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The Fisherman's Market

C 117-1180 Columbia St W Kamloops BC V2C 6R6 · Food Retailer - Food Store

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • No hot water at 2-compartment sink. The hot water tap at the 2-compartment food handling sink is not operating. The 3-compartment warewashing sink has hot water. repair the hot water supply to the 2-compartment sink. correct by October 5, 2020.
      • 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): • Insufficient lighting. At the time of inspection the lighting above the food handling counter and the sinks were not operating. Have the lighting repaired or replaced. Correct by October 5, 2020.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) A written food processors food safety plan needs to be developed for this facility. Information regarding food safety plans is attached with this report. b) Staff monitor critical limits (cooler temperatures) and maintain temperature logs.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) A written sanitation/cleaning plan needs to be developed for this facility. Information regarding sanitation plans is attached with this report. b) Staff are maintaining the facility in a clean and sanitary manner
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  9. Monitoring

    1 infraction

    • 9.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): CORRECTED DURING INSPECTION: THAW ALL SEA FOODS IN THE COOLER OR UNDER COLD RUNNING WATER. DO NOT THAW HIGH RISK FOODS AT ROOM TEMPERATURE.
      • Where potential hazardous foods are not stored at 4°C or colder or 60°C or hotter, they must not be stored for more than 2 hours.