The Hamlets at Westsyde
3255 Overlander Dr Kamloops BC V2B 0A5 · Institutional - Food Service
16 inspections
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A multiple units of plated dessert ( sliced fruit) in the AL servery true refrigerator was found un-covered ( items located on the upper shelves may contaminate the open food ( such as plated fruit) placed in the lower shelves-CDI
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Moyer Diebel DW in E2 was tested 2x and was observed malfunctioning ( 0 ppm chlorine dispensed during rinse cycle-hose may need to be replaced); All other dishwashers checked were meeting the Critical Limits for sanitization ( G1 moyer diebel 80°C, C1 Stero low temp 100 ppm chlorine, D1 CMA L-1X16 100 ppm chlorine, E1 CMA 100 ppm chlorine, D2 low temp moyer diebel 100 ppm chlorine, C2 CMA dishmachine >100 ppm chlorine, G2 HT moyer diebel >71°C, B2 CMA dishmachine 100 ppm chlorine.
- 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): F2.5B D1 bottom cupboard for plastic cups is no longer smooth and impervious to moisture ( needs re-surfacing); C2 backsplash needs re-caulking ;G2 Hand wash station tap needs to be de-scaled; G2 Wall paint by Ostro San dispenser has peeled off ( surface is no longer smooth and impervious to moisture); B2 Chemical cupboard door ( under the sink) needs to be replaced ( no longer smooth and cleanable, compressed cork granules are exposed); E2 caulking for the backsplash needs to be re-applied; bottom part of the cabinet frame for the microwave needs to be replaced-exposed surface must be smooth and impervious to moisture F2.5C D1 and E1 soiled towels were found sitting on countertop or hanging on the faucet ( instead of being placed into the laundry bag to prevent re-use) F2.5G see comment under F1.7 ( ready-to-eat food in the AL Servery fridge)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A G2 Hand wash station faucet does not supply water with adequate pressure ( perhaps de-scaling and removing limescale build-up on the aerator will fix the issue)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Scoops for dry products in bins are allowed to make contact with food ( oatmeal and panko b crumbs); bowls must be replaced with proper scoops with handles; contents of opened bags of dry products must be transferred to food grade, pest-proof bins with tight-fitting lids ( Barilla spaghetti in unsealed bag was on the shelf in the dry goods room) Drawer for baking station ( Myles' station) must be organized so food contact surfaces are maintained in a sanitized condition ( scoops were allowed to have contact with non -food materials, which will re-contaminate the scoops)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A pls read the comment under F1.7A re: unsealed bag of Barilla spaghetti on the shelf
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3DSolution in red sanitizer bucket in the kitchen was tested and test strip indicated a concentration of <150 ppm quat ammonia in sol'n ( may be due to placement of soiled wiping towel into the solution)-CDI-bucket was re-filled from dispenser and solution was re-tested ( second test yielded a result of ≥200 ppm quat ammonia)
- 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): F2.5K The mixer in the baking station is placed within a foot of source of splashing contamination ( hand wash station)-please re-locate this pc of equipment to prevent contaminating washed/sanitized food contact surfaces; please read comment under F1.7A re: drawer under the prep table in the baking station
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Magic Chef fridge (B2) was observed keeping a temp of 46°F ( gasket on the door needs to be replaced); Magic Chef in C2 has a temp of 42°F; B1 white fridge has a temp of 46°F; C1 Magic Chef fridge was observed keeping a temp of 7°C
- 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 G2, a PSW was observed handling the beverage containers in a manner that contaminates the lip of the juice container/cup ( finger inside the opening, while transporting filled cups ( 2-3 per hand) from servery to dining room)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): B1 -wooden plank at the base of Folgers coffee machine needs to be removed and counter may have to be repaired underneath to ensure cleanability, shelf for the microwave has a strip of laminate that needs to be repaired; B2- an area of the wall adjacent to the fridge needs to be repaired; plank of wood underneath the Folgers coffee machine is not smooth and impervious to moisture ( may need new countertop if old countertop is no longer smooth and cleanable; C2 damaged wall adjacent to the fridge ( by garbage bin) needs repair as surface is no longer smooth and cleanable; C1 shelf for the microwave is damaged ( not smooth/cleanable) and needs to be repaired/replaced, both doors underneath the sink are damaged and needs to be replaced so exposed surfaces are smooth and impervious to moisture
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): D1 paper towel dispenser ran out of paper towels (CDI)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7C, D The concave surface of a number of scoops (stored inside the cook's table drawer) that were supposedly "washed/sanitized and ready -to- use" were found to be contaminated ( leftover food crumbs, spilled sauce (?), and the corner of the drawer itself was found to be contaminated ( food crumbs, debris has been allowed to accumulate and is allowing re-contamination of the "washed/sanitized" scoops being stored in the drawer)
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D Eventhough the chemical pails ( red for sanitizer and green for detergent) are labelled, staff in the AL Servery were found not following the rules for colour coding ( the green pail was being used to keep the Sanitizer solution). F2.5Kthe drawer attached to the S/S baker's table was inspected. Inspection revealed non-food materials ( e.g., calculator, PPE/goggles) are being stored with and allowed to make contact with utensils/food contact surfaces ( disposable spoons, pie knife, scissors for opening food bags) and therefore contaminating food contact surfaces. It was suggested that designated boxes/drawers be labelled and kept separate from food contact surfaces.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food 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): F2.7B,D, E One of 3 hand wash stations in the kitchen was observed having an empty soap dispenser ( staff re-filled it when EHO pointed it out to them).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4A,B,C Incomplete- some information pertaining to cleaning/maintenance was found in the binder in the office but not all cleaning/sanitizing requirements for the kitchen and kitchen areas were listed
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Cook dropped something on the floor and had to be told to perform hand hygiene before resuming food handling task
- 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): Assisted Living Dry Goods shelf- Staff's personal effects ( bottle of lotion and eyeglass cases) were being kept in the same box/container as prepackaged condiments; Operator must ensure policy regarding staff's personal effects ( and storage away from food storage/prep areas) is communicated to staff and message is reinforced periodically
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QT-10 Test strips for AL servery Hamlet C1 rolls of chemical test strips ( Chlorine) expired in 2021 and 2022 ( EHO was informed that the Operator is re-using the colour chart with the Expiry date and so the strip may not be expired (?)), Hamlet B1( Chlorine test strip label states it expired Mar 2022; Operator said the same alibi)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in cooler floor to wall junction for the door frame is damaged ( exposed surface must be sealed to ensure it is impervious to moisture and is cleanable); Hamlet C1 counter / frame for the sink and side of dishwashing machine has exposed particle board ( the pasted laminate surface has peeled off, exposing the rough, porous cross-section of the board) HamletE1 is not supplied with the Red Sanitizing bucket for storing wiping towels/cloth ( only has the green "detergent" bucket).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): A number of Hamlets are not supplied with dedicated dishwashing machines ( either "out of order/malfunctioning" or have been removed from the servery): Hamlets E1, D1,
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Ownership change from H&H Total Care to Optima Living ( Yarrow LP) occurred on August 1, 2022. Food Premises App Form must be completed and submitted to the HA ( Env'l Public Health) by new Owner Contact as the Permit is not transferable.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Incomplete; Generic food handling procedures are available onsite ( "HACCP" binder in Carrie's office) but needs to be customized to reflect food handling procedures in the Kitchen and the serveries ( Writing a Food Safety Plan handout/template provided to Carrie at time of Inspection)
- 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?
- Observation(s): Writing a Sanitation Plan handout/template provided to Carrie. Existing document ( no date) found in one of the serveries does not contain all the information required in a sanitation plan.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): baking area prep tables and shelves are in need of cleaning; spilled food/sauces have been allowed to dry up instead of wiping spills immediately Ceiling tiles surrounding air supply vent overhead the cooks' table are coated with dustballs, wall adjacent to ice machine is also coated in dust staff's desk in the kitchen to be organized so personal use OTC medications/pills are not stored here ( should be in staff lockers or medicine cabinet- equate chewable tablets, painkiller pills, vitamins etc...); there were also some utensils ( meat mallet, garlic press, skewer sticks, etc..).being stored in the drawer and mixed with non-food items
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Refrigerator freezers was observed in E2 and C2. Thermometers must be placed in all refrigerators to monitor temperatures.
- 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): • The AL kitchen and G2 kitchen sanitizer solutions were observed to be 0 ppm. All sanitizer solutions must be kept at levels required to achieve adequate sanitizing solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): In one of the hamlets, two servings of plated food ( pizza with salad) were observed sitting on the counter at 2:30 pm ( was told by employee that the food won't be served anymore)-Operator to ensure Corrective Actions are taken (temperature-abused food is discarded ) immediately to eliminate the potential for foodborne illness.
- 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): Tasting spoons ( disposable) were being kept under the soap dispenser in the Eyewash hand wash station-CDI
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Main Kitchen Quat Sanitizer dispenser was found malfunctioning-not dispensing adequate amounts of sanitizing chemical ( observed concentrations were consistently below 200 ppm when checked with QT-10 strip); Operator must ensure instructions for testing the Quat solution is followed and relayed to staff ( solution must be tested when it is at proper temp range ( 18-24°C; this may also mean adjusting the temp of water supplied for dispensing systems( sol'n is hot as it is dispensed from hose); Performance of CMA-180 high temp dishwashing machine was found to be satisfactory ( dish level temp was observed to be76°C after 1 run); G1 hamlet Moyer Diebel ht machine produced hot water at 74°C ( rinse, dishlevel, after 1 run); B1 hamlet Moyer Diebel low temp dishwasher was dispensing adequate concentration of sanitizer chem ( chlorine at >50 ppm); D1 and E1 hamlets- both dishwashing machines were found malfunctioning ( dishes are transported to Main Kitchen DW for washing/sanitizing)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): EHO was told that there was an electrical part malfunction for the Exhaust system in Main Kitchen
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): B2 Magic Chef fridge has a malfunctioning thermometer; same for Amana fridge in D1
- 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): E2 Moyer Diebel machine is not dispensing adequate conc of chlorine sanitizer ( barely 50 ppm), same issue with dishwashing machine for C2; B2 is waiting for repair ("out of order" and therefore EHO wasn't able to check)
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Expired milk ( Island Farms brand skim milk, volume: 2L + 250 mL, contained in 2 jugs with expiry dates of May 14 and May 24) was found stored in D1 Refrigerator; Ann discarded the product to waste.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Refrigerator thermometer ( Magic Chef) in B1 needs a thermometer; AL servery True Refrigerator (left side or #1) needs a thermometer; In addition to temperature log in serveries, EHO suggested to start monitoring and recording QUAT sanitizer concentrations ( sanitizer chemical dispensed from KP1H dispenser system)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1 set of light cover ( for 2 light tubes) needs to be replaced; Manager to confirm with Total Vent Service for scheduled servicing of exhaust canopies ( stickers from TVS state next service is due in August 2028)
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Main kitchen: walk in cooler, walk in freezer, True milk refrigerator-all good temps; AL Servery left fridge, right fridge-both keep PHFs @ safe temps.; E1 Magic Chef refrigerator@7°C, freezer@8°F, D1 Amana fridge@4°C , freezer@ 15°F Moyer Diebel DW is out of service, Holding temp log shows temp of 45degC (lunch); C1 Fridge@<40°F; B1 Fridge @4-5°C; Cream ( 1L for coffee) was discarded kept @ambient temp, and surface temp observed to be 25°C, freezer@10°F; B2 Magic Chef fridge@ <40°F, freezer@8°F; C2 Magic Chef fridge@2-3°C, freezer@<0°F; D2 Magic Chef fridge@<40°F, freezer@4°F; E2 Whirlpool fridge@6°C, freezer@ 8°F
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Main kitchen DW sanitizes with hot water temp of>71degC observed; E1 Moyer Diebel low temp DW dispenses <50 ppm chlorine in rinse; C1 Moycer Diebel DW machine dispenses 50 ppm Chlorine in rinse, B1 Moyer Diebel DW machine dispenses 50 ppm Chlorine; B2 DW machine dispenses 50 ppm Chlorine; C2 DW machine dispenses 50-100 ppm Chlorine; D2 DW machine dispenses 100 ppm Chlorine; E2 DW machine dispenses 50-100 ppm Chlorine Inspite of the framed sign stating that wiping cloths/kitchen rags must be stored in Sanitizing solution ( 200 ppm Quats or Chlorine), used wiping cloths were found being stored to dry on the sinks and/or countertops; In the main kitchen 3 buckets with wiping cloths in them were found to contain inadequate concentrations of Quaternary ammonia ( quats sol'n as it comes out of the dispenser contains 200-400 ppm quats)-explained to Manager that staff must be trained to WASH-RINSE-SANITIZE the cloths if they're being put back into the clean sanitizer solution or just use a new cloth each time a solution is dispensed into the bucket
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): In the AL servery, ice cubes in a bucket stored in the (right) fridge is allowed to have direct contact with the contaminated end of the ice scoop ( handle)- Ice cubes were discarded@ time of inspection and suggested to Manager options to store ice scoop so as not to contaminate food
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.2 - Is the contact information the same?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): ceiling tiles over dishwashing sinks area need to be wiped up to remove build up of dust on the surfaces; In the C2 servery, cabinet door for cleaning supplies ( locked door) is in need or repair/replacement- corner is exposing the chipboard which is not impervious to moisture and therefore not cleanable
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): high temp DW sanitizes with 74degC hot water; 2 out of 3 sanitizing solution buckets contain adequate concentration of quats ( third one checked contains <50 ppm quats)
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Robin Hood deluxe bran muffin mix 0.2/13g; Robin Hood plain muffin mix 0.1/10g; Romana canola oil 0/9g; .05/8.10g select ready foods ginger beef ; 0/9g Alaskan pollock fish sticks; GFS olive oil 0/9g; TAIPAN SESAME OIL( blended with soybean oil) doesn't have NF Table; Canola Harvest spread it s. marg 0/8g
- 19.1 - 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.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): AL section needs properly labelled bottle with an approved sanitizer for counters, tables, serving carts, etc. In C1, C2, E2 pods low temp dishwashing units did not have detectable FAC residue in the sanitizing cycle. The dishes from this units are washed in the main kitchen until the machines are repaired. The new monitoring logs will include the ambient temperature of the refrigeration units and the FAC concentration in the sanitizing cycle.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Main kitchen (commissary kitchen) dishwashing unit needs cleaning from the food debris/demineralization and other works as part of the regular maintenance. All pods have various degree of wear and tear. The counter space made out of particle board was particularly affected by the steam from the steam table causing its deterioration. AL hand sink located next to the coffee machine needs some work to be done on the back splash and caulking preventing water ingress.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): • Refrigerator in Galley kitchen, true no. 1, does not have a working thermometer • A working thermometer is required for operators to be able to monitor storage temperatures of storage units to ensure that food items are not exposed to temperatures that would allow for growth of micro-organisms • Must either fix the broken digital thermometer on the fridge or replace with a different thermometer
- 1 Observation, Low Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the storage area.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Monitoring
1 infraction
- Are foods protected from contamination?
- Observation(s): Scoops not to be stored in ice. Ice scoops must be stored in a sanitary
- Are foods protected from contamination?