The Mustard Seed
181 Victoria St W Kamloops BC V3K 5L7 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Shatterproof covers missing from 2 light fixtures in the kitchen. Bulbs can shatter and contaminate food. Replace the light fixture covers or install shatterproof bulbs. Please send a photo of the repaired light fixtures via email once corrected.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No Quats test strips onsite.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Acquire Quats test strips to verify correct concentration is mixed by janitorial staff for use in the kitchen as per product manufacturers instructions
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): • Recovery Cooler operating above 4°C critical limit. Adjust accordingly to maintain 4°C throughout the day. Recommend switching to utilizing a probe thermometer in a container of water to simulate food temperatures rather than relying on air temperature monitoring,
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher final sanitizing rinse not showing a chlorine residual at dish surface. Service unit to provide 50 ppm chlorine in final rinse, monitor with test strips and record daily. • Until unit is serviced, dishware may continue to be washed and rinsed by dishwasher, final sanitizing rinse must be then done by immersion soak in 100 ppm chlorine solution in pot sink followed by air drying prior to subsequent use.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Template package provided for operator to develop detailed sanitation plan for facility
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 10.1 - Are foods on premises from approved food sources?
- 2 Observations, Moderate Severity of Consequences : All foods on the premises must be from approved sources.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): • Replacement thermometer required for upright cooler to accurately measure temperatures
- 10.1 - Are foods on premises from approved food sources?
- Monitoring
0 infractions