspected and cleaned/disinfected from rodent droppings. When cleaning rodent droppings wear PPE and use bleach at 1000 ppm (1:10 ratio) or similar. Contact pest prevention company and forward the copy of the receipt to the health unit.
- 7.1 - The premises must be maintained free of pests.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): It was observed that front of the house/bar staff had bottles placed into the ice and also that there was an ice bucket located on top of the counter for customer self-serve where the ice scoop was often found submerged into the ice. Ice should be treated as a food. Bottles, people's hands can easily contaminate the ice further used for direct consumption.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): At the time of the inspection, it was observed that the front of the house staff is placing soiled glasses in the rack located on the kitchen floor. The receiving part of the dishwashing area needs to be redesigned to allow for proper handling of the soiled dishes prior to being washed. The shelves in the dry storage (basement area) are made out of exposed wood. The shelves need to be painted so the surface is non-porous and easy to clean. Also , dry storage (both levels) needs better organization to prevent from dry storage goods being kept on the floor.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Template for the Sanitation Plan Provided. Written Opening and Closing duties should be also significant part of the Sanitation and Food Safety Plan.
- 3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Soup was being held during food service at temperatures less than 60degC. All items being hot held must be maintained at a minimum 60degC. Discussed with kitchen staff member during inspection.
- 1 Observation, High Severity of Consequences : Food Handling processes must follow the food safety plan.
- 9.2 - Are the staff exhibiting cleanliness and good personal hygiene?
- 14.6 - Is the premises adequately vented?
- Observation(s): Vent hood was not working at time of inspection. Service company fixed the vent before the inspection was completed. Resolved.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions