The Noble Pig Brew Pub & Restaurant
650 Victoria St Kamloops BC V2C 2B4 · Restaurant - Food Service
12 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food to be placed in rodent proof containers ie. downstairs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Lack of Sous Vide procedures and monitoring first noted as non compliant in November 2021. Temperature records for sous vide cooking to be implemented or sous to be removed from the menu
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Owner stated in Nov 2024 inspection Sanitation plan was being updated but correspondence has not been provided to show this has been completed.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Recurring infraction-several food items on prep line had temperatures in excess of 4c . Pulled pork and dill pickle chicken breast (11c). Infractions noted have been noted in past inspections. See comment section. Chef still stated food is being kept on top over night and this was noted to be an issue previously. Do not use inserts for too much food as they are meant for food being used during a rush. Staff should be monitoring food temperatures of these foods stored in inserts in the prep coolers.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): It was noted bags of cooked pulled pork were being vacuum sealed warm/hot and then floated in cold water. There is no way to test to ensure the food is adequately meeting cooling curve standards. Your cooling procedures are to be reviewed, temperatures taken to demonstrate the method meets food code, written into the food safety plan and then train staff on the procedure
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Lack of Sous Vide procedures and monitoring first noted as non compliant in November 2021. Owner noted it is still not completed. Temperature records for sous vide cooking to be implemented
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler: coleslaw >4c Food probed in the cooler also >4c
- 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): Food to be placed in rodent proof containers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of rodents. Work with your pest control company regarding traps. Keep floors cleaned and free of food debris. Place food in rodent proof containers upstairs and downstairs. Patch any holes in walls that may provide access. Inspect the brewing room for activity and entrance points.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer-unable to detect a chlorine sanitizer rinse residual in the rinse cycle Have this machine serviced and supplying appropriate sanitizer before using
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • General cleaning required especially in hard to reach areas. Behind and under shelves, shelving, coolers. • Downstairs area floors etc to be cleaned • Place food in rodent proof containers with lids as much as possible in the dry storage area. • Rubber mat by mop storage area damaged and is a tripping hazard • Clean all rodent droppings from floor up and down in order to monitor for rodent activity • Broken bus pan to be removed from usage in the kitchen • Clean and organize kitchen especially baking/dishwasher/shelving by baking area • Replace any missing and damaged floor tile • Consideration should be given to repainting the kitchen • Replace broken, missing and damaged cooler seals • Remove cloth towels from the bottoms of the prep cooler-all surfaces are to be smooth , tight , non absorbent and easily cleanable.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Upgrade sanitation plan to improve sanitation
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line prep cooler- various food temperatures found to be in excess of required 4c temperature both top and bottom. Monitor closely, keep top to cooler down as much as possible especially when kitchen is not open yet.
- 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): Could not find thermometers in several of the coolers in the kitchen.
- 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): • General cleaning required especially in hard to reach areas. Behind and under shelves, shelving, coolers. • Downstairs food and debris behind cooler freezer and under shelves • Place food in rodent proof containers with lids as much as possible in the dry storage area. • Bottles of sanitizer in kitchen area not labelled.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pre cooked chicken pieces (dill pickle chix?) 10c. Chef stated it is stored in the top row inserts all night. As this may not be an efficient way to keep food cold for long periods of time, try wrapping and putting down inside the reach in cooler for the night.
- 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): Chlorine test strips required for glass washer. Staff should be testing concentration and recording daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glass washer had less than 10 ppm chlorine. Staff tried to prime but wasn't reaching minimum required.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning in hard to reach areas required. ie. under dishwasher stagnant water, under coolers and inside Lights to be replaced as needed in kitchen Replace rusty decorative galvanized container being used for tongs in bar area
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records for sous vide cooking to be implemented
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Dishwasher sanitizer log sheet to be maintained for bar glasswasher to ensure adequate amounts of sanitizer being dispensed in the machine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice scoop found laying on ice machine. Place ice scoop in a clean container that can be washed or hang
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor tiles in dishwasher area to be replaced so that floors can be kept clean. Stagnant water pooling under mats Operator stated kitchen is to be painted in the near future
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must address sous vide cooking and storage . There are specific temperatures that must be adhered to. Food plan should be reviewed and updated to include sous vide or any other procedures that are not in the original plan. • 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bar 2 cooler noted to have food temperatures in excess of 4c Reach in coolers appear to be overfilled and in some cases condenser fans blocked with food containers.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): No monitoring of products prepared in advance to ensure that they are meeting National food code standards for cooling. No cooling records/active temperature monitoring.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Avoid storing utensils in containers of sanitizer on the prep line A document will be sent to you with options Dishwasher was only reaching minimum at plate temperature after 3 cycles and it had been use prior to inspection. You should have a service person assess to ensure booster etc are functioning correctly
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning required in hard to reach areas ie. underneath coolers, food splatters on ceiling, cooking/pastry area
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must address sous vide cooking and storage . There are specific temperatures that must be adhered to. Food plan should be reviewed and updated to include sous vide or any other procedures that are not in the original plan.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Salad prep cooler 7.8 c air temperature Salad dressing 7.6c and tomato product tested 7.4c Apparently a part was replaced on the cooler yesterday and it is turned to the coldest setting
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Label all bottles of sanitizers and other chemicals with contents.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher 50 ppm sanitizer. Several bottles of Quat sanitizer found to be 0 ppm . Staff should be using test strips to check these bottles every time they are filled to ensure proper levels of sanitizer is being dispensed. Bar glasswasher 50 ppm chlorine sanitizer
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Since there is a large amount of cooling which occurs in this premise, operators should look into the purchase of a cooling wand or several of them. Soups were being cooled in cold running water as ice had melted, this is fine as long as the cooling critical limits are being monitored for each batch of food item cooled this way . It is not evident this is being monitored closely. Cooling log sheets should be maintained as part of the of the food safety plan
- 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.
- 3.3 - Accurate thermometer must be available to monitor process.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Food handler found re using ladle after a tasting spoon touched it. Any tasting of food should occur with a tasting bowl or a one time clean spoon. This was reviewed at the time of inspection
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bottles of Quat sanitizer were reading less than 200 ppm Found that it is being dispensed at back dispenser at low concentrations. To call in chemical rep as soon as possible to adjust this. Staff should be supplied with Quat test strips to be testing this as well. Glass washer found to contain <10 ppm chlorine. Maintenance to service this ASAP, use kitchen dishwasher for the time being.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All bottles of sanitizer should be labelled with contents. Operator states labels are on order.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Provided staff with new handwash signs Ensure bar sinks have access to handwash supplies, soap and paper towels.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs-Month should be recorded at the top of the recording sheet. Some dates completely missing, unclear if there was no monitoring or if the temperatures were just not recorded. Keep up with daily recording.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions